Cinnamon Dots

Back In Action

2007-08-26T09:40:00.000-04:00

Well it certainly has been a while since I've posted, and I apologize. In the last several months I guess you could say I was going through something, and now the dust has finally settled. So with all of this I'm not going to be able to post as often as I once was able to. My goal now is to try to post at least once a week and to continue to post weekly menus. It definitely feels good to be back in action :)

Quaker Baked Breakfast Cookies

2007-07-16T19:12:00.000-04:00

Lately I have been obsessed with a certain chocolate cereal, but I have found a new obsession.

I can't seem to get enough of Quaker's Baked Breakfast Cookies. Most who know me know that I don't like crunchy cookies, but these particular cookies are soft and chewy. They are especially super when you warm them up for a few in the microwave. For 3 points a piece these are my new favorite breakfast/snack :)

Menu (7/9/07)

2007-07-09T20:47:00.000-04:00

This menu is really sparse due to the husband traveling a lot for work. Hopefully things will be back to a regular schedule within the next couple of weeks.

Sun: Pasta with sauce
Mon-Wed: the husband out of town
Thurs: Pumpkin Pancakes, turkey sausage, and fruit
Fri: Fend for selves
Sat: Fend for selves

Sun: Mango Chicken Stir-fry
Mon-Fri: The husband out of town
Sat: Fend for selves

Menu (6/21/07)

2007-06-21T22:07:00.000-04:00

Menu (6/21/07)

Sun: Picnic chicken, picnic macaroni salad
Mon: leftovers
Tues: Whole-grain nectarine pancakes, turkey sausage
Wed: Quick chicken tagine
Thurs: leftovers
Fri: fend for selves
Sat: fend for selves

Sun: Pulled turkey sandwiches
Mon: leftovers
Tues: Peppery Zucchini Pasta
Wed: leftovers
Thurs: Hot dogs, pork n beans, steamers
Fri: fend for selves
Sat: fend for selves

Best Black Beans

2007-06-19T13:45:00.001-04:00

As of late I have been in a rut with my side dishes. More often than not I would serve rice or steamed vegetables with my main dish. I decided I wanted to switch up my sides a little bit and thus began my search. I found this black bean recipe at allrecipes.

Best Black Beans (4 servings at 1 point a piece)

Ingredients:

1 can (16 oz) black beans
1 small onion, chopped
1 clove garlic, chopped
1 tbsp chopped fresh cilantro
1/4 tsp cayenne pepper
salt to taste

Directions:

In a medium saucepan, combine beans, onion, and garlic, and bring to a boil. Reduce heat to medium-low. Season with cilantro, cayenne, and salt. Simmer for 5 minutes, and serve.

The thing I loved about this dish was how it basically jazzed up a plain ol' can of black beans with very simple ingredients. The cayenne pepper definitely added a kick to the beans, and if you aren't a fan of spice I would definitely recommend cutting back the pepper a bit.

Goat Cheese Salmon

2007-06-18T14:30:00.001-04:00

I have been looking around for some new salmon recipes for a while with no such luck. Recently I came across this very interesting recipe at allrecipes. The husband and I tried goat cheese for the first time a while ago and were excited for another chance to cook with it.

Goat Cheese Salmon (4 servings at 6 points a piece)

Ingredients:

4 salmon fillets
1/2 cup herbed goat cheese
1/4 cup prepared Dijon mustard mayonnaise blend
salt and pepper to taste

Directions:

1. Preheat oven to 350 degrees F. Lightly grease baking dish.

2. Arrange the salmon fillets in the baking dish. Make small incisions in each fillet, and stuff with equal amounts of the herbed goat cheese. Spread equal amounts prepared Dijon mustard mayonnaise blend over each fillet. Season with salt and pepper.

3. Bake salmon 15 minutes in the preheated oven, or until easily flaked with a fork.

When I made this dish I mixed 2 tbsp of each the Dijon mustard and fat-free mayonnaise together. I didn't spread the mixture on the salmon very heavily and had plenty to go around. The husband and I were big fans of this dish. We loved the mustardy/mayo mix with the goat cheese. The husband liked this one so much he has already asked me to make it again ;)

Grilled Chicken and Tapenade Sandwiches

2007-06-18T05:55:00.000-04:00

The husband and I particularly like to have sandwiches when the weather starts to get warm. In June's edition of Cooking Light I found this refreshing sandwich.

Grilled Chicken and Tapenade Sandwiches (4 servings at 7 points a piece)

Ingredients:

1 1/2 cups diced seeded tomato
2 tbsp finely chopped pitted kalamata olives
1 tbsp chopped fresh basil
1 tbsp chopped fresh flat-leaf parsley
2 tbsp balsamic vinegar
1 tbsp chopped fresh oregano
1/2 tsp minced garlic
1 tsp oil
1 lb skinless, boneless chicken breast
1/2 tsp kosher salt, divided
1/2 tsp freshly ground black pepper
Cooking spray
1/4 cup (1 oz) crumbled reduced-fat feta cheese
4 (2-oz) ciabatta sandwich rolls, halved

Directions:

1. Combine first 8 ingredients in a small bowl. Toss gently to combine. Let stand 15 minutes.

2. Prepare grill.

3. Sprinkle chicken with 1/4 tsp salt and pepper. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done. Remove from grill. Let stand 5 minutes before slicing thinly.

4. Add cheese and remaining 1/4 tsp salt to tomato mixture; stir gently to combine. Arrange sliced chicken evenly on bottom halves of rolls. Top each serving with one-fourth of tomato mixture, and cover with top halves of rolls. Serve immediately.

I of course omitted the olives for the husband. Even without the olives the tapenade was delicious. It added so much flavor to the chicken. The tomatoes, balsamic vinegar, and feta cheese, were a great combination that made a great and exciting sandwich.

Chicken Breasts Pierre

2007-06-12T10:51:00.000-04:00

I was having trouble finding a new dish to try, so I hopped over to All Recipes to take a look around. Within an instant I found this recipe. It sounded too interesting with it's array of flavors to pass up.

Chicken Breasts Pierre (6 servings at 7 points a piece)

Ingredients:

6 skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1/2 tsp salt
1 pinch ground black pepper
2 tbsp reduced-fat butter or margarine
1 (14.05 oz) can stewed tomatoes, with liquid
1/2 cup water
2 tbsp brown sugar
2 tbsp distilled white vinegar
2 tbsp Worcestershire sauce
1 tsp salt
2 tsp chili powder
1 tsp mustard powder
1/2 tsp celery seed
1 clove garlic, minced
1/8 tsp hot pepper sauce

Directions:

1. In a shallow dish or bowl, combine flour, 1/2 tsp salt, and ground black pepper. Coat chicken breasts with flour mixture. Melt butter in a large skillet over medium heat, and brown chicken on all sides. Remove from skillet, and drain on paper towels.

2. In same skillet, combine the tomatoes, water, brown sugar, vinegar, and Worcestershire sauce. Season with salt, chili powder, mustard, celery seed, garlic, and hot pepper sauce. Bring to a boil; reduce heat, and return chicken to skillet. Cover and simmer for 35 to 40 minutes, or until chicken is tender and no longer pink, and the juices run clear.

When I made this, I managed to burn my sauce a little bit. Definitely make sure you simmer on a LOW heat, and check on it fairly often. But even with a burnt sauce, the chicken was still delicious. It had a nice tangy taste to it, and I loved the bites with pieces of tomato in them :)

Great Grandma's Baked Chicken

2007-05-30T11:50:00.000-04:00

I was browsing around on the Rachael Ray website and came across this recipe for Grandma's Baked Chicken. I had never used goat cheese in a recipe before and thought that this would be a good place to start.

Great Grandma's Baked Chicken (6 servings at 8 points a piece)

Ingredients:

8 oz (about 3/4 cup) soft goat cheese
1 tbsp finely chopped fresh rosemary leaves
2 teaspoons grated lemon peel
6 skinless, boneless chicken breast halves (about 2 pounds)
1/2 cup egg beaters
1 1/2 cups plain bread crumbs
salt and pepper to taste
2 tbsp low fat butter, melted

Directions:

1. Preheat oven to 350 degrees F. In a small bowl, combine the goat cheese, rosemary, and lemon peel and set aside. Using a small sharp knife, cut into the side of each chicken breast half to create a pocket. Stuff each chicken breast with about 1 1/2 tbsp of the goat cheese mixture and secure with a toothpick.

2. In a shallow bowl, whisk the eggs and set aside. Place the bread crumbs in another shallow bowl and season with salt and pepper.

3. Cover a baking sheet with foil. Dip each stuffed chicken breast in the egg and then in the bread crumbs to coat; set on the prepared baking sheet. Brush each chicken breast with a little bit of the melted butter. Bake until cooked through, about 45 minutes.

The husband and I REALLY enjoyed this dish. The hint of lemon combined with the rosemary and cheese flavors complimented the chicken very well. This dish really took a typical baked chicken dish to something very unique and unusual. For my first time cooking with goat cheese, it turned out to be a great experience.

Special K Chocolatey Delight

2007-05-29T06:44:00.000-04:00

Recently I discovered my new favorite breakfast/dessert/treat all wrapped up in one package...Special K Chocolately Delight.

This cereal has crispy flakes coated in a light chocolatey sweetness, and chunks of chocolate. Although it is intended to be a breakfast food, I typically eat this cereal dry as a snack or dessert. It really satisfies those chocolate cravings and, at only 2 points for 3/4 a cup, eating it often is not a problem. I love this cereal so much, that I usually keep two boxes on hand :)

Menu (5/24/07)

2007-05-24T10:17:00.001-04:00

Summer is definitely in the air, and you will notice that this menu really reflects that. I have chosen a lot of sandwiches, particularly burgers. I'm really looking forward to this menu.

Sun: Hot dogs, pasta salad
Mon: Leftovers
Tues: Tuna patties, steamed broccoli, canned carrots
Wed: Leftovers
Thurs: BLTs
Fri: Leftovers
Sat: Fend for selves

Sun: Thai Burgers, steamed veggies
Mon: Leftovers
Tues: Chicken Caprese, rice, green beans
Wed: Leftovers
Thurs: Turkey Nacho Burgers, steamed veggies
Fri: Leftovers
Sat: Fend for selves

Grilled Lemon Pepper Halibut and Squash Packets

2007-05-17T10:22:00.000-04:00

I've made a few "packet" dishes now, and I love how they have turned out thus far. The quick clean up doesn't hurt either! I found this recipe on Betty Crocker's website, and was game for trying another "packet" meal.

Grilled Lemon Pepper Halibut and Squash Packets (4 servings at 4 points a piece)

Ingredients:

1 pound halibut fillets, 1/2 to 3/4 inch thick
2 tsp dried basil leaves
1 tsp lemon pepper
1 tsp seasoned salt
3 medium zucchini or summer squash, cut into 2x1-inch strips
1 medium red bell pepper, cut into 1-inch pieces
1 tbsp olive oil

Directions:

1. Heat coals or gas grill for direct heat. Cut four 18x12-inch pieces of heavy-duty foil; spray with cooking spray. Cut fish into 4 serving pieces if necessary. Place 1 fish piece on each foil piece. Sprinkle fish with 1 tsp of the basil, 1/2 tsp of the lemon pepper and 1/2 tsp of the seasoned salt.

2. Arrange zucchini and bell pepper over fish. Sprinkle with remaining basil, lemon pepper and seasoned salt. Drizzle with oil. Fold foil over fish and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.

3. Cover and grill packets over medium heat 15 to 20 minutes, or until fish flakes with fork and vegetables are tender. Place packets on plates. Cut large X across top of each packet; fold back foil.

Instead of grilling these packets, I baked them at 400 degrees F for approximately 30 minutes. I liked the veggies in these packets a lot. However, I thought (and the husband agreed) that the fish could have been a little more flavorful. These packets were good, but not our favorite of the packet dishes we've made so far.

Roasted-Vegetable Lasagna

2007-05-15T09:51:00.000-04:00

Whenever I think of vegetable lasagna, I always think of a creamy, white-looking dish. So when I saw this recipe on Betty Crocker's recipe, it looked like a great, lighter alternative to try out.

Roasted-Vegetable Lasagna (10-servings at 6 points a piece)

Ingredients:

Vegetables:

Olive oil cooking spray
2 medium red bell peppers, cut into 1-inch pieces
1 medium onion, cut into 8 wedges, separated into pieces
2 medium zucchini, sliced (4 cups)
1 package (8 oz) fresh whole mushrooms, sliced ( 3 cups)
1/2 tsp salt
1/4 tsp pepper

Tomato Sauce:

1 large onion, chopped
2 tbsp finely chopped garlic
1 can (28 oz) tomato puree
3 tbsp chopped fresh or 1 tbsp dried basil leaves
3 tbsp chopped fresh or 1 tbsp dried oregano leaves
1 tsp sugar
1/2 tsp salt
1/2 tsp crushed red pepper flakes

Lasagna:

12 uncooked lasagna noodles
3 cups reduced-fat shredded mozzarella cheese
1 cup reduce-fat shredded Parmesan cheese

Directions:

1. Heat oven to 450 degrees F. Spray 15x10x1-inch pan with cooking spray. In pan, place bell peppers, onion, zucchini and mushrooms in single layer. Spray vegetables with cooking spray; sprinkle with 1/2 teaspoon salt and the pepper.

2. Bake uncovered 20 to 25 minutes, turning vegetables once, until tender.

3. Meanwhile, spray 20quart saucepan with cooking spray. In saucepan, cook chopped onion and garlic over medium heat 2 minutes, stirring occasionally. Stir in remaining sauce ingredients. Heat to boiling; reduce heat. Simmer uncovered 15 t0 20 minutes or until slightly thickened.

4. Cook and drain noodles as directed on package. Rinse noodles with cold water; drain. In small bowl, mix cheeses; set aside.

5. Reduce oven temperature to 400 degree F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/4 cup of the sauce in dish; top with 3 noodles. layer with 3/4 cup sauce, and a bit of the cheese mixture. Repeat layers 3 more times with remaining noodles, sauce, vegetables and cheese mixture.

6. Bake uncovered 20 to 25 minutes or until hot. let stand 10 minutes before serving.

I really enjoyed this style of veggie lasagna. I really liked the flavor of the roasted vegetables with the noodles. So if you are looking for a fresh take on veggie lasagna, you should definitely give this one a try!

Menu (5/14/07)

2007-05-14T06:51:00.000-04:00

Menu (5/14/07)

Sun: Turkey Tenderloin, Steamed broccoli, cooked carrots
Mon: Leftovers
Tues: Chicken Breasts Pierre, steamed cauliflower, new potatoes
Wed: Leftovers
Thurs: Citrus Swordfish with citrus salsa, rice, steamed asparagus
Fri: Leftovers
Sat: Fend for selves

Sun: Open faced turkey tacos
Mon: Leftovers
Tues: Polenta, best black beans, steamed veggies
Wed: Goat Cheese Salmon, cooked carrots, rice
Thurs: Leftovers
Fri: Fend for selves
Sat: Fend for selves

Chicken Cacciatore Skillet

2007-05-07T23:09:00.000-04:00

The first time the husband and I had this dish was at a friend's house. The husband and I liked it both so much that I decided to find the recipe online and try it out for ourselves.

Chicken Cacciatore Skillet (4 servings at 4 points a piece)

Ingredients:

1/2 pound boneless skinless chicken breast halves, cut into 1-inch pieces
1/4 cup chopped onion
2 garlic cloves, minced
1 1/2 cups low-sodium chicken broth, divided
3/4 cup chopped green pepper
1 (4 ounce) can mushroom stems and pieces, drained
1 bay leaf
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 tsp pepper
3/4 cup uncooked long grain rice
1 cup meatless spaghetti sauce

Directions:

In a large skillet, cook the chicken, onion, and garlic in 3 tablespoons of broth until the chicken juices run clear. Stir in the green pepper, mushrooms, bay leaf, oregano, basil, pepper, and remaining broth. Bring to a boil. Add the rice. Reduce heat; cover and simmer for 20-25 minutes, or until the rice is tender. Add the spaghetti sauce; heat through. Discard bay leaf before serving.

The husband and I knew that we already liked this dish when I made it, so it was no surprise that it turned out to be quite delicious. This is a pretty hearty dish that really sticks with you, and it is surprisingly quick and easy to prepare. It would be easy to keep the ingredients on hand for a quick dinner in a pinch.

Creamy Red Pepper-Feta Sauce

2007-05-02T09:44:00.000-04:00

I've been on such an Ellie Krieger kick as of late. I saw her make this dish and fell in love with the thought of a creamy pasta. So of course I tried it out :)

Creamy Red Pepper-Feta Sauce (6 servings at 3 points a piece)

Ingredients:

1 small onion, chopped
3 garlic cloves, peeled and chopped
16 oz jar of roasted red peppers, drained and chopped
1/2 cup fat-free chicken broth
6 oz reduced-fat feta cheese
1 lb cooked whole wheat fettuccine
salt and pepper to taste
2 tbsp fresh parsley

Instructions:

Spray a heavy skillet with cooking spray and heat over medium-high heat. Saute the onion and garlic until soft, about 10 minutes. Add the roasted red peppers and saute until heated through. Remove from heat and let cool slightly. Place the mixture in the bowl of a food processor with the broth and all but 2 tbsp of feta. Process until combined and smooth, about 30 seconds. Cook pasta according to package directions. Drain, reserving 1/2 cup of the pasta water. Toss with the sauce, adding the pasta water by the tablespoon if needed. The sauce should cling nicely to the pasta. Season with salt and pepper to taste. Serve this dish with a sprinkling of the parsley and remaining feta cheese.

Talk about a creamy sauce! The husband and I were really surprised at how great the sauce turned out. We love roasted red peppers and feta, but I wasn't sure about grinding them up together in a food processor. The sauce was really full of flavor and very creamy. Just the way you want a sauce to be when pairing it with pasta. Serve this dish with a salad and a slice of garlic bread for a great complete meal.

Menu (4/30/07)

2007-04-30T15:01:00.000-04:00

Menu (4/30/07)

Sun: Grandma's Baked Chicken, green beans, new potatoes
Mon: Leftovers
Tues: Unstuffed Zucchini
Wed: Leftovers
Thurs: Greek Pasta with feta and cheese
Fri: Fend for selves
Sat: Fend for selves

Sun: Chicken and Black Bean Enchiladas, steamed veggies
Mon: Leftovers
Tues: Salmon Packets
Wed: Leftovers
Thursday: Primavera Pasta
Fri: Fend for selves
Sat: Fend for selves

Angel Food Cake with Berry Sauce

2007-04-24T06:57:00.000-04:00

A snack that the husband and I always enjoy is angel food cake. Whether it be a pre-made cake from the grocery store or one made from a box, we love it. I haven't tried to make one from scratch yet, but I like the ease of not having to go through any trouble when it comes to angel food cake.

Now while plain angel food cake is just great as is, it is also nice to spruce it up a bit occasionally. So recently I jazzed up an angel food cake with this berry sauce.

Berry Sauce (Cake and sauce together 4 points per serving)

Ingredients:

1 10 oz package frozen fruit of your choice (I used raspberries)
1/2 cup powdered sugar

Instructions:

Heat fruit in microwave for 1 to 1 1/2 minutes. Then stir in powdered sugar and serve.

This is extremely simple, and great addition to angel food cake. The tartness of the fruit and the sweetness of the cake are perfect together. And for something even more special, add a dollop of fat free cool whip to the top of your cake as well.

A Year Later...

2007-04-23T07:12:00.000-04:00

Well it's official. As of April 19, 2007, Cinnamon Dots has been around for a year now. I didn't really know what to expect when I started this little site a year ago, and I'm excited to see that I have some regular readers now. I also hope that I've been able to help a few people find healthy and easy recipes.

In looking back, I've decided to take the time to list some of my favorite recipes from this past year.

Desserts:

No Bake Chocolate Peanut Butter Oatmeal Cookies

These cookies were so simple, and it's very easy to keep all of the ingredients on hand. The husband asks for these quite often. In fact, he mentioned them yesterday. I think I'm going to have to make some soon :)

Mixed Berry Trifle

Here is another dessert that is perfect for this time of year. It's another that takes little preparation, but really packs a punch. It also looks so lovely and works great for get-togethers and cookouts.

Oreo Balls

These are great because they are chocolate AND contain Oreo goodness. This is the dessert that I usually like to take to parties and gatherings.

Over the past year I fixed a lot of pumpkin dishes. I really LOVE pumpkin. Here are a few of my favorites.

Pumpkin Recipes:

Pumpkin Spice Muffins

I liked the rich spiciness of these muffins. This is a recipe that is really easy to throw together in the morning, giving you a hot and fresh start your day.

Pumpkin Dip

I wasn't sure how pumpkin would do as a dip, but the husband and I were pleasantly surprised with this one.

Pumpkin Harvest Bars

This is a recipe that I make every year. They are great for dessert or even breakfast.

Spicy Pumpkin Pancakes

This was one of my favorite recipes of the year. I really enjoyed these pancakes, and the husband liked them too.

I fix a lot of main dishes this as well, of course, so here are a few of my favorites from the year.

Main Dishes:

Unstuffed Zucchini

This dish is a definite favorite of the husband's and mine. It has a lot of the things that we just love. It is also very easy to prepare.

Ribollita-Bread Soup

I am so glad that my mother in-law gave me Rachael Ray's recipe book for Christmas. Otherwise I would never have found this recipe. There really isn't much to this soup, but it is delicious and very comforting. I would love to make this every day if I could.

Turkey Shepherd's Pie with Scallion Mashed Potatoes

This is another comforting dish. Plus, any dish with mashed potatoes has to be great!

Grilled Lemon and Herb Salmon Packets

Here is another dish that, along with Turkey Paninis and Lasagna, the husband asks for quite often. Whenever I make another packet meal or fish dish, I always hear the same thing, "it's not as good as those lemon salmon packets."

And finally...

Breakfasts:

Chocolate Pumpkin Muffins

Chocolate for breakfast. Need I say more?

Everything Free Banana Muffins

These muffins are so tasty! Of course they are delicious right out of the oven, but they also make for a great snack to grab in a hurry.

Brainless Banana Pancakes

In case you couldn't tell, bananas are big in our house at breakfast. And these pancakes are quick to throw together and taste great.

I would like to thank all of you Cinnamon Dots readers for taking the time to read my blog. As I mentioned before, I hope I've been able to help you find very tasty, easy, and healthy recipes. And in the spirit of looking back, if any of you have favorites from the past year, post them in the comments. I'd love to know what everyone has enjoyed the most.

Grandma's Casserole

2007-04-20T10:20:00.000-04:00

I was browsing Recipe Zaar for weight watchers recipes when I came across this one. I thought it sounded like something the husband and I would really enjoy.

Grandma's Casserole (8 servings at 6 points a serving)

Ingredients:

1 cup chopped onions
1 green pepper, chopped
2 tbsp reduced fat butter
16 oz ground turkey
1 tsp seasoning salt
1 tsp pepper
12 oz tomato puree
15 oz diced tomatoes
2 cups water
8 oz uncooked egg noodles
8 oz shredded fat free cheddar cheese

Directions:

1. Saute first 3 ingredients
2. Add next 6 ingredients and simmer for 15 minutes
3. Pour a little sauce in a 9x13 dish and top with the noodles
4. Cover noodles with remaining sauce and top off with the cheese
5. Cook for 45 minutes at 350 degrees

Because I was busy with dance rehearsals, the husband made this dish for us. It turned out well, but we definitely recommend adding a little more water to make sure that the noodles get done. Also, we'd recommend covering this dish while it bakes.

We really liked this recipe a lot, and it reminded me a bit of Hamburger Helper. It is definitely one of my favorite things that we have made recently.

Slow Cooker Jerk Turkey Soup

2007-04-16T07:13:00.000-04:00

This is another recipe that I've had sitting in a pile, waiting to be tried. So when I found myself in need of a quick dish recently, I decided to finally try this one out.

Slow Cooker Jerk Turkey Soup (6 servings at 3 points a serving)

Ingredients:
1/4 tsp ground allspice
1/4 tsp cayenne pepper
1/2 tsp ground ginger
1/2 tsp garlic salt
1/2 tsp black pepper, divided
1 lb skinless boneless turkey breasts, cut in 1-inch chunks
1 medium garlic clove, minced
1 medium onion, chopped
14 1/2 oz fire-roasted diced tomatoes with green chilies, undrained
15 oz canned black beans, drained and rinsed
2 cups chicken broth
1/2 tsp salt
1 tbsp fresh lime juice
2 tbsp fresh cilantro, minced

Directions:

Combine allspice, cayenne, ginger, garlic salt and 1/4 teaspoon of black pepper in a medium bowl.
Add turkey and toss to coat; set aside for 15 minutes.
Place turkey in a 5-quart slow cooker; add any spices remaining in bowl. Add garlic, onion, tomatoes, beans, broth, salt and remaining 1/4 teaspoon of pepper; stir.
Cover and cook on LOW setting for 6 to 7 hours.
Stir in lime juice and cilantro; let sit for 5 minutes for flavors to blend.
Yields about 1 1/2 cups per serving.

I served this dish with home-made tortilla chips. I have to say that it had very interesting flavors to it, but it really wasn't one of our favorites. As the taste hit your tongue it ranged from sweet to spicy, and was good for something different, but I don't think it will be one I make often. I did however like how easy it was to prepare, so it's one to keep in mind when I'm in a pinch.

Menu (4/12/07)

2007-04-12T12:55:00.001-04:00

Menu:

Sun: Fend for selves
Mon:Fend for selves
Tues: Vegetable Lasagna
Wed: Leftovers
Thurs: Grilled Lemon Pepper Halibut Packets
Fri: Leftovers
Sat: Fend for selves

Sun: Lemon Dill Chicken, rice
Mon: Leftovers
Tues: Roasted Red Pepper Pesto
Wed: Leftovers
Thurs: Chicken Caccitore Skillet
Fri: Leftovers
Sat: Fend for selves

Lime Syrup Sponge Cake

2007-04-11T13:56:00.000-04:00

I was browsing one of my favorite websites, Tastespotting, when I came across a recipe from one of my favorite celebrity chefs. Nigella Lawson is so lovely, and she has fabulous recipes. Through her shows she has such a presence. You can really tell that she loves her life, family, and what she does. I hope that some day I'm able to exude that sort of presence. Now to her recipe.

Lime Syrup Sponge Cake (8 servings at 4 points a piece)

Ingredients:

1/2 cup low-fat butter or margarine
1/2 cup plus 1 tablespoon sugar
2 large eggs or 1/2 cup egg beaters
zest of 1 lime
1 cup plus 2 tablespoon self-rising cake flour
pinch of salt
4 tablespoons fat-free milk

For the syrup:
4 tablespoons lime juice (of 1-2 limes), plus zest for decoration
1/2 cup confectioners’ sugar

Directions:

Preheat the oven to 350 degrees.

Cream together the butter and sugar, and then add the eggs and lime zest, beating them well. Add the flour and salt, folding in gently, and then the milk. Spoon into 8 mini-loaf pans and cook for 25 minutes.

While the cakes are cooking, prepare the syrup by putting the lime juice and sugar into a small saucepan and heating gently so that the sugar dissolves.

As soon as the cakes are ready, take them out of the oven and prick them all over with a cake-tester or skewer. Pour over the syrup evenly, trying to let the middle absorb the liquid as well as the sides. Leave it to soak up the rest. Don’t try to take the cakes out of the pans until they have cooled slightly, and the syrup looks like it has been absorbed; but be aware that if you leave these to cool completely, they might be very difficult to get out of the pan. So, after an hour or two, turn them out onto a rack and grate some lime zest over them before serving.

The recipe is for mini sponge cakes, but since I didn't have any mini pans, I just made one full-sized loaf instead and it turned out just fine. I also didn't have any self rising flour, so I used all purpose flour with 1 1/4 tsp baking powder and a pinch of salt added to it.

The husband and I both love this cake. The syrup made the cake super moist, and we both agreed that the lime taste was superb. Ms. Nigella really knows her stuff!

Rachael Ray's Roasted Garlic Chicken

2007-04-09T08:18:00.000-04:00

I hope everyone had a good Easter. The husband and I celebrated this Easter with another Easter Feaster. This year I fixed Rachael Ray's Roasted Garlic Chicken, mashed potatoes, and green beans. I had dinner on the table very quickly and I didn't have to worry about spending a long time in the kitchen. I definitely wanted a home-cooked meal, but I didn't want to have to be a slave to the kitchen.

Rachael Ray's Roasted Garlic Chicken

Ingredients:

2 1/2 pounds uncooked boneless, skinless chicken breast
6 cloves of garlic
1 1/2 tbsp rosemary
3 tbsp olive oil
1 medium lemon
1 tbsp McCormick's chicken seasoning
salt and pepper to taste
1/2 cup fat free chicken broth or 1/2 cup white wine

Directions:

Preheat oven to 450 degrees F.

Arrange chicken in a 9x13 baking dish. Add garlic, rosemary, olive oil, lemon zest, grill seasoning, salt, and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine or chicken broth and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer, then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.

The husband and I love this dish, and it's one that I have made several times. I love the smell of the rosemary and garlic while it's cooking, and the finished product is just great. And as I mentioned before, this dish takes minimal time to prepare and bake.

Salmon and Chickpea Salad Over Chilled Mirin Rice

2007-04-03T09:57:00.000-04:00

This recipe is a Robin Miller original. I was drawn to it because it was something very different. I also thought it would be rather refreshing, especially with this warmer weather we've been having.

Salmon and Chickpea Salad Over Chilled Mirin Rice (6 servings at 5 points a serving)

Ingredients:

1/3 cup fat-free mayonnaise
1 tsp finely grated lemon zest
1/2 tsp garlic powder
1 tsp wasabi paste
2 (6-ounce) cans salmon, drained
1 (15-oz) can chickpeas, rinsed and drained
1 stalk celery, diced
2 tbsp chopped fresh cilantro
Salt and ground black pepper
2 cups cooked rice
1/4 cup mirin or rice wine
6 Boston or Bibb lettuce leaves

Directions:

In a large bowl, whisk together mayonnaise, lemon zest, garlic powder, and wasabi paste. Fold in salmon, chickpeas, celery and cilantro. Season, to taste, with salt and black pepper.

In a medium bowl, combine rice and mirin. Toss to combine and season, to taste, with salt and black pepper. Place a large lettuce leaf on each plate. Divide rice among lettuce cups. Spoon salmon mixture over rice.

I didn't add the wasabi paste for the sake of the husband. I also didn't have lettuce cups on hand, so I did without those as well. Overall, I thought the dish turned out rather well. I was right in my hunch that it was very refreshing. It wasn't the husband's favorite meal ever, but it's not that he didn't like it. It's just not something he would be begging for. The rice is best served cold, so this dish would be great to prepare ahead of time when you know you are going to be busy.

Menu (4/2/07)

2007-04-02T08:54:00.000-04:00

This menu began yesterday.

Sun: Mirin Rice, Salmon and Chickpea Salad
Mon: Pasta Salad and hot dogs
Tues: Leftovers
Wed: Winters Day Casserole
Thurs: Leftovers
Fri: Fend for selves
Sat: Fend for selves

Sun: Easter Feaster (Roast chicken breast, mashed potatoes, green beans, peach crumble)
Mon: Leftovers
Tues: Grandma's Casserole
Wed: Leftovers
Thurs: Citrus chicken, rice, asparagus
Fri: Citrus chicken quesadillas, carrots and broccoli

Announcement (3/27/07)

2007-03-27T07:52:00.000-04:00

Due to events beyond my control I'll be posting less frequently on Cinnamondots. Hopefully I'll be back to our regularly posting schedule soon.

Baked Ziti with Sweet Turkey Sausage

2007-03-23T06:44:00.000-04:00

This recipe is a Robin Miller recipe from the Food Network. One reason I really like her recipes is that they usually make a large amount of food, and you can reserve a portion to either freeze for later or use in another dish. This one of those recipes with plenty left to freeze :)

Baked Ziti with Sweet Turkey Sausage (8 servings at 7 points a piece)

Ingredients:
1 lb ziti noodles
1 lb sweet turkey sausage, cut into 1/2-inch thick slices
2 (28-ounce) cans of diced tomatoes with seasonings (green pepper and onion or garlic and oregano, or any flavor you want)
2 teaspoons dried thyme
2 teaspoons dried rosemary
1 (15-oz) container fat free ricotta cheese
4 cups grated part-skim mozzarella cheese, reserve 1 cup for topping
1 teaspoon garlic powder
1/2 cup grated reduced fat Parmesan

Instructions:

Preheat oven to 350 degrees F.

Cook pasta according to package directions. Drain and set aside. Meanwhile, cook sausage in a hot skillet over medium heat until golden brown on all sides. Add tomatoes, thyme, and rosemary, and simmer 5 minutes. Remove from heat. In a medium bowl, combine ricotta cheese, mozzarella cheese, and garlic powder, and mix well. Spoon 1/2 cup of the tomato sauce in the bottom of a 4 quart casserole dish. Top with half of the cooked ziti. Top with half of the cheese mixture. Top with 1 cup of the tomato sauce. Repeat layers (remaining ziti and remaining cheese mixture). Top with remaining tomato sauce. Sprinkle remaining mozzarella and Parmesan cheese over top. Cover with foil and bake for 30 minutes. Uncover and bake 15 more minutes, or until cheese is golden and bubbly.

I was busy yesterday evening, so the husband was one who made this dish. I loved everything about it, especially the sweet Italian turkey sausage. It is a very hearty dish, and it makes a lot. We didn't have a baking dish large enough for all of it, so the husband made it in two separate dishes. The nice thing about that is we were able to freeze a good portion of it. It will make a nice dinner in a pinch.

Margaritaville Jammin' Jerk Shrimp

2007-03-22T06:51:00.000-04:00

I happen to really like shrimp...a lot. The husband happens to really dislike shrimp...a lot. So I never fix them at home. I'm not going to fix two separate meals or anything like that. I do, however, like to get shrimp when we go out to eat.

Well the other day my good friend told me about the Margaritaville Jammin' Jerk Shrimp. She said they tasted great, and were only 3 points a piece for 6 large pieces of shrimp. You can't beat that, so I decided to give them a try.

I tried these for the first time last night, and I absolutely LOVED them. They had a great flavor, with hints of something sweet and a spicy kick. They were quick and easy to prepare too. You just throw them in a pan, no need to add any oil or anything, and cook them over medium heat. I can't wait until the next time I dig into these :)

I glanced at Margaritaville's website and found a couple other shrimp selections that sound good. They have an Island Lime flavor, Paradise Cocktail Shrimp, and Surfside Shrimp Skewers. I hope to find these to try out soon.

Pasta Salad with Snow Peas, Zucchini, and Feta

2007-03-21T06:42:00.000-04:00

The husband recently showed me a neat food website called Tastespotting. One day there was a very pretty picture of a pasta salad posted, and I decided to try it out.

Pasta Salad with Snow Peas, Zucchini, and Feta (8 servings at 3 points a piece)

Ingredients:

1 lb pasta
3 medium zucchini, chopped
1 cup snow peas or sugar snap peas
2 tbsp green onion, thinly sliced
3 oz fat free crumbled feta cheese

Vinaigrette
2 tbsp olive oil
2 tbsp white wine vinegar
1 tbsp balsamic vinegar
3 cloves garlic, finely chopped
salt and pepper to taste

Instructions:

Cook the pasta. Add the snow peas to the pasta water at the last minute or two just to blanch them, but keep them slightly crunchy. Drain and rinse the pasta and snow peas in cold water. Saute the zucchini in one teaspoon of olive oil over a medium high heat until browned. Add the zucchini to the pasta with the snow peas. Mix the vinaigrette ingredients together and add to the pasta. Finally add the scallions, coriander, and feta to the pasta, and mix everything together. Add salt and pepper to taste.

Make ahead and serve cold, or eat it right away while it's still slightly warm, whichever you prefer. If you make it ahead, put the coriander in just before serving.

When making this, I opted to use sugar snap peas and I omitted the green onions. Due to the husband's condition, I thoroughly steamed both the zucchini and sugar snap peas before adding them to the pasta.

The husband and I both really enjoyed this pasta salad. It contained so many different flavors that were unique and interesting. I think this dish could hold it's own as a lunch or light dinner, or it could also be great a side to your main course.

Everything Free Banana Muffins

2007-03-20T06:54:00.000-04:00

As I mentioned here, the husband and I are on a food panel for the local newspaper. In the most recent meeting, we met a lovely lady, Jodye, that had just published a cookbook called Let's Bake. The book is for baking with food allergies. Judy's children have life threatening food allergies, so she wanted to create recipes that would allow them to enjoy food as well. On her website she lists some great information about food allergies, along with several recipes.

One thing that is great about these recipes is that if you don't have to worry about a particular allergy, then you can substitute "normal" ingredients instead (i.e. regular all-purpose flour, eggs, etc.). As a matter of fact, the recipe I've posted below is not the original recipe, but a slight variation. You can find the original recipe here if you're interested.

Banana Muffins (12 servings at 2 points a piece)

Ingredients:

3 bananas mashed (1 cup)
2 cups all-purpose flour
1 tablespoon baking powder
1 tsp salt
1/3 cup applesauce
3/4 cup Splenda
1/2 cup egg beaters
1 1/2 tsp vanilla
1/8 tsp artificial butter flavor (optional)
1/4 cup orange juice

Directions:

Preheat the oven to 350 degrees F. Place paper liners in a 12 cup muffin tin.

In a bowl, whisk together the flour, baking powder, and salt. In separate bowl, combine the orange juice, vanilla, and optional butter flavor. Cream the applesauce and sugar together using a mixer.

With the mixer running on medium low, add the egg beaters and mix until combined. Add the mashed banana and mix. Add the dry ingredients and wet ingredients in three additions, alternating between the two. Scrape down the bowl as needed and mix well between additions.

Fill each muffin cup with 1/4 cup batter using a 1/4 measuring cup or an ice cream scoop. Bake in the center of the oven for 25 minutes. Let the muffins sit in the tin for a few minutes, then remove to a wire rack to cool.

If you would like, you can add 1 cup of chocolate chips to the batter, but they will add 2 more points to the muffins.

These muffins were excellent! I loved the banana flavor. The muffins were very moist, but not too much so. And it's great that with just a few alterations you can have a recipe that would allow someone with food allergies to enjoy these delicious banana muffins.

*CORRECTION: I butchered poor Jodye's name. It's fixed now :)

Blueberry Squares

2007-03-19T07:03:00.000-04:00

I thought this would be a great dish to try. Flavored angel food cake is always tasty, the recipe is super simple, and the more point-friendly desserts, the better :)

Blueberry Squares (24 servings at 2 points a piece)

Ingredients:

1 package angel food cake mix
22 oz light fruit pie filling, blueberry

Instructions:

Preheat oven to 350 degrees F.

Combine cake mix with blueberry filling (do not add any other ingredients) into an ungreased 9x13-inch baking dish; bake for 30 minutes. Cool and cut into 24 pieces.

When I pulled this dish out of the oven it was monstrous. I know that angel food puffs, but I didn't expect it to puff that much. I think it would be perfectly acceptable to make this in a bandit pan instead, which should help contain the expansion a bit (though as it cooled it did shrink down some).

The cake had a good blueberry flavor to it, but I'm not sure if this is one I'll make too often. It just isn't one of our favorites. But for a quick and easy dessert that's something different, it's worth keeping in mind.

Lorna Doone 100 Calorie Packs

2007-03-16T08:11:00.000-04:00

As you have probably guessed, the husband and I really enjoy 100 Calorie Packs. They are so convenient as a dessert for bag lunches or just a quick treat. We recently discovered the Lorna Doone 100 Calorie Packs and instantly fell in love.

These little shortbread cookies are 2 points for a pack and are great with milk. There is a good amount of cookies in each bag so they definitely leave you feeling satisfied.

The Lorna Doones are somewhat hard to come by. After we bought our first box it took us over a month to find any again. The husband found them at Kroger and snatched a couple of boxes up as quickly as he could. Hopefully they will be more readily available soon :)

Menu (3/15/07)

2007-03-15T08:23:00.000-04:00

Menu (3/15/07)

Sun: Pasta salad with snow peas, zucchini, and feta, lemon pepper tilapia
Mon: Leftovers
Tues: Chicken Stir Fry
Wed: Baked Ziti with Sweet Turkey Sausage, salad, garlic bread
Thurs: Leftovers
Fri: Fend for selves
Sat: Fend for selves

Sun: Jerk Slow Cooker Turkey Soup
Mon: Leftovers
Tues: Pasta with sauce
Wed: Salmon and chickpea salad over chilled mirin rice, sliced cucumbers
Thurs: Leftovers
Fri: Fend for selves
Sat: Fend for selves

Penne with Roasted Tomatoes, Garlic, and White Beans

2007-03-13T22:27:00.000-04:00

I've really enjoyed watching Ms. Ellie Krieger on the Food Network, she always has great tips and wonderful recipes. A few weekends ago she made this recipe, and the husband told me I had to make it.

Penne with Roasted Tomatoes, Garlic, and White Beans (4 servings at 6 points a piece)

Ingredients:

3 large tomatoes, cut into wedges
4 cloves garlic, unpeeled
2 tablespoons olive oil
1/4 teaspoon salt
Freshly ground black pepper
1(15 ounce) can cannellini beans
1/2 pound penne pasta
1/4 cup fresh basil leaves, torn
2 tablespoons freshly grated Parmesan

Directions:

Preheat the oven to 450 degrees F.

Slice each tomato into 8 wedges and discard the seeds. Put the tomato wedges and garlic into a 9 by 13-inch roasting pan. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and a few turns of pepper. Roast in the oven uncovered for 40 minutes.

Drain the beans into a large colander in the sink. Cook the pasta according to the directions on the package. Drain the pasta into the colander containing the beans, so the hot pasta water will warm the beans. Return drained pasta and beans to the pasta pot.

When the tomatoes are done, pick out the garlic cloves, squeeze the garlic out of the skin into a small bowl, and mash with a fork. Pour the roasted tomatoes into the pasta pot and add the garlic, the remaining 1 tablespoon of olive oil, the basil, and the additional salt and pepper to taste. Toss to combine. Serve topped with the Parmesan.

I never would have thought to put white beans with a pasta like this. They were a great addition. The husband and I both loved the roasted tomatoes and garlic, and I have to say that there is nothing like the smell of roasted garlic in your house. For something as "gourmet" as this dish, it was super simple and not that time consuming at all to prepare.

100-Calorie Pack Hostess Cupcakes

2007-03-12T22:05:00.000-04:00

Well the moment that I, along with many others, have been waiting for has finally arrived. 100-Calorie Pack Hostess Cupcakes! Delicious tasting, diet-friendly cupcakes! Need I say more :)

These cupcakes are cream filled and come in carrot cake/cream cheese icing, vanilla/chocolate icing, and the ultimate...chocolate with chocolate icing. The cupcakes range in points, but the most important variety (chocolate/chocolate) is only one point per pack of three! I've only tried the chocolate/chocolate ones; and, while they are tiny in size, what they lack in size they do not lack in taste. The icing and cream filling is just awesome. It takes me back to a time when I used to regularly enjoy snack cakes. But now I can enjoy them in a very health-conscience way.

I don't know where all they are available yet, but the husband found these at a Kroger the other day. I do know that they are selling on e-bay as well, if you can't find them in your area. I highly recommend these for the perfect chocolaty cake fix :)

Simple Strawberry Mousse Parfaits

2007-03-11T22:07:00.000-04:00

Any dessert with Oreos in it is worth trying in my book. The husband and I absolutely love Oreos. So when I saw this recipe, I knew it was one that we would both enjoy.

Simple Strawberry Mousse Parfaits (12 servings at 3 points a piece)

Ingredients:

16 Reduced-fat Oreo Chocolate Sandwich Cookies
1 bag (10-1/2 oz.) Jet-Puffed Marshmallows
1 pkg. (10 oz.) frozen unsweetened strawberries
1-1/2 cups thawed fat-free whipped topping, divided

Directions:

Cut 6 of the cookies in half cross-wise; reserve for later use. Coarsely crush remaining 10 cookies, and set aside.

Place marshmallows and strawberries in large microwaveable bowl. Microwave on High for 3 minutes, or until marshmallows are completely melted and mixture is well blended, stirring after two minutes. Refrigerate 10 minutes. Gently stir in one cup of the whipped topping.

Spoon marshmallow mixture into a rectangular baking dish. Top with the the crushed cookie topping. Refrigerate at least 1 hour. You can top each serving with the remaining 1/2 cup of whipped topping divided evenly, and with one half of a cookie.

If you like, you can also alternate layers of the strawberry mixture and crushed cookie into parfait glasses. I don't have parfait glasses, so that's why I just made this in a rectangular baking dish.

This dessert looked very pretty, and it was very tasty. I really liked the strawberry and marshmallow mixture together. I thought the strawberry flavor was just right, and it didn't overpower the marshmallows or cookies. Also, you really can't go wrong with a dessert made with Oreos :)

Fiber One Chewy Bars

2007-03-09T07:03:00.001-05:00

Lately, it seems that a new tasty AND healthy snack product comes out on an almost daily basis. The latest addition to this group are the Fiber One Chewy Bars.

I found these on one of my many trips to Target (because apparently I need something from there almost everyday), and for only 2 points apiece, I had to get a box to try out.

When I finally gave them a taste, I have to say I was thrilled! They were definitely chewy and very chocolatey. I kinda think they taste like chocolate chip cookie dough...who doesn't love cookie dough? I love having these around as a quick snack, and the husband thinks they are great too (though they do have dairy in them).

These bars also come in a peanut butter flavor which I have not tried yet, but I've just been too enamored by the oats and chocolate flavor. As I mentioned above, these bars are only 2 points a piece; and with 9 grams of fiber, they are definitely filling.

Cheddar Chicken Chowder

2007-03-07T09:12:00.000-05:00

I don't remember exactly how I came across this recipe, but I do know that it is from Cooking Light. I also remember that I was drawn to it because it is not often that you see a creamy, low-fat chowder. Plus, all of the ingredients are simple to prepare, and it is an easy recipe to make lactose free for the husband.

Cheddar Chicken Chowder (7 servings (1 1/2 cups a serving) 6 points a serving)

Ingredients:

2 slices bacon
cooking spray
1 lb boneless, skinless, chicken breasts, cut into bite-sized pieces
1 cup chopped onion
1 cup diced red bell pepper
2 garlic cloves, minced
4 1/2 cups fat-free chicken broth
1 3/4 cups diced peeled red potatoes
2 1/4 cups frozen whole-kernel corn
1/2 cup all-purpose flour
2 cups fat-free milk
3/4 cups (3 ounces) fat free shredded cheddar cheese
1/2 tsp salt
1/4 teaspoon salt

Directions:

Cook bacon until crisp, and then crumble and set aside. Sauté chicken, onion, bell pepper, and garlic in a pan for 5 minutes using cooking spray or fat from the bacon. Add broth and potatoes; bring to boil. Cover, reduce heat, and simmer 20 minutes or until potatoes are tender. Add corn; stir well.

Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to soup. Cook over medium heat 15 minutes, or until thick, stirring frequently. Stir in cheese, salt, and pepper. Top with crumbled bacon.

The husband and I loved this soup. It was so warm and creamy. The red-peppers were a really nice touch too. I did leave the corn out in order to make the dish husband friendly, but I think it would really add to the flavor as well. I was also surprised at how quickly everything came together. I would recommend cutting your potatoes in tiny pieces so they cook quicker, and to really salt and pepper the soup. It definitely could have used a bit more salt than what I added.

Fitaculous

2007-03-06T07:08:00.000-05:00

A friend of mine, Matt, has created a new website called Fitaculous. It's a great little site that allows you to track your diet, fitness, and weight. It also allows you to connect with others that are on a weight loss journey as well. Fitaculous officially opened it's doors yesterday (3/5/07).

I was lucky enough to be a beta tester for it, and Matt has made many changes and improvements to the site since then. He also has a lot of ideas to add to the site as well. I really like the feel of Fitaculous. I also think it is kinda neat to see what others eat on a daily basis. It can definitely give you ideas for what to eat.

If you decide to check it out and join, you should say "hi" to Matt and tell him I sent you :) Also, if you happen to join and would like to be my friend, you can find me here.

Empanada Gallega (Galician Turkey and Pepper Pie)

2007-03-05T07:35:00.000-05:00

I often check CNN's website for news, and I like to look at their health articles too. A while ago they featured an article about the healthy eating habits of people in other countries. Along with the article were several recipes from around the world. When I found all of these recipes I knew I hit the recipe mother load ;) Here is the first recipe I decided to try. I made this on a Sunday when I had more time to prepare dinner than during the week, because this recipe is a little more involved than the ones I typically post.

The recipe originally called for marinated pork, but I chose to use ground turkey instead. The following is my take on the dish, but if you'd like to see the original it can be found here. In addition to replacing the pork, I also left out the ham/prosciutto and saffron that the recipe called for.

Empanada Gallega (Galician ~~Pork~~ Turkey and Pepper Pie) (8 servings at 7 points a piece)

Ingredients:

Turkey:
2 tbsp minced fresh parsley
1 tbsp Spanish smoked paprika or hot paprika
1 tbsp extra-virgin olive oil
1 tsp dried oregano
3 garlic cloves, minced
1 pound lean ground turkey

Dough:

2 3/4 cups all-purpose flour
1 tbsp baking powder
1 1/2 tsp salt
1/2 cup water
1/4 cup olive oil
1 large egg, lightly beaten

Filling:
Cooking spray
1/4 tsp salt
2 cups thinly sliced sweet onion
2 cups red bell pepper strips
1 cup chopped tomato
2 tbsp dry white wine

Remaining Ingredient:
1 large egg, lightly beaten

Directions:

To prepare the meat, combine the first 5 ingredients in a large zip-top plastic bag, and add the turkey. Seal and marinate in refrigerator 2 hours, turning bag occasionally.

To prepare the dough, lightly spoon flour into dry measuring cups; level with knife. Combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Combine the water, oil, and egg in a medium bowl. Gradually add the oil mixture to flour mixture, stirring just until moist. Turn the dough out onto a lightly floured surface; knead lightly until smooth. Divide in half, cover with plastic, and let rest about 30 minutes.

To prepare filling, heat a large nonstick skillet coated with cooking spray over medium heat. Add the turkey mixture; sprinkle with 1/4 teaspoon salt. Cook 5 minutes or until the turkey is cooked through. Add onion and bell pepper; cook 5 minutes. Cover, reduce heat, and simmer 20 minutes or until vegetable are tender. Stir in tomato and wine; cook 5 minutes.

Preheat oven to 350 degrees F.

Working with 1 portion of dough at a time (cover remaining dough to keep from drying), roll into a 13-inch circle on a floured surface. Place on a large baking sheet coated with cooking spray. Roll the second portion out in the same manner and place to the side. Spoon the filling onto the first portion of the dough using a slotted spoon, leaving a 1-inch border around the edge. Place remaining portion of dough over filling. Pinch edges to seal. Cut several slits in top of dough to allow steam to escape. Brush with egg. Bake at 350 degrees for 30 minutes or until golden brown; cool. Cut into Wedges.

This recipe may seem a little overwhelming at first, but it really was very easy to make. The dough is one of the easiest doughs I have ever made, and one of the easiest to work with. I plan on using the dough for some other dishes as well.

When piling the meat mixture onto the dough you really have to pile it high. Once you put it together it looks humongous. When the husband and I tried the dish, we were really quite surprised. The meat mixture had an excellent flavor, and the crust was very crumbly but not too dry. I do, however, recommend not using as mush salt as the recipe calls for in the dough. The husband and I both thought it was a tad on the salty side. Other than that, this dish was great for something different.

Menu (3/2/07)

2007-03-02T06:32:00.000-05:00

Here is the new menu!

Sun: Chicken Stew
Mon: Leftovers
Tues: Salmon with black bean sauce, steamed cauliflower
Wed: Penne with roasted tomatoes, garlic and white beans, steamed broccoli
Thurs: Chicken stir-fry
Fri: fend for selves
Sat: fend for selves

Sun:Ribollita-Bread Soup
Mon: Leftovers
Tues: Pasta salad with snow peas, zucchini, and feta, lemon pepper tilapia
Wed: Loaded baked potatoes
Thurs: Jerk Turkey Slow Cooker Soup
Fri: fend for selves
Sat: fend for selves

Mexican Chicken Stew

2007-02-28T07:05:00.000-05:00

I have had this recipe sitting in my "to try" pile for quite a while. I seem to fix a lot of Mexican style dishes so I've been holding off on this one for a bit. Well I finally decided it was a good time to give it a try.

Mexican Chicken Stew (3 points per 1 1/2 cups serving)

Ingredients:

3 breast uncooked boneless, skinless chicken breast
1 medium onion
3 cloves of garlic
1 medium bell pepper
1 medium poblano chile
1 1/4 oz reduced-sodium taco seasoning
14 1/2 oz fat-free, reduced-sodium chicken broth
14 1/2 oz Diced Tomatoes with Italian herbs
14 1/2 oz canned tomato sauce
14 1/2 oz Red Kidney Beans
14 1/2 oz Pinto Beans
16 oz salsa

Instructions:

Saute onions, garlic and peppers in fat free cooking spray until tender (onions are just turning color). Cut chicken breasts into small bite sized cubes and saute in same pan as the onions until just cooked. Add the rest of the ingredients to a 3 quart pot or slow cooker, and add in the chicken mixture. For soup pot, cook until boiling and turn to low for 30 minutes. For slow cooker, cook on high for two hours and then turn to low and let simmer for a few hours.

This soup smelled so wonderful while I was cooking it. The husband even commented about how good it smelled. So after drooling over the smell, we were finally able to taste it. It was surprisingly thick which was nice, and it tasted great. I was a little afraid that it might taste too much like taco seasoning, but I really didn't get that.

I chose not to add the poblano chile to the dish out of preference, and yet it still had a pleasant kick to it. You could definitely make this dish as spicy or as mild you want, and I thought it had just the right amount of kick to it for the husband and I.

Apple Spice Cake

2007-02-27T07:01:00.000-05:00

The husband found this recipe and asked me if I would make it. I was more than happy to oblige. I love apple spice cakes and haven't had one in a really long time. Of course I made a lot of changes to the original recipe to lighten it up a bit. Here is my version.

Apple Spice Cake (8 servings at 3 points a piece)

Ingredients:

2-3 apples
1 tsp cinnamon
3/4 cup Egg Beaters
1 cup applesauce
1 1/2 cups Splenda
2 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1/2 tsp ground cloves
1/2 tsp ground allspice

Directions:

Preheat oven to 350 degrees F. Peel and cut the apples into 1/2 inch cubes. Toss the pieces in a bowl with the cinnamon.

Mix the Egg Beaters and Splenda in a mixer with the whisk attachment until fluffy. While the mixer is running, add in the applesauce and vanilla.

In a separate bowl, combine the flour, salt, baking soda, cloves, and allspice. Add the dry mixture into the batter and continue mixing until combined.

Stir in the apples, distributing evenly.

Spoon batter evenly into bundt pan. Bake about 35-40 minutes, until the center is dry and springs back to the touch.

Cool on a wire rack in the pan before turning out. You can dust the cake with confectioner's sugar before serving if you would like.

The original directions said to make this into 6 small bundt molds, which would be 4 points a piece.

The cake was great! It actually had a ton of apples in it, so depending on how you like your cake to apple ratio, you may want to use only 2 apples. The husband was very happy with this cake and enjoyed it thoroughly.

Bacon Melts

2007-02-26T06:40:00.000-05:00

I love it when you can make something that is very point friendly, but looks absolutely horrible for you :) When Hungry Girl posted their version of a bacon melt recently, I was drooling instantaneously.

Bacon Melt (1 serving for 3 points)

Ingredients

2 slices light bread
2 slices Kraft Free Singles (or another light cheese)
2 strips extra lean turkey bacon
Cooking Spray or I Can't Believe It's Not Butter Spray

Directions:

In a skillet sprayed with no-calorie cooking spray, cook the bacon over medium heat until crispy and fully cooked. Evenly spritz butter spray or no-calorie cooking spray on 1 side of each slice of bread. Top the unsprayed side of 1 slice of bread with a slice of cheese. Place cooked bacon strips on top of the cheese, and cover with second slice of cheese. Next, top with the other bread slice (with the buttered side facing up). Place sandwich in a skillet sprayed with nonstick cooking spray and cook over low to medium heat until bread is brown and toasty and cheese is nice and melty (about 1-2 minutes per side). Use a spatula to press down on sandwich while it cooks. Slice sandwich down the middle, diagonally, or just bite right into it (like I did, see picture!).

When I made these sandwiches, I used three slices of the pre-cooked bacon for 1.5 points. I also used only one slice of cheese instead of two, and I used the no-calorie cooking spray instead of the butter spray.

I have to say these sandwiches were fantastic! It's great to chomp right into something that you think would be absolutely horrible for you, but really is very point friendly. When I told the husband what I was making, I don't think he could believe his ears. He of course enjoyed these very much as well.

Home-made Tortilla Chips

2007-02-23T09:02:00.000-05:00

Sometimes I just get in the mood for something salty. I like pretzels and some chips, but I don't always keep those on hand. Something really quick and easy to make are home-made tortilla chips.

Tortilla Chips (a serving size is one tortilla and points depends on your tortillas)

Ingredients:

1 tortilla
cooking spray
salt to taste

Directions:

Cut tortilla into several triangles, I usually cut about 8. Keep the triangles as close together as possible and spray with cooking spray and sprinkle with salt to taste. Place in a toaster oven or conventional oven set to about 450 degrees F. Let bake until the chips are crispy and golden brown.

These are great to make on a whim. I like to use the Santa Fe Tortilla Company's Whole Wheat Tortillas; they are only 1 point a piece. One tortilla makes 8 large chips, and you don't get a lot of broken chips like you do from a bag. Also, these pair well with a delicious homemade salsa or guacamole, so keep them in mind whenever you need a good chip.

Southwestern Chicken Stir Fry

2007-02-22T06:38:00.000-05:00

A couple of weeks ago while "gettin' my hair did", I was glancing through Fitness Magazine and found several recipes that I immediately wrote down. This particular recipe had all of the ingredients that the husband and I just love. And with the variety of ways you can serve it, it is a very versatile dish. You could serve it over rice, in tortillas, or even with tortilla chips. I like a recipe that you can really change up.

Southwestern Chicken Stir Fry (4 servings at 4 points a piece)

Ingredients:

1 fajita seasoning envelope
1/2 cup water
1/2 tablespoon oil
12 oz chicken, cut in 1-inch pieces
Cooking Spray
1 small yellow pepper, cut into squares
1 small zucchini, cut in half lengthwise and sliced on the bias
1/2 small onion, cut into wedges
2/3 cup salsa
1 tsp chili powder
1/2 cup frozen whole kernel corn
1/2 cup canned black beans, rinsed and drained
1/2 cup shredded reduced fat co-jack cheese (optional)

Directions:

1. Combine fajita mix, water, and oil. Add chicken to marinade, and stir to coat. Let stand at room temperature for 15 minutes.

2. Preheat pan coated with cooking spray over medium heat. Add peppers, zucchini, and onions. Cook 2-3 minutes until crisp-tender. Set aside.

3. Drain chicken; discard marinade. Add chicken to pan. Cook and stir 4 to 5 minutes or until no longer pink. Return vegetables to pan. Stir together salsa and chili powder. Add salsa mixture, corn and beans. Cook and stir 1 to 2 minutes. Serve in tortillas with cheese if you'd like.

This recipe was everything I was hoping it would be. The husband of course was drooling over it before he even had a chance to taste it. I really liked that added touch of chili powder; it really added an excellent flavor to the dish. I served this with homemade tortilla chips and it was delicious. Oh, and the point value above does not include the cheese.

Sunshine Rice

2007-02-21T06:40:00.000-05:00

I served this as a side to the Citrus Dijon Salmon. I found this recipe on Spark, and thought it would go nicely with Salmon since both dishes were accented with orange juice.

Sunshine Rice (4 servings at 3 points a piece)

Ingredients:

Cooking Spray
1 1/4 cups finely chopped celery
1 1/4 cups finely chopped onion
1 cup water
1/2 cup orange juice
2 tbsp lemon juice
dash hot sauce
1 cup long-grain white rice, uncooked
1/4 cup slivered almonds

Directions:

1. Heat cooking spray in medium saucepan. Add celery and onion, and saute until tender, about 10 minutes.

2. Add water, juices, and hot sauce, and bring to a boil. Stir in rice and bring back to a boil. Let stand covered until rice is tender and liquid is absorbed.

3. Stir in almonds.

Of course I omitted the almonds when making the dish, but the point value listed above was calculated with the almonds included.

This rice was very tasty, and I really liked the citrus flavor. I thought it went very well with my salmon; and in fact, I think it would go just fine with most fish dishes.

Citrus-Dijon Salmon

2007-02-20T06:50:00.000-05:00

I found this salmon recipe on Spark. It said to cook in the microwave, but I'm wary about fish cooked that way. So instead, I broiled it. The salmon had a nice browned crust on top and a very pretty color. I expected the orange and Dijon sauce to be more flavorful, but it had a nice subtlety to it. Spark suggests that you serve this over fresh spinach leaves, but you know me and dark greens, so I chose to forgo them ;)

Citrus-Dijon Salmon (4 servings at 6 points a piece)

Ingredients:

4 small salmon fillets
1/2 cup light orange juice
1 tsp Dijon Mustard

Directions:

In a small bowl mix together orange juice and Dijon mustard to create a glaze. Place the salmon on a broiling pan and spoon glaze over fish. Broil fish until cooked through and flakes easily.

Mama Mia! Mia Pizza Crust with Sauce

2007-02-19T06:37:00.000-05:00

The husband and I made a trip to Sam's Club this weekend to pick up a few bulk essentials. We always like to glance around the store for any new finds because you never know what they might have. We were in the bakery area when the husband noticed a three pack of Mia Pizza Crusts with sauce.

I glanced at the nutritional information and was pleasantly surprised that the sauce and crust together were only 3 points per serving (the crust itself is only 2 points). Also, these crusts were dairy free. So we purchased a pack and tried one out that evening. We used some light mozzarella cheese and a few turkey pepperonis to top the pizza, and it only took 8 minutes to cook. Talk about a fast and tasty meal. The crust was a nice golden brown color, and it was crunchy in all of the right places.

These crusts come in a pack of three, but are each are individually wrapped. And you can freeze them too if you don't plan on eating them really soon.

Update (2/13/07)

2007-02-13T06:53:00.000-05:00

For some reason or the other I forgot to post the picture for yesterday's Barbecue Chicken Sandwiches. It's up now in case you want to take a look.

Also, I will not be making any posts for the rest of the week. Tech week has started for the ballet I'm performing in, and I'll be gone every evening until late. So there won't be time to make dinner in the evenings, just time enough to grab a quick bite. I hope everyone has a great week and I'll see you all next Monday :)

Quick Barbecue Chicken Sandwiches

2007-02-12T06:34:00.000-05:00

With several rehearsals for my upcoming ballet keeping me busy, I've been trying to keep dinners as easy as possible. Yesterday the husband and I made these bbq sandwiches that I found in Betty Crocker's Healthy New Choices cookbook. Along with a bag of steamed veggies that I threw in the microwave, we had a complete meal in a about 5 minutes.

Quick Barbecue Chicken Sandwiches (6 servings at 4 points a piece)

Ingredients:

1 cup barbecue sauce
3 packages (2.5 ounces each) sliced smocked chicken, cut into 1-inch strips (3 cups)
6 hamburger buns, split

Directions:

Mix barbecue sauce and chicken in 2-quart saucepan. Heat to boiling; reduce heat to low. Cover and simmer about 5 minutes or until hot. Fill buns with chicken mixture.

These sandwiches were great. It's funny how this dish can be so simple, and yet it's something I probably would never have thought to do. A nice addition to the dish, if you don't mind the extra points, would be to melt some cheddar cheese on top. It would really be a nice touch, and compliment the smoky barbecue flavor well.

If you need dinner STAT, I would definitely recommend these sandwiches. They are quick and delicious, and can't be beat :)

Pineapple Corn Muffins

2007-02-09T07:00:00.000-05:00

I came across this recipe on the WeightWatchers boards and couldn't pass it up. Cornmeal and pineapple is a very interesting combination, and not one I would have ever thought to put together.

Pineapple Corn Muffins (12 regular muffins at 2 points a piece or 24 mini-muffins at 1 point a piece)

Ingredients

2 boxes Jiffy Cornbread Mix
1 15 oz can crushed pineapple

Directions:

Mix the cornbread mix and crushed pineapple, juice and all, together in a medium bowl. Pour batter into a sprayed muffin tin, and bake at 350 degrees for about 15 minutes.

I'll be honest, I was a little skeptical of these. I really wasn't sure how they would turn out. When the husband and I tried them we were shocked. They were so good! The husband and I both like a sweeter cornbread, and these muffins are definitely sweet. We have been eating these with meals, for snacks, and even at breakfast.

No Bake Chocolate Peanut Butter Oatmeal Cookies

2007-02-08T22:00:00.000-05:00

I have been on a quest for a lightened version of a no bake chocolate peanut butter oatmeal cookie for some time. I came across this recipe the other day and immediately tried it out, twice :)

No Bake Chocolate Peanut Butter Oatmeal Cookies (20 servings at 1 point a piece)

Ingredients:

2 tbsp light butter or margarine
1/4 cup cocoa powder
1/2 cup sugar
1/4 fat-free milk
1/8 tsp salt
1 tsp vanilla extract
1/2 tablespoon creamy peanut butter
1 1/2 cups quick cooking oats

Instructions:

Microwave the butter or margarine in a microwave-safe bowl for 15-30 seconds, until the butter is melted. Add the cocoa and blend until dissolved into the butter.

Add the sugar, milk, and salt. Blend well.

Microwave the mixture on high for 1 minute to bring to a full bowl. (Should you need to microwave the mixture more, do so in 10 second increments.) You want a full boil, but because it will continue to cook awhile once it's removed from the microwave, heating it too long can cause the mixture to scorch.

Add the vanilla, peanut butter, and oatmeal. Stir well. Drop by tablespoon-full on waxed paper and allow to cool.

These are a great one point cookie. I made these several days ago, but accidentally used old-fashioned oats instead of quick-cooking ones. Even with the wrong oats they were still delicious, just a little on the chewy side. The husband had to run an errand to the grocery store, and returned with quick cooking oats and a request for more cookies. Of course I couldn't object to more cookie, so I made a second batch :)

Unstuffed Green Pepper Soup

2007-02-07T08:02:00.000-05:00

I found this dish in the Busy People's Slow Cooker Cookbook. It originally called for ground beef and beef broth, which I changed to ground turkey and chicken broth. It also called for one cup of green peppers. I added two medium sized green peppers to it instead. I wanted a good green pepper to soup ratio. I also cooked this on the stove top instead of in the slow cooker.

Unstuffed Green Pepper Soup (8 1-cup servings at 4 points a serving)

Ingredients:

1 lb lean ground turkey
3 cups fat free chicken broth
2 cups low sodium vegetable juice
2 (14.5 oz) cans stewed tomatoes
2 medium green peppers, chopped
1 cup onion, chopped
1 cup instant rice

Directions:

Slow Cook directions:

Spray a large slow cooker with nonfat cooking spray.In the slow cooker mix together the meat, broth, vegetable juice, tomatoes, green peppers, and onion.Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours. Before serving stir in the rice. Cover and let sit for 5 minutes.

Stove top directions:

Brown meat on medium heat. Once the meat is cooked, add onions and green peppers. Cook for several minutes until the vegetables are soft. Add the remaining ingredients. Cook covered for approximately 30 minutes.

This soup was so wonderful! The husband and I liked it very much. There was a good mixture of all of the ingredients, and I'm glad I decided to add more green pepper. It's a green pepper soup after all, it needs green peppers. I served this along with corn muffins, which were great to dip in the soup.

Parmesan Chicken and Peppers

2007-02-06T06:28:00.000-05:00

I found this recipe at Kraft's Southbeach diet website. I thought it sounded like a tasty dish that would be quick to throw together.

Parmesan Chicken and Peppers (4 servings at 4 points a piece)

Ingredients:

1 lb boneless skinless chicken breasts, cut into 1-1/2-inch pieces
1/4 cup fat free Italian Dressing
1 bag (1 lb) frozen bell pepper and onion strips, thawed, well drained
1/4 cup fat free grated Parmesan cheese

Directions:

Cook chicken in dressing in large nonstick skillet on medium-high heat for 6 minutes, or until chicken is cooked through, stirring occasionally.

Add vegetables; cook and stir 5 minutes or until vegetables are crisp-tender.

Sprinkle with cheese.

I served this over 1/2 cup of rice to give the dish a little more substance. I loved the flavors of all the different peppers. The little bonus of the Parmesan cheese was a nice touch as well. This is a great dish if you are in a hurry to fix dinner, and all of the ingredients are easy to keep on hand.

Chicken Buffalo Dip

2007-02-05T06:51:00.000-05:00

I made this dip for a Super Bowl party that the husband and I attended last night. I figured it would be a good party dip :)

Chicken Buffalo Dip (16 servings at 3 points a piece)

Ingredients:

2 12 oz cans of chicken breast meat
2 8oz boxes of fat free cream cheese
1 cup of fat free ranch dressing
3/4 cup of fat free cheddar cheese
Frank's Hot Sauce (to taste)

Directions:

Preheat oven to 350 degrees F. Cube the cream cheese and spread out in the bottom of a 9X13 baking dish. In a medium bowl mix chicken, ranch dressing, cheddar cheese, and hot sauce. Pour the chicken mixture over the cream cheese and bake for 20 minutes or until bubbling.

I didn't add too much hot sauce to the dip. I wanted everyone to be able to enjoy this dish, so I didn't want it to be super spicy. The hot sauce did add I nice flavor though, and it really did taste like chicken wings. I served it with slices of pitas which worked out great.

Spaghetti

2007-02-02T06:36:00.000-05:00

The husband and I are pasta fiends, there is no doubt about it. So when I put spaghetti on the menu, we both couldn't wait until it was spaghetti day. This recipe is one that my mom has made for as long as I can remember. Sometimes the jars of spaghetti sauce are very convenient, but nothing compares to this.

It's not a super runny sauce, but it's full of flavor and tomato-y goodness. You can make it on the stove or in a crock pot, and you can use home-canned tomatoes or store-bought ones. Either way it will be DELICIOUS!

Spaghetti Sauce (Serves 8 at 3 points a piece, excluding pasta noodles)

Ingredients:

1 lb lean ground beef or turkey
1 cup chopped onion
1 green pepper, chopped
3 cloves garlic, minced
2 cans (15 oz each) diced or stewed tomatoes
1 can (6 0z) tomato paste
2 tsp sugar
2 tsp dried basil leaves
1 1/2 tsp salt
1 tsp dried oregano leaves
1/4 tsp pepper
dash of red pepper chips, to taste

Directions:

Brown meat on medium-high heat, and then add the onion and garlic and saute until soft. Next, stir in the remaining ingredients. Cook sauce on low to medium heat for about an hour. Serve over spaghetti noodles.

I have to admit that the husband made the sauce last night and, despite it being his first time doing so, he did an excellent job. The next time you're in the mood for spaghetti, I recommend skipping the jar sauce and giving this recipe a try.

Menu (2/1/07)

2007-02-01T06:38:00.000-05:00

Menu (2/1/07)

Sun: Super Bowl Party
Mon: Parmesan Chicken & Peppers
Tues: Unstuffed Green Pepper Soup with Pineapple Corn Muffins
Wed: Leftovers
Thursday: Turkey Fajita Pitas
Friday: fend for selves
Sat: fend for selves

For the week of 2/11/07, the menu is very sparse. That is performance week for Momotaro (the contemporary ballet I'm in). There will probably be a limited amount of posts that week as well.

Sun: Quick Chicken BBQ sandwiches
Mon: leftover frozen Lasagna
Tues: fend for selves (rehearsal)
Wed: Valentines Day (rehearsal)
Thurs: fend for selves (rehearsal)
Fri: Performance
Sat: Performance

Baked Oatmeal

2007-01-31T06:51:00.000-05:00

Something warm and full of cinnamon in the morning is great. These bars are very easy to make and are very filling. And not only do they make a great breakfast, but they are also perfect for a quick snack. (FYI, I omitted the raisins when preparing these because the husband is not a fan)

Baked Oatmeal (Serves 9 at 2 points a piece)

Ingredients:

2 cups uncooked oatmeal
1 1/2 tsp baking powder
1/2 tsp table salt
1 cup fat-free skim milk
1/2 cup Egg Beaters
1/2 cup unsweetened applesauce
1/2 cup Splenda
1 tsp vanilla extract
1 Tbsp ground cinnamon
1/2 cup golden seedless raisins

Directions:

Pre-heat oven to 350 degrees F. Combine wet ingredients, add dry ingredients, and mix well. Bake in sprayed 8x8 pan for 35 to 45 minutes. These keep well in fridge or freezer, and are good cold or warm.

Chicken N' Noodles

2007-01-30T06:41:00.000-05:00

Here is another recipe I've been holding onto, just waiting for a good opportunity to try. I figured this would be great on a cold day, and yesterday was definitely cold ;)

Chicken N' Noodles (6 servings at 4 points)

Ingredients:

1 cup celery
1 cup carrots
2 tablespoons green onions
4 cups fat-free chicken broth
2 tsp bullion
8 oz boneless skinless chicken breast
12 oz Reames Frozen Egg Noodles
4 cups of water

Directions:

Combine all ingredients in 5 quart crock pot. Cover and cook on low 8 to 10 hours.

I like crock pot dishes when I can just throw everything in and forget about it. However, with this dish I think it would be best to wait and add the noodles in a little later. Overall the soup was good, but the noodles came out a little mushy. Also, you definitely need to spice this dish up a bit with some salt and pepper. It was a little bland as prepared, but a little salt and pepper fixed things right up.

So while my first experience with this recipe wasn't perfect, with a few tweaks it has the potential to be great.

Tandoori Turkey Wraps

2007-01-29T06:37:00.000-05:00

I found this recipe at SparkPeople.com, and thought it would be a really interesting dish to try since it had so many flavors going on.

Tandoori Turkey Wraps (4 servings at 3 points a piece)

Ingredients:

1 lb turkey cutlets, cut into 1/2-inch strips
1 tsp fresh garlic, minced
1 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp ground coriander
1/2 tsp ground ginger
1/8 tsp cinnamon
dash cloves
vegetable spray
tortillas or chapatis (Indian tortillas that can be found at a specialty grocery store)

Directions:

In a small bowl, combine turkey strips, garlic, cumin, cayenne pepper, coriander, ginger, cinnamon and cloves. Allow to stand.

Spray nonstick stove top grill pan with vegetable spray; heat over medium-high heat for 1 to 2 minutes. Toss in turkey strips. Stirring constantly, cook for 5 to 6 minutes or until strips are done and lightly browned. Remove to a clean bowl.

If you like, you can heat your tortillas or chapatis in a grill pan for about 30 seconds per side.

The points I posted do not include the tortillas or chapatis, for those it depends on what you use. Personally, I just ate the turkey over a little bit of rice. The dish had a bit of a kick to it, and all of the spices went nicely together with the turkey. I was a little unsure about the cinnamon, but it added nice twist to the mix.

Vegetarian Delight

2007-01-26T06:39:00.000-05:00

I found this recipe on the weightwatchers boards. Who doesn't love a bowl full of veggies and rice?!

Vegetarian Delight (4 servings at 5 points a piece)

Ingredients:

2 tbsp creamy peanut butter
1 tbsp light soy sauce
1-1/2 tsp honey
2 tsp vegetable oil
1/2 cup thinly sliced carrot
1/4 cup chopped onion
1/2 cup chopped broccoli
1/2 cup chopped cauliflower
1/2 cup chopped zucchini
1/2 cup frozen corn
1/4 cup chopped red bell pepper
1 garlic clove, minced
1 oz cashews
2 cups cooked brown rice

Instructions:

Combine peanut butter, soy sauce, honey, and one tablespoon of water. In large skillet, heat oil over medium heat. Add carrots and onion and cook until onion is translucent, about 2 minutes. Add remaining ingredients except rice and cashews. Cook, stirring frequently, until veggies are tender-crisp, about 3 minutes. Add peanut butter mixture; cook stirring constantly until just boiling, about 2 minutes. Stir in rice until heated through, about 2 minutes. Top with cashews.

When I made this dish, I omitted the corn and cashews, and I added bean sprouts. Before making it, the husband and I both thought the dish sounded interesting, but were worried that the sauce wouldn't be flavorful enough. Turns out our worrying was unwarranted. The sauce had just the right amount of flavor, and it complimented the rice and vegetables well.

Feta Chicken Bake

2007-01-25T22:20:00.000-05:00

The other day I went to Kraft's South Beach Diet website and found several recipes sounded like potential winners. This one called for a minimal amount of ingredients, but because of the feta and red peppers I thought it would still pack some great flavors.

Feta Chicken Bake (6 servings at 5 points a piece)

Ingredients :

6 boneless skinless chicken breast halves (2 lb)
2 Tbsp lemon juice, divided
1/4 tsp salt
1/4 tsp black pepper
1 pkg (3.5 oz) reduced fat crumbled feta cheese with basil and tomato
1/4 cup finely chopped red pepper
1/4 cup finely chopped fresh parsley

Directions:

Preheat oven to 350 degrees. Arrange chicken in 13x9-inch baking dish.

Drizzle with 1 Tbsp lemon juice. Season with salt and black pepper. Top with cheese, and drizzle with remaining 1 Tbsp lemon juice.

Bake 35 to 40 minutes, or until chicken is cooked through. Sprinkle with red pepper and parsley.

The husband actually made this dish. He said it was a good dish to make because it was so easy to put together, and there was minimal chopping (he's not one for chopping). The dish turned out great, and the chicken was extremely tender. The cheese and peppers mixed their flavors nicely with the chicken too. This is a great dish for when a short prep time is a must.

Balsamic and Feta Chicken Wraps

2007-01-24T06:35:00.000-05:00

I thawed some chicken for a dish the other day, but then the dish never happened. Still, I didn't want the chicken to go to waste, so I came up with this for a quick, tasty lunch.

Balsamic and Feta Chicken Wraps (4 servings at5 points a piece)

Ingredients:

4 whole wheat tortillas
1 lb boneless skinless chicken breast
Balsamic Vinegar
Fat-Free Feta Cheese
Chicken Grill Seasoning

Directions:

Sprinkle chicken with grill seasoning and grill until cooked. After grilling the chicken, slice it into bite size pieces. Divide the chicken evenly and place on wraps. Drizzle a little bit of balsamic vinegar over the chicken, and top with about a tablespoon of feta.

You can always add more balsamic vinegar or feta to your liking. For an unplanned dish I came up with on a whim, these turned out to be a great lunch. They had a great combination of flavors that are not typically featured in our house much. The husband tried these as well and really liked them.

Brainless Banana Pancakes

2007-01-23T06:27:00.000-05:00

This weekend I had time to make breakfast, and decided to try out this pancake recipe. It's the first time I had pancakes for breakfast in a while ;)

Brainless Banana Pancakes (Serves 3 at 4 points a piece)

Ingredients:

1 cup flour
2 tsp baking powder
1 banana, mashed
1 1/4 cups non-fat milk
1 tbsp splenda or sugar

Directions:

1. In a large bowl, sift the flour and baking powder together.

2. In a small bowl, mash the banana with a fork and add 1/4 cup of the milk, mixing together until there are no lumps. Add the banana, splenda or sugar, and remaining milk to the dry mix and stir together until "just mixed."

3. Portion out about 3/4 of a cup to 1 cup of batter onto a hot non-stick pan or lightly oiled frying pan and cover with a lid. Let sit on medium heat until the center starts to bubble and become sturdy. Flip pancake over and cook other side until golden brown. Repeat process until the batter is gone.

The batter turned out to be a little runny, which caused problems during the cooking/flipping stage. So things may turn out better if you add a little less milk. But other than the runniness of the batter, these were good pancakes. They had a great banana flavor that wasn't overpowering. Overall, the husband and I really liked them. Also, for an added bonus, you could add some mini-chocolate chips to these as an extra treat.

Italian Tortellini Stew

2007-01-22T06:52:00.000-05:00

With my weekends being consumed lately by rehearsals for an upcoming contemporary ballet that I am performing in, I have been keeping my eye out for quick-prep crockpot dishes. When I came across this one, I knew it would be perfect.

Italian Tortellini Stew (8 servings, 2 points a piece)

Ingredients:

1 medium onion, chopped
2 zucchini, sliced
32 0z of chicken broth
28 oz of crushed tomatoes
15 oz of Great Northern Beans
2 tbsp basil
1/4 tsp salt
1/4 tsp pepper
8 oz of dry cheese tortellini

Directions:

Add all ingredients except for the tortellini to the crockpot. Cook on low for 6 hours. Turn crockpot on high and add tortellini. Cook for 20 minutes or until the tortellini is cooked.

This stew was delicious! Of course the tortellinis were the best part, at least that's what the husband said. This would be a great dish to make before work, church, or just a busy day :)

Ribollita-Bread Soup

2007-01-19T06:40:00.000-05:00

For Christmas my mother-in-law gave me the book "Rachael Ray Top 30 Comfort Foods". I was glancing through it's various recipes, and the Ribollita really jumped out at me. I had never heard of Ribollita before, but thought it sounded good, so I decided to give it a try. It turns out that a Ribollita is actually a traditional Tuscan bread and vegetable soup.

Ribollita-Bread Soup (8 servings at 5 points a serving)

Ingredients:

2 tsp olive oil
4 large cloves garlic, chopped
1 medium onion, chopped
2 carrots, peeled and diced
2 ribs celery, chopped
1 fresh or dried bay leaf
Coarse salt and freshly ground black pepper, to taste
2 cans (15 oz each) white beans
6 cups chicken stock or broth
2 cups tomato sauce
3 cups stale Italian bread, crust removed and torn into chunks

Directions:

Heat a deep, heavy-bottomed pot over moderate heat. Add oil, garlic, onion, carrots, celery, and bay leaf to the pot. Season with salt and pepper and saute until veggies begin to soften, 5 to 7 minutes. Add bean, stock, and tomato sauce. Cover pot and bring soup to boil over medium-high heat. Remove lid and stir in torn pieces of bread. Continue stirring. When soup becomes thick and bread is distributed evenly, adjust the seasonings. Remove bay leaf. You can make soup as thin or thick as you like by using more bread or more stock or broth.

You can garnish soup with a little bit of a raw onion, a drizzle of olive oil, and a sprinkling of grated Parmesan cheese if you like.

I didn't think that the soup needed any garnishes at all, it could definitely hold it's own. Also, I left the crust on the bread and think I prefer it that way. The husband and I absolutely went crazy over this dish! The broth soaked bread, beans, and stew vegetables were so divine. It was a perfect dish to have on a very cold day.

Menu (1/18/07)

2007-01-18T06:33:00.000-05:00

Menu:

Sun: Italian Tortellini Stew
Mon: leftovers
Tues: Feta Chicken Bake and steamed broccoli
Wed: leftovers
Thurs: Vegetarian Delight
Fri: Fend for selves
Sat: Fend for selves

Sun: Tandoori Turkey Wraps
Mon: Chicken and Noodles
Tues: leftovers
Wed: Spaghetti with salad
Thurs: Leftovers
Fri: Fend for selves
Sat: Fend for selves

Double Coconut Pancakes

2007-01-17T06:43:00.000-05:00

I found this recipe in the December issue of Cooking Light. They did a little series on pancakes and sauces, and of course the coconut pancakes jumped out at me.

Double Coconut Pancakes (4 servings at 7 points a piece)

Ingredients:

1 1/2 cups all-purpose flour
2 tbsp sugar
2 tbsp flaked sweetened coconut
1 teaspoon baking powder
1/2 teaspoon salt
1 (13.5 oz) can light coconut milk
1 tbsp light butter, melted
1 large egg, lightly beaten

Directions:

1. Lightly spoon flour into dry measuring cups, level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl. Combine coconut milk, butter, and egg; stir well. Add coconut mixture to flour mixture, stirring until smooth.

2. Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or nonstick skillet. Cook 3 minute or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned. Yield: 4 servings (serving size: 3 pancakes)

These were some great pancakes! The husband liked them a lot too, but I'm sure he may be a little biased since he is a huge coconut fan. The pancakes came out light and fluffy, and the little bits of shredded coconut in each bite were such a delight.

Roasted Tomatoes

2007-01-16T08:15:00.000-05:00

I've been meaning to try this recipe for a while, and finally got the chance last night. I like roasted vegetables, especially roasted tomatoes, so I thought this would make a great side dish to a variety of dishes.

Roasted Tomatoes (4 servings, 2 points a piece)

Ingredients:

8 plum tomatoes, cut in half

12 cloves of garlic, whole, unpeeled

4 tsp olive oil

3 bay leaves

ground pepper

Instructions:

Preheat oven to 450 degrees F. Cut tomatoes in half. Line bottom of a baking dish with tomatoes so that they are all side by side, cut side up. Place garlic cloves between tomato halves. Brush the tomatoes with olive oil and add the bay leaves to the dish. Sprinkle freshly ground black pepper on top, and place in the oven. Bake for 35-45 minutes. The tomatoes are done when they are softened and a little charred. Season with salt and more pepper, if desired.

The tomatoes looked very pretty once they were roasted. They were slightly charred but had an even richer red color to them. The tomatoes had an excellent flavor, but it was definitely a strong flavor. So just keep in mind when serving this dish, a little definitely goes a long way.

South Beach Diet Wrap Kits

2007-01-15T06:41:00.000-05:00

While stocking up on some bulk items at Sam's Club the other day, the husband and I took advantage of some of the free samples. We tried a sample of the South Beach Diet Chicken Cesar Wrap Kit and were pleasantly surprised. We were both really impressed and decided to buy a pack. The pack came with 2 Chicken Cesar kits and two Southwestern Chicken kits.

After trying both, we both agree that these two kits are wonderful. They are very convenient, and come with everything you need to make two wraps (tortillas, chicken, cheese, and sauce). They also come with a jello cup for dessert. At 5 points a piece, these kits are surprisingly very filling. Add a Ziploc bag of baby carrots and/or a serving of fruit, and you've got yourself a great lunch!

And FYI, there are several other flavors in addition to those we tried, including sesame chicken, turkey club, and others.

Chicken Broccoli Skillet

2007-01-12T06:41:00.000-05:00

This is another recipe that I found from the free recipe cards at Walmart. Unfortunately, I forgot to take a picture, so you'll have to make it yourself if you want to see what it looks like :)

Chicken Broccoli Skillet

Ingredients:

2 tsp olive oil
1 lb boneless skinless chicken breasts, cubed
1 bag frozen vegetables (broccoli, red pepper, onions, etc.)
1/2 cup teriyaki stir fry sauce
16 oz angel hair pasta

Instructions:

Brown chicken on medium-high heat using 2 tsp olive oil. Once chicken is browned add frozen vegetables. Cover pan and reduce heat to medium. Once vegetables are cooked, add the stir fry sauce and cook for 2 to 3 minutes making sure everything is covered. Serve the veggie mixture over the angel hair pasta. You can use rice instead of the pasta if you prefer.

There really wasn't much to this recipe. It wasn't anything fancy or anything too different; pretty much just your standard stir fry. And while the use of angel hair pasta instead of rice was an interesting twist, it's definitely not the best stir fry that I have made. But still, for a quick and decent meal, it's not a bad choice. The husband liked the dish as well, but agrees that I've made better.

Pumpkin Spice Muffins

2007-01-11T09:04:00.000-05:00

It's been a while since I've done a pumpkin post, so I think it's definitely time for another one :) If I have time in the mornings, I like to throw something quick together like muffins so they can bake and make the house smell lovely while I get ready for work. I came across the recipe for these muffins on the weightwatchers boards a while back. I've been waiting to try them and I figured a nice worm spiced muffin would be perfect for the husband's birthday breakfast.

Pumpkin Spice Muffins (20 servings at 2 points a piece)

Ingredients:

1 box Spice Cake Mix
15 oz can of pumpkin
1 tsp vanilla extract
1 tbsp pumpkin pie spice
1/2 cup water

Instructions:

Preheat oven to 350 degrees F. In a large bowl mix together the cake mix, pumpkin, vanilla, pumpkin pie spice, and water. Spread mixture into 20 muffin cups sprayed with cooking spray or lined with paper cupcake cups. Bake for approximately 18 to 20 minutes. Muffins are done when toothpick comes out clean.

Nothing beats your house smelling like pumpkin spice. The smell is fantastic. When the husband and I tried these muffins they were still warm from just coming out of the oven, and they were the perfect consistency, not too dry and not too crumbly. You could really taste the pumpkin, which was nice, and the combination of the spices from the cake mix and the pumpkin spice mix is unbeatable. I think I may try to keep these ingredients on hand so I can make these a little more often. They made a superb breakfast, especially when paired with a glass of skim milk :)

Cheesy Mac 'N' Cheese

2007-01-10T10:45:00.000-05:00

In continuing with my recent string of healthy homestyle cooking recipes, I give you mac 'n' cheese. I found this recipe in Shape Magazine, just like I found the Shepherds Pie and Chicken Soup with Chive Dumplings.

Cheesy Mac 'N' Cheese (Serves 8 at 5 points a piece)

Ingredients:

12 oz uncooked elbow macaroni
1/3 cup fat-free sour cream
1 14-oz can diced tomatoes, drained
1 12-oz can evaporated fat-free milk or 1 1/2 cups nonfat milk
4 oz reduced-fat cheddar cheese, shredded (1 cup)
2 tsp Dijon mustard
1/2 tsp ground black pepper
1/8 tsp ground nutmeg
2 tbsp dry bread crumbs
2 tbsp grated Parmesan cheese

Directions:

Preheat oven to 350 degrees F.

Cook pasta according to package directions. Drain, reserve 1/3 cup of the pasta water, and transfer pasta to a large bowl. While pasta is still hot, stir in sour cream, reserved pasta water, and diced tomatoes. Set aside.

Scald milk by heating in a medium saucepan over medium heat until tiny bubbles just appear around the edges. Add cheese, mustard, pepper, and nutmeg and simmer, stirring constantly, until cheese melts.

Fold cheese mixture into pasta and transfer to a casserole dish (mixture will be thin but will chicken as it bakes).

Mix together bread crumbs and Parmesan cheese and sprinkle over pasta.

Bake uncovered 20 to 25 minutes or until top is golden brown.

Mmmmm. That's all I can really say about this dish. I don't know if I'd exactly call it mac 'n' cheese; it seems to be more of a pasta bake to me. However, it was still very delicious. The husband liked this as well. The crunchy bread crumb topping was very good with the pasta, and the diced tomatoes were nice. It gave the dish another level of flavor that I wasn't expecting.

Right Bites Fudge Dipped Mint Cookies

2007-01-09T06:30:00.000-05:00

As you may recall from here, I have been obsessed with little snack packs lately. I recently found a new one in stores that, at least for me, tops even the fig newtons!

The Right Bites Fudge Dipped Mint Cookies are DELICIOUS. They have the perfect mint chocolate flavor. They actually remind me a lot of everyone's favorite mint cookies, Girl Scout Thin Mints. Since anything mint and chocolate will usually top my list, these cookies have quickly become one of my favorite snacks. And each pack has a good amount of cookies that leaves you feeling satisfied, and not jipped. At 2 points a piece, you can't beat 'em!

Chicken Soup with Chive Dumplings

2007-01-08T06:30:00.000-05:00

When looking around for recipes, I always keep my eyes peeled for hearty, homestyle-type meals. So I was pleasantly surprised when Shape Magazine recently printed a series of comfort food recipes. I've already posted about the Turkey Shepherd's Pie with Scallion Mashed Potatoes, and yesterday, on a very rainy day, I tried the Chicken Soup with Chive Dumplings. What better way to spend a rainy day than fixing a batch of soup with dumplings?

Chicken Soup with Chive Dumplings (serves 4 at 7 points a piece)

Ingredients:

2 teaspoons olive or vegetable oil
1/2 cup chopped onion
1 green bell pepper, seeded and chopped
1 cup baby carrots, halved
2 cloves garlic, minced
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
2 bay leaves
1 teaspoon dried thyme
1/4 teaspoon ground black pepper
1/4 teaspoon ground sage
4 cups reduced-sodium chicken broth
1 cup frozen green peas
2 tablespoons chopped fresh parsley

Dumplings

1 cup all-purpose flour
1 1/2 teaspoon baking powder
1 1/2 tablespoons reduced fat butter or margarine
1/2 cup nonfat milk
2 tablespoons chopped fresh chives

Directions:

Heat oil in a large stock pot (with a tight-fitting lid) over medium-high heat. Add onion, bell pepper, carrots, and garlic and saute 2 minutes. Add chicken and saute 5 minutes, until golden brown on all sides. Add bay leaves, thyme, pepper, and sage and stir. Add chicken broth and bring mixture to a boil. Reduce heat to medium and simmer 5 minutes.

Meanwhile, in a medium bowl, combine flour and baking powder. Work in butter or margarine with a fork until mixture is crumbly. Add milk and stir with a fork until mixture comes together. Fold in chives.

Add peas to simmering liquid in pot and return to a simmer.

Using a large spoon, drop 8 ball-shaped dumplings (slightly bigger than golf balls) into liquid. Cover and simmer 8 to 10 minutes (without lifting lid), until dumplings are tender and cooked through (they'll be firm to the touch).

Remove from heat and discard bay leaves. Ladle soup and dumplings into bowls and sprinkle with fresh parsley. A serving is 1 cup of soup and 2 dumplings.

I'm so glad I got to make this dish on such a cold and rainy day. While the soup was simmering on the stove, it made the house smell wonderful. So good in fact that I couldn't wait to try it. The first bite just warmed me up!

The dumplings had a nice fluffy texture to them and the chives were a nice addition. I personally liked the peas in the soup, but the husband would disagree (he's not much of a pea fan). But with the exception of the peas, the husband liked the soup and the dumplings a lot too.

Another thing I loved about this soup was how little time it actually took to make. A chicken stew with dumplings in about 30 minutes! I can remember my mom making chicken and dumplings and it taking a lot longer than that. This dish is an excellent take on a warm and hearty classic :)

Southwestern Grilled Pork Tenderloin

2007-01-05T06:34:00.000-05:00

At the local Super Wal-Mart they have a little bin full of free recipe cards, and occasionally while grocery shopping I will check it for any potentially tasty dishes. Last time I was shopping I found this recipe:

Southwestern Grilled Pork Tenderloin (4 servings at 4 points a piece)

Ingredients:

2 tbsp chili powder
2 tsp cumin
2 tsp garlic powder
1 tsp dried oregano
3/4 tsp salt
1/2 tsp red pepper
1 3/4 lb pork tenderloin

Directions:

1. Combine chili powder, cumin, garlic powder, oregano, salt, and red pepper in a small bowl. Rub over pork and chill 2 hours.

2. Grill, covered with grill lid, over medium-high heat 4 to 5 minutes on each side or until thermometer registers 170 degrees F for well-done. Serve on tortillas with salsa and avocado, if desired.

I couldn't find a whole pork tenderloin, so I used tenderloin cutlets instead. This dish definitely had a little bit of a kick to it, but I really liked the taste of all the grilled spices. The husband liked the dish too, but it was a tad bit on the spicy side for him. But it would be easy to cut back on the spiciness a bit. I didn't serve the tenderloin with tortillas as suggested, but instead served it with some rice and steamed vegetables.

Menu (1/04/07)

2007-01-04T06:40:00.000-05:00

I got super confused on my last menu thinking this was the week of the husbands birthday, but I was mistaken. Those holidays can really throw a person off. Here's the menu :)

Sun: Chicken Soup with Chive Dumplings
Mon: Leftovers
Tuesday: Hot dogs with homemade mac n cheese and steamed cauliflower
Wed: Tuna Patties, roasted tomatoes and steamed broccoli
Thurs: The husband's birthday dinner
Fri: Fend for selves
Sat: Fend for selves

Sun: Winter Day Casserole
Mon: Leftovers
Tues: Double Coconut Pancakes, turkey sausage, fruit cup
Wed: Ribollita Bread Soup
Thurs: Feta Stuffed Chicken, green beans, cooked carrots
Fri: Fend for selves
Sat: Fend for selves

Turkey Shepherd's Pie with Scallion Mashed Potatoes

2007-01-03T06:41:00.000-05:00

When it comes to comfort food, I really can't get enough. It's probably because of the type of food that I grew up on. I remember having very creamy and tasty mashed potatoes at least twice a week.

In a recent issue, Shape magazine shared a few lighter versions of comfort foods. I saw the Shepherd's Pie recipe and knew that I had to make it. I had tried a Weightwatchers recipe for Shepherd's Pie a while back, but it was mediocre to say the least. I think the main problem with it was that the mashed potato portion was made from new potatoes, which gave it a funny taste. Needless to say, I was hoping for much more from this one.

Turkey Shepherd's Pie with Scallion Mashed Potatoes ( 4 servings at 7 points a piece)

Ingredients:

4 tsp olive oil, divided
1/2 cup chopped onion
2 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
1 lb ground turkey breast
1 tsp dried thyme
1 tsp dried oregano
1/4 tsp ground black pepper
1 28-oz can crushed tomatoes
3 large Yukon Gold potatoes, peeled and cut into 2-inch pieces
1/4 cup fat-free sour cream
2 tbsp nonfat milk
2 scallions (green and white parts), chopped

Directions:

Preheat oven to 400 F.

Heat 2 tsp of the oil in a large skillet over medium-high heat. Add onion, carrots, celery, and garlic, and saute 3 minutes until tender. Remove vegetables from pan and set aside.

Heat remaining 2 tsp of oil in the same skillet over medium heat. Add the turkey and saute 3 to 5 minutes, until browned, breaking up the meat as it cooks. Add thyme, oregano and herbs. Return sauteed vegetables to skillet with tomatoes and bring to a simmer. Reduce heat to medium-low and simmer 5 minutes, until liquid reduces and sauce thickens.

Meanwhile, place potatoes in a medium to large saucepan and pour over enough water to cover. Set pan over high heat and bring to a boil. Boil 8 minutes, until potatoes are fork-tender. Drain and return potatoes to pan. Mash potatoes with the sour cream and milk. Season to taste with black pepper. Fold in scallions (mash potatoes should be slightly thin and easy to spread over turkey mixture, if they're not, add more milk).

Transfer turkey mixture to a deep-dish 9 inch pie plate or shallow casserole dish. Spoon mashed potatoes over top and, using the back of a spoon, make an even layer.

Place pie plate on a baking sheet (in case of spillovers) and bake 12 to 15 minutes, until top is golden brown and filling is bubbly.

All I can say is that this dish was fabulous! The husband and I dug into this dish with much delight. The mashed potato portion had an excellent, creamy flavor, and of course the meat and veggie portion was just as delicious. It was very filling and definitely took care of a comfort food craving :)

Fruit Cheeseball

2007-01-02T06:29:00.000-05:00

I hope everyone had a wonderful Holiday season! I'm back after a little break and today I bring you a fruit cheeseball. The husband's sister fixed this while we were visiting, and the original recipe actually came from a cookbook put out by the husband's mother's church. The one posted here is a lightened version:

Fruit Cheeseball (12 servings at 2 points a piece)

Ingredients:

2 8 oz packages of fat free cream cheese
1 small package of instant sugar free vanilla pudding
14-15 cherries (drained well & chopped)
1 20 oz can of crushed pineapple (drained very well)
1/2 cup of coconut
Chopped pecans (optional)

Directions:

Mix all ingredients together well. May use red and green maraschino cherries at Christmas time for a festive cheeseball. Roll in chopped pecans and serve with cinnamon graham crackers.

I chose not to roll my cheeseball in chopped pecans. As a matter of fact, I didn't manage to roll it at all. I think I may not have drained the pineapples as well as they needed to be, so it didn't turn out as solid as hoped. So instead, I just put it in a pretty dish and it looked just fine. And I served it with the honey flavored graham sticks.

When calculating the points above I didn't add in the chopped pecans or graham sticks, so keep that in mind. I really like all of the flavors of this cheeseball, especially the coconut. It's not something you expect to find in a cheeseball. And this dish is super quick to fix, which makes it great for parties or potlucks :)

Menu (12/21/06)

2006-12-21T16:01:00.000-05:00

Menu (12/21/06)

This menu is a little sparse and crazy due to the upcoming holidays, but here it is.

Sun: Christmas Eve dinner with family
Mon: Christmas Dinner with families
Tues: Traveling
Wed: Bean and Bacon Soup
Thurs: Southwestern Grilled Pork Tenderloin, steamed broccoli, new potatoes
Fri: Fend for selves
Sat: Fend for selves

Sun: New Years Eve Parties
Mon: Skillet Chicken and Broccoli
Tues: Chicken Soup with Chive Dumplings
Wed: leftovers
Thurs: The Husbands' Birthday, Going out
Fri: Fend for selves
Sat: Fend for selves

I'll be taking a brief hiatus due to the holidays. I'll be back on Tuesday (1/2/07). I hope everyone has a Wonderful Christmas and a very Happy New Year :)

Mexican Casserole

2006-12-20T06:39:00.000-05:00

I found this recipe and thought it sounded pretty tasty.

Mexican Casserole (6 servings at 4 points a piece)

Ingredients:

3 cups canned pinto beans
3 cups cooked brown rice
1/2 cup chopped onion
1 cup chopped green pepper
1 envelope burrito seasoning mix
1 1/2 cups water
3/4 cup salsa
1 tsp olive oil

Directions:

1. Saute onion and pepper in olive oil until soft.
2. Add burrito seasoning and 1 1/2 cups water. Cook until thickened.
3. Mix in beans and heat through.
4. Place cooked rice, bean and vegetable mixture into slow cooker and add salsa. Cook for a few hours.

When I made this my pan couldn't hold all of the rice, so I just used 2 cups instead of three. The points shown however, are what I calculated using the full three cups. I also didn't bother with the slow cooker, opting instead to just cook it on the stove on low for a bit until I thought everything was heated through. Overall everything was pretty tasty, but this definitely isn't mine or the husband's favorite mexi-dish that I have prepared. But it's really simple and pretty quick, so it works if you need something in a jiffy.

Recipe Books

2006-12-19T06:39:00.000-05:00

The husband and I went to the Nemacolin resort this weekend for the husband's company Christmas party. Before the festivities started we had a little time to kill, so we decided to go browse around the resort shops. I went into one shop to look at kitchen gadgets, and ended up finding a really nice recipe binder.

Not too long ago I was e-mailed me a link to some recipe binders that were really nice, but very outragous at $110 a piece. So when I saw this binder at a nice resort shop, I was expecting something just as ridiculous. But it turned out to be only $18! I was so surprised, and had to get it. It has little tabs to designate appetizers, soups/salads, sauces/dressings, breads/grains, dairy/eggs, fruits/vegetables, pasta, poultry, seafood, meats, desserts, and beverages. It also has little plastic sheets that store these very pretty recipe cards that match the binder. I really like the cards having the plastic protector sheets, because I've been known to be a little tough on my recipe cards in the past :) And I always end up spilling something on them. I also like the compactness of the binder instead of a box, because it can be stored more easily with my other recipe books.

After I got home, I looked online to see if it was possible to order more cards and protector sheets. Turns out that you can, and they are a very reasonable price. So if you've been looking for a binder yourself, I reccommend you check these out. They have several different designs along with matching cards to chose from!

Kemps Winter Snowmen

2006-12-18T06:53:00.000-05:00

While at the Super Walmart the other day I was pleasantly surprised when I found a wonderful holiday treat. I was in the frozen food section looking at ice cream when I saw these little snowmen. They are a mix of vanilla, strawberry, and chocolate icecream, and they are just adorable. With a little top hat and a bow tie, they are almost too cute to eat...almost! These cuties are 3 points a peice and make a very fun tastey snack :)

Primo Pasta

2006-12-15T06:48:00.000-05:00

I was drawn to this recipe basically because of the name. With a name like Primo Pasta, how could it not be awesome?

Primo Pasta (8 servings at 3 points a piece)

Ingredients:

1/2 cup water or broth of choice
1 onion, chopped
1 bell pepper, diced
1 carrot, sliced
1 stalk celery, sliced
2 cups mushrooms, sliced
1 15 oz can diced tomatoes
1 15 oz can kidney beans, drained
1 tsp basil
1/2 tsp paprika
1/2 tsp black pepper
1 tbsp soy sauce
8 oz pasta shells or spirals

Directions:

In a large pot, heat water or stock. Cook the onions for 3 minutes, then add the pepper, carrots, and celery and cook for 5 minutes over medium heat. Add the mushrooms, then cover the pan and cook for another 7 minutes, stirring occasionally. Add the tomatoes, beans, basil, paprika, pepper, and soy sauce, and cover and cook for a further 10-15 minutes. Meanwhile, cook pasta in a pot of boiling water until tender. When everything is done, rinse the pasta and stir into vegetables and serve.

The dish actually looked a lot like goulash, but it's taste was very different. It had a pretty mild flavor, so some may want to jazz it up a bit, but I actually liked it as prepared. The husband liked it a lot as well, but he's a pasta and bean fiend so he may have been a little biased :) And this recipe definitely makes a lot considering it's quick prep time.

Turkey Scallopini with Garlic & Herbs

2006-12-14T08:46:00.000-05:00

I found this yummy recipe at Spark People. I'd never had a scallopini dish before, or really new what one was, so I was surprised to discover that it is just referred to thinly sliced meat. That's good to know!

Turkey Scallopini with Garlic & Herbs (Serves 4 at 4 points a piece)

Ingredients:

3 minced garlic cloves

1 lb turkey scallopini or thinly sliced turkey breast

1 tsp rosemary

1 tsp thyme

1 tsp oregano

1 tbsp olive oil

2 tbsp lemon juice

Directions:

In a food processor or small bowl, combine garlic, thyme, rosemary, oregano, olive oil, and lemon juice. Mix well. Brush over both sides of turkey.

Grill immediately or cover and let stand for 30 minutes at room temperature. You can also refrigerate for up to 2 hours.

On lightly greased grill, grill for 2 minutes on each side or just until cooked through.

I had to modify the recipe slightly because it originally called for a lot more oil, but I thought a tablespoon would suffice. After I mixed the seasonings and oil, I placed the mixture into a bag along with the turkey. Doing this made it easy to get the turkey completely and evenly covered.

The turkey scallopini both smelled and tasted wonderful. You could really taste all of the herbs and garlic in the dish, there was definitely no lack of flavor. The turkey would also be great in salads, wraps, and pitas. It's a very versatile dish, and you could make a double batch and use it in two different meals during the week.

Chicken Parmesan

2006-12-13T06:45:00.000-05:00

I found this recipe at Spark People. I really liked the idea of a friendly Chicken Parmesan, so of course I tried it out.

Chicken Parmesan (serves 4 at 8 points a piece)

Ingredients:

4 boneless skinless chicken breasts
Pam Olive Oil Spray
1/4 tsp salt
1/4 tsp pepper
1 cup spaghetti sauce
8 oz. low fat mozzarella cheese

Directions:

1.) Preheat the oven to 350 F.

2.) Heat the sauce in the microwave or over the stove until hot.

3.) Pound the chicken breasts until they have a uniform thickness. Season the chicken with salt and pepper. Heat oil in pan over medium heat until hot. Saute the chicken breasts until cooked through and golden, about 5 minutes on the first side and 3 minutes on the other.

4.) Dip the chicken in the sauce and then add to a casserole dish. Pour remaining sauce over the chicken and top with cheese. Bake the chicken in the oven until the cheese is melted.

This recipe was extremely simple to make, it didn't take much effort at all. The husband and I both enjoyed the sauciness and cheesiness of the recipe. It would also be great served over pasta, but I thought it was just fine on its own.

Spark People

2006-12-12T06:40:00.000-05:00

I stumbled across a doozey of a site the other day and I really want to share it with everyone. It's called Spark People. I was looking for a website that would give me the nutritional information of recipes when I happened across it.

Spark People is a FREE weight loss site, and I have been very impressed with it so far. It is very similar to WeightWatchers, but without points. Instead, they give you a daily calorie, carbohydrate, fat, and protein range to aim for. Plus there is a multitude of other things you can track as well, including things like calcium intake.

It also sets up a fitness program for you which lets you choose which days you want to do cardio and which days you want to do strengthening exercises. Something I love love love about the fitness program is that it will ask you what type of exercise equipment you have, and then provide an appropriate workout that utilizes your equipment. And it consists of a full body workout, complete with demonstrations and how to complete each exercise properly.

The website also has a lovely recipe database to browse, and you can of course enter your own recipes as well. It will then give you all of the nutritional information for a recipe, whether it's from the database or one of yours. And the recipes you enter yourself are organized very neatly on what looks like little recipe cards, along with the nutritional information. The organization is much better than other sites.

Another nice thing about the site is that there is plenty of additional support available as well. They have an endless supply of articles about staying healthy, and they have good message boards too. All of the members have been very friendly, helpful, and supportive.

So if you'd like to save some cash or are looking for something else, I definitely recommend you check this site out. If you are worried about the validity of it, according to the site it was started by a group of dieticians and nutritionists. I always thought it was kinda ridiculous that you would have to pay for an online weight-loss program, but then again I understand, and I wouldn't have been able to lose the weight I have without one. But I'm glad to see that now there is such a well done program that is freely available.

Endangered Species Chocolate

2006-12-11T08:56:00.000-05:00

This weekend the husband made an awesome discovery. We had to get a prescription filled, so while waiting on that we were wondering around Kroger. During that wondering, the husband found a Holiday Pack of the Endangered Species Dark Chocolate.

I've heard of Endangered Species Chocolate before but have never tried it, nor have I seen it come in little individual, pre-packaged squares. For only 50 calories, 4 grams of fat, and 1 fiber, this is a great snack to satisfy that chocolate craving. And the Dark Chocolate variety is dairy free, which is great for the husband.

Another bonus about these little chocolates is that 10% of net profits are donated to help support species, habitat, and humanity. So treat yourself while helping out a good cause :)

Lemon and Parmesan Crusted Salmon

2006-12-08T08:04:00.000-05:00

Fish can be tricky to cook because you want it to be super flavorful but not taste "fishy." The husband is often skeptical when it comes to baked fish, because it can be particularly tricky to prepare without that "fishy" taste. But I found this recipe at Betty Crockers' site and decided to give it a try.

Lemon and Parmesan Crusted Salmon (4 servings at 6 points a piece)

Ingredients:

1 salmon fillet, 1 1/4 pounds
2 tbsp reduced calorie/fat butter or margarine
1/4 tsp salt
3/4 cup season bread crumbs
1/4 cup grated ff Parmesan cheese
2 tbsp thinly sliced green onions
2 tsp grated lemon peel
1/4 tsp dried thyme leaves

Directions:

Heat oven to 375 F. Spray shallow baking pan with cooking spray. Pat salmon dry with paper towel. Place salmon, skin side down, in pan; brush with 1 tbsp of the butter or margarine. Sprinkle with salt.

Mix bread crumbs, cheese, onions, lemon peel and thyme in small bowl. Stir in remaining 1 tablespoon butter or margarine. Press bread crumb mixture evenly on salmon.

Baked uncovered 15 to 25 minutes or until salmon flakes easily with fork. Serve immediately.

I ended up only making half of this recipe because I didn't have a full fillet of salmon. I also used skin-free salmon. The fish turned out so tasty that before I remembered to take a picture, it was all gone! So the picture you see above is from the Betty Crocker site. The crust was pretty crispy and just full of so many flavors, and it made the salmon taste wonderful. The husband devoured the stuff; no fishy tastes around here :)

Menu (12/7/06)

2006-12-07T06:31:00.000-05:00

Menu:

Sun: Roasted Vegetable Lasagna
Mon: Leftovers
Tues: Turkey Scallopini with Garlic & Herbs, steamed broccoli, canned carrots
Wed: Pasta Primo
Thurs: Leftovers
Fri: Fend for selves
Sat: Fend for selves

Sun: Bean and Bacon Soup
Mon: Diet Coke Chicken, frozen veggies, rice
Tues: Leftovers
Wed: Mexican Casserole
Thursday: Leftovers
Fri: Fend for selves
Sat: Fend for selves

Holiday Thumb Print Cookies

2006-12-06T06:31:00.000-05:00

I found this recipe not too long ago on the WeightWatchers boards. I was drawn to this recipe because 1) it's a cookie, 2) it has a limited number of ingredients, and 3) it's a cookie.

Holiday Thumb Print Cookies (serves 20 at 1 point a piece)

Ingredients:
1 package yellow cake mix
3 Tbsp orange juice
2 tsp grated orange peel
1/2 tsp vanilla
4 tsp strawberry all-fruit spread
2 Tbsp pecans - chopped

Directions:

Preheat oven to 350F. Spray baking sheets with nonstick cooking spray.

Beat cake mix, orange juice, orange peel, and vanilla in a medium bowl with an electric mixer at medium-low speed for 2 minutes, until mixture looks crumbly. Increase speed to medium-high and beat 2 minutes longer or until smooth dough forms. Dough will be very sticky.

Coat hands with nonstick cooking spray. Roll dough into 1" balls. Place balls 2 1/2" apart on prepared baking sheets. Press center of each ball with thumb. Fill each thumb print with 1/4 tsp fruit spread. Sprinkle with nuts.

Bake 8-9 minutes or until cookies are light golden brown and lose their shininess. Do not over bake. Remove to wire racks; cool completely.

When I made these I omitted the pecans, and I used the strawberry rhubarb fruit spread that I mentioned the other day. These cookies are absolutely delicious! The dough has a nice orangey flavor to it, and the fruit spread adds so much to the cookie as well. Overall they are very sweet, so you could definitely be satisfied with just one...okay maybe two ;)

HG’s Rockin' Peanut Butter Miracle Mousse

2006-12-05T06:33:00.000-05:00

I've mentioned before that I receive the daily Hungry Girl e-mail. Last week Miss Hungry Girl had an e-mail full of light mousse recipes, and I saw one that I could not wait to try.

HG's Rockin' Peanut Butter Miracle Mousse (Makes 1 serving at 3 points)

Ingredients:

6 Tbsp of ff cool whip
2 Tbsp of Better n' Peanut Butter

Directions:

Whip ingredients until well blended.

I unfortunately did not have Better n' Peanut Butter on hand, and had to use the full calorie and fat stuff. Using regular peanut butter made it 2 points for 1/4 of the dish.

This stuff is absolutely unbelievable and so simple to make! I would have NEVER thought that peanut butter and cool whip could make something SO delicious. After the husband tried the mousse he tried to steal it. I'm guessing that means that he likes it too ;) If you need a very quick and easy dessert this is definitely the way to go.

Chunky Vegetable Chili Recipe

2006-12-04T06:38:00.000-05:00

I was browsing around one of my favorite websites the other day and came across this version of chili. The husband isn't the biggest fan of soups due to their brothiness but he really likes thicker stew-type dishes, so I had to try this one.

Chunky Vegetable Chili Recipe (8 servings at 3 points a piece)

Ingredients:

2 medium potatoes, cubed
1 medium onion, chopped
1 medium yellow bell pepper, chopped
1 tablespoon chili powder
1 tsp ground cumin
1 can (28 oz) crushed tomatoes, undrained
1 can (8 oz) tomato sauce
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) garbanzo beans, rinsed and drained
1 medium zucchini, cubed

Directions:

Heat all ingredients except zucchini to boiling in 4-quart Dutch oven, breaking up tomatoes and stirring occasionally; reduce heat. Cover and simmer 13 minutes.

Stir in zucchini. Cover and simmer 5 to 7 minutes or until zucchini is tender.

According to Betty Crocker's site this makes 4 servings. There is no way; there was so much food. I decided to calculate the points for 8 servings instead. Another thing I had to adjust was the cooking time. By the time it was supposed to be finished, the potatoes were still pretty crunchy. So I let it simmer for about 15 minutes more until the potatoes were soft.

This chili was just full of vegetables and had a fairly thick broth, and I of course enjoyed the flavors of the chili powder and the cumin. The husband thought this was one of the best recipes that I have tried recently. He really likes potatoes and beans, and he really ate this dish up.

Rhubarb Strawberry Fruit Spread

2006-12-01T06:43:00.000-05:00

A few weeks ago I was lucky enough to attend a Tastefully Simple party. I was pretty worrried about the point values of their products; but as it turns out, some items they aren't that bad at all. I tried the Rhubarb Strawberry Fruit Spread and fell in love. I also knew that the husband would love the spread as well, so of course I bought some.

After waiting for what seemed like an eternity it finally arrived. The husband opened it immediately to try a taste, and as I predicted, he loved it. This morning I had some on toast, and the husband put some on his english muffin. It has an excellent flavor and it's not too sweet. I think it would accompany various breads, graham crackers, and peanut butter very nicely. I plan on making thumb print cookies with the spread. As soon as I do I'll post some pictures and the recipe.

Rice and Bean Roll-Ups

2006-11-30T06:47:00.000-05:00

Oh Betty how I've missed you! I haven't checked her site recently, but when I did I found this wonder. With a few changes of course, it was ready to go.

Rice and Bean Roll-ups (6 servings at 4 points a piece)

Ingredients:

1 1/2 cups salsa
1 cup cooked brown rice
2 medium roma (plum ) tomatoes, chopped
1 small bell pepper, cut into 1/2-inch pieces
1 can (15 oz) black beans with cumin, undrained
6 tortillas
1 cup shredded lowfat or fat free Mexican cheese blend

Instructions:

1. Heat oven to 350 degrees F. Spread 1/2 cup of the salsa in an ungreased baking dish, 13x9x2 inches.

2. Mix rice, tomatoes, bell pepper, and black beans. Spread some mixture on each tortilla; roll up tortilla. Spread seam side down on salsa in baking dish. Spoon remaining cup of salsa over tortillas. Sprinkle with cheese.

3. Cover and bake 30 to 35 minutes or until heated through and cheese is melted.

This particular dish reminded the husband and myself quite a bit of enchiladas. The sauce was different of course, but still overall product was very similar. This was definitely right up my alley. They are messy, but still very tasty.

Note: When I calculated the points for this recipe, I used the Santa Fe one point tortillas. Also, I didn't have black beans with cumin, so instead I used a can of regular black beans (rinsed and drained) and about 1/4 tsp ground cumin.

Napa Style Ceramic Roaster

2006-11-29T08:02:00.000-05:00

I mentioned using a cone roaster in my Thanksgiving post from a few days ago, and a few people wanted to know more about it. I purchased mine from Napa Style. If you aren't familiar with Napa Style, it is the line of products sold by the Food Network's Michael Chiarello.

A couple of years ago I saw him making a chicken with one and thought it would be a nice addition to my cooking arsenal. It actually cooks your meat both inside and out, so it takes a lot less time to cook overall. The one I purchased is ceramic and they also come in metal, or you can even do something similar with a beer can.

When I started my search for a ceramic roaster a few years back, the only one I could find was the one from Napa Style. But now a quick search seems to turn up several options. You can also get just the cone piece, but I really like how mine has the dish below for roasting vegetables. The vegetables absorb a lot of flavor from the juices that run down.

Tomatillo Chicken and Hominy Stew

2006-11-27T21:00:00.000-05:00

I found this recipe right after I moved back to Morgantown from the DC area. This stew is so exciting in flavor and yet so comforting. I ended up making it A LOT at first, and eventually needed a break. So it's been a while, and I have been looking forward to having it again all week.

Tomatillo Chicken and Hominy Stew (4 servings at 5 points a piece)

Ingredients:

1 sprays cooking spray
1 medium garlic clove(s), minced
1 small onion(s), chopped
1 large chopped tomatillos
1 small jalapeno pepper(s), cored, seeded and minced (do not touch seeds with bare hands)
14 1/2 oz canned tomatoes, diced, fire-roasted
2 cup cooked whole hominy, or a 15.5 oz can drained hominy
1 cup canned pinto beans, drained and rinsed
1 pound uncooked boneless, skinless chicken breast, cut into bite-size pieces
1/4 tsp ground cumin
1/2 tsp dried oregano, crushed
1/4 tsp black pepper
1/4 tsp table salt
1 cup fat-free chicken broth

Instructions:

1. Coat a large nonstick skillet with cooking spray. Add garlic, onion, tomatillo and jalapeno. Saute for 5 minutes, stirring frequently.

2. Stir in canned tomatoes, hominy, beans, chicken, cumin, oregano, pepper, salt and broth.

3. Cover skillet and simmer until chicken is cooked through, about 20 minutes. Yields about 1 3/4 cup per serving.

If you can't find a tomatillo, you can substitute of a red tomato and 1 tsp of lemon juice. I usually just do this because sometimes I have a tough time finding tomatillos.

I really love the tanginess of this dish, but my favorite part I would have to say is the hominy. I used to eat hominy a lot when I was younger, but until recently hadn't touched the stuff. The husband and I just can't get over how good this stew is. And if you are new to hominy, this is a good way to ease into it :)

Menu (11/27/06)

2006-11-27T06:48:00.000-05:00

Menu:

Sun: Vegetarian Stir Fry
Mon: Tomatillo Chicken and Hominy Stew
Tues: Leftovers
Wed: Bean and Rice Wraps
Thurs: Leftovers
Fri: Fend for selves
Sat: Fend for selves

Sunb: Chunky Vegetable Chili
Mon: Leftovers
Tues: Lemon and Parmesan Crusted Salmon
Wed: Chicken Vegetable Udon
Thurs: BBQ Cheddar Chicken Sandwiches
Fri: Fend for selves
Sat: Fend for selves