Here's a quick idea:
1 whole egg
2 egg whites
1/4 cup WW shredded Mexican cheese
1/4 cup salsa or picante sauce
Beat eggs with a fork. Add a little salt and pepper. Pour eggs in a well sprayed pan. Allow eggs to set, flip when almost done. Add salsa and cheese, fold over. Let cheese melt and remove from pan.
Serving size 1 omelet
WW points 5
Points Plus 5
I left work early yesterday to hurry up and get home to start preparing Brandon's birthday meal. The plan was chicken Parmesan, broccoli with lemon and butter, and ranch potatoes. That's me being a sweet, sweet girlfriend as those are all his favorites. For a birthday dessert I planned to make Lime Squares. More on that in a minute.
Might as well just cut to the chase....the chicken didn't have much taste, the potatoes and broccoli were just undercooked. I guess it was all the pressure, you know? But probably not. It was probably because it's just an off week in the kitchen and I was too excited about going out and celebrating the big birthday to give supper adequate attention. If your heart was set on Chicken Parmesan, here is a good, time tested recipe. If you're more interested in Lime Squares, take a gander at this.
Hello, lovely. Not my picture - you know mine weren't near this pretty. Sure did taste good. Here's the recipe if you're interested. They make me very happy.
If you are not interested in either Chicken Parmesan or Lime Squares, then I've got nothing.
Three cheers for Friday!
1. He goes to things with me. This may not sound like much but it's a big deal when every time you turn around there's a wedding or a shower or a party. In fact, the picture above was taken just a few days after his appendectomy at Leah's wedding. He pulled it all together and made it happen. My mom was pretty worried about him and kept asking him if he needed to go lay down.
2. He loves my friends. He gets just as excited as I do when they come visit and gets just as sad when they leave.
3. He loves my family. He has even survived Christmas Eve AND Christmas Day with the Alexander crew. Our family Christmas is pretty much the most fun thing ever but might be a little overwhelming for an outsider.
4. He is a true gentleman. It was pouring the night of our first date and he came to my front door to pick me up with an umbrella. I swooned.
5. He has his own signiture dance move. He's not afraid to use it.
6. He is an extremely hard worker.
7. He respects me.
8. He is extremely supportive and keeps me level when I freak out about silly things.
9. He makes me more social. If it weren't for him, I'd probably never leave my house. We provide a good balance for each other.
10. He eats all the food I cook, good or bad. He has also accepted the fact that it's pretty much always going to be made with ground turkey. And that butter is out of the picture. And that we're not frying anything, ever. And that if he orders dessert or french fries and I don't because i'm trying to be "good", I'm going to eat most of his.
There we go, a quick list of why B is the bomb. Not all of the reasons, there are many more, but just a quick birthday list. I'm cooking Chicken Parm tonight (his favorite) and will share the recipe tomorrow. Fingers crossed it's going to be a winner!
This recipe was posted on Fly Through Our Window last week and it's been a hot topic of conversation around my office. My co-worker Susan was the first to try it and gave it mega thumbs up. I put it together yesterday afternoon and had a large time stealing spoonfuls out of the bowl while it sat in the fridge.
Creamy Corn Salad
from Fly Through Our Window
1 can shoepeg corn, drained
2 cucumbers, peeled, seeded, and chopped
1 tomato, peeled and diced (or you could use about a handful or cherry or grape tomatoes)
1 red onion, diced small
1/4 cup olive oil mayonnaise
1/4 cup reduced fat sour cream
3 tbl dill pickle juice
salt - I used Krazy Jane's
Combine all ingredients, season with salt and pepper to taste. Allow to hang out in the fridge for awhile before serving.
Serving size 1/2 cup
WW points 2
Points Plus 3
We can now add using the broiler function on my oven to the list of things I will probably never figure out. How quickly your food goes from perfect to burnt up. It's seconds, I swear.
This is a meal that I've done for a long while but have always worked to figure out the best way to cook it. While I haven't figured out the secrete to the cooking of the tortilla pizza just yet - I can say that they way I did it tonight was probably not it. Still good though. Anyone have any suggestions? I just did a little research that suggests toasting the tortilla in the oven out and then pulling it out and putting the toppings on. Then return it to the oven and let everything warm up and melt.
1 whole wheat tortilla
1/4 cup pizza sauce
10 turkey pepperonis
green bell pepper (chopped, however much you like)
onion (chopped, however much you like)
1/4 cup shredded part skim mozzarella
Layer all ingredients. Try to figure out a way to cook it without burning it. I let it go about 10 minutes in the oven at 350 degrees. After that I let it sit in the oven on broil for about 2 minutes. And then it burned.
Serving size 1 pizza
WW points 4
Points Plus 6
What's also pretty cool is this breakfast sandwich. I found it on the Tasty Kitchen website and I'm glad to have it in my arsenal.
Ham Egg and Cheese Thin Bun
adapted from Tasty Kitchen
1/3 cup egg whites (about 2 eggs)
3 slices deli ham
1 wedge laughing cow cheese (I used light Swiss)
1 thin bun
Spray a small skillet with butter. Add the egg whites and scramble. Once eggs are set scoot them to the side and throw the ham in there to get warm.
Meanwhile, spread the laughing cow on one side of the thin bun. Top with egg, then ham.
Serving size 1 sandwich
WW points 2
Points Plus 5
Silly me. I'm just looking for an excuse to eat pasta. It's true. I'm a justifyer from time to time.
I found this recipe on the Pioneer Woman's website and also borrowed this picture from her. Of course, on the day that I make one of the top 5 five pasta dishes EVER my camera decides to act like a jerk. Any one know what to do when your camera says "memory card locked"? If you do, help a girl out.
So like I said, this pasta is pretty much the bomb. I changed things up from the original recipe and it was still delish. So delish, in fact, that I'm half way convinced that I've made a mistake in the point calculation. But I've looked and relooked and calculated and recalculated and I think it's correct. And if it's not, it was totally worth the extra points.
photo from pioneerwoman.com
adapted from Pioneer Woman
1 lb extra lean ground turkey
1 box (about 13 oz) whole wheat pasta (try to find the one with the highest fiber / lowest points
1 jar (about 3 cups) light spaghetti sauce
1/2 tbl olive oil
1 tsp garlic powder
1 1/2 tsp salt
2 tsp Italian seasoning
1/2 cup part skim mozzarella cheese
1/2 cup reduced fat sour cream
Brown turkey meat in a medium skillet. While meat is browning, begin boiling pasta in a large pot. Drain pasta, return to large pot.
Add olive oil to pasta, toss. Add spaghetti sauce, seasonings, cheese, sour cream. Combine all ingredients. Smile happily and carb load.
Serving size about 1 cup
WW points about 3
What about those low points, huh? Very cool.
Overall, I was pleased with this recipe. I will, however, do some tweaking next time. I chopped everything up yesterday afternoon after work so it was pretty easy to throw together after the run (more on that later.) Nice a filling and a good way to get those veggies in. Give it a try!
Vegetable Polenta Bake
adapted from Tasty Kitchen
1/2 tsp olive oil
1 small onion, chopped
1 tsp garlic, chopped
1 cup zucchini, chopped
1 cup yellow squash, chopped
1 cup greens, chopped **
1 cup light spaghetti sauce
1/2 tbl dried parsley OR 1 tbl fresh parsley
1/4 cups polenta OR yellow cornmeal
1 cup water
1/2 tsp garlic powder
1/2 tsp salt
1 oz part skim Mozzarella cheese
2 tbl fresh Parmesan, grated
Preheat oven to 350. Heat oil in a pan, add onions and cook for a few minutes. Next, add squash and zucchini and garlic and cook for a few minutes. Add greens and stir until they begin to wilt. Add pasta sauce and stir until greens have cooked down. Remove from heat and stir in parsley.
In another small pot, combine polenta (or cornmeal), water, garlic powder, and salt. Bring to a boil stirring occasionally. Once it starts to thicken, stir constantly until the mixture is pretty thick.
Take a small baking dish, spray with cooking spray. Layer half of the vegetable mixture, half of the polenta/cornmeal mixture, then half of the cheese. Repeat. Bake for about 15 - 20 minutes.
Serving size 1/2 of recipe
WW points 6
Points Plus 7
A few notes on this one. I used mustard greens - I don't recommend that you do that. The original recipe called for kale or chard but I could not find that. I think next time I'll use spinach. Also - I could not get the layering to work out. Mine was just all the veggies, then the polenta, then the cheese and it was fine.
This was a great post run meal. However, was quite difficult to do things like open the oven door and lift the spoon to stir the polenta. It wasn't until after I finished eating that my heart rate finally went down to a normal level. I think I'm going to get 6 pack abs from breathing so hard. It's the attempt that matters, right?
Good friends Ginny and Hank hosted a pool party at their home yesterday. The weather was nice, the company was nicer, and I brought dip. Shocking, right? Probably even more shocking that I brought one of the three dips that I take to every gathering. The three are as follows: Monterrey Jack Salsa, Festive Bean Spread, and Corn Dip. Monterrey Jack Salsa, turned into a nice WW friendly dip, Festive Bean spread probably wouldn't be to bad, but Corn Dip is impossible. Don't ever try to make it with reduced fat ingredients. It just made me mad. What doesn't make me mad is how yummy corn dip is. But enough about that.
So back to the dip. It's a great summer dip, easy to throw together, and very light. Take it to your next pool party....
Monterrey Jack Salsa
Adapted from Come on In
1 small can diced green chilies
1 small can diced black olives
5 green onions, chopped
1 cup WW Mexican Cheese (shredded)
1 medium tomato, chopped
1/2 cup light Italian dressing
1/4 cup fresh cilantro, chopped
Combine all ingredients, refrigerate. Serve with the dipper of your choice.
Serving size 1/4 cup
WW points 1
Think about me this afternoon, the 5K training continues. I'm a little nervous. And still haven't gotten a sponsorship from Nike.
Just ignore the sad pile of asparagus, apparently I am not the queen of sides. Also ignore the blurry picture, I'm working on a new camera.
Back to the chicken. It requires a lot of hands on the chicken action which made me pretty nervous. I thought about bringing home a pair of gloves from the hospital but then decided that I just need to get over the whole chicken issue. Although it requires some hands on time, it doesn't take to long to prepare. Perfect weeknight meal!
Chicken Cordon Bleu
adapted from Tasty Kitchen
2 boneless / skinless chicken breast, trimmed up
6 slices of lean ham
2 wedges of Laughing Cow cheese (I used the light Swiss flavor)
1/4 cup seasoned breadcrumbs
Preheat oven to 400 degrees. Pour breadcrumbs into a shallow dish. Take each piece of chicken, pound them flat with a pan, meat mallet, or other weapon of your choice. Place three slices of ham on each chicken breast. Place one wedge of cheese atop the ham. Slightly smoosh it down. Fold the edges of the ham over the cheese, then fold the chicken over the ham like a burrito. Roll it around in the breadcrumbs, making sure it's good and coated. Secure with a toothpick.
Place it in a baking dish sprayed with cooking spray. Bake until chicken is done, mine went about 40 minutes.
Serving size 1 chicken breast
WW points 6
Turkey Chili Cheese Dogs
1 light hot dog bun
Serving size 1 chili dog
Heat everything up however you fancy, layer everything into a bun. Grab several napkins, sit in the middle of your floor, and enjoy this tasty treat. At least I sat in the middle of my floor. I felt that was the best way to enjoy it. Knife and fork may be required.
Greenwood's Chamber of Commerce is sponsoring a program that's helps you get ready for our fair city's 300 Oaks Race. I walked it a few years ago but never really gave much thought to running. I'm looking forward to giving it a shot this year, it's even more fun as several friends from Greenwood are also doing it. It's kicking my exercise routine up a notch which I have been needing. I also want a runners body, is that to much to ask?
So if anyone wants to join me in this adventure, this program appears to be pretty much what we are doing. And Nike, if you are out there, don't you want to sponsor me and give me cute running clothes? Thanks.
Sometimes, at the end of the day, you just need something sweet as a little pick me up. I think this one is perfect. Yay, candy!
I figured that grilled flank steak would be a perfect Sunday night meal. I like to do classic meals on Sundays, like a pot roast or pasta. Mmmm. Comfort food. It's also fun to have company for dinner on Sunday nights, I guess I'm drawn to the concept of "Sunday Night Suppers" as my dad and step mom have practiced this for years.
So, the Seaberghs came to dinner, as well as Brandon's friend Neil and his girl. It's worth pointing out that Neil and Nick are both chefs and I'd never cooked either of the dishes I was serving. I was a tad bit nervous. They were both kind and helpful and helped me to figure out the moment when the steak was no longer alive, but had not yet turned into a tire. For this, I was grateful. I did have to put up with a few snarky comments about my knives but it was all in good fun. Instead of using an outdoor grill, I used my Cuisinart table top grill. Seriously, who wants to deal with the heat and mosquitoes involved in outdoor grilling. Not me.
Grilled Flank Steak with Onions
from WW Online
3 tbl red wine vinegar
1 tbl olive oil
2 tst dried oregano
2 tsp minced garlic
1/4 tsp black pepper
1 1/2 raw lean flank steak
3/4 tsp table salt, divided
1 large red onion, cut into 1/4 inch thick slices
cooking sprayCombine the first 6 ingredients in a large ziplock bag. Add the flank steak, seal tightly and place in the fridge. Marinate for at least 30 minutes. In the meantime, spray onions with cooking spray, sprinkle with salt. Toss.
Remove steak from marinade, discard marinade. Heat outdoor grill (or indoor grill to high). Grill steak, turning once, for about 15 minutes. Or longer, depending on how done you like it. Remove steak from grill, place on a cutting board to rest. While steak is resting, place onion slices on grill - turn occasionally.
To serve: thinly slice steak against the grain and place on platter. Sprinkle onions on top.
Serving size about 3 1/2 oz steak and 1/3 cup of onions
WW points 4
Now, a word on polenta. This recipe (the yellow blob on the picture) is one that I have been eyeing for a while. However, like flank steak, it's tough to find a box of polenta in the 'Wood. So i find the polenta, and am all excited about trying the recipe, Parmesan Polenta it was. Well...it flopped. In my opinion at least. I think it was good at first but after it sat for a while something happened. I'm not going to post the recipe because I would like to keep working on it. Fingers crossed everyone.
The rest of the meal included vegetables by Neil (with a stick of butter, mind you) and a Cesar Salad by Mary Neff and Nick. Yum, yum. Good meal, good night!
In blog house keeping news, I am going to start putting the dish featured in each post in the title. This might look a little strange but I'm hoping that it will help people re-find recipes that they loved.
You may be wondering what brought all of these sets of toes together. Well...today was my mom's birthday. Happy Birthday to Pegs! We (the sisters) got her a mani/pedi from the spa for mothers day and were all able to get together today for some pampering. It was lovely. Great time to visit, laugh with each other, and discuss the possibility of family reunions.
After the spa, we headed out for some lunch. Our hearts were broken when we learned that the Crystal Grill was closed for a little R and R. Yanni's saved the day. Hello, buffet. NOT weight watchers. But it was a birthday, so what they hey.
Here is Peg's posing outside of Yanni's with her new Alex and Leo cropped pj pants. How cute is she? Real cute. I'm glad she's my mom. And I'm glad her birthday allowed me to get together with Chick and Jen. And I'm glad I don't have to worry about my toes for a while.
Happy Birthday Mom! Love you!
Ok, so enter the part about me not being able to have nice things. I'm the girl, who a few months ago, lost her great grandmother's diamond ring down the shower drain. Luckily, said ring was retrieved by a nervous plumber as i was (hysterically) crying in my den. I also drop crock pots, wash things that are dry clean only, and sometimes accidentally hit things with my car. So it's no surprise that I had a white jean / clumsy Laura Merrill issue. I was running right on schedule...it was about 8:25 and I had just finished pumping gas at the Scott station. Like a good girl, I was going to record the transaction in my check book registry. That's when it happened. Happened so fast, just like the ring down the shower drain. I uncapped the pen, opened the registry, and then i saw it. Blue ink dripping down my hand. I closed my eyes. Please, Lord, no. It wasn't so bad at first. There was a big blue ink spot on my blouse. Luckily, it was right on top of a black dot so it wasn't all that noticeable. Since I don't know any of Stacy's (B's sister in law) friends, I thought it was really something that I needed to take care of so I wouldn't be considered as the trashy girl friend from Greenwood. I ran to Walgreens, looking for a Tide pen. It's worth mentioning that I was driving my car in a very odd position, trying to make sure that the ink did not spread. So I get to Walgreens, no Tide pens. I opt instead for an Oxy Clean spray. Oxy Clean works, right? Maybe it does, but it didn't work for me. I sprayed it on my blouse which caused the ink to spread, spread down the shirt and onto the waste band of my new white jeans. That I'd never worn before. Oh. No.
So, I (safely) speed back home, run into the house like a crazy person, strip out of the jeans, treat them with spray and wash, start the washer, add some bleach, and hope for the best. The blouse I left soaking in spray and wash. I was much less concerned with the blouse. Yes I love it and yes it was it's debut, but it was from Target so wasn't going to be much of a loss. I find a random dress, throw it on, and run back out of the house. At this point, it's 9:00. Slightly behind schedule.
I made it to the shower just a few minutes late. Had a wonderful time then went onto meet the family for lunch. Good visits and fish tacos were had, and Baby Girl A showed us how she likes to pretend to swim in the juice from her peaches. When getting ready to leave, I volunteered/demanded to go with Jen and BJ to Joseph A. Banks and watch Baby Girl while they shopped for dress shirts.
This child melts my heart. She melts my heart even more when she shows up wearing an Alex and Leo outfit. And sun and sand sandals. Can't even handle it. While mom and dad shopped, we spent our time playing in the mirror, getting it good and smudged up so the sales clerks would have something to do later. She even took the time to show me her almost walking skills and model her outfit. And p.s. - Jen got the Tom's wedges. How cute!
Those of you who are still with me after this long and wordy adventure, the outfit is just fine. The blouse looks the same as it did the day I bought it, and the jeans have just the smallest light blue spot by the button. Fingers crossed that baby t's don't come back around any time soon.
Anyone out there who reads Southern Living may find that this recipe looks familiar. That's because it was featured on the cover this last month. I just made a few minor adjustments to make it more WW friendly. My favorite thing about this meal was how fresh it was. The color was great, too. You always hear people saying "Eat like the rainbow!" This one does that for you. Pretty simple to prepare as well, just some chopping. Run out to your local farmers market this weekend and pick this stuff up!
Mock Maque Choux
adapted from Southern Living
7 oz smoked turkey sausage
Tonys (to taste)
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 garlic cloves, minced
2 cups (about 4 ears) fresh corn
1 cup fresh okra, sliced
1 cup (about 2) peeled, seeded, and diced tomato
salt and pepper to taste
Spray large skillet with cooking spray. Add sausage, season with Tonys. Brown over medium high heat, about 3 minutes. Add onion, bell pepper, garlic and saute for about five minutes or until tender. Add corn, okra, and tomato. Cook, stirring often, for about ten minutes. Season with salt and pepper.
Serving size 1 cup
WW points 2
One of Brandon's favorite things in the world is a Potato Skin from Websters. You know the ones. Just like a potato skin any where - an inch of cheese, bacon, green onions. Always paired with a tub 'o sour cream. These are much lighter, much less guilt inducing, very tasty. You should try them!
Potato Skins with Creamy Spinach
3 medium potatoes, baked, sliced in half and cooled
20 oz chopped frozen spinach, thawed and squeezed dry
4 oz light cream cheese, at room temperature
1/4 tsp salt and pepper
3 slices crisp cooked turkey bacon, crumbled
Preheat oven to 400 degrees. Scoop out all but 1/4 of the flesh of the potato. Discard or use it for some mashed potatoes.
Place potato halves on baking sheet and spray with cooking spray. Bake for about fifteen minutes. Meanwhile, combine spinach, cream cheese, and salt and pepper. Remove potato skins from the oven and fill each potato half with 3 tbl of the spinach mixture. Return the potato skins to the oven and bake for about five minutes or until warmed through. Evenly distribute turkey bacon among the potato skins.
Serving size 1/2 potato skin
WW points 2
My dear friend Win decided to come up from New Orleans for a holiday in Greenwood. There were many things exciting about this event, one of which being it gave me an excuse to try out a new recipe. Win and I always have a riot of a time together - preparing this pizza was no different. Armed with tomatoes from the farmers market and basil from my patio - we set out to cooking. I don't have a food processor...I had one but it died a long time ago. I use a blender for all situations that require chopping. Of course - top off the blender, spatula in the blender - for some reason i turn the blender on. Pesto everywhere, including on the ceiling. And maybe it's still there.
Fresh Tomato Pesto Pizza
adapted from MyRecipes
4 cups fresh basil leaves
3 garlic cloves
1/4 cup fat free, less sodium chicken brother
1 tbl fresh Parmesan cheese
1 tbl olive oil
Place the basil leaves and the garlic in a food processor / blender. Make sure the top is on. Pulse five time or until finely chopped. With processor / blender on, add broth, parm, and oil through the chute. Process until well blended.
1 whole wheat pizza crust (premade)
3 cups chopped/seeded tomato
3 garlic cloves, thinly sliced
1 cup part skim mozzarella
Preheat oven according to directions on the crust package. Place crust on baking sheet. Spread pesto over the crust; top with tomato, garlic slices, and mozzarella cheese. Bake until the cheese melts and everything is warmed through - this will vary from pizza to pizza.
Serving size 1/6 of pizza
WW points 4
Added bonus: the pest sauce is 1 pt for 1/4 of the recipe - I think it would be yummy over pasta.
I hope everyone had a wonderful holiday weekend. I know mine was great...good friends, good food, good mojitos.
Happy 4th on the 5th!
Enough about jeans, lets talk carbohydrates. With the holiday coming up, don't you want a new potato salad recipe? This one is good. Not mayonnaise-y, very light and flavorful. Take it to your par-tay.
Baby Red Potato Salad
4 cups baby red potatoes, diced
Boil potatoes until tender, about ten minutes. Drain and allow to cool. Meanwhile, combine onion, bell pepper, mustard, olive oil, vinegar, salt, and pepper. Add to potatoes and combine. Add greed onions and give another good stir. Refrigerate.
Serving size 3/4 cup