Fuzzy Pictures and Breakfast Casserole (Mexican - Style Casserole)

I am fully aware of the fact that my camera does not take the best food pictures.  Really, I am.  In no way do I think that my food pictures are amazing, but I do believe that even a bad picture is better than nothing.  


At present I'm all ate up with the self conscious after reading a blog in which the author discussed how annoyed she gets when she reads blogs that have fuzzy, funky pictures on it.  Oh dear.  Have I annoyed you with my fuzzy funky pictures of food?  I hope not.  I am refraining from posting pictures until I either get this camera OR I get over being ate up with the self conscious.  I bet I get over it first.  Unless....camera fairy?  I still haven't gotten those skinny cords so I don't think the wanted object fairies are all about me these days. 

Let's talk about breakfast for supper.  You know that AMAZING breakfast casserole with the white bread and egg and cheese?  You know the one.  Well, what I cooked last night was like that casserole's distant cousin.  It was supposed to be "Texas-style" but quickly became "Mexican-style" because (a) I have a problem and could live solely on Mexican food and (b) those were the ingredients I had on hand.  The boyfriend loved it and asked if I would make it again, but would I use 10 eggs instead of 2.  I informed him it would not really be a WW friendly meal if I did that; his response was that I could just eat a smaller piece.  Thanks, B. 

Mexican Style Breakfast Casserole
adapted from WW Online

cooking spray
2 cups frozen hash brown potatoes
1 cup frozen corn, thawed
1 bell pepper, chopped
1/2 onion, chopped
8 oz turkey sausage, sliced thin
1 cup fat free skim milk
2 large eggs
1/4 tsp salt
1/4 tsp pepper
3/4 cup Mexican style WW cheese

Preheat oven to 350 degrees.  Coat a baking dish with cooking spray. 

Layer the casserole with hash browns, then vegetables.  In a small bowl combine the eggs, milk, salt , and pepper.  Pour over the vegetables.  Sprinkle cheese on top. 

Bake until casserole is hot and cheese is browned, about 45 minutes.  Cut into 6 equal pieces.

Serving size 1 piece
WW points 5
Points Plus 8

In people traveling news, look who is making their way to the great state of Mississippi...Clare!!!

I bet she makes this move a lot over the weekend. 


Signed, Sealed, Delivered (Mexican - Style Brown Rice Casserole)

Aside from my monthly Real Simple and Weight Watcher magazines, along with the occasional wedding / party invite, my mail box stays pretty ho-hum.  It's mostly credit card offers, the sale papers, and letters from some guy trying to get me to change my auto insurance over to him.

Yesterday, however, things got a little jazzy.  One of my dearest friends sent me a card in the mail.  I was flooded with excitement - how I love non business related mail!  Totally made my day.  My point in sharing this story with you today is this....send someone you care about some mail.  Not an email, or a text, or a FB shout out, but some mail.  Buy a stamp.  Maybe treat yourself to some new stationary.  Tell them you think they rock and you are glad they are in your life.  Life is short.  Just do it.  Thanks, L to the D!

You know what else might flood you with excitement?  This casserole.  And it's weight watchers.  And amazing.  And meatless.  And not as blurry as this picture makes it out to be. 

Mexican-Style Brown Rice Casserole
adapted from WW online

cooking spray
4 cups cooked brown rice
1 1/4 cup salsa
1 tsp ground cumin
15 oz refried beans, fat free
10 frozen corn kernels, thawed
4 oz canned green chili peppers, mild
1 tbl chili powder
10 oz chopped frozen spinach, thawed with water pressed out
3/4 cup Mexican style shredded cheese (WW brand)

Preheat oven to 375 degrees.  Coat a large baking dish with cooking spray.

In a large bowl, combine the rice, salsa, and cumin.  Spoon 2 cups of rice into the baking dish. 

In another large bowl, combine beans, corn, chili peppers, and chili powder.  Spread this over the rice - easier with a spatula. 

Spread the spinach atop the bean layer, top with 6 tbl of cheese.  Top with the rest of the rice mixture and the rest of the cheese. 

Bake for about 30 minutes or until heated through.  Divide into 6 equal slices. 

Serving size 1 slice
WW points 6
Points Plus 8


Quick and Easy Tomato - Meat Sauce

What up, cool weather.  Glad you're here. To celebrate the end of my lazy weekend and the beginning of the cool weather, I decided to have some spaghetti.  Actually, it was rotini because that's what I had on hand.  Details, smetails. This sauce was super easy and quick to put together, the taste was quite nice, too.  You should try it...if you like things that are yum.  If you don't, then don't try it.  No skin off my rear. 

Quick and Easy Tomato - Meat Sauce
adapted from WW online

2 tsp olive oil
1 large onion, chopped
1 medium carrot, chopped
4 medium garlic cloves, chopped
1 lb lean ground beef (7% fat)
28 oz canned crushed tomatoes, in tomato puree
1/4 tsp table salt
1/4 tsp red pepper flakes, crushed
1/4 tsp dried basil

Heat oil in a large skillet, add onions, carrots, and garlic.  Cook until onion is translucent, about six minutes. 

Add ground beef to skillet, cook until done.  Add tomatoes, salt, basil, and pepper flakes.  Bring to a boil, reduce heat and simmer for 5 minutes, allowing sauce to thicken. 

Serving size 2/3 cup
WW points 3
Points Plus 4

Serve with your favorite pasta.  Or a baked potato (that's what I'm having for lunch).  Or just eat it with a spoon. 


Still Wrappin' (Turkey Enchilada Filling)

I don't really understand how all of these ingredients come together to make "Turkey Enchilada Filling."  BBQ sauce?  Deli turkey?  I'm confused.  And I'm hungry. However, who am I to argue with Weight Watchers?  Nah.  I'll just go with it. 

This was a great quick lunch to put together for a Saturday.  Especially a laaaaazy Saturday.  The highlight of my day so far has been having a cup of chocolate glazed donut flavored coffee.  That was real exciting. 

I look forward to enjoying this for the next 2 - 3 days; all depending on if anyone sneaks bites from the Tupperware. 

Turkey Enchilada Filling
from Weight Watchers Online

8 oz deli turkey (chopped)
1/2 cup green bell pepper (chopped)
1/2 cup celery (chopped)
1/4 cup red onion (chopped)
1 tsp cumin
1/3 cup BBQ sauce

Combine all ingredients, refrigerate. 

Serving size 1 cup
WW points 2
Points Plus 2

I ate this in a 1 point tortilla.  It was lovely. 



Since yesterday was all about the failures - I figured today I would talk about some non-failures or things that I would imagine would be non-failures.  'Tis always best to focus on the positive. 

1.  Big Butt Baby Pants from Made by Rae.  Lurve this one.  I've whipped up three pairs of these pants this week.  Two of these pairs of pants will hopefully be getting their very own photo shoot this weekend before being sent to their proud new owners.  Seriously, I wish the pattern came in my size.  Or maybe no.  The rear panel might not be to flattering.  Maybe if I added ruffles?

Picture kindly borrowed from Made by Rae

2.  Upcoming weather.  Since it's been blazing summer for what feels like 19 months, I'm really looking forward to a break.  And fire pits.  And wearing my Theory blazer.  And my snuggy.  It's leopard. 

3.  Gap skinny cords.  This one goes under the category of possible non-fails.  I really really really think that my fall wardrobe needs to include these pants.  I think that the corduroy fairy needs to come to my house.  Are you there corduroy fairy?  It's me, Laura Merrill.  Holla at your girl. 

Picture kindly borrowd from The Gap

4.  Arkansas Blues and Heritage Fest.  AKA Brandon's "Happy Place." We are actually going this year, have tried for several years but could never get it to work out.  I'm excited about eating trash made in my crock pot, spending lots of time in a camping chair, seeing Taj Majal, and sleeping by a river.  I might be singing a different tune come Sunday, October 10. 

5.  Fall flats.  I love a flat.  More specifically, I'm loving up on some flats that my friend Susan picked up at the shoe store in Cleveland, Willow.  These are not the shoes that she purchased, but, as an office, we decided that these would be the ones best suited to represent the ones that she did purchase.  I'm pretty sure I just committed a major comma splice infraction. 

Picture kindly borrowed from Wanted 

6.  Ole Miss vs Kentucky.  This is something that I'm sure pains my family to read; but it's a weekend I'm really looking forward to.  Not because of the game.  No ma'am.  Because (almost) all of my closest friends will be in one spot for the weekend.  We've got folks coming from all over - it's going to be big time.  No way its going to fail.  Another thing to look forward to?  Lindsey's making a pound cake.  Stay tuned.  

7.  I got the spell checker working again.  Corduroy is hard to spell.

8.  Pure laziness.  That's me....this weekend.  Non-fail. 




I had a lovely post planned for today.  A post in which I raved about a low point little dish called "Mom's Ground Turkey and Peppers." Except I was going to call it "Your Mom's Ground Turkey and Peppers." Mainly because my mom just recently stopped looking at ground turkey with the stink eye. 

Anywho.  It was a massive failure.  Unable to be recovered.  I even put mine over pasta.  And added salt.  Ugh.  No good.  I did still eat it though, as I was hungry.  And being prideful.   

Brandon, on the other hand, was wrapped up in studying for an Intermediate Accounting test.  He tried the disaster-meal, smiled politely, and casually stated that he thought he might have something else for supper.   

Here is what he came up with:  a fried egg, a few pieces of cajun turkey, and slice of reduced fat pepperjack cheese, olive oil mayonaise, and a thin bun.  Isn't that a strange sandwich?  I know that putting an egg on top of things is all the rage now, but still.  Strange. 

Boys.  They do the darndest things. 

Blogs also do the darndest things.  For example...they have changed the format on this things and while it's fun that i can strikethrough words, I can't get the spell checker to work.  This isn't good, as I probably spell on a second grade level.  Lindsey - I'm sure youre going to have a ball with this. 


Don't Judge (Meat Loaf)

Mary Straton, hide your eyes. I've made meat loaf again. I know how you feel about a loaf of meat.

Moving on.

I've heard the judges on Top Chef say that you "eat with your eyes" first. If that was the case last night, Brandon would have asked me to pack my knives and go. Or my knife. My very dull knife.

Luckily, I've not on Top Chef. Also, we ate supper at my house so nobody can make me pack anything and go anywhere. So there.

Visually appealing this meal was not, not quite sure why. At some point during the cooking process a large crack developed. This led to a total break down of the loaf - it spit into many different pieces when I cut into it. If it would have split into 8 different equally portioned pieces, I would have been OK. That was not the case.

This is a recipe that was included in an email I received a few days ago. I was cruising the message boards on the WW website and people were talking about wanting a copy of "Turnaroundsue's 1000 recipes." Of course, I wanted it, too. I put my email address on the message and hoped for the best. The next morning, I had a happy little email in my inbox with this simple message encouraging me to enjoy the 1064 recipes that were now in my possession. Here is the first one I've tried out of 1064. Thanks, Turnaroundsue - whoever you are!

Meat Loaf
adapted from Turnaroundsue

1 cup tomato sauce
1/3 cup brown sugar
4 tbl lemon juice
1 tsp dry mustard
2 lbs ground beef (7% lean)
15 saltine crackers, smushed into crumbs
1 medium onion, diced
2 egg whites, beaten

Preheat oven to 350 degrees.

In a small bowl, combine the tomato sauce, brown sugar, 1 tbl of lemon juice, and dry mustard; stir until smooth.

In a large bowl, combine beef, cracker crumbs, onion, egg whites, 3 tbl of lemon juice, and 1/3 cup of tomato sauce mixture. Combine well. Get in there with your hands. Form the mixture into a ball, place into a greased baking dish. Form the meat mixture into a loaf.

Bake for 1 hour. Remove from oven, pour off the fat. Top with the remaining tomato sauce mixture. Bake for 10 minutes. Cut into 8 equal slices

Serving size 1 slice
WW points 5

Points plus 6


Picture Monday

No recipes today. Just a picture of me and the Baby Girl. I spent part of the day Saturday with her and my sister. We went to a birthday party, played in some sand, rolled around on the floor, ate lasagna, and played with the dogs.

It was amazing. And tiring. All you moms out there - I take my hat off to you. She busy. So busy.

You might not believe it from this picture but I think she actually likes me. I know it looks like she is trying to escape my clutches but really she just wanted to get back to the playing.

Anyone got anything fun planned this week? I hope so. I'm probably going to lay low. And make meatloaf. And Halloween pants.

Happy Monday!!


(A Version Of) Chilaquiles Casserole

I don't understand my fascination with Mexican cuisine. Perhaps it all started in high school when we would have regular gatherings at my mom's house that were focused on Creamy Cheesy Chicken Enchiladas and Peggy's Cheese Biscuits. Sombreros were present. As were slicky shorts.

Or maybe it comes from
the Thursday nights when I was living in Greenville and a large group of us would meet at San Juans for libations and visiting. It was after one of these nights that I some how got my feet tangled up in the sweater / scarf number I was wearing and face planted outside of a nursing home after visiting with their social worker. I walked away with one skinned knee and a very bruised ego.

Maybe still it's because no matter how many dishes I create, I still can't put a dent in the massive bag of corn tortillas hanging out in my pantry. I hope those things don't expire.

Whatever the reason, I'm glad I'm on this kick. The flavors are bold, the colors are bright, and it's a great way for me to sneak veggies in on myself. I've recently realized that I sometimes go daaaaays without eating anything green. Eeek.

Hopefully, this recipe will make your Friday more festive!

Chilaquiles Casserole
adapted from Eating Well

1 tsp canola oil
1 medium onion, chopped
1 medium zucchini, grated
1 19 oz can black beans, rinsed and drained
1 14 oz can diced tomatoes, drained
1 1/2 cups corn, frozen (thaw) or fresh
1 tsp ground cumin
1/2 tsp salt
12 corn tortillas, quartered
1 19 oz can mild red or green enchilada sauce
1 1/2 cup Weight Watchers shredded Mexican cheese

Preheat oven to 400 degrees. Heat canola oil in large skillet, add onions and cook for about 5 minutes. Stir often. Add zucchini, beans, tomatoes, corn, cumin, and salt. Allow to heat through, about 3 minutes.

Spray a large baking dish with cooking spray. Scatter half of the tortillas on the bottom of the pan. Top with half of the vegetable mixture, half of the enchilada sauce, and half of the cheese. Repeat layers.

Cover tightly with foil and bake for 15 minutes. Uncover, bake for about 10 minutes.

Serving size 1/8 of casserole
WW points 4
Points Plus 5


Eat More Chicken

Why is there a picture of a mound of chicken nuggets on this blog that is meant to help me to stay within my daily points allowance? Maybe it's because I've gone a little nutty. Or maybe it's because I've decided to throw the whole weight loss thing out the window and gain every last pound back by eating nothing but fried food.

Jokes! I got you! It's neither of those.

But I would like to talk about fried chicken nuggets. I spent the day in Memphis yesterday. I was by myself and didn't want to spend a ton of time on lunch, so i decided to stop into the Chick Fil A in Southaven. Quick day trips can be tough when dieting. It's hard to find something that's satisfying yet healthy at the same time. I'm not saying that Chick Fil A is healthy BUT it is satisfying and does not have to blow the point counting. According to the WW Website, an 8 piece chicken nugget is 6 points. I'm sorry people, but I don't think that's bad at all. Also - their Diet Lemon aid is made with Splenda instead of aspartame so i can enjoy it without getting the headache of the century!

While I'm bragging on the Chick Fil A, I must mention their service. One of the workers literally tried to seat me when she brought my food out and there was one person whose only responsibility was to walk around the place and ask people if they needed a drink refill. And the bathrooms? Please. Touch free everything. I felt so clean.

Yes, I did get that excited about Chick Fil A. Country comes to town, I know. Things got even hokier when I ventured to JoAnns and purchased Christmas fabric on sale. Whether my sister likes it or not (I'm pretty sure she's a fan), the Baby Girl will be decked in ruffled pants to reflect the holiday season. Heck, with prices like that I might even make myself some.

Picture of chicken here


Hamburger Helper = Love (Hamburger Rotini Delight)

I've always had a special place in my heart for Hamburger Helper. Not because it reminds me of family suppers as a child, but because it kept me from starving when I was in graduate school. I was 21, poor, terrified of Memphis, and had a very limited knowledge of nutrition. All of these factors combined led to me spending of lot of time with one pound, one pan, and one tasty meal. And a weight problem.

My love for this amazing-ness in a box has stuck with me. I even tried to make it WW friendly when I first started counting points. Not very good, I wouldn't recommend it.

I would, however, recommend this tasty treat. It has the pasta + meat goodness without the mystery pack of seasoning.

Hamburger Rotini Delight
adapted from
Simply Recipes

1 1/2 cup whole wheat rotini (I used Kroger brand)
1 lb extra lean ground beef (4% fat) *I used Laura's Lean Ground Beef
2 tsp olive oil
1 yellow onion, chopped
1/2 tsp seasoned salt *I used Jane's Krazy salt
dash ground red pepper
1/2 tsp celery seed
1/4 tsp garlic powder
28 oz diced tomatoes
2 tbl Worcestershire
small handful fresh parsley, chopped
additional salt, pepper to taste
2 tbl part skim mozzarella

Bring a pot of water to boil, add pasta. Cook according to package directions. Drain, set aside.

Spray a large skillet with cooking spray. Add meat, brown. Once meat is cooked, set aside. Wipe out skillet. Add olive oil and onions. Saute until soft. Add beef, seasoned salt, ground pepper, celery salt, garlic powder, diced tomatoes, and Worcestershire. Bring to a simmer, allow to simmer for about 5 minutes. Add pasta and parsley, allow to cook for another five minutes.

Top each serving with 1/2 tbl mozzarella

Serving size 1/4 of recipe
WW points 6
Points Plus 8

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Root Beer BBQ

Here we are again, back up at the Monday. My weekend was a big one, filled with domination in fantasy football, birthday dinners, promotion of literacy, and pork. Only slightly tired, but overall looking forward to the week.
One highlight of the week will include going to my eye doctors appointment on Tuesday. Hence the picture of the glasses. My glasses are no where to be found and I've found it to be much more difficult to see at night while driving. I should probably take myself off the road, huh? Hopefully I'll get some hip frames that will also make my life less prone to danger. I'm pretty excited.
In the first paragraph, I mentioned birthday dinners and pork. Saturday night was my friend Emily's birthday, we came together at Vince's in Leland to celebrate. A large time was had by all. During I supper I began to tell her about my meal I was planning to put together on Sunday. Here is our conversation (not EXACTLY as it's been a few days, but close)
Laura Merrill: You know how I had to stop at the gas station when I got into town?
Emily: Yeah. Brian said you had to. What's up with that?
Laura Merrill: Well, I had to get a 20 oz Barques Root Beer. The place I got gas in Greenwood didn't have it.
Emily: What?
Laura Merrill: Yeah. Root beer. I'm going to use it for my BBQ I'm making tomorrow.
Emily: (recoils in horror) Root Beer? In your BBQ? This disgusting. Ugh.
Laura Merrill: No, really. It's not. I've made it before, it's actually quite good.
Emily: Ugh.
Laura Merrill: Seriously. You should try it.
I was told last night that cooking things in root beer is hip. This is no surprise, I've always been a trend setter. I had overalls before anyone else in junior high. They were floral.
Root Beer BBQ
2 lb pork tenderloin
20 oz root beer
1 bottle BBQ sauce
Place pork and root beer in a crock pot. Cook on low for 10 hours or high for 6 hours. After pork is cooked, shred it into small pieces using forks. Add BBQ sauce, let it heat through.
Serving size approx 1/2 cup
WW points approx 4
Points Plus 4
I enjoyed this with a thin bun and some Bush's fiesta beans. And a salad. It was good. A word on Root Beer - I used regular because I have major headache related issues with Aspartame (the chemical used in diet sodas). I bet, if you used Diet Root Beer, the points would be less.


The Artist in the Family

People out in blog land may or may not be aware that I have a niece. It's not like I ever talk about her or anything. Jokes.

A few weeks ago, my sister sent my a picture taken of a picture colored by the Baby Girl. I use the word "colored" loosely as she has just recently turned a year old. Don't think that her artists' eye is fully developed yet.

I received a hint a few days ago that I would be receiving a masterpiece in the mail; yesterday it arrived.

Here it is! My first piece of original art from the Baby Girl. Talent abounds. I will be stopping by the store after work today to purchase a frame; it's going on my wall.

Maybe this means that the two other framed prints that have been leaning up against the wall for 4 months will go up, too. Or maybe they wont. I'm kind of a bum like that.


My Ruffles are Bigger than Your Ruffles (Mexican Pizza)

I would imagine that what all parents want their daughters to be able to say is "My Ruffles are Bigger than Your Ruffles." Now, not having children myself I can't be sure if this is an accurate statement. However, if and when I ever have a daughter, I hope she'll be able to say that.

Hopefully with these darling new ruffle pants, Baby Girl A will be the cutest girl at the school this fall. Jennifer and I had discussed making some of these pants for the fall and the discussion of just how many ruffles would be used came up. Jennifer decided, being the level headed sister that she is, that three ruffles would in fact intimidate the other children at school. We didn't want this so a single ruffle it was. Hopefully, they will fit.

Enough about ruffles, let's talk about pizza.

A few days ago, Win suggested that I try to make a Mexican Pizza. I must admit I was a little intimidated by this task. Things with toppings often overwhelm me. Trudged on I did and it turned out quite well. I did not post the picture of said Mexican Pizzas, they didn't photograph well. Posting it might have made you, dear readers, question my taste. And we don't want that to happen.

You may have had some experience with the Mexican Pizza from Taco Bell. Yes it may be easier to run through the drive through and pick one up BUT if you are on the WW, or just watching your figure, it will set you back a whopping 12 Points! Geeze. No thanks.
Mexican Pizza
adapted from AllRecipes

1 lb lean ground beef (7% fat or less)
4 small corn tortillas
8 oz (1/2 a can) fat free refried beans
1/2 cup WW shredded Mexican cheese blend
1 tbl taco seasoning
1/2 tomato, chopped
4 oz diced green chills
1 tbl chopped black olives
4 tbl light sour cream
1/4 cup green onions

Preheat oven to 350 degrees. Either in the microwave or on top of the stove, heat the refried beans. Meanwhile, cook ground beef, season with taco seasoning when cooked though. Spray a small skillet with cooking spray, allow to get hot. Add tortillas, one at a time, cook for 15 seconds on each side. Move to baking sheet.
Divide beans, meat, and cheese evenly among the 4 tortillas. Bake for 20 minutes, or until crisp.

Divide the toppings evenly among the 4 tortilla. Slice with a pizza cutter.
Serving size 1 pizza
WW points 6
Points Plus 7


Laboring on Labor Day (Balsamic Red Potatoes)

Just because we've had a few cool(er) days it doesn't mean that summer is over. Everyone else probably knows that but I guess I just forgot. I worked a half day yesterday then came home and jumped right into yard work. I live in a pretty nice neighborhood, I'm one of the few rental houses on the block. I've been getting a little self conscious lately as the grass has steadily grown over the driveway and some unidentified plant (tree?) has started to grow up into one of the bushes. Hot mess. I decided that I was going to give up the trashiest person on the block prize and clean everything up. At 1pm.

It wasn't soon after I cranked up the ole push mower that my heart palpitations started, about 3/4 of the way into the yard I apparently was stung on the tongue by some sort of flying insect. Thank goodness I was not allergic.

After tackling the yard, I decided to clean out both of the closets in my house. This was quite the undertaking. In order to keep myself motivated, i tuned my TV to the Hoarders marathon on AETV. If this doesn't make you clean out your closet, nothing will. Every time I got tired of doing it I reminded myself that I was not going to be that women that people find 50 years from now, trapped under a pile of suitcases and zip lock bags, in a house overrun with cats. Well, cats wouldn't be there anyway as I'm allergic but you get my point.

After all of this intense work, it was time for a hearty meal. I made Balsamic Red Potatoes and cheeseburgers with grilled onions. The burgers were really nothing to get excited about. However - I did use my indoor grill to make some lovely grilled onions. Those were good.

Balsamic Baked Potatoes

1 1/2 lb new potatoes, quartered
3/4 cup chicken broth
1/4 cup balsamic vinegar
5 garlic cloves, chopped
5 sprigs fresh rosemary
salt and pepper, to taste

Preheat oven to 425 degrees. in an 8 inch square pan, place potatoes evenly along the bottom. Add broth, vinegar, garlic, and rosemary, season with salt and pepper.

Bake until potatoes are tender and liquid is reduced to a glaze, mine only took 40 minutes. During cooking, toss at least twice.

Serving size 1/4 of potatoes
WW points 2
Points Plus 4

The original recipe says to cook this for about 50 - 70 minutes. Mine didn't take that long, obvi.


Ready, Set, Crock (Almost Fall Crock Pot Chicken)

What is that? Is that slight chill in the air? Yes, yes it is. When I walked into work this morning, it was a brisk 68 degrees. You know what that means? Yes mam. Time to crock and roll.

To inspire you, here is a pic of a crock pot filled with yummy stuff. Not mine, though. My crock pot is white and kind of grungy looking but still works like a charm. Unfortunately, I did not snap a pic of the meal. If I did, that would be my point of inspiration.

Almost Fall Crock Pot Chicken

1 1/2 lb boneless, skinless chicken breast
1 packet onion soup mix
14 oz fat free beef broth
4 oz canned mushrooms
14 oz canned low fat cream of mushroom soup

Place chicken in the bottom of the crock pot. Place remaining of ingredients in crock pot. Combine. Cook on low for 10 hours.

Serving size 1/2 cup
WW points 4
**unsure of points plus - can't remember how many servings!

Serve over rice or pasta - adjust points.

In birthday news....HAPPY BIRTHDAY LINDSEY!! I'm working on your poem....


Hallelujah, Praise the Lord, and Go Dawgs Go!

I'm a little torn today. Being one of Brandon's few Saturdays off, we are venturing to Oxford to attend the Ole Miss game. He's a big fan. I'm a big fan of road trips. And hanging out with my man. So I agreed.

However. Most of my family will be in Starkville today, cheering on the Dawgs. In the past, this has never even been something that I thought about, but this year I'm getting a little sentimental and wishing I was there. Maybe it's the early fall like weather. Maybe it's the fact that I'm getting older. Maybe it's the thought of Baby Girl A running around a tailgate. Maybe it's that I don't like to miss out on things. Maybe it's because my family kind of rocks. Probably, it's a combination of all of them.

My love of football has really only come about in the last three years. Not only have I grown to appreciate the tradition of it all more, I've come to realize that with a boyfriend like Brandon, I really have no choice. It's either get into it or spend a lot of time by myself. I have chosen to get into it.

As a shout out to the kickoff of the MSU season, here is a little video. Chick posted this video on my dad's Facebook wall and I thought it was pretty cool.

Have a happy first Saturday of college football! And family - have fun today...I'll be there soon!


Vegetable Breakfast Burrito

Well hello there. Happy Friday to you. Today has been a good day. I'm wearing a dress, boots, and a jean jacket and I had a burrito for breakfast. How could it not be good?

See that lump of foil in that picture? That's my burrito. Not a baked potato. I made it this morning before work, secured it in foil, and carried it to Ruleville. For some reason, I enjoy eating breakfast at my desk. Strange I know. More strange that I've included a picture of a burrito riding shot gun in the Honda. I feel like posts with pictures are that much more exciting.

Veggie Breakfast Burrito

3/4 cup egg beaters
1/2 cup vegetables, chopped small (I used mushrooms, onions, and bell peppers)
2 tbl WW Mexican cheese
1 whole wheat tortilla

Spray a small skillet with cooking spray. Add the eggs and vegetables. Scramble until set. Add the cheese and let it melt. Place eggs in the tortilla. Wrap 'er up.

Serving size 1 burrito
WW points 3
Points Plus 5

Lot's of people out there are having long weekends this weekend. Not me - nope. Depression doesn't take a holiday. This doesn't mean that there aren't plenty of fun activities on deck for the weekend. A trip to Oxford tomorrow for the football game, a visit with friends in Leland on Sunday, then my fantasy football draft Sunday night. Yes. I play fantasy football. I've even won the league before. And this is my second year as commissioner. Bump that.


And Then He Wept (Mexican Lasagna)

If this meal were a person, I believe that we would be best friends. It has all of the qualities I look for in a friend: warm, comforting, reliable, cheesy. After the Monday night Koosa debacle, I was in great need of a success in the kitchen.

This meal is famous in the Alexander world. There may or may not be a person who may or may not be married to someone in my immediate family who may or may not have been found late one night sitting on the kitchen floor eating this. Weeping. Weeping. That is how good this stuff is. Seriously. Try it, you'll agree. And then you'll weep.

Mexican Lasagna

1 lb lean ground turkey
1 onion, chopped
1 can Rotel, drained
1 can diced tomatoes, drained
1 small can of tomato sauce
2 packages taco seasoning
6 whole wheat tortillas
2 cups weight watchers Mexican cheese

Preheat oven to 350 degrees. Brown mean and onion. Add Rotel, tomatoes, tomato sauce, and taco seasoning - combine well.

Spray a 9x13 inch dish with cooking spray. Place two tortillas in the bottom of the dish, top with some of the turkey mixture, follow with cheese. Repeat two more times.

Cover with foil, bake for 30 minutes. Remove foil, bake for 10 more minutes.

Serving size 1/8 of recipe
WW points 6
Points Plus 7

This recipe was lightened up from the original version. If you are interested in making the husky version replace the turkey with ground beef, the wheat tortillas with jumbo flour ones, and the two cups of cheese with five cups.