Meatloaf

Growing up I was that kid who looked forward to meatloaf rather than dreading it.  Today I am making my rendition of that wonderful dish, and yes it does make a good sandwich the next day!

Traditional Meatloaf: Serves 3-4

1lb Ground Beef - I am using 93% Lean
1oz Cheddar Cheese Finely Grated
1 Egg - beaten
1/4C Bread Crumbs
2-3 Shakes Worcestershire Sauce
1/4 C Ketchup
1/2tsp Garlic Powder
1/2tsp Onion Powder
Salt & Pepper

Mix all ingredients together and put into a greased loaf pan and bake at 375° for approximately 30 minutes until cooked through. 10 minutes before it is done spread additional ketchup on the top of the loaf and it will turn into a sweet glaze on top of the loaf.

If you are unsure if you have enough seasonings in the meat you can always test it by making a small meat ball and microwaving it for 15-20 seconds to cook and give you a bite to taste test. I use this often to gauge if meatballs or meatloaf are properly seasoned prior to cooking.

Optional Additions: To make this a little bit healthier you can also add 1/2 an onion and 1/2 a bell pepper diced to the meat loaf.

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WW: 8 Points Plus / serving @ 3 servings
6 Points Plus / serving @ 4 servings

Lundberg Creamy Parmesean Risotto Product Review

So tonight I am making a few things I have already written about, Asian Sesame Chicken and Roasted Carrots, but to go with it I am making this great boxed Risotto that I found by accident in the couscous section of my grocery store - Lundberg Creamy Parmesean.  It has a wonderful creamy texture, a great taste that isn't over powered by the seasonings, and it goes well with many meals.  I like to make this when I need a side dish to go with my meals that doesn't take a lot of babysitting at the stove.

The beauty of this risotto is that you toast the rice with some olive oil, then add in the seasoning and water, bring it to a simmer and then you let it sit until it is finished, approx 40 min total.

I highly recommend picking up a box and giving it a shot if you find it in your local store!

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WW: 4 Points Plus / serving @ 4 servings

Lemon Basil Shrimp & Grits

My love affair with Shrimp & Grits continues!  Tonight I needed a quick easy meal that did not have me on my feet for long.  Because of that I decided to go Rachael Ray style - 30 min meals, but with my own recipe!  I also must use garlic, because I bought a garlic press a few weeks ago and am loving the taste of freshly crushed/minced garlic in just about everything.  Tonight's shrimp and grits is a refreshing bright tasting meal.  As always if you are not a grits fan you can serve this over rice, quinoa or pasta!

Lemon Basil Shrimp & Grits: Serves 2-3

1/2C Grits (not instant)
2C Water
2tsp Butter
1lb Shrimp, Peeled/De-veined
1 Small Lemon
1TB Olive Oil
3-4 Garlic Cloves - Minced
1tsp Dried Basil
Salt & Pepper

In a sauce pan bring water to a boil, add grits and reduce to a simmer, add some salt & pepper and whisk every 2 minutes or so until the grits thicken and all water is absorbed. Add butter and melt in and keep on low while cooking the shrimp, continuing to stir every few minutes until ready to eat.

With the peeled and de-veined shrimp in a mixing bowl add some salt, pepper and the basil tossing to coat and set to the side. In a large saute pan over medium heat add olive oil, zest & juice of the small lemon, and minced garlic. Heat for 2-3 minutes until you can smell the garlic and lemon, then add the shrimp to the pan in a single layer, toss to coat with the sauce then let it simmer for 2-3 minutes, flip to cook the other side and when the shrimp are no longer translucent remove from the heat.

Serve the shrimp over the grits making sure to spoon on the juice that is in the pan.

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WW: 12 Points Plus / serving @ 2 servings
8 Points Plus / serving @ 3 servings

Asian Sesame Chicken

So it is Friday and I have places to go so tonight is a quick marinade and meal with no hassle but loads of taste with an Asian flair.  A while ago I marinated shrimp in Kraft’s Light Asian Toasted Sesame Dressing, and tonight I am marinating a chicken breast in it.  First I removed all fat and gristle from the chicken and then I poked it all over with a fork.  I then poured approximately 1/4C of the dressing on the chicken and let it sit for 45 minutes - there is no reason you couldn't do this in the morning before leaving for work.  When I was ready to cook it I placed the chicken breast on a cookie rack on a cookie sheet and put it in the oven for 30 minutes at 400° flipping once.  It is wonderful! It is exploding with a toasted sesame flavor, deliciously moist and reminding me that I need to try to make lo mien sometime soon.

While this is good on it's own it would also be delicious in a stir fry which I will have to try soon, with the vegetables sauteed in a toasted sesame oil with some nice toasted sesame seeds on top.

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WW: 8 Points Plus / serving

Roasted Spaghetti Squash

Spaghetti Squash is one of those vegetables that is begging to have things added to it. It is a great base for sauces and sauteed veggies and meats. It is sweet and creamy but has a slight crunch to it giving it a great texture. Today I am going to use the spaghetti sauce with meat that I made a few days ago, but some of the other ways I like to have it are with baked breaded chicken and Parmesan cheese as an ode to Chicken Parm; I also like to saute it with my favorite stir fry veggies and add a stir fry sauce to it, or toss with regular pasta, garlic and olive oil. Below is the recipe for just preparing the squash.

Roasted Spaghetti Squash

1 Spaghetti Squash
Water

Cut Squash in half length wise and scoop out seeds, place cut side down in a 13x9 pan and put 1/2" of water around the squash. Bake at 400° for 45 minutes. The size of the squash will vary the cooking times. When a knife can easily be inserted through the skin of the squash it is ready.

Remove from the 13x9 and carefully take a fork and rake the inside of the squash, the squash will fall apart from the skin and resemble spaghetti strands. At this point it is ready to be used however you would like. Tonight I put 2tsp of butter in a large saute pan with 2 minced cloves of garlic, I let that cook for 2 minutes then added the squash with some salt and pepper then added some of the spaghetti meat sauce and heated it through.

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WW: 0 Points Plus / serving (any toppings/sauces will add points)

Roasted Cabbage

Roasted Cabbage is an easy way to prepare this vegetable that will have you begging for more. The cabbage tastes really both bitter but creamy at the same time as it has the softness of roasting and steaming while being infused with flavor by the brushed on oil, salt and pepper and still manages to retain that great cabbage flavor.  It can be eaten by itself, or added to soups or casseroles to really pump up the flavor of a dish.  To quote my friend who had the JOY of eating this tonight it is "Freaking Awesome, Tasty & Delicious" and yes there was a happy dance for this dish.

Roasted Cabbage: Serves 4

1 Small Green Cabbage (approx 6" Diameter)
1TB Olive Oil
Salt & Pepper

Slice cabbage into 4 Wedges, cut out the hard core, and brush olive oil on the cut sides of the wedges then sprinkle with salt and pepper, wrap tightly with aluminum foil and place in a 400° oven, rotate every 15 minutes, after 45 minutes you can unwrap one of the wedges and stick a knife into the thickest part of the wedge, it should easily insert, if it is not ready rewrap and continue baking for another 15 minutes. The cooking time will depend on the size of the wedge.

In addition to the salt and pepper basics you can experiment with lemon pepper, montreal steak seasoning, garlic and any other of your favorite seasonings.

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WW: 1 Points Plus / serving

Spaghetti Meat Sauce

One of the first things I ever learned how to make was Spaghetti Sauce. I have always and will always love pasta, so my mom taught me how to make sauce early so I could help her make dinner when we had it. Below is a variation on the recipe my mom taught me which is pretty close to that original sauce.

Spaghetti Meat Sauce: 10 Servings

1lb Ground Beef - 93% Lean
3 Cans Tomato Sauce (approx 45-48oz)
1 Can Diced Tomatoes - drained (approx 15oz)
1 Small Can Tomato Paste (approx 6oz)
1 Small Onion - Diced
1 Small Bell Pepper - Diced
2 Cloves Garlic
1tsp Basil
1tsp Parsley
1tsp Oregano
1 Bay Leaf
1/2tsp Onion Powder
1TB Sugar
Salt & Pepper

Brown the beef with the onions & bell pepper and some Salt & Pepper. Once browned, drain and place in a large sauce pot. Add all remaining ingredients and simmer on low for at least 30 minutes, remove the bay leaf from the sauce and discard. Serve with pasta, spaghetti squash or make a lasagna or stuffed shells. Like any soup type item this gets better with time, so feel free to make a few days ahead of time, or make in large batches and freeze for later!  You can also brown the beef as described above and then toss with all other ingredients into a crock pot and cook on low for the day, I find that when I do this the sauce becomes thinner but the taste develops a new depth to it over time.

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WW: 2 Points Plus / serving

Roasted Pork Tenderloin

The first pork tenderloin I had was the one my mom makes which I call a fool-proof recipe. It is delicious and succulent every time I make it and is extremely simple to make, but impressive to serve.

Roasted Pork Tenderloin: Serves 3-4

1 Pork Tenderloin - Approx 1lbs
1 Packages Lipton French Onion Soup Mix
1 Medium Onion - Sliced
6-8 Carrots
Water

In a 13x9 Pan place the pork tenderloin, rub 1 package of soup mix all over the tenderloin, toss the onions on top of and around the tenderloin, then peel and chop the carrots into equal size pieces (approx 3" long 1/2" thick - you could also use a bag of baby carrots) and put them around the pork as well. Add 1/2" of water to the pan. Stir to incorporate any of the soup mix that has fallen into the dish into the water.

Bake at 375° for 30-40 minutes, turning the pork half way through, until the pork reaches an internal temperature of 160°F. Remove the pork from the pan, and place on a carving board and tent it with foil to rest for 10 minutes before slicing. This is a crucial step which will ensure that your pork does not dry out, cutting any meat before it has had a chance to rest will most always result in dry meat.

While the meat is resting return the pan to the oven and turn the heat up to 450 degrees to finish cooking the carrots. After 10 minutes remove from the oven and remove the vegetables to their own bowl. You can either serve the gravy as it is or add some corn starch that has been mixed with a 1/4C of water to the gravy in a sauce pot and it will thicken it up when you bring to a boil.

To store leftovers place the slices of pork in a container and pour gravy on top of it, this will help it retain its juiciness.

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WW: 5 Points Plus / serving @ 3 servings
3 Points Plus / serving @ 4 servings

Au Gratin Potatoes

One of the cook books that I have used since I got it is Betty Crocker's Cooking Basics, Learning to Cook with Confidence There aren't a ton of recipes in this book but it has some great techniques and one thing I really like is that is provides lighter options for a few of the recipes. This recipe I am lightening up myself by using Fat Free Milk and lessening the amount of cheese by 25%, below is my lightened up version.

Au Gratin Potatoes: 6-8 Servings

6 Medium Red Potatoes (approx 2lbs)
1 Small Onion - Diced
2TB Butter
1TB Flour
1/2tsp Salt
1/4tsp Pepper
2C Milk
6oz Shredded Cheddar

First we are going to make the cheese sauce. In a sauce pot melt the butter and cook the onion for about 2 minutes over medium heat, until they start to turn translucent. Whisk in the flour, salt and pepper and continue to whisk for 1-2 minutes, make sure not to let the flour burn. Remove from the heat and whisk in the milk, return to the heat and bring up to a low boil over medium heat, stirring constantly. Boil for 1-2 minutes, the sauce will start to thicken. Remove from the heat and stir in 3/4 of the cheese until it is melted. Set to the side while you prepare the potatoes.

If you have a mandolin this would be a great time to pull it out, if you don't have a mandolin hand slice the potatoes (skin & all) into consistently thin slices (approximately 1/8" thick). Grease a casserole dish and layer half of the potatoes in the bottom of the dish, gently pour half of the sauce over the potatoes and layer the remaining potatoes on top and add the remainder of the sauce on the top.

Bake at 375° for 60-70 minutes uncovered, remove and add remaining cheese to the top and bake for an additional 10 minutes. Potatoes should be easy to pierce with a fork, remove from the oven and let sit for 5-10 minutes before serving.

For an additional kick you could add some left over ham or bacon to the dish.

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WW: 8 Points Plus / serving @ 6 servings
6 Points Plus / serving @ 8 servings

Apple Muffins Lightened Up

Spring has come to Maryland and the desire for a nice fresh muffin came with it.  I normally take my base muffin mix out of Better Homes & Gardens Cook Book, which is where I started today; however I decided to experiment to make a healthier muffin.  This recipe turned out great and is extremely moist inside, despite the fact that there is 0 oil in the batter!

Apple Muffins Lightened Up: 12 Muffins

1-3/4C Flour
1/4C Sugar
2tsp Baking Powder
1/4tsp Salt
1/2tsp Cinnamon
1 Egg (beaten)
3/4C Milk
1/4C Pureed/Minced Pineapple
1 Apple Peeled & Chopped
1/2tsp Vanilla Extract

Mix all dry ingredients together in a large mixing bowl and set to the side.

Puree or finely mince fresh pineapple to make 1/4C worth. Peel and chop apple into equal size pieces (I used a Gala Apple).

Add liquids to the dry ingredients and incorporate, fold in pineapple and apple to the batter.

Separate into 12 greased muffin tins and bake at 400° for 16-18 minutes. The edges will begin to turn brown. Once you remove them from the oven gently remove from the muffin pan onto a cooling rack.

Changes from the Original Recipe: The original recipe called for 1/3C Sugar & 1/4C Vegetable Oil, with no pineapple. I lessened the sugar and removed the oil, substituting the pineapple. You could also substitute a 1/4C of apple sauce for the pineapple/oil but I didn't have any on hand.

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WW: 2 Points Plus / serving

Roasted Broccoli

I know you have seen me roast a couple different vegetables but tonight is a first for me, Roasted Broccoli! Roasting the broccoli retains the crunch of the vegetable while bringing out the natural sweetness.  Why I haven't done it before is a mystery to me and this is definitely how I will be cooking it from now on, once roasted it was still crisp but cooked, nutty and full of flavor.

Roasted Broccoli: Serves 3

1 Broccoli Bunch
1TB Olive Oil
Salt & Pepper

Slice the stalks of broccoli off the large stem and cut into equal size pieces. Toss with olive oil salt and pepper and roast on a cookie sheet at 400° for 20 minutes, flipping once half way through cooking.

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WW: 1 Points Plus / serving

Pasta with Asparagus and Chicken in a Cream Sauce

I'm sure you have all seen the commercials for the new Philadelphia Cooking Cremes. I must admit I have been intrigued and when I saw the nutritional information for it I said I have to try this. Back in the day I used to be in love with fettuccine alfredo, now a days it is way to rich for me, but I still miss the cream sauce and this recipe takes me back to that decadence without all the fat.

 

Pasta with Asparagus and Chicken in a Cream Sauce: Serves 4

8oz Uncooked Pasta
1/4C Philadelphia Italian Cheese & Herb Cooking Creme
1/4C Daisy Light Sour Cream
1 Bunch of Asparagus
1 Chicken Breast
1 Clove Garlic - Minced
3tsp Olive Oil
Salt & Pepper

Bring a large pot of salted water to a boil and cook pasta to Al Dente. Drain and set to the side.

While pasta is cooking you can get started on the asparagus and chicken. Snap the ends off of the asparagus - approximately the bottom 1-2", this part is very woody and not something you want to eat. Toss asparagus in 1.5tsp of olive oil, salt and pepper, and toss in a saute pan and cook until vibrant green. Remove from the heat and slice into 1-2" pieces. Note: If you aren't an asparagus fan you could substitute a small head of broccoli that has been either steamed or roasted.

To cook the chicken slice into small bite size pieces. In a large saute pan (can be the same one you cooked the asparagus in) heat the remaining oil and garlic together over medium heat, after 30 seconds of cooking the garlic add the chicken with some salt and pepper. Cook until the chicken is cooked through and place to the side.

Once the pasta, asparagus and chicken are all cooked toss together in the pot you cooked the pasta in with the cream and sour cream. It should melt to coat the noodles and additions. Serve immediately and enjoy!

Personally I really enjoyed this dish and thought it gave me what I needed to have that alfredo memory without making me feel sick from the richness of the dish.  I found the addition of the sour cream to be critical in this recipe.  The Philly Cream Sauce is highly seasoned and to me would of been overpowering if I had used 1/2C of the sauce with no sour cream.  The sour cream is actually a little thicker than the cream sauce and helped to dilute the strength of it which worked perfectly for me.  The other good news is that the sour cream is cheaper than the cream sauce so if you are on a budget this is a great way to stretch an expensive item!

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WW: 9 Points Plus / serving

Vegetarian Yaki Soba

So a few weeks ago I went to this great restaurant in Baltimore, Susie Soba's, and got this fantastic Chicken Yaki Soba dish.  It was spicy but sweet, with wonderful buckwheat soba noodles, chilies, chicken, carrots, onions and snow peas.  Tonight I re-created this glorious dish, sans the chicken, not because it wasn't great but because I just didn't feel like it tonight.  I'll add an option for the chicken or shrimp if you are interested in a non-vegetarian option!

Vegetarian Yaki Soba: Serves 4

8oz Soba Noodles (Buckwheat if you can find them)
2 Carrots
1 Large Onion
1.5-2C Snow Peas
3 Garlic Cloves, Minced
2tsp Minced Ginger
1-3tsp Minced Cherry Peppers
1TB Peanut Oil
Salt & Pepper
1/4C LaChoy Teriyaki Sauce
1TB Soy Sauce
1/4C Chicken or Veggie Stock

In a large pot, bring enough water to cook the pasta to a boil. Salt the water once boiling and add the noodles. Cook per the directions on the package, once finished cooking drain and set to the side.  I found the Soba noodles in the Asian section of my grocery store.  If you cannot find them you can substitute 8oz fettuccine noodles.

While the water is warming up Julienne the peeled carrots by first cutting into 3" chunks, then slices, then match sticks; the idea is that the carrots would be around the same thickness as the noodles. Slice the onion into long strips, and rinse the snow peas.

In a large saute pan heat the oil up over medium heat, add the garlic, ginger and cherry peppers to the pan, and stir - take a note: if you do not like things really spicy use just 1tsp of peppers, I like things hot and was happy with 3tsp of peppers to bring some zing to my mouth. After 30 seconds add the carrots and let it cook for 3-4 minutes, then add onions, and cook for another 1-2 minutes, then toss in the snow peas for 2 minutes, add some salt and pepper.

Once the veggies are done with the above add the teriyaki, soy and stock to the pan and add the cooked noodles to the pan. Toss with the soba noodles and let it heat through for 1-2 minutes, then serve.

Tips: LaChoy brand Teriyaki is thick and sweet. If your teriyaki sauce tastes more like soy sauce then mix 1/8C Soy Sauce, 1/8C water, 2TB Maple Syrup or Honey, 1tsp corn starch and forgo the additional soy sauce that I added. If you do not do the above the dish could be ruined by tasting like a salt stick.

Shrimp or Chicken Addition: If you would like you could add 1/2lb of shrimp or 1 chicken breast. For shrimp, thaw/peel & de-vein, then cook in 1tsp of peanut oil until cooked through on both sides. Put to the side and add at the last minute to the pasta - be careful not to overcook it. If you would like to add chicken, slice the chicken breast into long thin strips, add salt and pepper and cook in the saute pan with 1tsp of peanut oil until cooked through. Set to the side and add at the last minute to the pasta.

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WW: 6 Points Plus / serving

Chicken, Onions & Tomatoes over Quinoa

This week is just a week of new things for me, first grits and now quinoa!  A reader asked me to try it out to give her some new options for it.  I've never had it but said, what the heck, why not.  I really am willing to give most anything a try and as quinoa is being touted as a super grain I couldn't think of a reason to not make this.  Tonight I used it as a base for a mix of veggies and chicken, in the same way I would normally use rice.

Stewed Chicken, Tomatoes and Onions over Quinoa: Serves 2-3
1 Chicken Breast (boneless/skinless)
Chicken Broth
1 Bay Leaf
1 Large Onion
1 Can Diced Tomatoes
1tsp Olive Oil
2 Cloves Garlic - Minced
1/2tsp Basil
1/2tsp Oregano
Salt & Pepper
1/2C Quinoa
1C Chicken Broth

Put chicken in a sauce pot, cover with chicken broth and add bay leaf and 1/4 of the onion to the mix. Bring to a boil and cook the chicken until it is cooked through and can be pulled apart easily with a fork. I use this same method to make chicken tacos and actually made this meat then and have kept in the refrigerator with some of the broth to keep it moist. Once the chicken has been pulled apart put it to the side.

While the chicken is cooking you can start the quinoa by placing it in a metal sieve and rinsing in cold water. Bring 1C Chicken Broth and rinsed Quinoa to a boil and reduce to a simmer, cover and cook for approximately 15-20 minutes until the water is gone and the little tails pop out of the grain.

While the quinoa is cooking you can start the tomato mix. In a large sauce pan add Olive Oil over medium heat, then add garlic. Cook for 20-30 seconds then add a can of diced tomatoes including the juice. Add onions, basil and oregano and cook it for 10 minutes on a low simmer. The tomato juice will start to reduce and the onions will get soft during this process. Add the pulled chicken to the mix and continue cooking until the quinoa is ready.

Serve over quinoa for a healthy yet tasty filling meal. I found the quinoa to be an interesting mix between rice and pasta as the tail of the grain had a slight crunch similar to rice while the body was a softer chewy texture. I will be using it again, and I think I will treat it as couscous for the most part where I flavor it to match the profile of the meal I am eating to make a successful side dish.

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WW: 8 Points Plus / serving @ 2 servings
5 Points Plus / serving @ 3 servings

Garlic Shrimp over Creamy Grits

I had such success with my first adventure into shrimp and grits that I am again taking my friend Rebecca's advice and trying them another way that she recommended. If you aren't a big fan of grits keep in mind you could always swap them out for rice, polenta or a nice pasta as a base for the shrimp.

Garlic Shrimp & Creamy Grits: Serves 2
1/2C Uncooked Grits
2-1/4C Water
2 Wedges Laughing Cow Cheese Spread
1lb Shrimp
1TB Olive Oil
3 Large Garlic Cloves - Minced
1/2tsp Dried Basil
Salt & Pepper

Grits:
Bring water & a pinch of salt to a boil in a small sauce pan, slowly whisk in grits and drop the heat to low. Stir frequently until the grits have become thick. Stir in Laughing Cow and stir until it melts in, remove from the heat and set to the side - for this recipe I am using the Sun dried Tomato, Mozzarella and Basil wedges as they are what I have on hand!

Garlic Shrimp:
In a saute pan heat up olive oil over medium heat, add in the garlic and stir it around for 20-30 seconds. Toss in thawed/peeled/de-veined shrimp with salt and pepper & basil and stir to coat. Cook the shrimp until they are no longer translucent, flipping once.

Serve the Garlic Shrimp over the Creamy Grits and your taste buds will thank you for a delightful time.

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WW: 12 Points Plus / serving @ 3 servings

Spicy Chicken Tacos

Tonight I am making chicken tacos, an easy mid-week meal. How you dress up your taco is up to you, but I'm going to show you how I go about preparing the chicken for tacos.

Chicken Tacos Makes 8 Tacos

2 Chicken Breasts (boneless/skinless)
1 Bay Leaf
1 Small Onion - Quartered
Chicken Stock
Taco Seasoning Mix

In a sauce pan place your chicken breasts and cover with stock, toss in the bay leaf and onion. Bring to a boil and cook until the chicken can easily be pulled apart with forks. Place the pulled chicken in a saute pan, sprinkle liberally with your favorite taco seasoning mix (for my recipe for taco seasoning click on the link in the ingredients) and add 1/4C of the broth you cooked the chicken in to the pan. Stir until well incorporated and sauce has thickened.

I like to serve my tacos with sauteed onions, salsa, guacamole and some sour cream; but feel free to add your own favorite taco ingredients such as: chopped tomatoes, lettuce and cheese.

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WW: 3 Points Plus / serving @ 4 servings (not including taco shell)
1 Points Plus / serving @ 8 servings (not including taco shell)

Guacamole

When I have tacos I want to have a nice dollop of cooling guacamole to balance out the heat of my tacos!  I normally make guacamole for 1, it only takes a few minutes to whip it up and I find that it is easy to use in 1 or 2 sittings without browning.  If you are cooking for more than 1 or 2 people it is extremely easy to increase this recipe as you need. Warning: I love garlic, if you aren't as big of a fan, you may want to use half as much garlic to start and add it to suit your needs.

Guacamole: Serves 1-2
1 Haas Avocado (3-4oz)
2 Cloves Garlic - Minced
1TB Salsa
Pinch of Salt
1tsp Lime Juice

This is one of my simplest recipes that is extremely tasty and healthy. First you need to free the avocado flesh. To do this slice around the avocado in the long direction, you want your knife to go all the way to the pit in the center. Once you have sliced it grab both sides of the avocado and twist, it should easily pull apart. To remove the pit gently push your knife into the seed and then twist, it should easily remove from the flesh. Lastly take a spoon and insert it between the skin and flesh and scoop it out. Dice up the avocado and toss in a bowl, add all other ingredients and smash with a fork.

Tip: If you are making this for a party when you are done making it put the pits back into the mix and tightly cover. This will help it stop from browning. Also, if you are a Cilantro lover feel free to add some fresh cilantro to the batch. It is not an ingredient you will ever see me use as I am one of those people who thinks it tastes like straight dish soap!

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WW: 2 Points Plus / serving @ 2 servings
4 Points Plus / serving @ 1 serving

Spicy Taco Mix

Ever get those boxed taco kits and find yourself not satisfied by the heat of the mix? Well I found this great taco seasoning mix years ago and absolutely love it. I actually triple or quadruple the batch below and keep in a jar so I don't have to make it every time I want tacos. It makes for a really quick week night meal.

Taco Seasoning Mix: Seasons 1lb of Meat

1-2tsp Chili Powder
1/4 tsp Salt
1tsp Garlic Powder
1tsp Cornstarch
1tsp Ground Cumin
1/2-1tsp Cayenne Pepper

Mix all ingredients together. If you are afraid of heat you can start out with the lower amounts of Chili Powder & Cayenne Pepper; however, if you started with the higher amounts and find that it is too much for you, next time use the lower amounts and you can up the amount of cumin to balance it out.

To make tacos I like to brown a pound of beef or turkey, drain any fat from the pan, add approximately 1/2C of water and the above seasoning mix and bring to a simmer, the corn starch in the mix will thicken with the water and help to seasoning the meat.

If you are a fan of chicken tacos you can boil raw chicken breasts in chicken broth, 1 small onion and bay leaf until the chicken is cooked through and can be pulled apart easily. Remove the chicken from the broth and shred, add to a saute pan with some of the broth and the seasoning mix.

Garlic Shrimp & Grits with Bacon & Sauteed Onions

Wow, just wow.  I actually whimpered in delight when I took the first bite of this meal.  Being from Maryland I am just below the Mason Dixon.  I know this does not make me Southern, but tonight I am going to pretend I am!  Many thanks to my friend Rebecca who is actually from the South who consulted with me on the proper use of grits! I made garlic shrimp with bacon and sauteed onions served over a bed of simple grits with the roasted garlic cauliflower as a side.

Garlic Shrimp & Grits with Bacon & Sauteed Onions Serves: 2

2-1/4C Water
1/2C Grits
2tsp Butter
2 Slices Bacon
1C Onions - Diced
3 Large Garlic Cloves - Minced
1lb Shrimp
2tsp Olive Oil
Salt & Pepper

Grits:
Bring water & a pinch of salt to a boil in a small sauce pan, slowly whisk in grits and drop the heat to low. Stir frequently until the grits have become thick. Remove from the heat, stir in butter and set to the side

Garlic Shrimp with Bacon & Sauteed Onions
As I mentioned previously in the Stuffed Bacon Cheddar Burgers post, I keep my bacon in the freezer and when I need it I slice across the package in 1/2" increments and toss in a pan to thaw and crisp. For this recipe I used (4) 1/2" chunks, that I crisped up. Once crisp remove to a paper towel to drain. Cook the onions over medium heat in the bacon grease for 2-3 minutes until they start to turn translucent.

If you still have visible grease in the pan you do not need to add the olive oil, however if your pan is pretty dry add the oil, then add the garlic to the pan and after 30 seconds toss in the thawed/peeled/de-veined shrimp, salt and pepper. Cook the shrimp flipping once until they are no longer translucent. Right before the shrimp is finished cooking add the crumbled bacon back to the pan.

Serve the shrimp mix on top of the grits for a wonderful, decadent, tasty southern dish. I just have to end with saying WOW, one more time!

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WW: 13 Points Plus / serving

Roasted Cauliflower

Roasted Vegetables are just so easy and delicious I couldn't resist roasting the head of cauliflower to go with my Shrimp & Grits tonight. I am going to do something a little bit different with this recipe to infuse the taste of garlic into the cauliflower

Roasted Garlic Cauliflower - Serves 4-6
2TB Olive Oil
3 Cloves of Garlic
1 Large Head Cauliflower

In a small sauce pan heat olive oil with a smashed clove of garlic, you don't want to break the clove into multiple pieces but rather make it so it will release its flavor into the oil. Let it cook gently for 2-3 minutes in the oil, remove from the heat and toss garlic clove away. Chop cauliflower into even pieces and toss in seasoned oil. Place on a sheet pan and roast at 400° for 25-30 minutes, flipping half way through.

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WW: 2 Points Plus / serving @ 4 servings
1 Points Plus / serving @ 6 servings

Pudding Ice Cream

Today I decided to experiment with turning pudding into an ice cream. Here is what you will need:

Pudding Ice Cream - Serves 6
1 Package Jello Instant Sugar Free/Fat Free Pudding
2C Milk
1 8oz Package Fat Free Cool Whip

First I made the pudding as directed on the package, once it started to set up I folded in the cool whip, then separated into 4 containers (thought you could easily make 6 servings out of this) and placed in the freezer until frozen through. To serve I scraped one container the same way you would to remove ice cream from a carton. The result is a creamy yet icy treat that would go very well served with fresh berries.

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WW: 3 Points Plus / serving

Garlic & Ginger Couscous

I love to spice up my couscous to match my meal. This couscous was intended to go with what looked like a great recipe for Ginger Chicken, however that recipe was a major let down; thank goodness I had this wonderful couscous to go with the zucchini pancakes which were the other part of the meal.

Garlic & Ginger Couscous - Serves: 3

3/4C Dry Couscous
1C Chicken Broth
1tsp Olive Oil
1tsp Grated Ginger
1 Clove Minced Garlic

In a small sauce pan heat oil, ginger and garlic and cook for a minute, add broth and bring to a boil. Once boiling remove from the heat, add couscous and cover. Let rest for 5-7 minutes, then fluff with a fork and serve.

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WW: 5 Points Plus / serving

Serving Sizes have been added!

I have gone through and added serving sizes to my previous posts!   Thank you all for your comments, as most of you know I just started this blog in the last month so please keep the suggestions coming! Also as you try recipes please respond to my posts with your thoughts, comments and alterations.

This week I am going to attempt a few new things, I have udon noodles, quinoa & grits.  3 things I have not cooked with before, so check in over the next week to see what comes out of my kitchen.

- Jillian

Stuffed Bacon Cheddar Burgers

Who doesn't love cheddar, bacon and burgers? I'm doing something a little bit different by making the burger patty mix and stuffing normal toppings on the inside of the burger so when you bite into it you get a nice surprise!

2 Stuffed Bacon Cheddar Burgers

1/2 lb Ground Beef (I am using 93% beef)
3-4 Shakes Worcestershire Sauce
Garlic Powder
Onion Powder
Salt & Pepper
1oz Cheddar Cheese - Shredded
2 Slices Bacon

Who doesn't love a bacon cheese burger? Mix all ingredients except for the cheese and bacon together, form into 4 thin patties (approximately 1/4" thick) and set to the side.

I keep my bacon in the freezer, I find that when I want to add little pieces of bacon to a recipe I can just cut across all the slices in 1/2" segments, toss them in a pan frozen and as it thaws and cooks it will break into the individual pieces and it cooks very quickly this way as well. That being said, either cook 2 slices of bacon to crisp and crumble or if you are like me cut (3) 1/2" slices across your bacon and bring the pieces to crisp.

In the center of two patties place the bacon & shredded cheese leaving a 1/2" border around the patty. Take the two patties without filling on them and place on top of the others, press the edges together to create a seal.

Grill or Pan Fry and serve on your favorite bun, your family will love the surprise in the middle!

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WW: 9 Points Plus / serving

Coriander Chicken

This recipe was a total happy accident one afternoon a few months back. A friend of mine was over and he had just gotten a jar of ground coriander seeds and wanted to experiment and the result was an amazing marinaded chicken breast with a few surprise ingredients. The coriander has a hint of lemon which is highlighted by the dijon mustard and wine while the cucumber really balances the dish out.

Coriander Chicken - Serves 4


4 Boneless/Skinless Chicken Breasts
2-3 TB Dijon Mustard
1/4C Olive Oil
2 TB Ground Coriander Seeds
1/4tsp White Pepper (or black if you don't have white)
1/4tsp Cumin
1 Small Cucumber Diced
3-4TB White Wine

Place all ingredients except the chicken in a food processor or blender and mix until almost smooth. Pierce the raw chicken with a fork all over and cover with marinade and refrigerate for at least 30-45 minutes. Bake on a cookie rack in a 375° oven for approx 35-45 min depending on the size of your chicken.

Remove from the oven and let the meat rest for a few minutes before serving. This is even great on the second day as a cold dish on a salad or by itself.

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WW: 11 Points Plus / serving

Creamy Buffalo Beef Pasta

Well I still had some blue cheese crumbles so I completely made this recipe up hoping for some good results by mixing some of my favorite things together! Lucky for me it came out beautifully!  I was inspired by a recipe for Buffalo Chicken Pasta which I liked but found to be a little too saucy for me.  I decided to vary it by using blue cheese crumbles instead of dressing, and to use less sour cream and milk.  I found this amount of sauce to be perfect because it coated the noodles and soaked into the meat without leaving any sauce in the pot.  I like things spicy so you may want to start with 1TB of hot sauce instead of 2 and add it as needed to suit your tastes.

Creamy Buffalo Beef Pasta - 3-4 Servings

1/2lb 93% Ground Beef
8oz Dry Pasta
1/4C Daisy's Light Sour Cream
1/4C Milk
1/4C Blue Cheese Crumbles
1-2TB Hot Sauce

Brown beef and drain. Set to the Side. Mix sour cream, milk, blue cheese and hot sauce together and keep to the side. Cook pasta per the instructions on the box and drain, returning pasta to the pot. Add the beef and dressing to the pasta and stir letting the pasta really absorb the sauce and the crumbles melt.

Vegetable Addition: next time I make this I think I will try to add some lightly steamed snap peas, they would provide a nice crisp cooling element to the dish, as well as helping to get in a vegetable serving!

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WW: 11 Points Plus / serving @ 3 servings
9 Points Plus / serving @ 4 servings