This was really good. 3 out of 4 of us ate it. Not sure why the other one didn't. It was really good, I had a hard time eating my one portion of it!! Yum!!!
This was originally a WW recipe, but I tweaked it with what I had on hand.
Cheesy Chili Mac
29 oz can diced tomatoes in juice (do not drain)
chili powder to taste
cumin to taste
1 pound ground hamburger
1/2 C fat free cheddar cheese, shredded
1 medium onion, chopped
1/2 C ketchup
1C cabbage, chopped
1C spinach, chopped
1 can corn, drained
1 red bell pepper, seeded and chopped
1 1/2C uncooked macaroni (I used shell mac because it's what I had)
In a medium skillet brown beef with onions, bell pepper, spinach and cabbage.
Cook until meat is browned and veggies are soft. Drain excess grease.
In another pot cook macaroni according to package directions. Drain. Add tomatoes and their juice, corn, ketchup, beef mixture and spices to taste. Heat through. Spoon into bowls or onto plates and top with cheese.
This yields about 1 C chili and 1 tbsp of cheese per serving and it serves 8. This made enough (obviously) that we could put the leftovers in the freezer for another night! I love meals that do that!!! Less cooking later. I'm always excited about that fact!!
Points for this meal are 7 per serving.
I must say again, how good this was. As for spicy, this wasn't because we don't like spicy food, but hey, if you love it, add more chili powder. I thought it was perfect!
Wednesday, February 16, 2011
Tuesday, February 15, 2011
Tonight for dinner we are having tortilla soup. You can find my recipe for it here. It's really good and the more veggies you add, the better for you.
Here are the points value for this soup per serving (it serves 4):
with sour cream added: 8 points
w/o sour cream: 6 points
with shrimp: 7 points (I added this tonight because I had some frozen in my freezer. You could leave this out.)
with chicken (no sour cream-if you add the sour cream add 2 points) as in original recipe: 8 points
that leaves plenty of room for dessert, depending on how you ate during the day!!
I also added some fresh spinach to mine soup tonight for some extra veggies. I bought some fresh yesterday and I could not resist adding it to the soup.
Enjoy it (again)!
Here are the points value for this soup per serving (it serves 4):
with sour cream added: 8 points
w/o sour cream: 6 points
with shrimp: 7 points (I added this tonight because I had some frozen in my freezer. You could leave this out.)
with chicken (no sour cream-if you add the sour cream add 2 points) as in original recipe: 8 points
that leaves plenty of room for dessert, depending on how you ate during the day!!
I also added some fresh spinach to mine soup tonight for some extra veggies. I bought some fresh yesterday and I could not resist adding it to the soup.
Enjoy it (again)!
Sugar Cookie-Chocolate Crunch Fudge
Ok so I know this isn't really a "healthy" recipe.....but yesterday was Valentine's Day and I made this for my boys' teachers and their bus driver. I have to say that I haven't eaten any of it (I have enough chocolate that I received to take care of that!) So I was able to pass it out and not feel guilty for making it. But I will give you points at the end in case you are interested.
This recipe is one that is printed in the Pillsbury 2011 Calendar. If you get this calender then it's February's recipe and like me, look at it every day! I made a couple of small modifications for what I had on hand, but otherwise I didn't change the recipe.
Sugar Cookie-Chocolate Crunch Fudge
2 tbsp light corn syrup
2 tbsp butter or margarine
1/4 tsp salt
1 can (14oz) sweetened condensed milk (NOT EVAPORATED)
1 roll ready made sugar cookie dough (in the refrigerated section), cut into chunks
2 bags (12 oz each) milk chocolate chips
5 tsp vanilla extract
6 chocolate chip granola bars, coarsely chopped
In a 3 quart heavy saucepan, cook corn syrup, butter, salt and milk over medium heat 2-3 minutes, stirring constantly with a wooden spoon, until well blended. Reduce heat to medium-low; stir in cookie dough chunks (they will melt into the mixture so don't be alarmed). Cook 3-5 minutes, stirring constantly, until mixture is smooth and candy thermometer reads 160 degrees F. Remove from heat.
Stir in chocolate chips and vanilla until chips are melted and mixture is smooth. Add chopped granola bars; stir until well blended. Cook over low heat 1-2 minutes, stirring constantly until mixture is shiny. Spread in ungreased 12x8in or 13x9in pan. Refrigerate uncovered at least 2 hours or until firm.
Cut into 8 rows by 6 rows. Serve immediately, store leftovers in the fridge.
photo courtesy of Pillsbury
My oldest got to taste them and said they were really good and begged and pleaded for us to keep a couple of them. So I did....but I still haven't had one..
Point for this is: 4 per square (this recipe yields 48 squares)
This recipe is one that is printed in the Pillsbury 2011 Calendar. If you get this calender then it's February's recipe and like me, look at it every day! I made a couple of small modifications for what I had on hand, but otherwise I didn't change the recipe.
Sugar Cookie-Chocolate Crunch Fudge
2 tbsp light corn syrup
2 tbsp butter or margarine
1/4 tsp salt
1 can (14oz) sweetened condensed milk (NOT EVAPORATED)
1 roll ready made sugar cookie dough (in the refrigerated section), cut into chunks
2 bags (12 oz each) milk chocolate chips
5 tsp vanilla extract
6 chocolate chip granola bars, coarsely chopped
In a 3 quart heavy saucepan, cook corn syrup, butter, salt and milk over medium heat 2-3 minutes, stirring constantly with a wooden spoon, until well blended. Reduce heat to medium-low; stir in cookie dough chunks (they will melt into the mixture so don't be alarmed). Cook 3-5 minutes, stirring constantly, until mixture is smooth and candy thermometer reads 160 degrees F. Remove from heat.
Stir in chocolate chips and vanilla until chips are melted and mixture is smooth. Add chopped granola bars; stir until well blended. Cook over low heat 1-2 minutes, stirring constantly until mixture is shiny. Spread in ungreased 12x8in or 13x9in pan. Refrigerate uncovered at least 2 hours or until firm.
Cut into 8 rows by 6 rows. Serve immediately, store leftovers in the fridge.
photo courtesy of Pillsbury
My oldest got to taste them and said they were really good and begged and pleaded for us to keep a couple of them. So I did....but I still haven't had one..
Point for this is: 4 per square (this recipe yields 48 squares)
Sunday, February 13, 2011
A new way of eating
I joined Weight Watchers today. There. It's out for the world to see now. So i'm now going to make sure every thing I make has a points value and any recipe I post, I will post the points just in case you are doing weight watchers or are even interested. Let's just say that now that we are done with having kids I have some much needed weight to lose and I thought the best way to do it was to join Weight Watchers*. I am excited about their new program and I think I'll be able to do well on it. I'm doing the online version because I just can't bring myself to go to meetings. Plus with the hubs being on the other side of the world, that's just not an option. I have to admit i've been playing with it all day. But that's not why you are here (all 3 of you that visit this blog). You want recipes....food......all things yummy for your tummy!!
Tonight's recipe is brought to you courtesy of Stephanie at Fun Foods on a Budget. She made this particular recipe a couple of years ago. I stumbled upon it and decided to give it a try. It was fabulous and I think you need to try it to. Click on the link to take you to her blog for the recipe!! Enjoy!!
RUNZAS
for those interested......points for this meal are 11 (for 1 of the runzas). Yeah that's a lot but if you bank up during the day, it doesn't seem like that many.
Tonight's recipe is brought to you courtesy of Stephanie at Fun Foods on a Budget. She made this particular recipe a couple of years ago. I stumbled upon it and decided to give it a try. It was fabulous and I think you need to try it to. Click on the link to take you to her blog for the recipe!! Enjoy!!
RUNZAS
for those interested......points for this meal are 11 (for 1 of the runzas). Yeah that's a lot but if you bank up during the day, it doesn't seem like that many.
*Weight Watchers did not ask me to endorse their product and in no way gave me any incentive to do so.
Tuesday, January 25, 2011
My new favorite cookie!!
I'M BACK!
I have had a great time just hanging out with my family and our newest bundle of joy! She's doing great and growing like a weed!! We also got a surprise as her daddy was able to come home from his deployment to meet her. Unfortunately he missed the birth, but he still got to meet her before heading back out into the desert. It was a wonderful holiday. I hope yours was wonderful!!
My parents were here to help out over the holidays and my mom shared this fabulous recipe with me. I just had to share it with you all. It's officially my new favorite cookie. So YUM!!! And really the possibilities are endless as to what you can put in the cookies. This was originally a Paula Deen recipe. I've seen her make it on her show a few times and just never did anything about it. I regret that more than you know!! These are fabulous!!! Hope you try them soon!!
Monster Cookies
adapted from a Paula Deen recipe*
* 3 eggs
* 1 1/4 cups packed light brown sugar
* 1 cup granulated sugar
* 1/2 teaspoon salt
* 1/2 teaspoon vanilla extract
* 1 12-ounce jar creamy peanut butter
* 1 stick butter or margarine, softened
* 1/2 cup mini m&m's
* 1/2 cup chocolate chips
* 2 heath bars, chopped (or 1/2 cup toffee bits)
* 2 teaspoons baking soda
* 4 1/2 cups quick-cooking oatmeal (not instant)
Directions
Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.
In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Do not over bake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags
*We had some fabulous meals over the break and I'll be back soon to tell you all about them!*
I have had a great time just hanging out with my family and our newest bundle of joy! She's doing great and growing like a weed!! We also got a surprise as her daddy was able to come home from his deployment to meet her. Unfortunately he missed the birth, but he still got to meet her before heading back out into the desert. It was a wonderful holiday. I hope yours was wonderful!!
My parents were here to help out over the holidays and my mom shared this fabulous recipe with me. I just had to share it with you all. It's officially my new favorite cookie. So YUM!!! And really the possibilities are endless as to what you can put in the cookies. This was originally a Paula Deen recipe. I've seen her make it on her show a few times and just never did anything about it. I regret that more than you know!! These are fabulous!!! Hope you try them soon!!
Monster Cookies
adapted from a Paula Deen recipe*
* 3 eggs
* 1 1/4 cups packed light brown sugar
* 1 cup granulated sugar
* 1/2 teaspoon salt
* 1/2 teaspoon vanilla extract
* 1 12-ounce jar creamy peanut butter
* 1 stick butter or margarine, softened
* 1/2 cup mini m&m's
* 1/2 cup chocolate chips
* 2 heath bars, chopped (or 1/2 cup toffee bits)
* 2 teaspoons baking soda
* 4 1/2 cups quick-cooking oatmeal (not instant)
Directions
Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.
In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Do not over bake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags
*We had some fabulous meals over the break and I'll be back soon to tell you all about them!*
Thursday, December 16, 2010
Wednesday, December 8, 2010
Vanilla Bean White Truffles
I love the holidays! All the baking just puts me in the mood. Put on some Christmas music and i'm in my own little slice of heaven!! So today I decided would be the perfect day to get busy doing some baking! We do neighbor gifts every year and this year instead of just giving a plate of cookies and driving myself crazy with just those I figured I'd go a bit more crazy and do a variety of things for the plates.
This recipe is one that will be on the plates this year and possibly for years to come!!! It's sssooo good and I hope you'll enjoy it as well!!!
Vanilla Bean White Truffles
4 tbsp heavy cream (or more give or take-it took a tad more than that for mine)
14 ounces good white chocolate
1 vanilla bean
1 tsp vanilla extract
sprinkles for topping
Place the cream in a heat proof bowl and set the bowl over a pan of simmering water. Add the vanilla bean and the all the goodness from inside the bean. Cook until heated through. Remove the bean pod. Using a wire whisk, slowly stir the white chocolate into the warm cream until completely melted. Whisk in the vanilla. Cover and shill for about an hour until pliable but firm enough to scoop.
With a medium sized scoop make rounds of the chocolate mixture and place on a baking sheet lined with wax paper. Roll in hands to smooth and dredge in sprinkles. Set back on baking sheet and chill for 15 minutes or until ready to plate.
*You could also melt 12oz bittersweet or semi sweet chocolate in a double boiler and drizzle over truffles instead of using sprinkles. Or even dredge in various nuts.
This recipe is one that will be on the plates this year and possibly for years to come!!! It's sssooo good and I hope you'll enjoy it as well!!!
Vanilla Bean White Truffles
4 tbsp heavy cream (or more give or take-it took a tad more than that for mine)
14 ounces good white chocolate
1 vanilla bean
1 tsp vanilla extract
sprinkles for topping
Place the cream in a heat proof bowl and set the bowl over a pan of simmering water. Add the vanilla bean and the all the goodness from inside the bean. Cook until heated through. Remove the bean pod. Using a wire whisk, slowly stir the white chocolate into the warm cream until completely melted. Whisk in the vanilla. Cover and shill for about an hour until pliable but firm enough to scoop.
With a medium sized scoop make rounds of the chocolate mixture and place on a baking sheet lined with wax paper. Roll in hands to smooth and dredge in sprinkles. Set back on baking sheet and chill for 15 minutes or until ready to plate.
*You could also melt 12oz bittersweet or semi sweet chocolate in a double boiler and drizzle over truffles instead of using sprinkles. Or even dredge in various nuts.
Subscribe to:
Posts (Atom)
Posts
