Lemon Cream Pie

We always have Christmas with my Dad's side of the family a few days after Christmas and I found this wonderful recipe on Pinterest from MyRecipes.com for a Lemon Cream Pie and just knew I had to make it! I love all things lemon and felt this would be a great dessert after a large sit down meal.



Lemon Cream Pie: 12 Slices

Crust:
1C Graham Cracker Crumbs - I used Light Honey
3TB Powdered Sugar
3TB Butter - Melted

Filling:
6 Egg Yolks
(2) 14oz Cans Sweetened Condensed Milk
1TB Lemon Zest
1C Fresh Lemon Juice

Topping:
1C Whipping Cream
2TB Powdered Sugar

First make crumbs of your graham crackers! I used my ninja mixer which I absolutely love and was able to add the powdered sugar and butter to that to mix up. Once all three have been mixed together press into a pie plate and bake in a 350° oven for 10 minutes. Remove from the oven and allow to cool completely before adding the filling.

To make the filling whisk the egg yolks together, then add the condensed milk, lemon zest and lemon juice and whisk until fully incorporated. Pour into the cooked crust and bake at 350° for 15 minutes. Remove from the oven and allow to cool for an hour on the counter, then cover and refrigerate for at least 4 hours or until ready to serve.

Right before you are ready to serve place the whipping cream and powdered sugar in a large bowl (or stand mixer) and beat with an electric mixer until stiff peaks form and you have whipped cream. (I like to test for stiff peaks by holding the bowl upside down and seeing that the whipped cream stays in the bowl instead of on top of my head....this is a step for the daring but not necessary!). Dollop the cream on top of the pie, serve and enjoy!

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WW: 11 Points Plus / serving

Bacon & Shrimp Grits

Who doesn't love Bacon? I really like using it outside of breakfast and mixed with vegetables so I can call it healthy. This meal is delicious and so worth making bacon at night! Now that it is nice and cold out I love the comfort food feel of grits.



Bacon & Shrimp Grits: Serves 4

2C Water
1C Grits (not instant!)
3C Milk
2tsp Butter
1lbs Shrimp – Peeled & De-veined
6 Slices Bacon
1 Small Zucchini - Chopped
1tsp Olive Oil
Salt & Pepper

In a sauce pot bring the water to a boil, whisk in the grits and bring down to a simmer, allow the grits to thicken, stirring a few times a minute. Add the milk once the grits have thickened with some salt and pepper and bring back to a low boil/simmer. Continue to stir once every few minutes until the grits have thickened again, taste test to see if you need to add more salt / pepper (I always need more salt!) then add the butter and let it melt into the grits.

While the grits are cooking brown up the bacon, drain the grease from the pan once cooked then add the zucchini with some salt and pepper and cook for 5-6 minutes until tender. Remove to the side. Add the olive oil and shrimp to the pan with some salt and pepper and cook for 3-4 minutes until the shrimp are fully cooked through. Now add the shrimp to the zucchini and crumble the bacon into the bowl and give it a toss.

Place a scoop of grits in a bowl, top with the shrimp mixture and enjoy!
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WW: 11 Points Plus / serving

Peppermint Pretzel Treats

As part of my Christmas Gifts I decided to make an easy treat that is salty, sweet and Christmas all in one! These pretzels are super simple to make and great to share with friends and family.



Peppermint Pretzel Treats: Serves Many!

1 Large Bag of Pretzels - Small Shapes work best
2-3 Bags Candy Cane Hershey Kisses
Parchment Paper

Line a cookie sheet with parchment paper, then line up the pretzels in nice neat rows (I was able to get 45-50 on my sheet pan at a time), next unwrap all the kisses and place one on the center of each pretzel. Place in a 300° oven for 2.5 minutes, just long enough to start melting the kisses. Remove to the counter and quickly place another pretzel on top of the kisses and push down slightly . Once you have topped all the kisses place the sheet pan in the fridge for 10-15 minutes to solidify the kisses. Remove from the pan (the parchment really makes it easy to remove them, but isn't 100% necessary). These don't have to stay in the fridge, just don't leave in a warm space!

Enjoy and Merry Christmas!

Jillian

Christmas Treats

I love the Holiday season, the decorations, the lights, the niceness of total strangers. I was in Target the other day and had a wonderful conversation with a lovely woman who immigrated from Germany in 1949, all because she asked my help in getting a clock off a high shelf. People seem so much more willing to say hi and be friendly during this time of the year. Then there are the holiday movies: The Santa Clause, Prancer, Home Alone and White Christmas are my personal favorites to see each year along with the plethora of Hallmark movies that make you tear up every time. But lets be honest...what everyone loves about this season are the goodies! Other than the Mint Oreo Truffles I have really been slacking this year on making sweet treats ahead of time so I am showcasing the cookies I made this time last year for you! I will have to make sure to make some new treats this weekend - I have candy cane Hershey Kisses so I'm sure I'll come up with something to share with you.

Drop Sugar Cookies - This is a recipe that my mom found that reminded her of her mothers sugar cookies, they are a great cookie to make with kids, an easy dough that you dollop onto a sheet pan, then smush with a buttered glass dipped in colored sugar.



Peppermint Swirl Cookies - I made these for the very first time last year and loved the beauty and taste of them, they look very professional and will really jazz up that plate of cookies for Santa! If peppermint isn't your favorite you can use any flavored extract and can change the colors of your swirls to anything you want.



Spritz Cookies - a wonderful cookie that brings back many memories of my childhood. We loved the different shapes of the cookies and as they are small you never felt guilty having 3 or 10 of them!

Mint Oreo Truffles

We all know I am about healthy meals but sometimes we need to have a special treat. Last year I had my very first Oreo Truffle and I was absolutely shocked at how amazing these were. I actually thought I was eating a store bought bakery made truffle. Nope, oreo, cream cheese and chocolate. It doesn't get much easier than that. I made these for my sisters Christmas party this past weekend and they were a big hit with multiple requests for the recipe. Note - I like mint so I used mint oreos, but you can use regular or any other flavor as well (I'm already thinking about regular with a scoop of PB added...I have just been told to not use double stuffed)



Mint Oreo Truffles: Makes approx 40.

1 container Mint Oreos (not double stuffed) - 15.25oz
8oz Cream Cheese (I used 1/3 less fat)
12oz White Chocolate Chips (can use dark or milk if you prefer)

In a food processor or blender beat the Oreos until they are super fine crumbles - no big chunks! Add the cream cheese and beat that into the oreos until it is completely incorporated. Place in the fridge for 20-30 minutes to firm up. Scoop the mix into approximately 1/2" balls (mine were more like 1" and were a lot to have at once). Place back in the fridge or even the freezer for 10 min or so.

Place your chocolate chips in a microwave safe bowl and microwave in 30 second intervals stirring after each 30 seconds. In approximately 1.5-2.5 minutes your chocolate will be completely melted - DO NOT over cook!!! It will re-harden and never go back to that nice liquid chocolate state.

Now you want to dunk your truffle into the chocolate, roll it around to cover it and gently pick it up with a fork, and let the excess chocolate drip off, then place on a piece of wax paper to harden. Repeat with the remaining balls and when done and harden move to a covered container and keep refrigerated.

Serve and Enjoy!!


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WW: 3 Points Plus / truffle at 40 truffles.

Spinach & Artichoke Dip Pasta

At restaurants one of my favorite appetizers is Spinach & Artichoke Dip, I can delusion myself into thinking it is healthy, it is filled with veggies after all! I decided to make up my own version, I thought about looking at a recipe but figured that would blow my mind about what really goes into one of my favorite dips, so I just winged it and am pretty darn happy with the results.



Spinach & Artichoke Dip Pasta: Serves 4

8oz Pasta
1/2C Chicken Stock
2/3C Fat Free Milk
6TB Cream Cheese (1/3 Less Fat)
1/3C Grated Parmesan Cheese
1TB Cornstarch
14oz Canned Artichoke Hearts - Packed in Water
1/2lbs Fresh Spinach
1/2lbs Chicken Breast - Cubed
2 Garlic Cloves - Minced
1tsp Olive Oil
Salt & Pepper

Bring a large pot of salted water to a boil, add pasta, cook until al dente, drain and place back in the pot. While the pasta is cooking mix together the chicken stock, milk, cream cheese, parmesan cheese and corn starch and place in the refrigerator until the end of the recipe.

In a large skillet heat the garlic and olive oil over medium heat for 45-60 seconds, add the chicken with some salt and pepper and cook for 6-8 minutes until the chicken is cooked through, set the chicken to the side. I chopped up my artichokes into 1/2" chunks then tossed in the skillet after I had finished the chicken to warm them through for 4-5 minutes then added to the chicken dish on the side. Lastly add a scoop of the pasta water (or water from the tap) into the skillet, add the spinach with salt and pepper, cover and cook for 3-4 minutes until fully wilted. Remove the spinach to a colander and push out as much liquid as possible (I use a spatula and smash the spinach as much as possible).

Okay time to put it all together (believe it or not the chicken, artichokes and spinach part I was able to do in the time it took for the water to boil and pasta to cook). With the pasta in the pasta pot add the sauce and turn the heat onto medium and stir until it starts to simmer. Continue to stir and the sauce will thicken up quickly to a gravy like consistency. Add the chicken, artichokes and spinach, stir and cook another minute or two to incorporate all the flavors. Remove from the heat and let it sit for a few minutes then serve and enjoy.

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WW: 10 Points Plus / serving

BBQ Meatloaf Muffins

It has been a long time since I made a meatloaf and when I was in the store last week I decided I really wanted to have some. I decided to switch up my sisters traditional meatloaf muffins by using BBQ sauce instead of ketchup, this really gave them a delicious spiciness that made them unique.



BBQ Meatloaf Muffins: 6 Servings

1lb lean ground beef
1.5 cup oatmeal
1 egg
1 cup BBQ Sauce (I used Sweet Baby Ray's Sweet and Spicy)
1 cup shredded carrots
1/4 cup shredded onion
Salt & Pepper

Mix all the ingredients together then take a small ball of meat and microwave for 15-20 seconds and taste test it once cooked to see if you need any more salt and pepper. Separate the meatloaf mix into 12 balls and place into greased muffin tins, filling the muffin tin completely (I had an over sized muffin tin so I was able to make it into 6 large muffins) Cook at 350° for ~30 min until meat is cooked thoroughly - mine took 45 minutes as I had twice as much meat in each tin. For a little something extra spread a tablespoon of BBQ sauce on top of the muffins in the last 5 minutes of cooking.

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WW: 7 Points Plus / serving

Jillian’s Kitchen is now available for your Mobile Device!

My wonderful sister created a great mobile site which will allow you to search by recipe category or most recently posted recipes. Below are step by step instructions on getting the site on your mobile device. I hope you enjoy the new way to check in with Jillian’s Kitchen. (note these instructions are for iphones, instructions for other devices may differ!)

Step One: Go to www.jillianskitchen.com on your mobile device and click on the link to Subsribe to Jillian’s Kitchen for your Mobile Device above the Pinterest Button.



Step Two: Click on the Icon to "Install this App on your Iphone"



Step Three: Click on the “Add to Home Screen” button



Step Four: Move the Jillian’s Kitchen Icon to a good spot on your screen and select it to go to the new Mobile Device Page!

(total side note - isn’t my nephew puppy dog the cutest Golden ever??? He loves to cuddle!)



Step Five: Click on the icon whenever you want to check in with Jillian’s Kitchen - at home, the grocery store, to show your friend a recipe they may like, etc!

Creamed Spinach

Growing up we always had spinach with a hard boiled egg on the side but never creamed. I'm really not sure if this tastes anything like traditional creamed spinach but I know it does taste good! This is really easy to put together and makes a nice side dish to any meal.



Creamed Spinach: Serves 4-6

(2) 10oz Frozen Spinach
1/2C Cream Cheese (I use 1/3 less fat)
Salt

Place the frozen spinach cakes in a sauce pot, cover with water and add some salt to season the spinach. Bring the pot to a boil and with a fork break up the frozen spinach and let it cook for a minute or two. Drain in a colander and with a fork or large spoon press the spinach against the colander getting out as much liquid as possible. Place back in the pot and add the cream cheese and stir it into the hot spinach to melt it. Serve & Enjoy

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

Cheesy Veggie Soup

As I was searching Pinterest I came across this recipe for Cheesy Vegetable Chowder by Lulu the Baker and decided to give it a shot. I pretty much kept all the ingredients the same but changed up the proportions for my tastes. This is a great hearty soup that calls for a nice crusty bread to dunk into it (that I was sadly missing tonight!)



Cheesy Vegetable Soup: Serves 6-12

2C Carrots - Thinly Sliced
1/2C Celery - Finely chopped
1/2C Onion - Finely Chopped
1TB Minced Garlic
1lbs Potato - Peeled & Cubed
3-4C Broccoli Florets
2C Cauliflower Florets
1TB Butter
6C Chicken or Vegetable Stock
1/2C Water
2TB Cornstarch
1C Milk
8oz Sharp Cheddar Cheese - Shredded
Salt & Pepper

First I suggest you chop up all of your vegetables before getting started, it will help you be able to just toss everything in as the soup cooks.

Alright, lets get started. In a large soup pot melt the butter over medium heat and add the carrots, celery and onion with some salt and pepper and cook for 8-10 minutes until the vegetables are cooked through. Add the garlic and cook for another minute or two, add the potatoes and chicken stock and bring to a boil. Continue to boil until the potatoes are cooked through. While the potatoes are cooking mix together the water and cornstarch and let it sit on the side. Once the potatoes are cooked add the broccoli, cauliflower and cornstarch mix to the pot and bring back to a boil. Stir every few minutes as the soup will slightly thicken. Once the broccoli and cauliflower have cooked through add the milk and cook for another minute or two. Remove from the heat and add the cheese to the soup, stirring to melt it.

Serve & Enjoy.

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WW: 7 Points Plus / serving @ 6 servings (approx 2C each)
5 Points Plus / serving @ 8 servings (approx 1.5C each)
3 Points Plus / serving @ 12 servings (approx 1C each)

Goat Cheese Rice with Garlic Chicken

After having the Beef & Spinach Risotto skillet the other day I decided that I really liked the creamy rice and wanted to experiment some more with it. This recipe is very versatile, you can use any creamy cheese, any good stir fry veggie and make your own combination of deliciousness.



Goat Cheese Rice with Garlic Chicken: Serves 4

1C Rice
1TB Olive Oil
1C Milk
1C Chicken Stock
2 Garlic Cloves - Minced
1/2lbs Chicken Breast - Cubed
1lbs Green Beans - Chopped
4oz Goat Cheese
Salt & Pepper

In a sauce pot place 1tsp of olive oil over medium heat and add the rice, toast for 4-5 minutes until the rice has started to brown then add the milk and chicken stock with some salt and pepper, bring to a boil and reduce to a simmer and cover, stir once every 5-6 minutes until all liquid has been absorbed into the rice.

While the rice is cooking place another teaspoon of olive oil in a large saute pan with the garlic over medium heat for a minute. Then add the chicken with some salt and pepper and cook for 5-10 minutes until the chicken is cooked through (cooking time will vary depending on the size of your chicken pieces). Remove to a bowl and cover. In the same skillet add the remaining teaspoon of olive oil and add the green beans (cut into bite size pieces) into the skillet with salt and pepper. Stir Fry for 5-6 minutes until vibrant green. You want the beans to have a crunch to them still so make sure to not over cook.

Once the rice has absorbed all of the liquid add the cooked chicken and green beans to the pot with the goat cheese and stir it all together to melt the goat cheese. Serve & Enjoy!

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WW: 10 Points Plus / serving

Beef & Spinach Risotto Skillet

Last year I did a product review of Lundberg Creamy Parmesan Risotto and I continue to use it as a quick and easy side dish but today I decided to use it as a base for a larger meal. This meal is very easy to put together and makes a great filling and nutrient filled dish.



Beef & Spinach Risotto Skillet: serves 4

1 Box Lundberg Creamy Parmesan Risotto
1lbs Ground Beef 93/7 Fat Content
1lbs Fresh Spinach
1tsp Olive Oil
1/4C Grated Parmesan

Prepare the Risotto per the instructions on the box (toasting the rice in 1tsp of Olive Oil, then adding water & spice mix and slowly cooking). While the risotto is cooking brown the beef with some salt and pepper, once browned drain the excess fat and place the beef to the side. In the same skillet that you browned the beef add the spinach with salt and pepper and a splash of water (literally a tablespoon or two is more than enough). Cover the skillet and let the spinach wilt - you may need to do this in 2-3 batches depending on the size of your pan. Once all the spinach is cooked move it to a colander and push out all excess liquid and place it with the beef.

Now the risotto should be done, beef and spinach cooked, so toss them all together, serve and top with the parmesan cheese and enjoy!

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WW: 9 Points Plus / serving

Shrimp & Scallop Alfredo

Okay Thanksgiving has come and gone and I am betting you are sick to death of turkey dinner reincarnated aren't you? All those pot pies, turkey sandwiches, turkey soup, etc. This meal has nothing to do with the holidays and everything to do with deliciousness. It is a great way to get in the decadence of alfredo without the guilt and you know what is really awesome? If you somehow have leftovers they won't be sitting in a big pile of oil the next morning like traditional alfredo!



Shrimp & Scallop Alfredo: Serves 4

8oz Pasta
1/2lbs Shrimp - Peeled & De-veined
1/2lbs Scallops
1tsp Olive Oil
1/2-1tsp Old Bay
2/3C Milk (Fat Free)
1/2C Chicken Stock (Fat Free)
6TB Cream Cheese - 1/3 less Fat
1/3C Grated Parmesan Cheese
1TB Corn Starch

Bring a large pot of salted water to a boil, add pasta and cook until al dente. Drain and set to the side. While the pasta is cooking heat an oven to 400°. Peel your shrimp, rinse the scallops and pat both dry with a paper towel and toss with the olive oil and Old Bay. Place the seafood on a greased pan and place in the oven for approximately 6-8 minutes until cooked through and no longer translucent. Okay pasta and seafood are doing their thing, now to make the sauce. In a blender (or with a fork and some determination) mix together the milk, chicken stock, cream cheese, parmesan cheese and corn starch.

Once everything is cooked we can put it together. Place the drained pasta back in the pasta pot and add the sauce, turn the heat on medium low and keep stirring it all together. The sauce will thicken as it warms. Once it has reached a nice thick gravy consistency add the seafood and all its juices from the pan and cook another minute or two. Remove from the heat, serve & enjoy.

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WW: 10 Points Plus / serving

Teriyaki Dijon Chicken

I hope that everyone had a great Thanksgiving with your families. I enjoyed the Turkey, Stuffing, Mashed Potatoes and Pie and now I am back to cooking on my own food trying to stay as healthy as I can through the holiday season! I love Teriyaki Chicken but wanted to zing it up, after a quick look at my condiments shelf I decided to mix it with some Dijon Mustard. This is a great way to make a quick lunch or dinner.



Teriyaki Dijon Chicken: Serves 2-2

1lbs Chicken Breast
1/3C Teriyaki Sauce (La Choy Brand)
1/4C Dijon Mustard

I like to cut the chicken breast into 2-3 large chunks each so the chicken is all the same size which will cook at the same rate. Place the chicken into a bowl, mix the teriyaki and dijon together and pour over the chicken and toss to coat. Place in the refrigerator and let it marinade for 30-60 minutes then bake at 400° for 25-35 minutes until the chicken is cooked through (cooking time will vary on the size of the chicken pieces).

Serve & Enjoy! I had mine with Roasted Brussel Sprouts and Parmesan Roasted Acorn Squash, delicious side dishes.

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WW: 7 Points Plus / serving @ 2 servings
5 Points Plus / serving @ 3 servings

Gingerbread Baked Oatmeal

A great breakfast (or even dessert!) for Thanksgiving would be this Gingerbread Baked Oatmeal. I still haven't figured out how I like this oatmeal best....hot with some butter melted on top, cold with some cream cheese or just plain and on my plate! Like my other baked oatmeal recipes it is great at keeping you full and provides a lot of wonderful flavor. I love Gingerbread cookies and this definitely reminds me of them. I hope you enjoy.



Gingerbread Baked Oatmeal: Serves 12-18

29oz Pumpkin Puree (Large can)
4 Eggs
3C Milk - I use FF or 1%
1/2C Molasses
1/2C Brown Sugar
1tsp Ground Ginger
2tsp Ground Cloves
2tsp Allspice
2tsp Cinnamon
1tsp Salt
2tsp Baking Powder
7C Oats (Old Fashioned)

In a large mixing bowl whisk together all of the ingredients except for the oats. Once these ingredients are thoroughly mixed together fold in the oats and pour into a greased 13×9 pan. Bake in a 350° oven for 30 minutes, then rotate and continue to cook for another 30 minutes. Remove from the oven and either serve immediately (on its own, or with milk & maple syrup, or some butter!) or refrigerate and have later.

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WW: 5 Points Plus / serving @ 18 servings
7 Points Plus / serving @ 12 servings

Pumpkin Eclair Cake

Yesterday I showed you the traditional Eclair Cake recipe from my Aunt & Girly Obsessions. As soon as my cousin reminded me of this wonderful recipe I started thinking about different ways to make it and immediately thought of a Pumpkin Eclair Cake. This is a delicious way to get that Pumpkin Pie flavor without the guilt.



Pumpkin Eclair Cake: Serves 9

12 Graham Crackers - I used Low Fat Honey Graham Crackers
3.3oz Sugar Free Fat Free Vanilla Pudding - Instant
1.75C Skim Milk
4oz Lite Cool Whip
1/3C Pumpkin Puree (not pumpkin pie filling!)
1/2tsp Cinnamon
1/2tsp Cloves
1/4tsp Ground Ginger

First mix the pudding package with the milk for 2-3 minutes until nice and thick, add in the spices, cool whip and pumpkin and continue to whisk until completely incorporated. Next put a large spoonful of pudding into the bottom of a 9x9 pan and spread it around - this will help the graham crackers to not get stuck to the bottom of the pan. Next layer 4 Graham Crackers on the bottom of the pan and top with a 1/3 of the pudding mix, repeat graham, pudding, graham and ending with the remainder of the pudding mix.

Refrigerate for at least 30-60 minutes before serving, this can be made a day or two in advance. The graham crackers turn into an almost lady finger like texture.

Enjoy!

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WW: 5 Points Plus / serving

Eclair Cake - Girly Obsessions Style

Growing up my Aunt would make this fantastic Eclair Cake that had layers of vanilla pudding, graham crackers and a wonderful chocolate icing. I thought it was the coolest thing ever as it was something that my mom never made so I only got it once or twice a year. My cousin over at Girly Obsessions posted the recipe with step by step directions and she even lightened the recipe up for us!

You know me...as soon as she posted this recipe we started chatting about other alterations we could make, she is excited to try a Christmas Version with Gingerbread & Candy Canes and I wanted to do a Pumpkin Version for Thanksgiving! Check back to Jillian's Kitchen Tomorrow for my version (which is so delicious my pan is almost empty already!)

Parmesan Roasted Acorn Squash

As the days get shorter and colder I crave roasted vegetables more and more.  One that I love is acorn squash.  It is so easy to make, has a delicious sweet flavor and always caramelizes on the edges creating something really delicious. Tonight I took grated parmesan and added it to the squash before roasting and it cooked into the vegetable creating a little crust and some savory notes that complimented the sweetness of the squash. I will definitely be having this again!



Parmesan Roasted Acorn Squash: Serves 2-4

1 Large Acorn Squash (approx 8" in diameter)
1tsp Olive Oil
2TB Grated Parmesan Cheese
Salt & Pepper

Cut the squash into quarters and scoop out the pulp and seeds and discard them. Brush the olive oil onto the flesh of the squash and sprinkle liberally with salt and pepper then the parmesan cheese. Place in a 400° oven for 45 minutes with one of the cut sides flat on the pan. Every 15 minutes rotate to the other cut side until a fork can easily pierce the skin of the squash.

Remove and carefully scoop out, serve and enjoy!

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

Garlic Parmesan Roasted Potatoes

I love making roasted potatoes, they are so good and can take on a multitude of flavors to match any meal. Today I decided I wanted a potato that could be a side dish to a great burger and this mixture of flavors definitely fit the bill.



Garlic Parmesan Roasted Potatoes: Serves 3-4

1lbs Red Potatoes
1TB Olive Oil
1/4tsp Grated Parmesan
1/4-1/2tsp Garlic Powder
Salt & Pepper

Scrub your potatoes and slice into even size shapes (I went for more fry shaped but as long as they are all the same thickness you will be okay). Place the potatoes into a bowl of ice water and stir around, you will notice the water turns cloudy, this is the potato releasing the starch which will allow them to crisp up! Drain and pat dry with a dish towel and place in a dry bowl. Now add the remaining ingredients and toss to evenly coat.

Place on a greased sheet pan in a 400° oven for 45 minutes, giving them a toss every 15 minutes. Remove from the oven serve and enjoy!

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

Cajun Shrimp & Broccoli Pasta

Way back in March I introduced you to my version of Skinny Tastes Lightened up Cajun Pasta. I loved it and have made it many times since then and completely had the intention of having it again this day until I realized that my bell peppers were completely gone so I improvised and found a bag of frozen broccoli in the freezer. This was a great, quick way to get dinner on the table and I think you will enjoy it!



Cajun Shrimp & Broccoli Pasta: Serves 4

8oz Pasta
1lbs Shrimp – Peeled & De-veined
1tsp Olive Oil
1/4C Cream Cheese (1/3 less fat)
1/3C Milk
1TB Flour
1/2C Chicken Stock
1-2tsp Old Bay Seasoning or Cajun Seasoning
1lbs Frozen or Fresh Broccoli

Bring a large pot of salted water to a boil and add the pasta and cook until al dente and set to the side. While the pasta is cooking pre heat your oven to 400°, toss your shrimp with 1tsp of olive oil and 1/2tsp of cajun seasoning. Spread the shrimp in a single layer on a greased baking sheet and place in the oven for approximately 6-8 minutes, flipping once half way through until the shrimp are completely cooked through. Remove from the oven and set to the side (or pour in the pasta pot if the pasta is done cooking and has been drained).

Place your broccoli into a steamer basket and steam until cooked through (or if you don't have a steamer basket you can place in a sauce pot with about 1/2" of water and bring to a boil to steam). Once cooked add to the pasta and shrimp.

Now to make the sauce....Either in a blender or with some determination, blend the milk, chicken stock, flour and cream cheese together until nice and smooth. Place in a sauce pot and bring up to a light simmer to melt everything together. Continually stir as it will start to thicken. After a few minutes of allowing the sauce to lightly simmer you can pour it over the pasta, give it a toss and then serve and enjoy!

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WW: 10 Points Plus / Serving

Polish Shepherds Pie

Yes you read that right....Polish Shepherds Pie, yes I did totally make it up. But that is okay because it is tasty, delicious and has the qualities of a traditional shepherds pie with the tastes of a cabbage roll and pierogie all rolled into one!



Polish Shepherds Pie: Serves 6-8

1lbs Ground Beef (I use 93/7)
2lbs Red Potatoes - 1/2" Chunks
2TB Butter
1/2C Sour Cream (I use Daisy's Light)
1TB Olive Oil
1/4C Apple Cider Vinegar
2-3 Carrots - Shredded
1 Onion - Diced
1 Red Cabbage - Sliced
1/2lbs Frozen Cauliflower
15oz Canned Tomato Sauce
1tsp Distilled Vinegar
1/2tsp Parsley
1/2tsp Paprika

First we need to get all the parts made starting with the mashed potatoes. Rinse the potatoes with cold water then place in a pot of cold, salted water and bring to a boil (note I leave the skins on my potatoes, if you don't like mashed potatoes with skins then by all means peel your potatoes!). Cook the potatoes until they are easily broken by a fork. While the potatoes are cooking steam the cauliflower in a steam basket or in a sauce pot with about 1/2" of water in the bottom until the cauliflower is also easily pierced with a fork. Once both are done cooking you can toss them in a large bowl with the butter and sour cream and add salt and pepper to taste then mash with a potato masher or a mixer until nice and smooth. Now set to the side while we make the other parts.

In a small sauce pot mix the tomato sauce with the distilled vinegar, parsley and paprika and put over low heat to lowly simmer while everything else is being prepared.

In a large (and I mean large) pot heat the olive oil over medium heat and add the sliced cabbage, onions and carrots together with some salt and pepper and saute for 10-15 minutes allowing the cabbage to soften and start to caramelize. Now add the apple cider vinegar to the pot and allow it to simmer in the vegetables.

Finally....in a greased saute pan brown the ground beef over medium heat with some salt and pepper until cooked through. Drain the grease from the meat and add the beef to the vegetable pot and pour the tomato sauce over the mixture and give it a few good stirs to mix it all together.

Now we can assemble! In a 13x9 pan pour the meat and vegetable mixture in and pat it down evenly. Next place the mashed potato mixture on top and with a fork rake it evenly over the mixture and place in a 400° oven for 35-40 minutes until the potatoes have started to brown. Remove from the oven and let it cool for a minute or two then serve and enjoy!

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WW: 7 Points Plus / serving @ 6 servings
6 Points Plus / serving @ 8 servings

Homemade Candy Corn by Girly Obsessions

HAPPY HALLOWEEN!  My cousin and founder of Girly Obsessions experimented with making Homemade Candy Corn! I know this is a candy that you either love or hate, for me it is a total LOVE relationship and I am sad that she lives far enough away that I couldn't sneak over for some homemade Candy. I guess I will have to try it out myself!

This looks like a great activity to make with your kids - you can make into any shape & color to match the occasion.

Check out how to make Candy Corn over on Girly Obsessions!

Tuna Helper JK Style

In the past I have shown you Chicken and Hamburger Helper and today we have Tuna Helper! You all know I am all about fresh ingredients and being as healthy as we can be in our food choices but some days I am just short on time and resort to processed foods to help me get dinner on the table quicker. Today's meal is one of those, it utilizes a box of Kraft Mac-n-Cheese but makes it a healthier entree by adding a good protein, lots of vegetables and prepares the cheese sauce using healthier options than the traditional preparation.



Tuna Helper, JK Style: Serves 3

(1) Box Kraft 3 Cheese Mac-n-Cheese
1TB Butter - melted
1/4C Sour Cream (I use Daisy's Light)
5oz Canned Tuna (packed in water, drained)
1tsp Olive Oil
1lbs Asparagus

Bring a pot of salted water to a boil and cook the pasta until al dente, drain and set to the side. While the pasta is cooking mix the melted butter, sour cream and cheese packet together and set to the side.

Now you can cook the asparagus! First you need to trim the hard ends from the stalks and discard. Then cut the remaining asparagus into 2-3" segments and toss with the olive oil and some salt and pepper. Place in a large skillet over medium heat and saute until the asparagus is vibrant green, still crunchy but cooked through.

Everything should be cooked now and we can assemble! First mix the pasta with the cheese sauce then add the asparagus and drained tuna to the pot and stir it all together. Serve and Enjoy!

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WW: 9 Points Plus / serving

Happy Halloween!

Hello Everyone, I know I am a few days early but wanted to say Happy Halloween!



I hope you all have a safe holiday. Jillian's Kitchen is centered in Baltimore, MD and is likely to be without power for the next few days as Hurricane Sandy hits. No worries I will be back and am going to continue cooking and blogging once the storm settles - See you all in November!

- Jillian

Sausage Egg Noodle Lasagna

I was so excited last year when my friend told me about her Egg Noodle Lasagna and since then I have experimented with making it with Chicken and now with Sausage. I love it, I can't get enough of it, I can cook it so much faster than regular lasagna and it makes lasagna a weeknight meal.



Sausage Egg Noodle Lasagna: Serves 8

4 Hot Italian Turkey Sausage - Chopped into bite size pieces (I like Shadybrook brand)
12oz Egg Noodles
1-1-1/2C Zucchini – Chopped
1tsp Olive Oil
2 Garlic Cloves – Minced
1/2C Onion – Diced
1 Bell Pepper – Chopped
1C Ricotta (I use Part Skim)
4oz Mozzarella (Park Skim Shredded)
1/2C Parmesan Cheese – Shredded

Tomato Sauce:
(2)15oz Cans Tomato Sauce
15oz Canned Diced Tomatoes - Drained
3oz Canned Tomato Paste
1/4tsp Garlic Powder
1/4tsp Onion Powder
2tsp Dried Basil
1TB Dried Oregano
1 Bay Leaf

First I like to make my tomato sauce, if you want to do this faster you can just buy pre-made sauce but I promise this can be done and simmering on the back burner while you make everything else with little to no fuss. Just put all of the sauce ingredients in a sauce pot, stir to incorporate and bring up to a low simmer. Stir once every few minutes and before using in the lasagna remove the bay leaf and discard.

While your sauce is warming up bring a pot of salted water to a boil and add the egg noodles, cook until al dente, you do not want the noodles super soft as they are going to continue cooking in the oven. Once cooked drain and return to the pot.

Mix the ricotta and Parmesan together and put to the side - I like to add a dash of basil and oregano to the mix to make it just a little more tasty.

Okay...sauce is doing its thing, pasta is cooking, cheese is mixed, now you can make the rest! Place a large skillet over medium heat, add the olive oil and garlic and after a minute or so the garlic should be nice and fragrant, add the sausage, bell pepper, onion and zucchini with some salt and pepper and saute until the vegetables and sausage are cooked through - approximately 8-10 minutes. Remove from the heat.

Okay now that everything is cooked we can assemble! Preheat your oven to 375 & grease a large casserole dish. Mix the noodles and sauce together, then in a large casserole dish place 1/3 of the noodles then half of the cheese mix and half of the sausage mix - spread it around evenly (I like to drop spoonfuls of the cheese then smush it around with a large spoon or spatula). Repeat noodles, cheese and sausage and then top with the remaining noodles. Place in the oven and cook for 30 minutes, remove and add the mozzarella cheese to the top and return to the oven for another 10 minutes until the cheese is completely melted.

Remove from the oven and let it sit for 5-10 minutes, slice and scoop then enjoy!

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WW: 9 Points Plus / serving

Breakfast Sausage & Grits

I can't believe I'm saying this recipe came from my sister, Ms. "I don't like grits, gross" has been converted and is actually sending me things to try with grits! This is a little different than hers in the way I prepared my grits and I also added some more vegetables but the idea of the recipe is all hers.



Breakfast Sausage & Grits:
Grits:
2C Water
1C Grits
3C Milk
1/4C Cream Cheese (I use 1/3 less fat)
Salt & Pepper

Topping:
12 Breakfast Turkey Sausage Links - Chopped into bite size pieces (I use Shady Brook Brand)
1 Small Onion - Chopped
1 Small Zucchini - Chopped
1tsp Olive Oil
Salt & Pepper

In a sauce pot bring the water to a boil and slowly whisk in the grits. Keep stirring as it thickens and once it gets really thick slowly add in the milk continuing to whisk. Add some salt and pepper and keep the grits at a low simmer stirring occasionally. The grits will thicken, slowly absorbing all the milk. Once they have gotten really thick add the cream cheese and stir, allowing it to melt into the grits, taste test and add more salt/pepper as needed, remove from the heat and cover.

While the grits are doing their thing you can make the sausage mixture. In a large skillet add the olive oil over medium heat and once the pan is hot add the sausage, onions and zucchini with some salt and pepper (be light on the salt as the sausage will help flavor the veggies) Cook until the sausage is completely cooked and the zucchini and onions are tender, approximately 7-8 minutes.

Once the grits and sausage mixture are done cooking you can assemble! Place a generous scoop of grits in a bowl and top with the breakfast sausage, now enjoy!

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WW: 11 Points Plus / serving @ 4 servings
9 Points Plus / serving @ 5 servings

Cream Cheese Spaghetti

I think I will always be a pasta addict. If I could manage to eat it every day every meal and not gain 128301830 pounds I would do it. I love finding new ways to have a bowl of pasta with fun sauces and think this one is a great deceptive sauce. It is creamy and decadent without any guilt, my favorite kind of sauce!



Cream Cheese Spaghetti: Serves 2-3

6oz Pasta
6TB Cream Cheese (I use 1/3 less fat)
6TB Tomato Sauce
1/4tsp Dried Basil
1/4tsp Dried Oregano
1/8tsp Garlic Powder

Bring a pot of salted water to a boil and cook pasta until al dente. While the pasta is cooking mix together the remaining ingredients (I used my blender but a fork will do well enough). Once the pasta is done cooking drain it and return the noodles to the pot. Add the sauce to the pasta and turn over low to medium heat and toss together for 1-2 minutes to heat the sauce through. Remove from the heat, cover with a lid and let it sit for 2-3 minutes then serve and enjoy!

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WW: 11 Points Plus / serving @ 2 servings
7 Points Plus / serving @ 3 servings

Creamy Mashed Cauliflower

Recently I have been looking for ways to use frozen vegetables. While I prefer fresh 99% of the time, it isn't always available and frozen is often cheaper which always helps! I know some people say that mashed cauliflower tastes like mashed potatoes, I think those people are in denial, it doesn't taste like mashed potatoes, it takes like mashed cauliflower! The beautiful thing for me is that I like the taste of mashed cauliflower and decided to expand on the typical milk and butter that I usually mash it with and I am glad I did. This is a very tasty side dish and will make your family happy to not have just plain old steamed cauliflower on their plates.



Creamy Mashed Cauliflower: Serves 2-4

1lbs Bag Frozen Cauliflower
1/4C Light Sour Cream (I use Daisy's Brand)
1TB Butter
Salt & Pepper

Cook the cauliflower either in a steam basket over boiling water or place in a sauce pot with approximately 1" of water and cook until the cauliflower can easily be pierced with a fork. Once completely cooked drain and place in a mixing bowl and add the butter and sour cream with salt and pepper and either with a mixer or a potato masher break up the cauliflower and mix everything together. The butter will melt into the cauliflower and the sour cream adds something special. I promise your family will be asking for this again and again.

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WW: 3 Points Plus / serving @ 2 servings
2 Points Plus / serving @ 3 servings
1 Points Plus / serving @ 4 servings

Spicy Teriyaki Salmon

When I go food shopping I often pick up some fresh fish for my lunch or dinner on the weekends and when I saw salmon on sale I knew what was for lunch! My go to salmon has always been my Maryland Style Salmon, using Old Bay, Basil, Lemon and Garlic to marinate the salmon in. Today I decided to try something different and spent a few minutes staring at the refrigerator door before I decided to go Asian in my flavors. This salmon is delicious on its own, but would also be wonderful on a salad or some friend rice.



Spicy Teriyaki Salmon: Serves 2

(2) 6oz Salmon Fillets
1/4C Teriyaki Sauce (La Choy Brand)
1tsp Soy Sauce
1tsp Sriracha

Mix the teriyaki sauce, soy sauce and sriracha together and with a pastry brush spread evenly over the salmon and let sit for 10-15 minutes. Place in a 375° oven for approximately 15 minutes until a fork inserted in the center of the salmon easily flakes the fish. Remove from the oven, let it sit for a minute then serve and enjoy!

Tip: I use La Choy brand teriyaki sauce, it is a sweeter sauce. If you are not using La Choy brand I suggest omitting the soy sauce from the recipe and adding a tablespoon of honey.

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WW: 7 Points Plus / serving @ 2 servings

Jillian's Kitchen Top 10 - Fall 2012 Edition

Welcome to the Jillian's Kitchen Top 10 Fall 2012 Edition! I know I said I would do this every six months, but me being me I am off by a month or two! The last eight months have really changed the users of Jillian's Kitchen thanks to the introduction of Pinterest! I have seen many new users and interest in some older posts. I love hearing your feedback on recipes you have tried, recipes you want to try and how they have changed your attitude on being able to eat healthy. I hope to continue finding new ways to eat healthy and have some great ideas for this fall.

So without further delay here are the Top 10 most popular recipes on Jillian's Kitchen since our First Birthday back in February!

Jillian's Kitchen Top 10 - Fall 2012 Edition

10. Chicken Chili Tortilla Casserole: I love this casserole, I was introduced to it in college and have adapted it slightly to meet my tastes and really enjoy it. It is my version of a Mexican Lasagna

9. Pizza Dough: I finally, FINALLY, found a pizza crust recipe that tastes like a restaurant or delivery pizza. This is so great and reheats really well (in the oven!).

8. Mini Chicken Pot Pies: Pot Pie is a great wonderful comfort food and I often have a rough time deciding if half the pie is a serving or a whole pie (someone once said it was an 1/8 of a pie....they must have super restraint!)... This recipe was great for me because I can make just a few muffins and not have to worry about having a ton of left overs. It was also really quick and has the same great taste of a regular pot pie.



7. Chicken Taco Muffins: Similar to the Mini Chicken Pot Pies this recipe also lets you control exactly how much you make. It was also an easy way for me have taco's in a different way. I often get a box of tortilla shells, use 2 then watch the rest go stale before I get around to using them again so this was a great alternative for me.

6. Slow Cooker Hawaiian BBQ Chicken: Such an easy recipe with very few ingredients that will please a crowd. It is great on its own, on a roll or on a pizza!

5. Garlic Chicken in a Tomato Cream Sauce: Down from #3 at the Birthday Top 10 this recipe has managed to stay on the list and for good reason. It is a great easy and impressive recipe for anyone you want to make a nice meal for.



4. Cabbage Roll Casserole: This recipe was last seen at the #1 slot of the Birthday Top 10 but is still holding at a respectable fourth place a respectable 18 months after I came up with it. It is one of those recipes that gets even better the next day as all the flavors meld together.

3. Maryland Macaroni Salad: I love this macaroni salad. It is a classic macaroni salad with Old Bay steamed shrimp giving it a Maryland Flair. It is and always will be a staple at any family gathering of mine.

2. Baked Oatmeal: I have made many different versions of baked oatmeal, Pumpkin, Banana Bread, Apple Pie, Strawberry Banana, Blueberry Lemon, and will be working on a Gingerbread Type soon. This is my breakfast most days of the week and I absolutely love it, apparently you all do too!

1. Lemon Peppermint Stick: The lucky #1 place holder! Possibly the simplest recipe on Jillian's Kitchen the only ingredients are Lemon's and Peppermint Sticks. No cooking required! This is something you will find at local fairs in the spring and summer in Maryland and reminds me of my childhood.

Pumpkin Spice Syrup by Girly Obsessions

I love Girly Obsessions, a wonderful blog that keeps me up to date on all things fashion, celebrities, makeup and fun baking and cooking adventures. This week Girly Obsessions creator, Ashley, made homemade Pumpkin Spice Syrup to make homemade Pumpkin Spice Lattes! Check out their wonderful post to find out how you can make your own Pumpkin Spice Syrup to add to lattes, pancakes, waffles, etc.

Jambalya

As much as I love spicy food I had never had Jambalaya. After seeing some pinterest recipes I finally found one for the slow cooker and decided to give it a try. I thought it was really great and have only made a few changes to the original recipe from All Recipes.



Jambalaya: Serves 8

2C Rice
1TB Butter
1lbs Shrimp - Peeled & Deveined
1C Fat Free Chicken Broth
1lbs Chicken Breast (boneless/skinless)
6oz Tomato Paste
14oz Smoked Turkey Sausage
28oz Can Diced Tomatoes (do not drain!)
1 Onion - Chopped
1 Bell Pepper - Chopped
1C Celery - Chopped
2tsp Dried Oregano
2tsp Dried Parsley
2tsp Cajun Seasoning
1tsp Cayenne Pepper
1/2tsp Thyme

Put everything but the following ingredients in the crock pot on low for 2 hours: rice, butter, shrimp, chicken & sausage. After 2 hours add the chicken and sausage to the crock pot - I cut the chicken into 2" cubes, and sausage into thick slices. Continue to cook another 4-5 hours until the chicken is cooked through. Add the shrimp and cook another 30-40 minutes until they are cooked through as well. When you add the shrimp you can cook the rice by placing 4C of water and the butter with a pinch of salt in a sauce pot and bring to a boil. Once boiling add the rice, stir once, reduce to a simmer, cover with a lid and let it cook until the water has all been absorbed into the rice. Remove from the heat, fluff with a fork and get ready to eat.

Place a scoop of rice into a bowl then ladle the jambalaya goodness right over top of it and enjoy!

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WW: 10 Points Plus / serving

Spicy Sausage Blue Cheese Pasta

When I have an item like blue cheese that I buy for one specific recipe I tend to toss it into all the other recipes I make over the following week or two so I don't have to worry about it going bad (and yes blue cheese can go bad!) I had picked up some nice turkey sausages at the store and decided that they would go nicely with the blue cheese over some creamy pasta. To not hurt my arteries too bad I decided I would throw asparagus in as a side dish, I love the way it is so vibrant in or next to pasta dishes but if it isn't your favorite you can always use broccoli, spinach or any other vegetable you have on hand.



Spicy Sausage Blue Cheese Pasta: Serves 4

8oz Pasta
4 Hot Italian Turkey Sausage (I like Shadybrook brand)
1/4C Blue Cheese Crumbles
1/2C Sour Cream (I use Daisy's Light)
2TB Milk (fat free)
1tsp Olive Oil
1lbs Asparagus - Chopped into 1-2" segments (optional)

Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and set to the side. While the pasta is cooking you can get started on everything else. In a large greased saute pan toss in the sausages and break into smaller pieces (you can remove from the casing if you would like). Cook over medium heat until cooked through then remove to a small bowl and set to the side. Add the olive oil to the pan and then the asparagus with a pinch of salt and pepper and cook for 4-5 minutes until the asparagus is a vibrant green but still somewhat crunchy when you pierce with a fork.

If your pasta is done you can toss it with the sausage and asparagus then add all the remaining ingredients and stir to incorporate them all together. Cover with a lid and let it sit for a few minutes then serve and enjoy :)

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WW: 11 Points Plus / serving

Shrimp Stir Fry over Rice Noodles

So I am addicted to Amazon.com, the day I became a prime member and started to get free 2 day shipping on pretty much everything I started using it for so many items. One of those happened to be Rice Noodles. As you know I have been desperately trying to find a great Pad Thai Recipe (I finally did find one I like, check it out here!), and for the life of me I could not find pad thai noodles at any of the stores near me. I went onto trusty Amazon and found a great deal...it just involved buying 8 boxes of Pad Thai noodles. Well not one to give up a deal I now have a closet full of them and decided to make a stir fry over the rice noodles instead of using rice. This was a nice change and called to my pasta lovers heart!



Shrimp Stir Fry over Rice Noodles: Serves 4

8oz Rice Noodles
1lbs Shrimp (Peeled & Deveined)
2tsp Olive Oil
1/4C Teriyaki Sauce (I use LaChoy brand which is somewhat sweet)
2TB Soy Sauce (if you aren't using LaChoy do not add the Soy Sauce!)
1/4C Fresh Lime Juice
1/2C Fat Free Chicken Stock
1/2-1tsp Sriracha (optional)
4-5C Your favorite Stir Fry Veggies (I like carrots, bell pepper, snap peas, onions, zucchini and broccoli)

Cook your rice noodles. I'm not going to tell you how to do that because each brand is different in what they recommend for soaking times and whether you use boiling hot water or just hot tap water. So read your packaging please :)

Mix together the teriyaki, soy sauce, lime juice and chicken stock and set to the side (if you like heat add the sriracha). In a large skillet heat the olive oil over medium to medium high heat, add the vegetables and stir fry (no salt / pepper needed!) until the vegetables are still firm but cooked through. Remove to a bowl and add the shrimp to the skillet with half of the sauce. Cook through for approximately 3-4 minutes until the shrimp are no longer translucent and are fully cooked.

All ingredients should be cooked now so add the cooked and drained noodles, vegetables and shrimp together with the remainder of the sauce over medium heat and toss together until the noodles absorb all of the sauce. Remove from the heat, serve & enjoy.

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WW: 9 Points Plus / serving

Salmon Blue Cheese Salad

Okay you are probably thinking "A Salad? On Jillian's Kitchen? Is she feeling okay?" It startled me too, I am not usually one to get out the greens to call it a meal. But when I was at the beach over the summer I had a delicious Salmon Sandwich from a restaurant called DogFish and I couldn't help but think how great it would be as a fresh salad. So I got home, found some fresh salmon and just winged it. It tasted great, was very filling and took me back to the beach from the comforts of my kitchen.



Salmon Blue Cheese Salad: Serves 2-3

4-6C Fresh Greens (your choice - I got a bag of mixed field greens but you could use iceberg, romaine, spinach, etc.)
2C Sliced Cucumbers
1C Halved Grape Tomatoes
12oz Salmon Fillet
1TB Olive Oil
1-1/2TB Balsamic Vinegar
3TB Lemon Juice
1/4C Blue Cheese Crumbles

Preheat your oven to 400°. Place the salmon on a greased baking dish and sprinkle with salt and pepper then squeeze approximately 1-1/2TB of lemon juice over the fish (both sides). Bake for 12-15 minutes until the salmon is cooked through and flakes easily when you twist a fork gently in the fish. Remove from the oven and let cool for a moment.

While the fish is cooking prepare the salad however you would like (I put the greens down first, then cucumbers, then tomatoes then blue cheese. When the fish was done I placed it on top of the blue cheese and let it melt it slightly.

Mix together the remaining 1-1/2TB lemon juice, balsamic vinegar and olive oil and whisk quickly to combine, pour over top of the salad and fish and enjoy!

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WW: 9 Points Plus / serving @ 2 servings
6 Points Plus / serving @ 3 servings

Cinnamon Waffles

A few weeks ago I showed you how I make my peach waffles and today I want to share with you Cinnamon Waffles. These are delicious on their own, or as I discovered, with a serving of Roasted Cinnamon Maple Apples! As fall approaches I love anyway that I can get more delicious fresh apples into my day. Enjoy!



Cinnamon Waffles: 6 Waffles

2C Flour (1/3C)
1/2tsp Baking Soda (pinch)
1tsp Baking Powder (1/6tsp)
1tsp Salt (1/6tsp)
3TB Sugar (1.5tsp)
1tsp Cinnamon (1/6tsp)
3 Eggs (1/2 egg – scramble one and pour half out)
4TB Melted Butter (2tsp)
2C Milk (1/3C)
Roasted Cinnamon Maple Apples

Prepare the Roasted Cinnamon Maple Apples and once they have been in the oven for 10-15 minutes get started on making your waffle batter (if you are only making 1 waffle wait 20 minutes to get started). Mix together all ingredients and pour into your waffle maker (mine requires a light spray of Pam, but your waffle maker may not). Cook per the instructions on your waffle maker, mine take approximately 5-6 minutes. Remove from the pan, give it a second to cool off, then top with the finished Roasted Cinnamon Maple Apples!

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WW: 8 Points Plus / Waffle + 1 PP for 1 serving of Roasted Cinnamon Maple Apples.

Roasted Cinnamon Maple Apples

I love fall, I know we aren't quite in it yet but we have had some cooler days, the watermelon and cantaloupe of summer are now out of season and the thought of apple pie, apple dumplings and apple everything are seeping into my thoughts. I cannot make myself apple pies weekly or I would have to do a lot more yoga! I was so glad I had inspiration the other day when I wanted apple pie to just bake some apples with cinnamon and maple syrup. The apples were nice and soft, deliciously sweet and with the first bite they tasted of apple pie. This is a great way to have a sweet treat with almost no guilt.



Roasted Cinnamon Maple Apples: Serves 1

1 Apple - I prefer pink/green combos - honeycrisp, gala, pink lady, fuji
1/2tsp Cinnamon
1TB Maple Syrup

Peel the apple then slice and/or cube it into equal size pieces and mix with the cinnamon and maple syrup until they evenly coat the apple pieces. Place in a small greased baking dish and bake at 400° for approximately 20-30 mimnutes until the apples are easily pierced by a fork. Remove from the oven, give the apples a stir, let them cool down for a few minutes then serve and enjoy!

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WW: 1 Points Plus / serving

Jerk Chicken - McCormick Spice Mix Review

When you work 40+ hours a week it is sometimes hard to stay out of food ruts and try new things, when I was grabbing a chicken breast and BBQ sauce for my quick dinner my eyes fell on the Jerk Seasoning that I had bought over a year ago and I decided to give it a try. I have always liked the peppery hot chicken when I ordered it in restaurants and when I saw the McCormick spice mix I compulsively bought it. I am surprised it took me over a year to finally open it and try it but now that I have I can promise it won't be another year until I do it again.



Jerk Chicken: Serves 2

2 Chicken Breasts, approx 1lbs Boneless/Skinless
McCormick Jerk Seasoning

Cut chicken into 3-4 large chunks of equal size (this helps them to cook at the same rate), pre heat your oven to 400° and liberally sprinkle the chicken on all sides with the seasoning mix and press it into the chicken. If you aren't a huge fan of heat just lightly sprinkle the seasoning on. I probably used a tablespoon worth per chicken breast.

Place the chicken on a greased cookie sheet and bake for 20-25 minutes flipping once after 10 minutes until the chicken is cooked through. Remove from the oven and let it sit for 3-4 minutes then serve and enjoy.

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WW: 6 Points Plus / serving

Stewed Chicken & Tomatoes over Rice

I love when I make a dish that I think is going to be good and it turns out to be fantastic! In the last year I have just started to enjoy eating tomatoes, I have always tolerated them in meals but now I am starting to crave them at times. This dish is very easy to make and makes use of those zucchini that are threatening to over take your garden. Another plus for me was getting to use the remainder of the shredded chicken I pulled out of the freezer the other day!



Stewed Chicken & Tomatoes over Rice: Serves 4

1/2lbs Chicken Breast - boneless skinless
28oz Can San Marzano Tomatoes
1 Zucchini - Chopped
1/2 Onion - Chopped
2 Garlic Cloves - Minced
1/4C Chopped Fresh Basil
1tsp Olive Oil
2tsp Butter
1C Rice
2C Water
1/2C Parmesan Cheese - Shredded

Bring a pot of water or chicken stock to a boil and add the chicken and cook until cooked through and shreddable. Remove to a bowl and shred or chop into small pieces. Set to the side.

In a large saute pan heat the olive oil and garlic over medium heat for a minute then add the zucchini, onion and half the basil with some salt and pepper and saute until the zucchini and onions are cooked through - approximately 6-8 minutes, remove to a bowl once cooked and set to the side. Next add the tomatoes to the same pan with salt and pepper and the remaining basil, cover with a lid and let them simmer for 5-6 minutes then with a fork or potato masher break up the tomatoes into small pieces. (note to start the rice here! - see below for instructions) Return the zucchini and onions to the pan and let the sauce lightly simmer - it will begin to thicken and evaporate slowly. After reducing for 8-10 minutes add the cooked chicken to the pan and allow it to absorb the remaining juices. If you still have a lot of juice left then continue to simmer, if the juice has pretty much left the pan then cover with a lid and remove from the heat while the rice finishes.

When you add the tomatoes to the pan you can get started on the rice. In a sauce pot add the water, butter and a good shake of salt. Bring the pot to a boil, add the rice, reduce to a simmer, cover with a lid and let it cook until all the water has absorbed into the rice. Remove from the heat and fluff with a fork.

Now everything is finished cooking, place the rice in a dish, top with the chicken and add 2 tablespoons of shredded Parmesan to the meal, give it a stir and enjoy!

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WW: 8 Points Plus / serving

Chicken & Couscous Stuffed Peppers

The other day I thawed a few pounds of precooked shredded chicken that I had made a month or two ago, a few days ago I showed you my recipe for Chicken & Corn Chowder and today I am using some more of the chicken to make this great stuffed pepper recipe. I was in the grocery store the other day and they had insanely huge bell peppers so I picked up a few and decided they would be great for stuffing.



Chicken & Couscous Stuffed Peppers: Serves 3-6

3 Large Bell Peppers - Sliced in half
1/2lbs Chicken Breast - Boneless/Skinless
1/2C Pearled Couscous
3/4C Chicken Stock
1TB Fresh Oregano (1tsp dried)
1/4-1/2tsp Ground Coriander
1C Tomatoes - Chopped
1C Onions - Chopped
1tsp Olive Oil
3/4C Feta - Crumbled

Place chicken in a pot and cover with water or chicken stock and boil until cooked through, remove from the pan and carefully shred and place in a large bowl. While the chicken is cooking place the chicken stock and oregano in a pot and bring up to a boil, add the couscous with some salt and pepper, turn the heat down to low, cover and cook until all the liquid has absorbed into the couscous - stirring occasionally. In a small saute pan heat up the olive oil over medium heat and add the onions with some salt and pepper and cook for 4-5 minutes until softened and starting to turn a golden brown.

Now that all the major parts are cooked we can start to assemble the stuffing. In a bowl mix together the chicken, couscous, coriander, tomatoes, onions and 1/2C of the feat. Slice the peppers in half, remove the stem, seeds and inner ribs and place cut side up in a 13x9 pan. Sprinkle the pepper halves with salt and pepper then equally distribute the stuffing mix between the peppers and top with the remaining feta cheese. Finally pour either water or chicken stock carefully around the peppers until about 1/4" deep.

Place in a 400° oven covered with tin foil and cook for 15 minutes then remove the tin foil and cook for another 25-35 minutes until the peppers are cooked through (a knife should easily be able to pierce the pepper). Remove from the oven and let sit for a minute then serve and enjoy!

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WW: 7 Points Plus / serving @ 3 servings
4 Points Plus / serving @ 6 servings