Tuesday, April 26, 2011

Kitchen Sink Pizza

This recipe is great at helping you get rid of left over veggies and cheese from other recipes. All I bought was turkey Italian sausage and a store bought thin crust whole wheat pizza crust. This is super quick and easy and can be made using whatever your hearts desire. Yum!

  • Leftover veggies (I used yellow bell pepper, spinach, onion and tomato).
  • Leftover cheese (I used fat free mozzarella and fresh mozzarella).
  • Seasonings of your choice (I used Penzeys minced garlic and Italian seasoning). 
  • Turkey Italian sausage 
  • Whole Wheat thin crust pizza dough
  • Pizza sauce
  1. Spread pizza sauce on crust and layer toppings. 
  2. Top off with cheese.
  3. Bake at 450 degrees for 10-15 minutes until bubbly on top and cheese is brown.

Saturday, April 23, 2011

Best Cake EVER

A throwback to my 7th birthday party.
 Today is my 30th Birthday. Hard to really think that it has already been 30 years. I have had so many blessings in my life so far and look forward to what the next 30+ years will bring. In honor of my birthday I will share one of my favorite recipes for birthday cake. Sorry there are no pictures of the process, but I thought I would take the day off.  Happy Birthday!


For the Cake
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup white sugar 
  • 1/2 cup butter. softened 
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk
For the Icing
  • 1 cup butter (softened) 
  • 8 cups powdered sugar (or as needed for desired consistency)
  • 2 teaspoons vanilla
  • 1/2 cup milk

For the Cake

  1. Preheat oven to 350 degrees. Grease and flour a 9" round pan.
  2. Place flour, baking powder, salt, sugar, butter, eggs, vanilla, ans milk into a mixing bowl.
  3. Beat slowly to moisten, then beat at medium speed for about 2 minutes until smooth.
  4. Bake in preheated oven for 30 to 35 minutes or until an inserted wooden pick comes out clean.
For the Icing

  1. Beat butter and sugar and vanilla together, adding powdered sugar in increments. Add milk AS NEEDED for desired consistence. Too much mil will make icing too runny.
Recipe from Britin Bostick

Thursday, April 21, 2011

Spinach and Cheese Omelet

This was my go to breakfast while I was training for my half marathon. On the days that I would have my long runs I would make this because it is packed with protein and gave me plenty of energy for the long runs. You could easily substitute the two eggs for egg whites of even egg substitute for a very low cal and low fat breakfast.
  1. 2 eggs 
  2. a handful of spinach
  3. 1 slice 2% Kraft American cheese single
  4. Penzeys mural of flavor (or any seasonings you desire) 
  1. Heat skillet and spray with cooking spray.
  2. Beat eggs till frothy and add to hot pan.
  3. Sprinkle with seasoning.
  4. Tear spinach into small pieces and add to cooking egg.
  5. Flip when eggs are almost cooked through.
  6. Add cheese and fold over into omelet. 

Nutritional Information:
Made with 3 egg whites = 2 Weight Watcher Points+
Made with 2 whole egg  = 5 Weight Watcher Points+

Monday, April 18, 2011

No- Bake Tuna Noodle Casserole

This dish has been a staple every spring in our house due to our observance of no meat on Fridays during Lent. I have had it so long I don't even know its origins, however I do know that it is quick, easy and very tasty.

  • 8 oz. dried pasta such as Macaroni 
  • 1/4 to 1/2 cup milk 
  • 6 1/2 oz cheese with dill or garlic herb flavoring
  • 12 1/4 oz solid white tuna (water packed), drained and broken into pieces
  • Frozen peas as desired, about 1 cup
  1. Cook pasta as directed on package, drain and return to pan.
  2. To the pasta, add milk and the cheese. Cook over medium heat until cheese is melted and pasta is coated, adding additional milk as needed to make creamy consistency.
  3. Gently fold in peas and tuna; heat through. 

Nutritional Information: 
Yields 4 Servings. 10 Wight Watcher Points+ per serving.
417 cal, 10g fat, 45g carbs, 2g fiber, 33g protein

Thursday, April 14, 2011

Chicken with Black Bean Sauce

I love the combination of fresh ginger and sesame oil, so when I saw this recipe I knew it would be great for a quick week night meal that was also satisfying. Serve with a side of brown rice for a complete meal in no time.
  • 4 teaspoons Asian (ark) sesame oil
  • 1 lb skinless, boneless chicken breast, cut into strips
  • 1 tablespoon finely grated peeled fresh ginger
  • 1 bunch of asparagus, cut into 2 inch pieces
  • 3 tablespoons black bean sauce with garlic
  1. Heat nonstick wok or large nonstick skillet over medium-high heat; when the pan is very hot, add 2 teaspoons oil. 
  2. Sprinkle chicken with 1/2 teaspoon salt and add to pan. Cook, stirring occasionally, until lightly browned and cooked through, about 5 minutes. Transfer to plate.
  3. Heat remaining 2 teaspoons of oil in pan. Add ginger and cook. stirring constantly, until fragrant, about 30 seconds.
  4. Add asparagus and 3 tablespoons of water; cook covered until asparagus is crisp and tender, about 4-5 minutes.
  5. Stir in black bean sauce and add chicken. Cook, stirring, until chicken is heater through.

Nutritional Information: 
Yields4 servings. Serving Size (1 1/4 cups) 5 Weight Watcher Points+ per serving.
198 cal, 8g fat, 6g carb, 3g fiber, 26g protein

Recipe from Weight Watchers Points Plus Just 5; 125 recipes with 5 Ingredients  2011

Monday, April 11, 2011

Sauteed Sweet Plantains

I have always wanted to make something using plantains, so when I saw this recipe I thought it would be perfect becuase it is so simple. I served mine as a dessert with a scoop of vanilla ice cream and a dash of cinnamon.You can easily half the recipe to make a perfect amount for two.
  • 1 Teaspoon unsalted butter
  • 2 ripe plantains, peeled an cut into 1/2 inch slices
  • 1/2 cup pineapple juice
  1. Melt butter in large nonstick  skillet over medium heat.
  2. Add plantains and cook, turning once, until lightly browned, about 10 minutes.
  3. Add pineapple juice and 1/8 teaspoon of salt.
  4. Continue cooking until almost all the juice has been absorbed, About 4 minutes. 

Nutritional Information:
NOTE: the nutritional information does not include the ice cream or cinnamon.
1 Serving is 1/2 cup.
4 Weight Watcher Points+ per serving
134 cal, 1g fat, 33g carbs 2g fiber

Friday, April 8, 2011

Strawberry Shortcakes

I added some blue berries to mine.
Sometimes the simplest ingredients can make the best deserts. Fresh strawberries combined with light and fluffy angle food cake are just right for a delicious dessert.You can either make the angle food cake from scratch or pick up a pre-made one at the grocery store.

  • 1 medium navel orange 
  • 2 cups sliced strawberries 
  • 1 tablespoon light brown sugar
  • 10 oz sugar free angle food cake
  • 1 1/2 cups frozen fat-free whipped topping thawed
  1. Preheat broiler. 
  2. Grate rind from orange, reserving 1 teaspoon rind; set aside. Squeeze 1/4 cup juice from orange; set aside. 
  3. Combine strawberries, orange rind, orange juice, and brown sugar; let stand 5 minutes. 
  4. Cut angle food cake into 16 slices; coat both sides of each slice with cooking spray. Place slices on a baking sheet. Broil 2 minutes on each side, or until golden. 
  5. Place 1 slice of angle food cake onto a plate. Layer 3 tablespoons strawberry mixture and 2 tablespoons whipped topping, top with a second piece of angle food cake. Top with 1 additional tablespoon of strawberry mixture and whipped topping. Drizzle with juice form strawberry mixture.
Nutritional Information:
Yields 8 servings. One serving size is 1 short cake.
3 points+ per serving
125 cal, .1g fat, 2.2g protein, 26.8 carbs, .9g fiber

Recipe from Weight Watchers 20 minute recipes 2009

Wednesday, April 6, 2011

New Potatoes and Green Beans

This is one of my favorite side dishes ever. The butter mixed with the garlic complement the potatoes and green beans so well. You can also add fresh herbs to give the dish a whole different taste if you like.

  • Water to cover both the potatoes and beans
  • 1 tablespoon kosher salt
  • 1 teaspoon sugar
  • 1 pound very small red potatoes, washed well, skins on
  • 1 pound fresh green beans, stem ends snapped off, broken in half or thirds if long
  • Garlic to taste
  • 2 tablespoons unsalted butter
  • Additional salt to taste

  1. Start the water, salt and sugar to a boil while prepping the potatoes.
  2. Add the potatoes as soon as they're prepped, cover and let cook until nearly done. (Actual time will vary based on the size and density of the potatoes.)
  3. Add the beans, return to a boil and cook for about 7 minutes or until the beans are well-cooked but still bright green. Drain.
  4. Return to the hot pot and toss with garlic and butter. Add salt if needed. 
Nutritional Information:
Yields 8 servings. Per Serving: Weight Watchers 4 points+, 157 Cal; 4 g Protein; 3 g Tot Fat; 31 g Carb; 6 g Fiber
Recipe from http://kitchen-parade-veggieventure.blogspot.com 2008

Monday, April 4, 2011

Grilled Pork Tenderloin with Orange and Rosemary

The weather has warmed back up and its time to put the grill to work. This is a sweet and savory dish that is great for a casual dinner or even a dinner party. You could substitute chicken or turkey if you didn't want to use pork as well.

  • 2 Garlic cloves, minced 
  • 1 tablespoon chopped fresh rosemary 
  • 1 teaspoon olive oil
  • Z est and juice of half of 1 orange 
  • 1 lb pork tenderloin, trimmed
  1. Combine garlic, rosemary, olive oil, orange zest, and orange juice in a zip-lock plastic bag.
  2. Add pork. Squeeze out air and seal bag; turn to coat pork.
  3. Refrigerate at least 1 hour or over night.
  4. Preheat grill to medium heat.
  5. Sprinkle pork with salt and pepper to taste and place on grill.
  6. Grill about 25 minutes turning occasionally until thermometer inserted into center of pork registers 160 degrees. 
  7. Transfer pork to cutting board and let stand 5 minutes. cut into 12 slices. 
Nutritional Information:
3 Slices of pork = 3 points+
144 cals, 4g fat, 3 carbs, 0 fiber, 23g protein 

Recipe from Weight Watchers Points Plus Just 5; 125 recipes with 5 Ingredients  2011