tag:blogger.com,1999:blog-35601322232029476082024-03-13T12:20:03.274-07:00Kellie's Healthy RecipesI am a follower of the weight watchers diet (following points system but not attending meetings). For me it is not a diet, but a LIFESTYLE CHANGE!
If you are trying to lose weight and need some support then check out my weight loss blog (link is in right hand column)Kelliehttp://www.blogger.com/profile/09466185436023385023noreply@blogger.comBlogger47125tag:blogger.com,1999:blog-3560132223202947608.post-39147198871434473612010-12-20T09:53:00.000-08:002010-12-20T09:53:06.624-08:00Cinnamon Raisin Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKlK8sQP9P-L2ZmpAkUkaQX7M5xVfceZeQ9gmuklqmC73JrGv46B2AIcvojMEkaq7cm_sZMMYDhp_g9DQ4OIue6m2ScH0I-e4vH-LG7F-44Vr8VmKc5m6C6e9UhyphenhyphenbW-fFq-UO08zgUEBGN/s1600/IMG_1971.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKlK8sQP9P-L2ZmpAkUkaQX7M5xVfceZeQ9gmuklqmC73JrGv46B2AIcvojMEkaq7cm_sZMMYDhp_g9DQ4OIue6m2ScH0I-e4vH-LG7F-44Vr8VmKc5m6C6e9UhyphenhyphenbW-fFq-UO08zgUEBGN/s400/IMG_1971.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Don't that look YUMMY? Can't you just smell it!! I love homemade bread and have discovered that I love homemade cinnamon raisin bread too!! YUM!!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I thought I would share the recipe! I take my <a href="http://watsonfamilyjournal.blogspot.com/2010/11/my-new-homemade-bread-recipe.html">basic recipe I have for no-knead bread</a> and add a few steps :-)</div><div class="separator" style="clear: both; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">No-Knead Cinnamon Raisin Bread</div><div class="separator" style="clear: both; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">Ingredients:</div><div class="separator" style="clear: both; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">3 pkg dry yeast (about 6 3/4 tsp)</div><div class="separator" style="clear: both; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">3 3/4 cups warm water (100 to 110 degrees)</div><div class="separator" style="clear: both; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">10 cups all-purpose flour</div><div class="separator" style="clear: both; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">6 tbsp sugar</div><div class="separator" style="clear: both; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">6 tbsp stick margarine, melted</div><div class="separator" style="clear: both; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">1 tbsp salt</div><div class="separator" style="clear: both; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">2 large eggs, lightly beaten</div><div class="separator" style="clear: both; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">cooking spray</div><div class="separator" style="clear: both; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">6 tbsp melted butter, divided</div><div class="separator" style="clear: both; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">1 cup sugar, divided</div><div class="separator" style="clear: both; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">6 tbsp cinnamon, divided</div><div class="separator" style="clear: both; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">raisins</div><div class="separator" style="clear: both; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">1. Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife.</div><div class="separator" style="clear: both; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">2. Add flour and next 4 ingredients to yeast mixture, stirring until well blended. Cover and let rise in a warm place (85 degrees), free from drafts, 30 minutes or until double in size. (Press two fingers into dough, if indention remains, the dough has risen enough.) </div><div class="separator" style="clear: both; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">3.Divide dough roughly into 3 equal pieces. If the dough is a bit sticky you may have to add flour to it and knead a few times.</div><div class="separator" style="clear: both; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">4. For each piece of dough, roll out dough into a rectangle with the short width no wider than the (long) width of your loaf pan. Melt 2 tbsp of butter and spread out over dough. Mix 1/3 cup of sugar with 2 tbsp of cinnamon and spread all over the dough. Spinkle some raisins, if desired, over the do. Then roll up the dough tightly and press seam. Place in a prepared loaf pan.</div><div class="separator" style="clear: both; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">5. Repeat the process for the other two pieces of dough. Then set the three loaves in a warm place and let rice for an additional 20 to 30 minutes.</div><div class="separator" style="clear: both; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">3. Preheat oven to 350 degrees.</div><div class="separator" style="clear: both; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">4. Bake at 350 degrees for 40 minutes or until loaves sound hollow when tapped. </div><div class="separator" style="clear: both; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">Enjoy!!!</div>Kelliehttp://www.blogger.com/profile/09466185436023385023noreply@blogger.com0tag:blogger.com,1999:blog-3560132223202947608.post-79274311291207849042010-10-11T15:35:00.000-07:002010-10-11T15:35:31.272-07:00Apple CrispI know I know...it has been WAY TOO LONG since I have posted on here and I am so sorry!! Life has been busy busy! I am proud to announce though that I have continued to keep off the 50 lbs that I lost! I think the key to maintaining this weight has been the fact that I never saw it like I was on a diet! I seriously made a lifestyle change and I have stuck to the lifestyle change! I have gotten a bit more laxed since I lost the weight and got to a "happy weight" but I keep good tabs on it and if I see a few pounds coming on then I get serious and get it quickly back down! This has been the best thing I have done for myself ever!<br />
<br />
Now to a recipe :-) I am making apple crisp tonight! I am just taking a regular simple recipe for apple crisp and just replacing the brown sugar for the Splenda brown sugar blend. I can't tell you points because I really don't keep up with points anymore... I just know removing the sugar for the Splenda brings the calories way down so I can enjoy a dessert and not feel guilty!<br />
<br />
Here's the recipe! Enjoy!<br />
<br />
Apple Mixture:<br />
- 8 cups apples, peeled and sliced (a variety of sweet and tart is nice)<br />
- 2 tbsp lemon juice<br />
- 1/4 cup brown sugar (I used 1/4 cup Splenda blend brown sugar)<br />
- 1 tsp cinnamon<br />
- 1/4 tsp nutmeg<br />
<br />
Topping:<br />
- 1/2 cup oatmeal, old-fashioned type<br />
- 1/2 cup granola (gives a little crunch; but you can use another 1/2 cup oatmeal if you don't have granola...I used all oatmeal)<br />
- 1/2 cup brown sugar (I used 1/2 cup Splenda brown sugar blend)<br />
- 1 tsp cinnamon<br />
- 1/4 tsp nutmeg<br />
- 1/2 cup flour<br />
- 6 tbsp cold butter, chopped<br />
<br />
You can either do this in crock pot or oven:<br />
<br />
For oven:<br />
Toss apples with lemon juice. Then combine all dry ingredients of apple mixture and toss with apples and then place in baking dish. Then combine dry ingredients for topping and then cut butter into topping mixture. Sprinkle topping over apple mixture. Then sprinkle chopped butter on top. Bake in a 400 degree oven for 30 to 45 minutes.<br />
<br />
For crock pot:<br />
Lightly oil sides of crock pot to prevent sticking (or use one of those wonderful liners!)<br />
<br />
Toss apples with lemon juice.<br />
<br />
Combine dry ingredients in apple mixture and then add to apples. Place apple mixture in slow cooker.<br />
<br />
Combine dry ingredients for topping and then cut butter into topping mixture. Sprinkle topping over apples in slow cooker.<br />
<br />
Cover dish and cook on low setting 4 to 6 hours.<br />
<br />
Enjoy!!!Kelliehttp://www.blogger.com/profile/09466185436023385023noreply@blogger.com0tag:blogger.com,1999:blog-3560132223202947608.post-50123656267880476012010-03-03T17:05:00.001-08:002010-03-03T17:05:35.597-08:00Tomato Basil Chicken<p>(sorry – I forgot to get a picture)</p> <p>I have been saying that I was going to try this Hungry Girl recipe for quite some time now…and just keep forgetting about it.  Well I finally tried it this week and LOVED it!!  I can’t believe it took me so long to try it because it is so incredibly easy!  It will probably be a new family favorite around our house! </p> <p>Each serving is only 175 calories, 1.5 grams of fat and 2 grams of fiber – which calculates to be 3 ww points!!  Serve it up with some steamed green beans and <a href="http://kelliehealthyrecipes.blogspot.com/2010/02/yummy-garlic-toast.html">my garlic toast recipe</a> for a nice low point meal!</p> <p>Here’s the recipe:</p> <p><strong><em>Ingredients: <br /></em></strong>1 lb. raw boneless skinless lean chicken breast tenders <br />Half a 28-oz. can (about 1 1/2 cups) crushed tomatoes with basil <br />1 1/2 cups thinly sliced onions <br /><strong><em>Directions: <br /></em></strong>Preheat oven to 350 degrees. While you wait for the oven to preheat, cook onions over high heat in a pan sprayed with nonstick spray, just until they begin to brown (about 3 minutes). Pour half of the tomatoes (1/4th of the can) into a medium baking pan. Lay chicken in the pan, and then top with onions. Pour the rest of the tomatoes (another quarter of the can) evenly over the chicken and onions. Bake in the oven for about 30 minutes (until chicken is cooked through). Allow chicken to cool and sauce to thicken slightly before serving. Tada! <br />MAKES 4 SERVINGS</p> Kelliehttp://www.blogger.com/profile/09466185436023385023noreply@blogger.com0tag:blogger.com,1999:blog-3560132223202947608.post-52900258034659200182010-03-03T17:01:00.001-08:002010-03-03T17:01:28.446-08:00Pulled Chicken BBQ<p><a href="http://lh3.ggpht.com/_hyYt0i9vvng/S48GZb4mHiI/AAAAAAAADWM/3t1rRcCr6go/s1600-h/IMG_0704%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="" border="0" alt="" src="http://lh5.ggpht.com/_hyYt0i9vvng/S48GZ04WqnI/AAAAAAAADWQ/AQvEE0OVhs4/IMG_0704_thumb.jpg?imgmax=800" width="244" height="184" /></a> </p> <p>Well – I tried another Hungry Girl recipe tonight and fell in love with it, as usual!!  This was for a pulled chicken bbq that is very very tasty!!!  It is done in the crock pot and is super easy!  And the best part is the nutritionals – each 1/2 cup serving is only 149 calories and 1 gram of fat.  That comes out to only 3 WW points!  YUMMY!!  Serve it on those yummy Orowheat sandwich thins for a low point bbq sandwich!!</p> <p>Here’s the recipe:</p> <p><strong><em>Ingredients:</em></strong> <br />1 1/2 lb. raw boneless skinless lean chicken breasts, halved <br />1 cup canned tomato sauce <br />1/2 cup ketchup <br />2 tbsp. plus 2 tsp. brown sugar (not packed) <br />2 tbsp. plus 2 tsp. cider vinegar <br />2 tsp. garlic powder <br />Optional: red pepper flakes, to taste <br /><strong><em></em></strong></p> <p><strong><em>Directions:</em></strong> <br />Place all ingredients except the chicken in the crock pot. Stir until mixed. Add chicken and coat well with the sauce. <br />Cover and cook on high for 3 - 4 hours OR on low for 7 - 8 hours, until chicken is fully cooked. <br />Remove all the chicken and place it in a bowl. Shred each piece using two forks -- one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the crock pot, and mix well with the sauce. <br />If you're serving a group, keep the crock pot on its lowest setting, so the chicken stays warm. If you like, season to taste with red pepper flakes. Eat up! <br />MAKES 7 SERVINGS</p> Kelliehttp://www.blogger.com/profile/09466185436023385023noreply@blogger.com1tag:blogger.com,1999:blog-3560132223202947608.post-10872645135554313462010-03-03T16:56:00.001-08:002010-03-03T16:56:36.279-08:00Blissful Brownies<p><a href="http://lh4.ggpht.com/_hyYt0i9vvng/S48FQDGkXMI/AAAAAAAADWE/k6YypeXyzJQ/s1600-h/IMG_0703%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="" border="0" alt="" src="http://lh6.ggpht.com/_hyYt0i9vvng/S48FQvvo51I/AAAAAAAADWI/g8bpXgohYCU/IMG_0703_thumb.jpg?imgmax=800" width="244" height="184" /></a> </p> <p>There is a God and he does love me!!  HA!!  I found a low calorie, low point brownie recipe that is very very good!!  Of course – it came from that Light & Delish magazine that I have been talking so much about!!  NOTE - even though it has coffee in the ingredients, non-coffee lovers will love it as well. It does not have a coffee taste. As you will notice in the instructions they dissolve the instant coffee in the vanilla. I think this is the secret to the very rich flavor!.  And are you ready for the nutritional information…make sure you are sitting down for this…per serving these little delights are 95 calories, 3 grams fat and 1 gram fiber!!  That is 2 ww points people!!!  WOW!</p> <p>Here’s the recipe – it actually comes from Good Housekeeping</p> <p>Ingredients</p> <ul> <li>1 teaspoon instant coffee powder or granules </li> <li>2 teaspoons vanilla extract </li> <li>1/2 cup all-purpose <a>flour</a></li> <li>1/2 cup unsweetened cocoa </li> <li>1/4 teaspoon <a>baking</a> powder </li> <li>1/4 teaspoon <a>salt</a></li> <li>1 cup sugar </li> <li>1/4 cup trans-fat free <a>vegetable</a> <a>oil</a> spread (60% to 70% oil) </li> <li>3 large egg whites </li> </ul> <hr /> <p>Directions</p> <ol> <li>Preheat oven to 350 degrees F. <a>Grease</a>  8" by 8" metal baking pan. In cup, dissolve coffee in vanilla extract.</li> <li>On waxed <a>paper</a>, combine flour, cocoa, baking powder, and salt.</li> <li>In medium bowl, whisk sugar, vegetable oil spread, egg whites, and coffee mixture until well mixed; then blend in flour mixture. Spread in prepared pan.</li> <li>Bake 22 to 24 minutes or until toothpick inserted in brownies 2 inches from edge comes out almost clean. Cool in pan on wire rack, about 2 hours.</li> <li>When cool, cut brownies into 4 strips, then cut each strip crosswise into 4 squares. If brownies are difficult to cut, dip knife in hot water; wipe dry, and cut. Repeat dipping and drying as necessary.</li> </ol> Kelliehttp://www.blogger.com/profile/09466185436023385023noreply@blogger.com0tag:blogger.com,1999:blog-3560132223202947608.post-17367885739759699782010-03-03T10:11:00.001-08:002010-03-03T10:11:49.594-08:00Homemade Pizza<p><a href="http://lh3.ggpht.com/_hyYt0i9vvng/S46mYrA2pxI/AAAAAAAADV8/7_9QRNNZBAE/s1600-h/IMG_0702%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="" border="0" alt="" src="http://lh4.ggpht.com/_hyYt0i9vvng/S46mZCQJdAI/AAAAAAAADWA/M4gPGqbkzx8/IMG_0702_thumb.jpg?imgmax=800" width="244" height="184" /></a> </p> <p>I am still loving my Light & Delish magazine and made a homemade pizza last night!!  One slice of this homemade pizza is approximately 180 calories, 4.25 grams of fat and 1.9 grams of fiber (that 3.5 ww points people!!!)  The whole family loved this pizza!  We will definitely be making it again!  In fact they dough recipe makes enough dough for 2 crusts so I will be making it again real soon so that I can use my other crust.</p> <p>The recipe for the dough is actually from Country Living!  Below I have the recipe I made with all the toppings I used (which is what is calculated in the nutritional information above).</p> <p>Ingredients</p> <ul> <li>1 teaspoon(s) active <a>dry</a> yeast </li> <li>3/4 teaspoon(s) sugar </li> <li>1 1/4 cup(s) <a>flour</a></li> <li>1/4 cup(s) <a>whole wheat</a> flour </li> <li>3/4 teaspoon(s) sea <a>salt</a></li> <li>1 tablespoon(s) <a>olive oil</a></li> <li>1/2 cup pizza sauce</li> <li>cornmeal for dusting</li> <li>garlic salt (optional)</li> <li>approx 25 turkey pepperonis</li> <li>approx 25 slices of mushroom</li> <li>1/2 cup chopped or sliced olives</li> <li>1 cup fat free mozzerella cheese</li> <li>1/2 cup fat free cheddar cheese</li> </ul> <hr /> <p>Directions</p> <ol> <li>Stir the yeast, sugar, and 2/3 cup warm (110 degrees F) <a>water</a> together and set aside for 5 minutes.</li> <li>Pulse flour(s) and salt together in a food processor. Stream in the yeast mixture and <a>oil</a> through the feed tube while continuing to pulse until a shaggy dough is formed.</li> <li>Transfer dough to a floured surface and knead for 5 minutes until dough is elastic. Place the dough in a large, oiled bowl. Cover with a dampened towel. Let rise in a warm, draft-free area until doubled in volume, about 1 hour.</li> <li>Punch the dough down to deflate, cover, and let rise for 30 minutes more. </li> <li>Divide dough in half.  (each 1/2 will make a crust for a 12” pizza.  If you are only using one then put the other half in the fridge to make another pizza later.Place dough on floured surface. Punch down with knuckles. Flour dough, hands, and rolling pin. Roll dough in long, even strokes and roll out to about a 12” circle.</li> <li>Spray a pizza pan with cooking spray and dust with cornmeal and garlic salt (optional).  Transfer your dough to the pizza plate.</li> <li>Assemble your toppings on the pizza dough.</li> <li>Bake in a 500 degree oven for 15 minutes, until dough is crispy.</li> </ol> Kelliehttp://www.blogger.com/profile/09466185436023385023noreply@blogger.com0tag:blogger.com,1999:blog-3560132223202947608.post-24170912015026337492010-02-22T09:44:00.001-08:002010-02-22T09:46:21.600-08:00Jelly Filled Cupcakes<p><a href="http://lh5.ggpht.com/_hyYt0i9vvng/S4LCawXv9XI/AAAAAAAADVk/z_SkYSzlnuQ/s1600-h/IMG_057522.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_0575 (2)" border="0" alt="IMG_0575 (2)" src="http://lh5.ggpht.com/_hyYt0i9vvng/S4LCbxdD6GI/AAAAAAAADVo/YdXhxY855yE/IMG_05752_thumb.jpg?imgmax=800" width="244" height="184" /></a> </p> <p>We made these little delights a couple of weeks during our Valentine’s week!!  This is another Hungry Girl recipe that produced ultra moist cupcakes and with the jelly in the center you don’t even miss the frosting!  One cupcake is only 92 calories and 1.75 grams of fat (that’s 2 ww points people!!!)  (I added the candy hearts for valentine’s…they are not included in the recipe or in the nutritional values)</p> <p>Here’s the recipe:</p> <p><strong>Ingredients</strong></p> <p>2 cups moist style yellow cake mix (1/2 of an 18.25 oz box)</p> <p>1/3 cup no sugar added applesauce</p> <p>1/4 cup sugar free strawberry preserves (or any kind of jelly you like!)</p> <p>1/2 tsp baking powder</p> <p><strong>Directions</strong></p> <p>Preheat oven to 350</p> <p>Mix cake mix and baking powder add in applesauce and 1 cup water then stir until blended</p> <p>spray 12 ct muffin pan evenly distribute cake mix. Bake for 20-22 min until a toothpick comes out clean</p> <p>Meanwhile place preserves in the bottom corner of a large plastic bag, snip corner then it will be ready to pipe into the cupcakes.</p> <p>Remove cupcakes use a knife to cut aa small hole right in the middle of each cupcake. Use the baggie to squeeze the preserves evenly into the holes. allow to cool and enjoy!</p> Kelliehttp://www.blogger.com/profile/09466185436023385023noreply@blogger.com1tag:blogger.com,1999:blog-3560132223202947608.post-24366750346965579102010-02-22T07:39:00.001-08:002010-02-22T07:39:04.892-08:00Creme Brulee<p>Are you a lover of creme brulee but not a lover of the fat and calories that usually accompany it?  Then here is a solution for you!  This creme brulee is only 104 calories and 0.5 grams of fat per serving (2 ww points) but you could never tell by the taste!!  </p> <p>I topped it with a couple of slices of strawberries and a drizzle of light chocolate syrup!  It was sooooo good!!</p> <p><strong><em>Ingredients: <br /></em></strong>1/3 cup fat-free liquid egg substitute (like <a href="http://www.eggbeaters.com/products/original.jsp">Original Egg Beaters</a>) <br />1/2 cup fat-free evaporated milk <br />1/2 cup fat-free half & half <br />3 tbsp. plus 1 tsp. brown sugar (not packed) <br />1 1/2 tsp. <a href="http://www.coffee-mate.com/products/SugarFreeFrenchVanillaPowder.aspx?t=lowsug">Coffee-mate Sugar Free French Vanilla powdered creamer</a> <br />1 1/4 tsp. vanilla extract <br />4 tsp. granulated white sugar <br /><strong><em>Directions: <br /></em></strong>Preheat oven to 325 degrees. In a medium pot, combine milk, half & half, and brown sugar. Bring to medium heat on the stove. Stir and cook until the sugar has dissolved and mixture is hot. Stir in the powdered creamer, blending well. Remove from heat. <br />In a large bowl, mix the egg substitute and vanilla extract together. Gradually whisk in the hot milk mixture. Set four 4-ounce baking ramekins or custard cups in a deep baking dish. Evenly distribute the custard mixture into the cups. <br />Carefully pour hot water into the baking dish, around the cups, being careful not to splash any water into the custard (or on yourself!). The water should come about halfway up the outsides of the custard cups. Carefully transfer pan to the oven, and bake for about 28 minutes, until custards are set. <br />Remove from the oven, allow to cool, and then refrigerate custard cups until completely chilled. Once ready to serve, top each custard cup with 1 tsp. white sugar. Using a hand-held butane kitchen torch, caramelize the sugar (in other words, blast with fire 'til browned). Enjoy!</p> <p>MAKES 4 SERVINGS </p> Kelliehttp://www.blogger.com/profile/09466185436023385023noreply@blogger.com0tag:blogger.com,1999:blog-3560132223202947608.post-83218351601280865652010-02-22T07:34:00.001-08:002010-02-22T07:34:48.192-08:00Bean & Cheese Enchiladas<p><a href="http://lh6.ggpht.com/_hyYt0i9vvng/S4KkElLF9VI/AAAAAAAADVc/u594oV5brhw/s1600-h/IMG_0552%20%282%29%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="IMG_0552 (2)" border="0" alt="IMG_0552 (2)" src="http://lh4.ggpht.com/_hyYt0i9vvng/S4KkFiO_LxI/AAAAAAAADVg/i37tR_BL1bM/IMG_0552%20%282%29_thumb.jpg?imgmax=800" width="244" height="184" /></a> </p> <p>This is yet another hungry girl recipe that is super yummy!!  I have made it twice now!!  It is so easy to prepare and is very good!  If you are craving mexican food but don’t want to blow a bunch of points to eat it then this is the choice for you!! A serving of 2 enchiladas is 374 calories, 4 grams of fat and 8 grams of fiber (that is 6 ww points!!)  You have to try these today!</p> <p>I have altered the recipe to fix it for 4 servings (2 enchiladas per serving)</p> <p><strong><em>Ingredients:  <br /></em></strong>8 large corn tortillas (like <a href="http://www.missionmenus.com/pantry.aspx">Mission Super Size</a>)  <br />4 slice fat-free cheddar cheese, cut in half <br />2 2/3 cup enchilada sauce <br />1 1/3 cup fat-free refried beans <br />1 cup shredded fat-free cheddar cheese <br />1 cup chopped onions  <br />4 tbsp. taco sauce <br />2 tsp. taco seasoning mix, dry <br />Optional toppings: fat-free sour cream, chopped scallions <br /><strong><em>Directions:</em></strong> <br />Preheat oven to 400 degrees. In a pan sprayed with nonstick spray, cook onions over medium heat until they begin to brown (about 2 minutes). In a small dish, combine the onions with the refried beans, taco sauce, and taco seasoning. Mix well. Spray a small baking dish with nonstick spray. Heat tortillas in the microwave until slightly warm. Lay the tortillas on a clean, dry surface, and then spread about 2 tbsp. of the enchilada sauce onto each one. Place one half of the cheese slice on each tortilla. Then, evenly distribute the bean mixture into the center of each tortilla. Wrap the tortillas up tightly, and place them in the baking dish seam side down. Pour the rest of the enchilada sauce over the enchiladas. Bake in the oven for about 10 minutes (until the enchiladas are hot). Remove dish from the oven, sprinkle shredded cheese over the enchiladas, and then return it to the oven for about 5 minutes (until the cheese is nice and melty). Plate those babies and, if you like, top with some of the optional ingredients. Enjoy!</p> Kelliehttp://www.blogger.com/profile/09466185436023385023noreply@blogger.com0tag:blogger.com,1999:blog-3560132223202947608.post-34262395801823729162010-02-02T10:23:00.000-08:002010-02-02T10:23:05.644-08:00Sweet and Sour Chicken<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKrCUeJVKYkM5AgvBx_CKJx18IhBRPyoc2xD60HC1eP9zf-adb2qnlJjV20iDFCT5D2qC0P0qOh26kZRoD8z9MBD8cje5OgbvZTWuCpcjY78yO4njg-clQ0nSXdpsW_pnagA6xP5vMRjgm/s1600-h/IMG_0489.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKrCUeJVKYkM5AgvBx_CKJx18IhBRPyoc2xD60HC1eP9zf-adb2qnlJjV20iDFCT5D2qC0P0qOh26kZRoD8z9MBD8cje5OgbvZTWuCpcjY78yO4njg-clQ0nSXdpsW_pnagA6xP5vMRjgm/s320/IMG_0489.JPG" /></a> </div>This is a yummy recipe that I found at <a href="http://www.kraftrecipes.com/">http://www.kraftrecipes.com</a>. It is very tasty and I pretty much stuck with their recipe…only a couple of minor changes. The recipe below has the changes I made. It makes 4 servings and each serving has approximately 375 calories, 4 grams of fat, and 4 grams of fiber (that would be 7 ww points!)<br />
<h3>what you need</h3>fat free cooking spray <br />
1 lb. boneless skinless chicken breasts, cut into bite-sized pieces <br />
16 oz pkg frozen stir-fry vegetables <br />
1 can (8 oz.) pineapple chunks in juice, undrained <br />
1/2 cup KRAFT Sweet 'N Sour Sauce <br />
1 cup water <br />
2 cups instant brown rice, uncooked <br />
<h3>Make It</h3><strong></strong> <br />
<strong>HEAT </strong>large skillet on medium-high heat and spray with cooking spray. Add chicken; cook and stir 4 minutes or until cooked through. <br />
<strong>ADD </strong>vegetables, pineapple with juice and sweet and sour sauce; mix well. Stir in water. Bring to boil. <br />
<strong>STIR </strong>in rice; cover. Reduce heat to medium-low; simmer 5 minutes. Remove from heat. Let stand 5 minutes or until almost all of the liquid is absorbed and rice is tender. <br />
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</div>Kelliehttp://www.blogger.com/profile/09466185436023385023noreply@blogger.com2tag:blogger.com,1999:blog-3560132223202947608.post-26577362323311746972010-02-02T07:12:00.000-08:002010-02-02T07:12:47.559-08:00Yummy Garlic Toast<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOsZXBT69-2LNb_sQXEgm6YeCkLZldhGF1YRo9MsbiiRrqm84TyHJwKrBVJQps87-u3Gn0ijGPzSRgmh1fBaNH36bZ65iQ43upexAnUffAiz9nxFxOMZ_lXp-VSO-Gzlz_t62EuiQMcqba/s1600-h/IMG_0523.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOsZXBT69-2LNb_sQXEgm6YeCkLZldhGF1YRo9MsbiiRrqm84TyHJwKrBVJQps87-u3Gn0ijGPzSRgmh1fBaNH36bZ65iQ43upexAnUffAiz9nxFxOMZ_lXp-VSO-Gzlz_t62EuiQMcqba/s320/IMG_0523.JPG" /></a> </div><br />
This is actually my very own recipe that I came up with for a yummy garlic toast that is not near the fat and calories of traditional garlic toast! It is only about 100 calories, 1.5 grams of fat and 1.5 grams of fiber per serving (that’s 2 ww points). But even though the fat and calories are much less the flavor sure isn’t!!<br />
<br />
Ingredients<br />
1/2 of whole wheat english muffin<br />
I Can’t believe It’s Not Butter spray<br />
garlic salt<br />
1 tsp reduced fat parmesan style topping<br />
optional: 1/8 cup fat free mozzarella cheese<br />
<br />
Directions:<br />
Spray your english muffin half with the spray butter. Sprinkle some garlic salt on it. Then add your parmesan topping and mozzarella cheese. Place on a baking sheet and broil in oven for a few minutes, until browned and toasty. Enjoy! Makes 1 serving.<br />
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</div>Kelliehttp://www.blogger.com/profile/09466185436023385023noreply@blogger.com0tag:blogger.com,1999:blog-3560132223202947608.post-7650104174615070192010-02-02T06:52:00.000-08:002010-02-02T06:52:11.140-08:00Quick Chocolate CakeThis recipe comes straight from Hungry Girl! I am sorry I didn’t get a picture – I forgot. But it was DELICIOUS!! It will really satisfy the sweet tooth and the chocolate craving – WITHOUT YOU FEELING GUILTY about it!!! Wow! This cake is only 123 calories, 1 gram of fat and .75 grams of fiber (that’s only 2 ww points!!!)<br />
Here is the recipe! ENJOY!!<br />
Mini Microwave Triple Chocolate Cake<br />
<strong>PER SERVING (entire recipe): 123 calories, 1g fat, 201mg sodium, 28g carbs, 0.75g fiber, 12g sugars, 2g protein -- <em>POINTS®</em> value 2* </strong><br />
<strong><em>Ingredients:</em></strong>2 tbsp. <a href="http://www.pillsburybaking.com/products/product_detail_tier2.aspx?catID=304&prodID=770">Pillsbury Moist Supreme Reduced Sugar Cake Mix, Devil's Food</a><br />
2 tbsp. Cool Whip Free, thawed <br />
1 tbsp. fat-free vanilla yogurt <br />
1 tbsp. Hershey's Lite chocolate syrup, divided <br />
<br />
<strong><em>Directions: </em></strong>Stir together the whipped topping and half of the syrup, and then place mixture in the freezer to firm up while you prep the rest of your dessert. Next, in a very small microwave-safe dish (like a ramekin), combine cake mix and yogurt. (Don't worry if it seems like a small amount. Your cake will puff up -- we promise!) Stir until smooth and blended. Microwave for 1 minute, and then allow to cool for 5 minutes. Once cake has cooled, remove chocolate topping from freezer, and spoon it over your cake. Finally, drizzle the remaining chocolate syrup on top. Enjoy! <br />
MAKES 1 SERVINGKelliehttp://www.blogger.com/profile/09466185436023385023noreply@blogger.com0tag:blogger.com,1999:blog-3560132223202947608.post-90814546638164456922010-02-01T13:02:00.001-08:002010-02-01T13:02:23.238-08:00Southwestern Sloppy Joes<p><a href="http://lh4.ggpht.com/_hyYt0i9vvng/S2dBXNbkufI/AAAAAAAADTg/THqGNkV_CxE/s1600-h/IMG_0525%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="" border="0" alt="" src="http://lh4.ggpht.com/_hyYt0i9vvng/S2dBXqvW2dI/AAAAAAAADTk/1khlAPu7rjo/IMG_0525_thumb.jpg?imgmax=800" width="244" height="184" /></a> </p> <p>I combined a Weight Watchers recipe with tips from Rachel Ray on open faced sandwiches and burgers to create my own version of the Southwestern Sloppy Joes.  These were VERY tasty!!  This will be another meal that we will definitely do again in our family!  This is 9 points with the cheese sauce, but is a hearty serving.  You could omit the cheese sauce and save 3 points…or just serve with a side salad with lite dressing! :-)</p> <p><strong>Southwestern Sloppy Joes</strong> <br />adapted from the Best of Weight Watchers Magazines, Vol. 1 Cookbook</p> <ul> <li>1 tablespoon canola oil</li> <li>1 onion, chopped</li> <li>1 garlic clove, minced</li> <li>1 jalapeno pepper, seeded and chopped</li> <li>1 teaspoon chili powder</li> <li>1/2 teaspoon dried oregano</li> <li>1 pound ground turkey</li> <li>1 (11 oz) can mexican-style corn, rinsed and drained</li> <li>1 1/2 cups chunky salsa (the heat level you prefer)</li> <li>1/2 tablespoon Splenda brown sugar</li> <li>Orowheat Sandwich Thins (4 buns)</li> <li>1/2 lb 2% velveeta, cubed</li> <li>1 can rotel diced tomatoes with green chiles</li> </ul> <p> <br />Heat a large nonstick skillet over medium-high heat. Heat the oil and add the onion, garlic, and jalapeno. Cook, stirring occasionally, until softened. Add the chili powder and oregano and cook one minute more. Add the turkey and corn and cook until meat is cooked through and no longer pink. Stir in the salsa and sugar and cook, stirring occasionally until slightly thickened. </p> <p>While the meat is cooking put the diced velveeta and rotel in a microwave safe bowl and heat in the microwave until cheese is melted (stirring about halfway through). </p> <p>Spoon sloppy joe mixture over the open sandwich and then spoon cheese on top of that and serve.  Makes 4 servings.</p> Kelliehttp://www.blogger.com/profile/09466185436023385023noreply@blogger.com1tag:blogger.com,1999:blog-3560132223202947608.post-32352436163816109372010-02-01T10:13:00.001-08:002010-02-01T10:13:14.224-08:00I’m still here<p>I promise I am still here and I have a bunch of recipes that I want to get up on the blog!  I am going to try my best to find time this week to get some up!  Just bear with me please!</p> <p>Kellie</p> Kelliehttp://www.blogger.com/profile/09466185436023385023noreply@blogger.com0tag:blogger.com,1999:blog-3560132223202947608.post-52251800434865003662010-01-25T09:06:00.001-08:002010-01-25T09:06:42.082-08:00Tostadas<p><a href="http://lh5.ggpht.com/_hyYt0i9vvng/S13PoMpTuaI/AAAAAAAADPw/f6-k9y9otm8/s1600-h/IMG_0481%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="" border="0" alt="" src="http://lh5.ggpht.com/_hyYt0i9vvng/S13PocRKwbI/AAAAAAAADP0/7RoGdyCc1Oc/IMG_0481_thumb.jpg?imgmax=800" width="244" height="184" /></a> </p> <p>My mom was up for the weekend and we decided to make tostadas for dinner on Saturday night!!  These were super super yummy!!  Two tostadas were VERY filling and only 7 points!!!  WHOO HOO!!</p> <p>You have got to give these a try! </p> <p>Ingredients</p> <p>10 whole wheat tortillas (we used Mission Carb Balance Whole Wheat Tortillas)</p> <p>1 can fat free refried beans</p> <p>shredded lettuce</p> <p>2 tomatoes, diced</p> <p>3 avocados, diced</p> <p>fat free sour cream</p> <p>fat free cheese, shredded</p> <p>1 lb ground turkey</p> <p>1 pkg taco seasoning</p> <p>Directions</p> <p>Preheat oven to 400 degrees.  Spray a cookie sheet with cooking spray.  Spray both sides of each tortilla with cooking spray and place on the baking sheet.  Bake for 5 minutes.  Flip the tortillas and bake for another 5 minutes.  Remove from oven.  Tortillas will continue to crisp as they cool.  While they are still warm spray with I can’t believe it’s not butter spray and sprinkle some salt on them.</p> <p>Brown your ground turkey and then prepare with the taco seasoning, according to package directions.</p> <p>Put your refried beans in a microwave safe bowl and mircowave for approx 2 minutes, or until beans are warmed well.</p> <p>Build your tostadas with beans, meat, lettuce, tomatoes, a spoonful of avocado chunks, a handful of cheese, and a spoonful of sour cream. You can even add some salsa for no extra points.</p> <p>Each serving includes 2 prepared tostadas!</p> <p>Enjoy!</p> Kelliehttp://www.blogger.com/profile/09466185436023385023noreply@blogger.com1tag:blogger.com,1999:blog-3560132223202947608.post-77831121493272994272010-01-21T18:07:00.001-08:002010-01-21T18:07:03.244-08:00Zesty Cheeseburger Mac Casserole<p><a href="http://lh4.ggpht.com/_hyYt0i9vvng/S1kIRbod-SI/AAAAAAAADOw/HDTJ8Yzr2Ag/s1600-h/IMG_0473%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="" border="0" alt="" src="http://lh3.ggpht.com/_hyYt0i9vvng/S1kIRusHG8I/AAAAAAAADO0/uU568DNU73E/IMG_0473_thumb.jpg?imgmax=800" width="244" height="184" /></a> </p> <p>I found this YUMMY recipe from <a href="http://www.kraftrecipes.com/home.aspx">kraftrecipes.com</a>.  Of course, as usual, I had to make some adjustments to it :-).  Of course all of the adjustments was to make it healthier but you couldn’t tell it from the taste!!  In fact my boys had 2 helpings!  This was a winner!  And one huge 1 1/2 cup serving was approximately 430 calories, 7.6 grams of fat, and 3.6 grams of fiber (that is 8.5 ww points!!)</p> <p>Here is the recipe with the changes that I made!</p> <h3>Ingredients</h3> <ul> <li>1 pkg. (16 oz.) frozen vegetable blend with broccoli, carrots, cauliflower (3 cups) </li> <li>1 pkg.  (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner Made With 2% Milk Cheese </li> <li>3/4 cup fat-free milk </li> <li>1/4 cup  KRAFT FREE Zesty Italian Dressing </li> <li>1 lb. extra-lean ground beef, cooked, drained </li> <li>1 cup  KRAFT Fat Free Shredded Cheddar Cheese, divided </li> </ul> <h3>Directions</h3> <ol> <li><strong>HEAT </strong>oven to 375°F.</li> <li><strong>PLACE </strong>frozen vegetables in colander in sink. Cook Macaroni as directed on package. Pour cooked macaroni over vegetables in colander to drain and quickly thaw vegetables. </li> <li><strong>RETURN </strong>macaroni and vegetables to same saucepan. Add Cheese Sauce, milk and dressing; mix well. Add cooked meat and 1/2 cup Cheddar cheese; mix well. Spoon into 2-qt. round casserole dish; cover. </li> <li><strong>BAKE </strong>35 min. or until heated through. Uncover; top with remaining Cheddar cheese. Bake 3 to 4 min. or until cheese is melted. </li> </ol> <p>Make Ahead</p> <p>Prepare as directed except for baking; cover. Refrigerate up to 24 hours. When ready to serve, bake, covered, at 375°F for 40 to 45 min. or until heated through. Remove from oven; uncover. Sprinkle with remaining cheese. Let stand 5 min. or until cheese is melted. </p> Kelliehttp://www.blogger.com/profile/09466185436023385023noreply@blogger.com1tag:blogger.com,1999:blog-3560132223202947608.post-79737550865763173972010-01-21T09:05:00.001-08:002010-01-21T09:05:37.021-08:00Pasta Shells Casserole<p>I saw Rachel Ray do this recipe on her show!  I, like her, am a lover of stuffed pasta shells but hate stuffing the shells!!  She came up with a brilliant way of getting all of the stuffed shells taste without the fuss of stuffing the shells!!  And it is DELICIOUS!!</p> <p>I also made a couple of changes to help it to be healthier and drop those ww points a bit more!</p> <p>I have my alterations in the recipe below.  Following this recipe below will yield you about 10 ww points a serving (which for a pasta dish – that ain’t bad!!)  (per serving is approx 562 calories, 17.5 grams of fat and 10 grams of fiber)</p> <h6>Ingredients</h6> <ul> <li>5 tablespoons EVOO – Extra Virgin Olive Oil, divided </li> <li>6 cloves garlic, finely chopped, divided </li> <li>1 large <i>or</i> 2 small to medium onions, finely chopped, divided </li> <li>1 small carrot, finely chopped or grated </li> <li>Salt and pepper </li> <li>1 1/2 teaspoons oregano <i>or</i> marjoram, half a palmful </li> <li>1 teaspoon crushed red pepper flakes, 1/3 palmful </li> <li>1 teaspoon fennel seeds, crushed by pressing under flat of your knife </li> <li>2 tablespoons chopped fresh thyme, 5 to 6 sprigs </li> <li>1/4 cup flat-leaf parsley, finely chopped </li> <li>1/2 cup dry white <i>or</i> red wine </li> <li>2 cups chicken stock </li> <li>2 28-ounce cans Italian crushed tomatoes </li> <li>1 pound medium <i>or</i> large shell pasta (not extra-large stuffing shells)   (I used whole wheat pasta shells…my nutritional information above was figured using this)</li> <li>about 20 oz frozen chopped spinach, defrosted and wrung dry in clean towel </li> <li>Freshly grated nutmeg, about 1/4 teaspoon </li> <li>2 cups part skim ricotta cheese </li> <li>1/2 cup reduced fat grated parmesan cheese, plus some to pass at table </li> <li>1/2 cup egg beaters</li> <li><strong>Yields:</strong> Serves 7-8 servings</li> </ul> <hr /> <h6>Preparation</h6> <p>In a large pot, heat 3 tablespoons EVOO, 3 turns of the pan, over medium heat. Add 4 cloves of chopped garlic, 3/4 of finely chopped onion and the carrot. Season with salt, pepper, oregano or marjoram, red pepper flakes, fennel seeds and thyme, and gently sauté 10 minutes, stirring frequently. Add in parsley, stir, then add wine and reduce a minute. Add stock and tomatoes, bring sauce up to a bubble and reduce heat to simmer. Simmer sauce 45 minutes. </p> <p>After sauce has been simmering for 30 minutes, preheat oven to 375˚F. </p> <p>Bring a pot of water to a boil for the pasta. Salt water and cook pasta 5 minutes. </p> <p>While pasta water comes to a boil, heat remaining 2 tablespoons EVOO in a small skillet over medium heat. Add remaining garlic and onion and sauté to soften, 5 minutes. Add spinach, pulling it apart and separating it as you add it to pan. Stir to combine well and season with salt, pepper and nutmeg. Turn off heat. </p> <p>Drain undercooked pasta and return it to the hot pot. Add spinach mixture to pot along with ricotta and grated Parm. Stir to combine, adjust salt and pepper then add eggs and stir. </p> <p>Pour a thin layer of marinara sauce into the bottom of a casserole dish. Fill dish with pasta then top with another thin layer of red sauce. Save remaining sauce to pass at table. Bake 30 minutes until bubbly. </p> <p>Serve casserole directly from casserole dish, passing extra sauce and cheese at the table. </p> Kelliehttp://www.blogger.com/profile/09466185436023385023noreply@blogger.com0tag:blogger.com,1999:blog-3560132223202947608.post-8627387587737160952010-01-07T15:42:00.001-08:002010-01-07T15:42:19.281-08:00It’s COLD Outside!<p><a href="http://lh3.ggpht.com/_hyYt0i9vvng/S0ZxWJw4QUI/AAAAAAAADF8/RN8x3Ov-61A/s1600-h/IMG_0375%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="" border="0" alt="" src="http://lh5.ggpht.com/_hyYt0i9vvng/S0ZxWomUvmI/AAAAAAAADGA/ZTk57Eg8akE/IMG_0375_thumb.jpg?imgmax=800" width="244" height="184" /></a> </p> <p>It is COLD outside!  An artic front has hit and it is suppose to get down to 15 degrees tonight (with windchill around 0).  For Texas this is COLD!!!!</p> <p>What’s better for a cold night than a good ol bowl of chili to warm you up!!  And my new friend Hungry Girl (btw – I got 2 of her cookbooks for Christmas) has a wonderful chili recipe!</p> <p>This is a wonderful vegetable chili.  The best part about this chili is the fact that 1 serving is 120 calories, 1 gram of fat and 6 grams of fiber (<strong>that’s 1 ww point people!) </strong>It takes about 2 hours to cook so if you are one who works you might want to do this on a Saturday.  But hey – one batch makes 10 servings so you could freeze part of it for a easy meal later!!  </p> <p>Here’s the recipe:</p> <p>Ingredients:</p> <ul> <li>4 1/4 cups canned tomato sauce</li> <li>1 cup canned diced tomatoes with green chilies</li> <li>3/4 cut canned black beans, drained and rinsed</li> <li>3/4 cup canned kidney beans, drained and rinsed</li> <li>1/2 cup jalapeno slices, chopped</li> <li>1 cup canned sweet corn kernels, drained</li> <li>1 1/2 cups chopped onions</li> <li>1 large red bell pepper, chopped</li> <li>1 large green bell pepper, chopped</li> <li>1 3/4 cup chopped carrots</li> <li>1 1/2 cups chopped portabello mushrooms</li> <li>1 1/2 tbsp chili powder</li> <li>2 tsp crushed garlic</li> <li>1 tsp worscestershire sauce</li> <li>1 tsp ground cumin</li> <li>optional: salt</li> </ul> <p>Directions:</p> <ol> <li>Place the tomato sauce, tomatoes, jalepenos, chili powder, and cumin in a large pot.  Stir over low heat.  Once mixture is heated, stir in the garlic and continue to cook for about 5 minutes.</li> <li>Add carrots and continue to cook over low heat.  Meanwhile, over medium heat, cook onions, peppers, and mushrooms for 3 to 5 minutes in a large pan with juat 1/2 cup of water (and some salt, if desired).  THe onions and peppers should still be a little crunchy.  Using a slotted spoon to drain any excess water, add the veggies to the chili pot.</li> <li>Add beans, corn, and worcestershire sauce to the pot.  Mix well.  Everything should now be in the pot.</li> <li>Cook over low heat for about 2 hours, stirring every 20 minutes or so.  Chili is done when carrots have lost their crunch.</li> <li>Makes 10 servings</li> </ol> <p>I served this with Hungry Girl’s <a href="http://www.hungry-girl.com/girls/biteoutdetails.php?isid=1304">Cheesy Good Cornbread Muffins</a> and brown rice.  The entire meal (which includes 2 muffins) is only <strong>8 ww points!!!</strong>   You can’t beat that!!!</p> <p>Enjoy!</p> <p>And, if you are looking at loosing some weight and need some encouragement and motivation please feel free to check out my new blog <a href="http://kellie-loseweighttogether.blogspot.com">Let’s Lose Weight Together</a>.</p> <p>Kellie</p> Kelliehttp://www.blogger.com/profile/09466185436023385023noreply@blogger.com1tag:blogger.com,1999:blog-3560132223202947608.post-30933694646394412322009-12-31T08:03:00.001-08:002009-12-31T08:03:08.112-08:00A New Blog<p>Are you wanting to lose weight this next year but don’t know exactly where to start?  Are you wishing you had an accountability partner to help you?  Are you interested in some motivation to help you along your journey?  Are you wanting to hear encouragement from other women that are also trying to lose weight?  Then I have a blog for you!</p> <p>I am starting a new blog – <a href="http://kellie-loseweighttogether.blogspot.com">Let’s Lose Weight Together</a>.  My goal for the blog is for it to be a place where you can gain instruction, accountability, motivation, encouragement and hopefully a little fun to help you lose weight.  I would love to have you be a part of this blog!</p> <p>So please head on over to <a href="http://kellie-loseweighttogether.blogspot.com">Let’s Lose Weight Together</a> and put the blog on your follower’s list or subscribe to receive a daily email of the posts!!  I have already entered a few posts to get us started but am looking at really starting to “get with it” come next week!!</p> <p>Come along and take this journey with us!</p> Kelliehttp://www.blogger.com/profile/09466185436023385023noreply@blogger.com0tag:blogger.com,1999:blog-3560132223202947608.post-85372190235244087752009-12-11T11:23:00.001-08:002009-12-11T11:23:06.717-08:00Peppermint Brown Sugar Meringues<p><a href="http://lh4.ggpht.com/_hyYt0i9vvng/SyKcFx7mq-I/AAAAAAAADAQ/kQNPGoYDDr8/s1600-h/IMG_0297%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="" border="0" alt="" src="http://lh4.ggpht.com/_hyYt0i9vvng/SyKcGR3Ua0I/AAAAAAAADAU/vNXmPJ5YY1o/IMG_0297_thumb.jpg?imgmax=800" width="244" height="184" /></a> </p> <p>I was checking in on the blogs that I follow this morning and I came across a post on <a href="http://www.noordinarymomentsblog.com/">No Ordinary Moments</a> (one of my favorite blogs written by a homeschooling mother).  <a href="http://www.noordinarymomentsblog.com/2009/12/peppermint-meringues-recipes.html">The post</a> was about peppermint meringues that she made.  They looked SOOO GOOD!!  </p> <p>I immediately wondered if there was a way to make these “diet friendly”.  So I went over to another favorite website, <a href="http://www.hungry-girl.com">Hungry Girl</a>, and looked up a recipe for meringues.  She had a recipe for <a href="http://www.hungry-girl.com/week/weeklydetails.php?isid=677">brown sugar meringues</a>! </p> <p>So I decided HEY why not combine the two recipes – and that is what I did.  So below is my recipe for peppermint brown sugar meringues.  And if I did my calculations right each cookie is about 45 calories and 1 gram of fat (that’s 1 WW point people!!!)  They are super super yummy!!  Such a fun little holiday treat!!</p> <p><strong><em>Ingredients</em></strong></p> <ul> <li>4 large egg whites</li> <li>pinch of salt</li> <li>1/2 tsp peppermint extract</li> <li>1 cup brown sugar</li> <li>6 oz mini chocolate chips</li> </ul> <p><strong><em>Directions</em></strong></p> <ol> <li>Preheat oven to 300 degrees. Line two cookie sheets with waxed or parchment paper.</li> <li>With an electric mixer beat the egg whites, salt and peppermint extract on high speed until soft peaks form.</li> <li>Continue mixing on high speed while adding 1/2 cup of the sugar.  Add the remaining sugar 1 tbsp at a time.  Beat for another 1-2 minutes, until the mixture is stiff and shiny.  Fold in chocolate chips.</li> <li>Drop by the spoonful onto the cookie sheets.  Flatten each cookie slightly with the back of a spoon.  Bake until golden brown, about 30 minutes.  Makes about 36 cookies – 1 ww point per cookie!!</li> </ol> Kelliehttp://www.blogger.com/profile/09466185436023385023noreply@blogger.com0tag:blogger.com,1999:blog-3560132223202947608.post-31967374297923233002009-12-10T11:06:00.001-08:002009-12-10T11:06:49.889-08:00Chicken Pot Pie<p>Before I get to the recipe I just want to say something.  I got on the scales this morning and I am down 32 pounds now!!  WOW!!  I have lost 32 pounds in 4 months!!  If you would have told me 6 months ago that I would be cutting out practically all sugar, as much fat as possible, using ground turkey instead of ground meat, using whole wheat flour, eating whole wheat and high fiber bread, etc…I would have told you were crazy!!!  I have never been real health nut when it comes to food…but I am quickly changing my mind!  I used to think healthy food had no flavor but I was so wrong!!</p> <p>Not only am I losing weight I feel better than I have in a long time!!  Now all I need to do is add some exercise to this living and I will really be doing well!</p> <p>I am not on a diet – I have made a LIFEFSTYLE CHANGE!  This is the way I plan on eating from now on!!  I refuse to yo-yo with my weight the rest of my life.  I am determined to keep this weight off!</p> <p>I hope I didn’t bore you with that story…now to a yummy recipe!!</p> <p><a href="http://lh3.ggpht.com/_hyYt0i9vvng/SyFGxz5WI9I/AAAAAAAAC9s/Ys4P-FqoA24/s1600-h/IMG_0283%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="" border="0" alt="" src="http://lh4.ggpht.com/_hyYt0i9vvng/SyFGyTYBiCI/AAAAAAAAC9w/LDRe8TvlzW8/IMG_0283_thumb.jpg?imgmax=800" width="244" height="184" /></a> </p> <p>I love chicken pot pie!!  It is one of my all time favorite comfort foods!!  I decided to give hungry girl’s recipe a try…it is actually very close to the recipe that I have always done.    I made a slight change to the recipe but you still get 1 serving for about 230 calories, 7 grams of fat, and 2 1/2 grams of fiber (that is 4.7 ww points people!!).</p> <p><strong><em>Ingredients:</em></strong></p> <ul> <li>1/2 lb (8 oz.) raw boneless skinless chicken breast; cut into bite-sized pieces</li> <li>3 cups frozen mixed vegetables</li> <li>1 can (10.75 oz.) Campbell's Condensed Soup, 98% Fat Free Cream of Celery</li> <li>4 servings  (1/2 can) Pillsbury Reduced Fat Crescent Rolls (unprepared)</li> <li>season salt (optional)</li> </ul> <p><strong><em>Directions:</em></strong></p> <ol> <li>Preheat oven to 350 degrees. Saute chicken pieces for several minutes in a pan spritzed with nonstick cooking spray, until chicken is light brown/cooked but still tender; set aside. </li> <li>Heat frozen veggies in microwave (I place mine in a covered dish with a couple of tbsp of water). </li> <li>Mix chicken, vegetables and soup together and put in a 9" pie plate sprayed with nonstick cooking spray. (I added a few dashes of season salt to the mixture…I think it adds good flavor…but it is completely optional). Place dish in oven and bake for about 30 minutes or until hot and bubbly. </li> <li>While dish is cooking, unroll 4 crescent rolls. Hungry girl’s recipe states to take the dough (and she only uses 3 crescent rolls) and combine into a ball and then roll out with a rolling pin.  I thought of something much easier.  Since the dish is to make 4 servings and the crescent rolls are already triangle shaped I decided to just place them on top of the filling in the pie plate.  I had to fold and manipulate the triangles a bit to get it to fit right but it worked out well and this way each serving gets a whole crecent roll!  </li> <li>Put back in the oven and cook for an additional 15 - 20 minutes or until top is golden brown. Serves 4.</li> </ol> Kelliehttp://www.blogger.com/profile/09466185436023385023noreply@blogger.com1tag:blogger.com,1999:blog-3560132223202947608.post-60903004851614056252009-12-09T13:33:00.001-08:002009-12-09T13:33:25.718-08:00Chocolate Lava Cake<p><a href="http://lh3.ggpht.com/_hyYt0i9vvng/SyAXoKfe1DI/AAAAAAAAC9c/_huOGdrDLPI/s1600-h/IMG_0281%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="" border="0" alt="" src="http://lh3.ggpht.com/_hyYt0i9vvng/SyAXpOASjYI/AAAAAAAAC9o/AuPyDYD62ko/IMG_0281_thumb.jpg?imgmax=800" width="244" height="184" /></a> </p> <p>Here is a dessert that may look guilty as sin, but at 182 calories, 4.5 grams of fat, and 1.5 grams of fiber (4 points) per serving, is a guiltless indulgence!!  Thanks to <a href="http://www.hungry-girl.com">Hungry Girl</a> – she has done it again!!!  I have added some notes to the recipe below that I think may be helpful when you go to make this treat (and trust me – it really is easy to make).</p> <p><strong><em>Ingredients:</em></strong></p> <p><u>For Cake</u></p> <ul> <li>1 cup moist-style chocolate cake mix (1/4 of an 18.25-oz. box)</li> <li>One 25-calorie packet diet hot cocoa mix</li> <li>1/4 cup fat-free liquid egg substitute (like <a href="http://www.eggbeaters.com/products/original.jsp">Egg Beaters Original</a>)</li> <li>1 tbsp. mini semi-sweet chocolate chips</li> <li>1/2 tsp. Splenda No Calorie Sweetener (granulated)</li> <li>2 dashes salt</li> </ul> <p><u>For Filling</u></p> <ul> <li>One-half Jell-O Sugar Free Chocolate Pudding Snack (about 1/4 cup) </li> <li>1/2 tbsp. mini semi-sweet chocolate chips</li> <li>1 tsp. fat-free liquid creamer (like <a href="http://www.coffee-mate.com/products/FatFreeOriginalLiquid.aspx">Coffee-mate Fat Free Original</a>)</li> <li>1/2 tsp. light whipped butter or light buttery spread (like <a href="http://www.brummelandbrown.com/product1.aspx">Brummel & Brown</a>)</li> </ul> <p><strong><em>Directions:</em></strong></p> <ol> <li>Place the chocolate chips for the filling in a glass and set aside. Pour the creamer in a microwave-safe bowl with the butter, and heat in the microwave for about 15 seconds, until butter has melted and mixture is very hot. Pour the mixture over the chocolate chips and stir until they have dissolved. Allow to cool for several minutes. </li> <li>Add the pudding to the mixture and stir well. Hungry-Girl said to put the mixture into 4 even mounds on a plate…I used a muffin tin and divided the mixture into 4 of the sections of the muffin tin (it was about 1 tbsp in each section).  I did spray the muffin tin with cooking spray.  Place in the freezer for about 25 minutes.</li> <li>Preheat oven to 350 degrees. </li> <li>Place chocolate chips for the cake in a tall glass (I used a 2 cup glass measuring cup) along with the contents of the cocoa packet. Add 1/4 cup boiling water and stir until chips and cocoa have dissolved. Add 1/2 cup cold water and stir well. Pour the contents of the glass into a mixing bowl. Add all of the remaining ingredients for the cake (cake mix, egg substitute, Splenda, and salt) to the mixing bowl, and whip batter with a whisk or fork for 2 minutes. </li> <li>Once the chocolate mounds in the freezer are a little firm, spray four baking ramekins (each about 4 inches in diameter) with nonstick spray. Evenly spoon the cake batter (which will be a little thin, but don't worry!) into the ramekins. Remove chocolate mounds from the freezer, and place one in the center of each batter-filled ramekin (I removed them from the muffin tin with a spoon very easily). Put the ramekins in the oven and bake for 15 minutes (hungry-girl said 15 minutes but I found I had to bake them for about 20 minutes). Cakes will look shiny when done.</li> <li>Carefully remove each ramekin from the oven. You can eat the cake right out of the ramekin (while the center is still gooey!), but make sure to let it cool a little bit, because the ramekin will be hot. Or you can wait until it has cooled completely and plate the cake by running a knife along the edges and flipping it upside down. (Then just pop it in the microwave for about 15 seconds to heat it back up.) (I dusted them with a dash of powdered sugar) Enjoy! </li> </ol> Kelliehttp://www.blogger.com/profile/09466185436023385023noreply@blogger.com0tag:blogger.com,1999:blog-3560132223202947608.post-64171258585837122032009-12-09T13:23:00.001-08:002009-12-09T13:23:30.839-08:00Southern Oven Fried Chicken<p><a href="http://lh3.ggpht.com/_hyYt0i9vvng/SyAVTmGQkMI/AAAAAAAAC9E/wVQq7NEtKkY/s1600-h/IMG_0279%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="" border="0" alt="" src="http://lh6.ggpht.com/_hyYt0i9vvng/SyAVUXWkcoI/AAAAAAAAC9Q/MH84GdTd_tw/IMG_0279_thumb.jpg?imgmax=800" width="244" height="184" /></a> </p> <blockquote> <p>Not too long ago someone told me that the only bad thing about healthy cooking is the fact that you can’t cook the yummy southern dishes that a lot of us grew up on!  Well – this recipe will prove them wrong!!  I have made this recipe twice now and it is so very good!!  Believe me when I say the chicken tastes like it has been fried!!  It is so crunchy and so full of flavor!  But at about 5 points a serving – it is ok for your diet :-)</p> <p>I paired it with some mashed potatoes (went simple this time – just mashed them with a little bit of buttermilk, a small dab of light margarine, salt, pepper, and a dash of garlic powder) and some fried okra (if you be good and mind your portions…it is only about 3 to 4 points a serving!).  </p> <p>Here is the recipe for the chicken!</p> <p><strong><em>Ingredients:</em></strong></p> <ul> <li>1/2 cup fat free buttermilk (or 1/2 cup skim milk mixed with 1 tsp vinegar)</li> <li>1/2 cup cornflakes crushed</li> <li>3 tbsp flour</li> <li>salt</li> <li>pepper</li> <li>2 lbs chicken parts-skinned (I have used both cut up chicken breasts and thighs (I deboned the thighs))</li> <li>4 tsp canola oil</li> </ul> <p><strong><em>Directions:</em></strong></p> <ol> <li>In one bowl pour in the buttermilk.  In another bowl combine the cornflakes, flour, salt and pepper (if you would like a little heat in your chicken you could either add a few drops of hot sauce to the buttermilk or a bit of cayenne pepper to the flour mixture).</li> <li>Dip chicken in buttermilk. Dredge chicken in cornflakes, flour, salt and pepper mixture, making sure chicken is coated well.  Place on a baking sheet that is sprayed with cooking spray. </li> <li>Drizzle the chicken pieces with oil. Bake at 400°F for 30 minutes. Turn chicken and bake 15-20 min more.  Makes 4 servings.</li> </ol></blockquote> Kelliehttp://www.blogger.com/profile/09466185436023385023noreply@blogger.com0tag:blogger.com,1999:blog-3560132223202947608.post-36612947121430820292009-12-08T12:15:00.001-08:002009-12-08T12:15:46.292-08:00Parmesan Turkey Meatloaf<p><a href="http://lh5.ggpht.com/_hyYt0i9vvng/Sx6z57a3AEI/AAAAAAAAC7c/5tu29eO-spU/s1600-h/IMG_0274%5B2%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="IMG_0274" border="0" alt="IMG_0274" src="http://lh6.ggpht.com/_hyYt0i9vvng/Sx6z6SzKhFI/AAAAAAAAC7o/6WjEGXXc5ZQ/IMG_0274_thumb.jpg?imgmax=800" width="244" height="184" /></a> </p> <p>I am really becoming a lover of ground turkey!  It cooks up very nice and it has a good flavor (make sure when you are shopping for ground turkey though that you make sure you buy the LEAN ground turkey…if you are not careful you can get ground turkey that has just as much fat as ground beef…then you are not doing yourself any good!)</p> <p>I got this recipe from my Weight Watchers cookbook!  It was very good!!!  There was so much flavor in this meatloaf!  And at 4 points a serving you can’t beat it!!  I paired it with Green Giant Garden Vegetable Medley.  People if you haven’t discovered these easy good sides you really need to give them a try.  This particular one was only 70 calories, 0.5 grams of fat, and 1 gram of fiber per serving (that is only 1 WW point!!).  They have many different varieties…we have tried several…and they are full of flavor and very simple to prepare.  All you do is take the bag out of the freezer and put it in the microwave for 8 minutes!!</p> <p>So this entire meal was only 5 points!!  OMG – you could have 2 pieces of meatloaf and still have a meal under 10 points!</p> <p><a href="http://lh4.ggpht.com/_hyYt0i9vvng/Sx6z7tq3YtI/AAAAAAAAC78/gUc7umwXgaU/s1600-h/image%5B2%5D.png"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="image" border="0" alt="image" src="http://lh5.ggpht.com/_hyYt0i9vvng/Sx6z8YqxtNI/AAAAAAAAC8I/hnaGO64DgRU/image_thumb.png?imgmax=800" width="204" height="204" /></a> </p> <p></p> <p>Here is the recipe for the meatloaf:</p> <p>Makes 8 Servings</p> <p><strong><font size="3">Ingredients:</font></strong></p> <blockquote> <ul> <li>1 tablespoon olive oil</li> <li>1 onion, chopped</li> <li>1 ¼ lbs ground skinless turkey</li> <li>4 slices whole-wheat bread, made into fine crumbs</li> <li>½ cup fat-free milk</li> <li>1 egg white, lightly beaten</li> <li>3 tablespoons ketchup</li> <li>2 tablespoons grated Parmesan cheese</li> <li>½ teaspoon garlic powder</li> <li>½ teaspoon dried basil</li> <li>¼ teaspoon dried thyme leaves, crumbled</li> <li>¼ teaspoon freshly ground pepper</li> </ul> <p> </p> <p><strong><font size="4">Directions:</font></strong></p> <p>1. Preheat the oven to 350o F; spray an 8x5” loaf pan with nonstick cooking spray. In a small non-stick skillet, heat the oil. Sauté the onion until tender, 4-5 minutes.</p> <p>2. In a medium bowl, combine the onion, turkey, bread crumbs, milk, egg white, ketchup, cheese, garlic powder, basil, thyme and pepper; blend well. Shape into a loaf and transfer to the pan. Bake until browned and cooked through, 50-60 minutes. Let stand 10 minutes before slicing.</p></blockquote> Kelliehttp://www.blogger.com/profile/09466185436023385023noreply@blogger.com0tag:blogger.com,1999:blog-3560132223202947608.post-83345842497128999562009-12-01T18:53:00.001-08:002009-12-01T18:54:14.557-08:00Frito Chili Cheese Wrap<p><a href="http://lh6.ggpht.com/_hyYt0i9vvng/SxXWl8T1XoI/AAAAAAAACsQ/UAcCLH7mE10/s1600-h/IMG_0132%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="" border="0" alt="" src="http://lh6.ggpht.com/_hyYt0i9vvng/SxXWm2QdwjI/AAAAAAAACsU/mS5XksR-Ia8/IMG_0132_thumb.jpg?imgmax=800" width="244" height="184" /></a> </p> <p>Sonic came up with the most wonderful idea a while back – take the yummy comfort junk food – frito pie – and wrap it up in a tortilla – YUM!!  But when you find out that one of those wraps is 674 calories and 38.5 grams of fat (16 ww points) you realize that you might as well just eat a tub of lard!!!</p> <p>But there is no reason to be depressed!!!  There is a healthy alternative that will give you all of the flavor of Sonic’s wrap but with only a fraction of the calories and fat (in fact one of these buritos is only about 5 ww points)!!  I once again found this at hungry-girl.com!!!  Below is the recipe that I made (I used a couple of her alternatives due to not being able to find items in the store.)</p> <p>NOTE:  I discovered something about chili when making this recipe!! I bought the Hormel 98% fat free turkey chili for this recipe!  It is suprisingly very good!!  I seriously could not tell the difference between it and “normal” chili!  I was curious how healthy this could be since it did taste so good.  I had a can of Wolf Brand meat chili and I thought I would compare the nutritional value between the two.  1 serving of the Wolf Brand chili has an astounding 400 calories and 27 grams of fat and is 9 ww points!!!  The turkey chili, on the other hand, has 210 calories and only 3 grams of fat and is only 3 ww points!!  Friends – I have found a new chili!  I don’t think I will ever eat that other chili again! </p> <p><strong><em>Ingredients:</em></strong></p> <ul> <li>1/3 cup low-fat turkey or veggie chili (I used Hormel’s 98% fat free turkey chili)</li> <li>1 low carb, high fiber large burito size tortilla (I used the whole wheat tortillas from Target – aim for a tortilla with calorie count between 80 and 110 calories per serving)</li> <li>2 tbsp. shredded fat-free cheddar cheese</li> <li>10 Fritos original corn chips (or 1/2 package of Fritos 100 calorie pack original corn chips)</li> <li>Optional: 2 tbsp. diced onion</li> </ul> <p><strong><em>Directions: </em></strong></p> <ol> <li>Place chili in a microwave-safe bowl, cover, and heat for 45 - 60 seconds, until hot. Set aside. </li> <li>Lay tortilla flat on a microwave-safe plate, and warm in the microwave for about 10 seconds. Spoon chili down the center of the tortilla. Cover the chili with cheese, and then top with Fritos. If you like, sprinkle with onion. </li> <li>Wrap tortilla up like a burrito, folding the sides in first, and then rolling it up from the bottom. (Or serve it wrap-style, with one end left open.) Place burrito seam-side down on the plate, and microwave for 30 seconds.</li> </ol> <p>This meal seriously made me so happy!!  I felt like I was having a junk food meal but did not need to feel any guilt for eating it!!  You have got to try it!</p> Kelliehttp://www.blogger.com/profile/09466185436023385023noreply@blogger.com0