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Showing posts from March, 2011

Skinny Jalapeno Poppers

Dinner has taken a real nose-dive in this house. I used to make extravagant meals- last night we had hot dogs, jalapeno poppers, and leftover beans.On paper plates. C'est la vie.
Since I started WeightWatchers, Michael has been deprived of some of the full-flavor/full-fat meals he's grown accustomed to. He described these jalapeno poppers as "not exactly exploding with flavor..." I thought they were delicious! And you know what makes them even more delicious? Eating them while 3.4 pounds lighter after 7 days on WeightWatchers. Yeeeees!

Cut them in half.  For aesthetic reasons, try to cut the stem in half too. Remove the seeds & the membranes. Then wash your hands like crazy before you touch your eyes! Mix cream cheese, bacon, cheddar, scallions, salt & pepper together in a small bowl. Fill each jalapeno. I took a little break at this point.  I refrigerated my peppers for 3 hours because I had to run some errands.
Dip each popper in the egg whites.
Then coat them with…

Asian Glazed Chicken

Holy smokes. This was delicious. Michael declared it my best meal of 2010. Asian Glazed Chicken [Original Recipe from SkinnyTaste.com] 4 chicken thighs, boneless, skinlessPam spray oil1/2 cup water2 t. Sriracha (more or less to taste) 1/4 cup balsamic vinegar1/4 cup low-sodium soy sauce2 tsp sugar2 cloves garlic, minced1 t. ginger, grated1 T. scallions, chopped1/2 t. sesame seedsBrown the chicken over high heat in a large, heavy saucepan lightly sprayed with Pam. About 3-4 minutes. It doesn't need to be cooked- just browned.Combine the water, sriracha, balsamic, soy sauce, sugar, garlic, and ginger in a small bowl. Pour over the browned chicken. Bring the sauce to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.Remove the cover, bring the sauce to a boil, and allow it to reduce down for 8-10 minutes on medium-high heat. Watch the sauce carefully so it doesn't burn, and turn the chicken occasionally. Once the sauce has reduced down (will be about the consist…

Broccoli & Cheese Soup with Tomatoes

WeightWatchers.com is chock-full of so many recipes. So many bland, low-point recipes... I added a few extra ingredients, recalculated the points, and realized that adding a mere 2 points per serving turned their thin, sad soup recipe into a hearty, delicious soup. One serving really filled me up. 
Broccoli & Cheese Soup with Tomatoes 2 t. Olive Oil1 Yellow Onion, minced (medium-sized)3 Cloves Garlic, minced2 Broccoli Crowns, chopped32 oz. Low-Sodium Chicken Broth6 oz. Velveeta, cubed (*4 oz. Velveeta in original recipe)1 can Rotel*1/2 cup Skim Milk1/2 cup Sour Cream*Splash of Worcestershire* Dash of Cayenne Pepper*Salt & Pepper to taste2/3 cup Water1/3 cup CornstarchHeat the olive oil in a large saucepan over medium heat. Add onion and cook 5 minutes, until soft. Add the garlic and sautee for 2-3 minutes, until fragrant. Add the broccoli and broth and bring to a boil; reduce heat to medium and simmer 10 minutes, until the broccoli is tender.Reduce heat to low, add the velveeta …

Peanut Butter Sandwich Cookies

"It's a Nutter Butter on steroids...  Creamy, delicious steroids."  So.. Michael likes them. And so do I. They're delish & adorable.  [The Original Recipe]
Use a cookie scoop to make uniform balls. Mine aren't very aesthetically pleasing.. Cut them in half.  Roll each half into a ball.
The Hancock boys claim these look like lady-parts. Little pervs. Flatten each ball ever-so-slightly with a fork. Baking them was a pain.  I burned two batches. But I figured out the perfect temperature & time! 325 for 8-10 minutes. Until just golden brown on the bottom sides. Allow them to cool completely before flipping half the cookies over. Whip the filling together. Put a ziplock bag into a glass, then load the filling in it, & cut a corner off. A little make-shift pastry bag! Squeeze a dollop of filling onto the middle. (This was my burnt batch. Still delicious.) Squeeze that little bad boy together.
Peanut Butter Cookie:
1/2 cup butter, softened1/2 cup white sugar

Tiffany's Broccoli Salad

And as a follow-up to my sad blog about gaining weight and vowing to change my ways... I'm posting a mayonnaise-based recipe. FAIL.

Michael's uncle is in town this weekend and everyone was asked to bring a side to a BBQ. I had no idea what to bring, then I remembered that I always request for Tiffany to make broccoli salad every time we have a BBQ- it's easy, delicious, and only has a few ingredients. I've watched Tiffany make it a few times; she eyeballs all the ingredients so it took me a few adjustments to get things right, but it turned out delicious!

I couldn't take a picture of it because I felt like a total creep taking pictures of the food in front of Michael's family at the BBQ, if we're going to be honest!

I love this picture of Michael & Tiffany :)

Tiffany's Broccoli Salad
10 cups Broccoli Florets, cut into bite-sized pieces1 small Red Onion, diced  1/2 cup Raisins1 can of sliced water chestnuts, drained (I forgot to buy these, Oops!) 1 cup…

Sloppy Joes

Have you ever seen It Takes Two?  When Alyssa eats her first Sloppy Joe?  That's how I felt today.


My mom used to make Sloppy Joes from a seasoning packet- which was good, but I decided I wanted to try to make them from scratch. 
This was my first Sloppy Joe since grade school and.. Holy Delicious... Michael thought they were fantastic.
Sloppy Joes
1 pound Extra Lean Ground Beef1/2 Yellow Onion, chopped1/2 Green Bell Pepper, chopped1/2 teaspoon Garlic Powder1 teaspoon Yellow Mustard3/4 cup Ketchup2 tablespoons BBQ Sauce3 teaspoons Brown SugarDash of Cayenne PepperDash of Worcestershire 1 tablespoon Quick-Cooking Oats 1/3 cup Water Brown the beef, onions, and bell peppers in a pan. Drain the meat well.Mix in the remaining ingredients- simmer on low for 20 minutes. Serves 5  260 calories per serving  260kcal + 150kcal (bun) + 100kcal (1 cup of fruit salad) = 510 calorie meal

Cake Balls!

Spring Break means I have waaaaaay too much time on my hands!
My Schedule / To-Do List for the day:
Start the laundry [we've accumulated approximately 400 loads over the past 10 days]Bake a cake for Cake BallsResearch which vegetables thrive in Arizona's climate for my gardenSwitch the laundry over / start a new loadLet the cake cool for 30 minutesFold laundry / start a new load Study for my anatomy practical next weekRoll the cake into balls, stick them in the fridge for two hoursSwitch the laundry over / start a new load / fold laundryCheck on the Cake Balls a million times to see if they've hardened. Get impatient. Put them in the freezer.Laundry. Watch Law & Order: SVUDip/Decorate the Cake BallsLaundry.Laundry.Laundry.Life is really exciting these days.

I made a Pillsbury Funfetti Cake with Betty Crocker Rainbow Chip Frosting. It's Micheal's favsies. Prepare & Bake as directed on the package for a 13"x9" pan.  Cool 30 minutes. Cut the hardened bor…

Sun-Dried Tomato & Basil Chicken Burgers

I think somewhere in the universe there is a Rachel Ray recipe similar to this recipe. Several years ago, a friend made something kinda similar to these and I loved them. I tried to make my own variation, and... I don't mean to boast, but mine's better. Kidding. So good! Definitely make these! Sun-Dried Tomato & Basil Chicken Burgers ½ Red Onion, minced2 Garlic Cloves, minced¼ cup Sun-Dried Tomatoes, chopped into smaller pieces¼ cup Fresh Basil, chopped2/3 c. Bread Crumbs (I used italian-seasoned), plus an extra tablespoon for sprinkling1 Egg  WhiteDash of Cayenne PepperSalt & Pepper1 lb. ground chicken breastCombine all the ingredients in a large bowl. Mix the ingredients together until everything is evenly distributed. The meat will still be sticky. Form into patties (I made 5, but could have easily made 6). Sprinkle both sides of the patties REALLY lightly with the extra breadcrumbs (I only do this so they don't stick- but it's not necessary).Grill over medium…

Spinach Pasta Salad

Groooocery Day! I got a little carried away at the store this morning and picked up a few ingredients I don't usually have on hand- feta cheese and artichoke hearts. I really wanted to try to make something new, so I made up a couple recipes based on dishes I've had to eat before.
I've wanted to try to make a pasta salad for awhile now, it seems so basic- but I've never tried to make one before! I used vegetables that I usually have on hand, and my go-to Balsalmic Vinaigrette recipe. It turned out pretty delicious! This might be my new go-to potluck side dish!
Spinach Pasta Salad 12-oz box of Rotini PastaBalsamic Vinaigrette3 cups Baby Spinach1 Yellow Pepper, chopped1 Red Pepper, chopped½ Red Onion, choppedPint of Cherry Tomatoes, halved or 2 regular tomatoes, large dice½ cup Artichoke Hearts, quartered and marinated½ cup Black Olives, halved8 oz. Feta Cheese, crumbled or cut into small cubesCook the pasta according to the box’s directions to al dente. Drain well. Combine…

Pumpkin Enchiladas

"I'm going to make enchiladas for dinner." "oooooh.... What kind?"
"Chicken."
"Sounds good. Red or Green?"
"A spicy pumpkin sauce."
"I HATE PUMPKIN!"
"You do?"
"YOU KNOW I HATE PUMPKIN!"
"I didn't know that."
"Yes, you do! I've told you!!!"


So... I'm dating a 4 year old. But that's okay- because as long as I make the meals, he will eat whatever the heck I put on his plate. I don't mess around.

We had company for dinner last night- but I was too exhausted from nearly dying at the gym to cook a real meal, so we opted for "Make Your Own Chicken Sandwich Night" with a platter full of toppings (lettuce, tomato, avocado, pepperjack cheese, fresh roasted green chiles) and homemade roasted red pepper mayo w/ garlic and parsley. I had Michael grill a few extra chicken breasts for tonight's dinner.

Chicken Enchiladas with Spicy Pumpkin Sauce [Don't be a skept…