Category: blog posts

Summer Holiday Foods

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Tomorrow is July 4th! I always say I’m not patriotic. Don’t hear me wrong. I’m VERY happy and thankful for my country and freedom, my dad’s a vet! I’m not anti-patriotism at all. I just don’t consider myself patriotic. But somehow… I subconsciously wore red and/or blue yesterday and today! And all I can think about is BBQ and watermelon. 
If you’re like me and only have the one day off in the middle of the week, you might not have made any big plans. Therefore you might not feel BBQing a whole lot of meat (and your grill might be broken like mine). Or maybe you want to eat a healthier holiday meal! I made this meal a couple of weeks ago and when I ate it, it made me think of summer holidays. It was so good and so fresh. So if you haven’t planned what you’ll eat tomorrow yet (or if you just need some meal planning inspiration for any summer day), be inspired! 

Easy! Thaw some frozen tilapia fillets. Spray each fillet with a little olive oil cooking spray. Salt and pepper each side, heavy on the freshly cracked black pepper. Slice a lime or two into rounds and bake with the fish. Squeeze a couple lime halves over the fillets. Bake at 375 for 14-17 minutes. Serve with lime wedges, garnish with some fresh cilantro. An average sized tilapia fillet (4 oz) is 3 points cooked. Lime, seasonings, herbs, and lightly sprayed olive oil cooking spray are all zero. Healthy and so yummy.

So easy. So fancy. So yummy. This would be EVEN better with grilled corn. I roasted mine in the oven since the grill is broken. Butter is not healthy, but corn is! One medium ear of corn is 2 points. And you only need a little pad of compound butter per ear of corn, which I estimate to be about a half of a tablespoon. 1/2 tablespoon of butter is 1 point. So a whole ear is 3, not bad for this treat!

Compound butters can be anything! They are so fun to make and slicing into your compound butter will make you feel like a real chef. Let some butter sit at room temperature. I did less than a 1/2 stick because it was just for me and my leftovers. You can do a whole stick and it keeps for a long time. It can also be frozen. I mixed finely chopped cilantro and scallion, softened butter, a little cracked black pepper, and some lime zest. Place your mixed butter blob onto some plastic wrap. Wrap it up and shape it into a little log. Chill until hardened or until you’re ready to use.

And then this! My very first quinoa experience. I loved it! This was a perfect first dish to try quinoa in. I used her recipe exactly except I used a normal quinoa, not tricolor, I added a chopped avocado, and I used roasted corn instead of raw. Quinoa is a super food! It’s really good for you and actually a grain.

If you’re gonna use paper plates, use happy festive ones! Even if you won’t just be staying cool at home and have a holiday gathering to go to, I promise your friends and family won’t hate you if you come with any of these dishes in hand. Happy 4th! Eat some watermelon and watch some fireworks.

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Meal Planning 101: Week 13

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I’ll keep it short and sweet! Meal plan and weekend recap because I know you love it when I force my life on you in the midst of food posts. 

Babies! I got to hang out with my best friend (and fellow bridesmaid) and her baby this weekend! Alice is the sweetest baby ever and I couldn’t take enough pictures of her. She does this adorable thing where she hides her face when she eats. Just like a little Southern lady, always trying to look proper.


Finally bought a Roo Cup! 25 cent refills here I come. Why don’t they make a Diet Coke Icee?! 

I’ve been a bridesmaid a whole lot. This rehearsal dinner was some of the best rehearsal dinner food I’ve ever had! No food pictures, but we were pretty. (My fellow bridesmaids said I looked like Belle! As in Beauty and the Beast, best compliment ever. She’s totally my favorite Disney Princess.)

I love my friends! Was so happy to be part of Molly’s big day.

AND I decided I want to become a person who has painted nails often. They were painted for the weddings, and I just loved it, like I always do. So I stocked up on some fun colors at a Payless BOGO sale. I peeled off all the weekend one while antsy yesterday at a meeting, but then painted them last night! I like this commitment.

Now the food. Still eating veggies with every meal! They are never ending but I’m totally not complaining.

Monday:

Leftover Edamame Rice and Veggie Stirfry with Rotisserie Chicken (from Walmart – I cheated! Was a tiring weekend and didn’t want to cook.)

Tuesday:

Baked Chicken and Dumplings Casserole and Stewed Squash

Wednesday:

Leftovers

Thursday

Slim Potato Casserole and Grilled Ham, Cheese, Chip and Pickle Sandwiches

Friday:

Leftovers

Saturday:

Chili Con Queso Pasta Bake and Nanny’s Salad (My best friends’ grandmother’s salad. Iceberg lettuce, tomatoes, mayo – I use fat free, and Italian dressing all tossed together. Simple but I love it!)

Sunday:

Leftovers

For lunch and breakfast this week, I’m obsessed with jars. I got some wide mouth pint mason jars and they are perfect for the popular Overnight Oats cold oatmeal concoctions for breakfast and jar side salads for lunch.

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Meal Planning 101: Week 12

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I know I seem like a slacker and haven’t been keeping my “post a weekly meal plan every Sunday which usually means Monday” promise. You probably think I’ve been eating frozen things or fast food like the last time I did this. But I promise, I’m not! 
Last Tuesday I went to the Farmer’s Market, we discussed that. Then my Aunt came to visit on Thursday and boy did she deliver on the promise to bring me goodies from Pawpaw’s garden! 
There are blueberries, corn, squash, zucchini, okra, banana pepperx, bell peppers, jalapeno peppers, a watermelon and… The reason my meal planning has been lacking this week. 
TOMATOES! Oh my the tomatoes. I had tomatoes from the Farmer’s Market AND Pawpaw’s tomatoes. I could eat garden grown tomatoes like apples. No grocery store tomato tastes like these. I have lost count of how many meals have consisted of pretzels and a tomato sandwich. Soft bread, a little mayo, thick slices of tomato, salt and pepper. It’s like heaven in my mouth. 
I hate summer. I do. It’s HOT! We’re possibly reaching record temps this week, breaking into the 100s and everything. But… there is one thing that makes me be positive about summer and not want to rush it away too fast. Tomatoes. And their sandwiches. 
Moving on to my not so involved distracted my local home grown fruits and veggies meal plan for the week… Seriously. I’m preparing you. It’s not nearly as creative as it normally  is. I just want to eat veggies! 

Yep. I confessed in my prior post that for dinner one day I ate nothing but Blueberry Cinnamon Rolls with Lemon Cream Cheese Glaze. I’m owning it!

Sunday:

Blueberry Cinnamon Rolls

Monday:

Leftover Ginger Pepper Basil Scampi Trenne with Turkey Bacon and Breadless Heirloom Bruschetta Salad (A rambly mouthful that means I made a scampi sauce, melted down some Ginger Pepper Jelly instead of wine, fried up some turkey bacon, tossed it with a cool tricolor trenne pasta I found at Home Goods and lots of fresh basil, sliced a beautiful heirloom tomato and some basil and sprinkled it with salt, pepper and balsamic and didn’t know what to call any of it because I just made it up.)

Tuesday:

Veggie Stir Fry (fresh squash and zucchini with onions and carrots) and Sliced Tomato

Wednesday:

Leftover Veggie Stir Fry and Edamame Rice

Thursday:

Spicy Baked Tilapia with Sauteed Squash

Friday: 

Rehearsal Dinner! One of my very best friends is getting married this weekend.

Saturday:

Wedding Reception Food


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Blueberry Cinnamon Rolls

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We all deal with stress differently. Some people sleep. Some exercise. Some avoid. You’ve heard of stress eating right? Well I stress bake. Stress baking is almost as bad for you as stress eating when no RAs are around to feed your baking projects to! Remember that time I ate four blueberry cinnamon rolls for dinner and just that? Oops. I’m gonna need to move back into my apartment soon and have access to my craft box for other means of stress relief!

But seriously, if anything stuck with me from counseling it was the bit about doing mastery and pleasure activities in times of overwhelming sadness or anxiety. Translation… doing things you know you can master, finish and accomplish well and things that bring your soul pleasure. Knowing this is going to help me make it through the difficult times that lie ahead with my dad’s health. Baking definitely meets both of those needs for me. I wish you could have seen my face when I opened the oven to the beautiful creation above. On second thought… I’m kind of glad you couldn’t see me. I’m certain I looked like a super dork. But I was ecstatic! I had been crying for hours, got up, baked, and pulled that out of the oven! I was so happy and proud of my creation. I think I may have even bounced on my heels a little.

I’m claiming this recipe as my own because it really was mostly me. The cinnamon roll recipe was from food.com, but I altered it to be a healthier version using egg beaters, heart healthy mix, and low calorie butter. The blueberry part was inspired by recipes I’ve seen but my combination of ingredients. The glaze was thrown together by me.

Ingredients

Blueberry Filling:

  • 1 cup blueberries
  • 1 1/2 tablespoons sugar
  • 1 teaspoon cornstarch
  • 1 1/2 teaspoons lemon juice
  • 1/4 cup + 2 tablespoons water
  • Additional 1/2 cup of blueberries

Cinnamon Rolls: 

  • 2 1/2 cups Heart Healthy Bisquick
  • 1/3 cup of skim milk
  • 1/4 cup Egg Beaters (or 1 large egg)
  • 2 tablespoons Brummel and Brown yogurt butter
  • 1/4 cup sugar
  • 2 teaspoons cinnamon

Lemon Cream Cheese Glaze:

  • 3 tablespoons reduced calorie whipped cream cheese
  • 2/3 cup powdered sugar
  • 3 tablespoons lemon juice
  • splash of milk

  • Directions 

    Dough: 

    Preheat oven to 375. Mix baking mix, milk, and egg until a soft dough forms, I used my stand mixer dough hook for the first time! Place dough ball onto lightly floured parchment paper or a lightly floured clean surface. I’m OCD about germs so I always use parchment or wax paper to do dough work. Gently kneed the dough until mostly smooth. Roll dough into a 8 x 10 (ish) rectangle. If your dough is looking more round and not square enough, fold in the ends and keep rolling. Combine cinnamon and the 1/4 cup of sugar. Sprinkle cinnamon and sugar mixture over buttered dough.

    Filling: 

    Combine 1 cup blueberries, sugar, cornstarch, lemon juice and water in a small saucepan. Cook on medium low heat until blueberries start to burst. I used a potato smasher to break mine down a bit more and thicken the sauce. When the sauce is a good consistency remove from heat and allow to cool slightly. Spread the blueberry sauce on top of the cinnamon and butter topped dough. Sprinkle additional 1/2 cup of blueberries.

    Baking:  

    Roll up tightly starting with the long side. Pinch the edges of the dough closed. Place on a parchment lined baking sheet. Cut 3/4 to 1 inch slits going almost through the bottom using a sharp knife. Don’t go all the way to the bottom! It should make 8 rolls, 10 smaller ones. Bake for about 20 minutes or until light golden brown. 

    Glaze: 

    Mix cream cheese, powdered sugar, lemon juice, and a splash of milk in a small bowl or a large measuring cup and stir! I used my immersion blender and it made it a quick and easy job.

    • Just look at it! They are so very good and just pretty! In the words of a coworker I shared one of these cinnamon rolls with, “These things are gourmet!” Easy and impressive. You can never have enough recipes like that. 

    I’m not suggesting that these as “healthy” BUT they are a much healthier version of most cinnamon desserts and cinnamon rolls. According to the Weight Watcher’s Recipe Builder they are 7 points with the glaze. For comparison, a Starbucks Morning Bun (their cinnamon roll) is 10 points with no icing or glaze. A Corner Bakery Cinnamon Roll is 17 points! A Pillsbury Supreme Cinnamon Rolls is 10 points. 7 doesn’t seem bad at all in comparison!

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    Meal Planning 101: Week 11

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    Remember that time I had a REALLY bad week? I mean just bad on top of bad on top of bad. An awful cold in June, of all months. Summer colds just feel worse than winter colds, it just feels wrong! Then there was family trauma/drama that resulted in lots and lots of tears, like days of tears, and then days of Netflix to recover from tears and new favorite shows happened (Jane by Design, Drop Dead Diva, and Firefly). Then I lost my voice and had a severe case of #firstworldproblems when I had no food, didn’t feel like grocery shopping, and the people in the gross fast food restaurant drive through lines couldn’t hear me. THEN… monthly girl curse. No exaggerations. All of this happened from a Wednesday to a Saturday, not even a whole week! And then on Tuesday I fell out of my desk chair.

     

    So maybe just maybe you can forgive me for not following through on those promised recipe posts? What if I share a coffee trick with you that I tried this week and love? Coffee is always a good bribe right?

     

    I made coffee ice cubes! You know me, I don’t drink hot coffee in the hot months. BUT this is actually perfect if you do drink hot coffee. Always have leftover coffee in the bottom of the pot? Freeze it in ice cube trays! I brewed a whole 10 cup pot just to make a big batch of these to have on hand. They are great as ice cubes in iced coffee if you’re a super coffee fan and hate when the ice dilutes your iced coffee. What I’ve been doing that I saw on Pinterest (of course), is pouring milk and a little creamer over the coffee ice cubes. They suggested vanilla almond milk… I tried that. Yuck! Just give me my regular organic skim milk please! And some creamer. Don’t forget that part. Unless you want to. Then do. I also added a Splenda packet. I’m a slow drinker, so it’s perfect for me. The coffee cubes start to melt into the milk flavoring it with that wonderful coffee taste. Note – although I love my Tervis tumblers, I highly recommend not using a Tervis for this trick. Why? Because they really do keep your drink cold! The ice will met A LOT slower.

     

     

    This weeks meals are inspired by my Farmer’s Market finds! I went with a twenty dollar bill and a mission to spend it all. I came back with three fresh garden tomatoes, two heirloom tomatoes, a cantaloupe, local honey, lemon thyme, basil, mint, rosemary and dill. I even had some spare dollars for a snack from the Market! The honey stand also sold honey lemonade and made while you watch sweet and salty kettle corn! All of that with one dollar left. I’m sold! Main Street Clinton’s Fresh at Five Market will be getting my money every Tuesday!

    Monday:

    Potluck Birthday Dinner with friends (I’m brough Garlic Cheddar Biscuits)

    Tuesday:

    Breakfast – Sausage and Cheese Muffins (skinnied with added onions and lemon thyme), Egg in a Basket, Rosemary Breakfast Potatoes and Mint Honey Fruit Salad

    Wednesday:

    Leftovers

    Thursday:

    Edamame Fried Rice and Veggie Stir Fry

    Friday:

    Leftovers

    Saturday:

    Basil Ginger Pepper Jelly Pasta and Cucumber Tomato Basil Salad

    Sunday:

    Leftovers

     

    Meal Planning 101: Week 10

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    Oh hey! I’m back. The summer has this nice lazy facade it puts on, but really, it’s always so busy! Friday until Thursday I was in Upland, Indiana at Taylor University for the annual ACSD (Association of Christians in Student Development) Conference. I barely had time to sleep in my own bed before being gone again from Friday until Sunday for Bridesmaids Bachelorette Weekend. This coming weekend I’m going to visit my dad for Father’s Day. Then there is one not busy weekend. And then the wedding and bridesmaid duties weekend. July is a little more calm, which is good since August all the crazy begins again!

    I’ll give you a quick-ish (okay, maybe not so quick, you know I like to talk) summary/recap of my trip via Instagram pics.

    Trip preparations! I have to travel to do laundry for the summer. Not fun! But then there was a pedicure and coffee
    (and staying up until 2:30 am packing) and I was ready to go! 
    On our way! 
    Three of us went early for the New Professionals Retreat. It came with lots of fun,
    lots of connections AND a t-shirt. No regrets! 
    And there was a campfire. With s’mores! The weather was perfect and not Mississippi-like at all. 
    Due to the nice temperatures, I drank hot coffee! A lot. Because they offered it at
    everything with yummy creamer options! And cute clear mugs. Who could say no? 
    And then everyone else arrived and they welcomed us with an ice sculpture.
    I was impressed.
    Aren’t we a good looking bunch?! I mean who wouldn’t want to work with us. 
    I take a lot of notes. And I just might happen to color code them. #OCDproblems
    There were themed hang outs each night each with cute decorations and yummy snacks. Coffee House Night was my favorite. 
    The Conference theme was Cultivating Wisdom. I loved this fun play on the theme
     for sports night! There were wings, a nachos bar, fried zucchini chips and
     loaded fries. Oh and some sports game on TV. 
    During free time we toured the nearby BEAUTIFUL campus of
    Indiana Wesleyan University. 
    And had more coffee of course. With reading. And a cute little coffee shop with huge fun lanterns and fun things on the tables. 
    One of the highlights of the trip. Ivanhoe’s is a famous ice cream shop and
    restaurant in Upland. They have 100 shake flavors and 100 sundae flavors!
    But the star is their Strawberry Shortcake! The best version of my favorite
     dessert that I’ve EVER had. 
    To wrap up the week they had an Indiana themed picnic dinner outside. The decor and weather were LOVELY.
    The food was so good and very Southern cuisine like. 

    A great week indeed! Happy to home though and able to control my own food again though. Speaking of food. Meal plan! That’s what you came here for right?

    Monday:

    Shepherd’s Pie (Pre-frozen from St. Patty’s Day) & Cheesy (as in healthy Laughing Cow cheesy) Broccoli

    Tuesday:

    Chicken Pot Pie Baskets (inspired by this recipe, but almost everything will be too different to say it’s that recipe) & Fake Fried Okra

    Wednesday:

    Fake Fried Fish Tacos topped with Wild Rice and Homemade Salsa & Spicy Potato Hash

    Thursday:

    Buffalo Chicken Sliders, Blue Cheese Baked Potatoes & Carrot Chips and Celery with Healthy Ranch

    Friday:

    Visiting Dad and Stepmom in Arkansas for Father’s Day

    Saturday:

    Visiting Dad and Stepmom in Arkansas for Father’s Day (maybe they’ll let me cook!)

    Sunday:

    Out with Brother (traveling home)

    Secret… I kinda spent all my grocery money on the trip and buying stuff for Bridesmaids’ Weekend. All of these meals were planned with stuff I already had (with the exception of the celery and ranch that I’ll buy on Thursday since I get reimbursed). It’s amazing what you can come up with when you think you don’t have any groceries!

    Since I ran out of bread but need lunchy meals for lunch too, I came up with something to make it through the week for that too! Peanut butter and jelly meet graham crackers (which for some reason I have an abundance of…)! You will make lunch time happy this week.

    And just because I can’t leave well enough alone, one more picture and highlight of the week.

    I finally got to meet my best friend’s baby, Alice! She liked me and I love her. And now I will stop talking. 🙂 I will be playing recipe post catch up this week. Expect recipes for Eclair Cake, French Dip Cups, Espresso Chocolate Cupcakes with Crunchy Chocolate Hazelnut Filling and Nutella Cream Cheese Frosting, and maybe Chai Banana Bread Muffins (I didn’t take great pictures of those, so we’ll see.)

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    Pumpkin French Toast Casserole with Coffee Whipped Topping

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    I know what you’re thinking. Pumpkin? You? In May? I know, right? I totally broke my pumpkin belongs in the Fall and Winter months rule to make this recipe. And guess what? I loved it. It gave me the same warm and cozy feeling I get when I watch Gilmore Girls and see the red and orange leaved trees. 
    Just like my Gilmore Girls, I’ll still save pumpkin for special moments out of season and bask in it like crazy in season, but I might occasionally break my rule now. I did break it for a good reason. We had one of our potluck breakfast meals at work. A coworker who started post fall, had heard about my Pumpkin French Toast Casserole and then I didn’t have a choice! I like it when people request my food! I just can’t say no. 
    The other factor that pushed me over the edge to saying yes to making a pumpkin dish? Coffee whipped cream. Let’s just start things off right and talk about this! 

    Coffee Whipped Cream 

    Ingredients:

    • 1 package Starbucks Via
    • 1 container fat free cool whip

    Directions: 

    Combine. Stir. Seriously, that’s it. It’s the simplest thing every but oh man is it good. I mean how can you say not to anything topped with Coffee Whipped Cream? My coworkers love to put it in their coffee too. It compliments anything pumpkin flavored magically and also just spoon. It’s the perfect topping for a good old spoon.

    Did I mention it’s also guilt-free? 0 points for 2 tbsp or 1 point for 1/4 cup.

    Pumpkin French Toast Casserole

    Ingredients:

    • 1/2 cup Brummel and Brown Yogurt Butter
    • 12 slices Sara Lee Delightful 45 Calorie Bread (I’ve used Multigrain and Whole Wheat)
    • 1/2 cup brown sugar
    • 1 1/2 teaspoon pumpkin pie spice
    • 1 teaspoon cinnamon
    • 1/2 cup – 1 cup canned pumpkin
    • 1/2 teaspoon vanilla
    • 1 1/4 cups Egg Beaters
    • 1 1/2 cups skim milk

    Directions: 

    Melt Brummel and Brown butter and pour into a 9 x 13 pan. Mix the brown sugar, cinnamon and pumpkin pie spice in a small bowl. In a separate bowl whisk eggs, milk, and vanilla together. I like to shake in a little extra cinnamon and pumpkin pie spice into the liquid mixture.

    Time to layer. Layer 6 pieces of bread in the pan. Spread a thin layer of pumpkin across the bread. Sprinkle half of the brown sugar mixture over the bread. Layer the other 6 pieces of bread on top and spread with pumpkin. Pour the liquid mixture over the bread. Sprinkle the remaining brown sugar mixture over everything.

    Cover and refrigerate overnight. The next morning, cover the dish with tinfoil and bake at 350 for 30 minutes. Remove from the oven, uncover and bake an additional 15 minutes. It should be golden brown and set.

    Sprinkle with powdered sugar to make it pretty. Serve with syrup, butter, whipped cream OR COFFEE WHIPPED CREAM.

    Yields 12 medium sized servings at 4 points each or 6 large servings at 8 points each.

    If the summer heat is getting to you and you’re missing fall as much as me, I highly recommend this dish now!

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    Meal Planning 101: Week 9

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    Since I bombarded you with a super crazy long meal plan/update post last week and almost a post every day, I’ll keep this one short and simple!

    Highlights from Last Week

    Roasted Corn with Cilantro Lime Compound Butter
    First time trying and cooking with quinoa! Mexican quinoa salad. 
    Pumpkin French Toast Casserole, the perfect vehicle for coffee whipped cream. 
    Eclair Cake – Recipe coming soon. 
    I’ve officially began collecting stories from my journey to perfect caramel. 
    Best Caramel Mishap of the week – Blonde Sauce. 

    Monday: 

    French Dip Cups, Skinny French Onion Dip with Parmesan Baked Wonton Chips and Baked Onions

    Tuesday: 

    Leftover Tilapia and Sauteed Spinach with Toasted Coconut

    Wednesday: 

    Melt In Your Mouth Chicken, Oven Baked “Fried” Okra and Country Potatoes

    Thursday: 

    Leftover Melty Chicken

    Friday: 

    I’m leavin on a jet plane. Don’t know when I’ll be back again…

    Okay… lies! I’ll be back next Thursday. I’ll be in Indiana for a conference with work where all food will be provided and paid for. So… short meal plan this week and there won’t be one for next week either. Because… I get back Thursday and then Friday begins Bridesmaid Weekend Extravaganza. So more predetermined food. BUT Sunday, June 10, I’ll be back with a happy OCD meal plan.

    Extras: 

    Eclair Cake – I intended to make Eclair Cake this week, but it got bumped up to last week to share with friends. I’ll be sharing my embarrassingly easy skinnier version of this recipe this week.

    Chai Banana Bread Muffin Cupcakes – I didn’t get to these last week, but my browning bananas are in desparate need! Maybe I’ll bring them with me on the trip in case I meet a cute boy. I mean they do say the best way to a man’s heart is through his stomach. I need something up my sleeve just in case.

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    Chicken Florentine Pasta

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    I gave you a salad recipe and I just must give you a companion recipe to go with it! I’m nice and OCD like that. Salad is probably my favorite thing to eat with pasta. Probably because pasta is so high in points and it needs a super low point side. And there is something about the combination of something heavy and something so light and fresh. 

    Chicken Florentine Pasta 

    Ingredients:

    • 1 pound of whole wheat penne
    • 4 boneless skinless chicken breasts
    • salt, pepper and Tony’s to taste
    • 1 tablespoon olive oil
    • 1 tablespoon Brummel and Brown butter
    • 3 teaspoons refrigerated minced garlic (or 4 cloves minced)
    • 1 1/2 fat free chicken broth
    • 1 bag baby spinach (6-8 ounces)
    • 2 cups grape tomatoes, halved length wise
    • 4 ounces Parmesan, shaved with vegetable peeler

    How can you go wrong with grape tomatoes and fresh Parmesan? Go fresh! It’s the best way.

    Directions: 

    Cut up chicken into bite sized chunks and season with salt, pepper and Tony’s. Heat olive oil over high heat and add chicken chunks.

    While chicken is cooking start your pasta.  Cook pasta according to package directions in salted water. Drain and set aside. You can also salt and pepper your tomatoes at this time and shave your Parmesan. Multitasking!

    Let the chicken brown on one side and then turn it to brown on the other. About 5-7 minutes on each side. Once done, remove chicken from skillet and set aside.

    Increase heat to medium, add butter and garlic, and stir quickly so it doesn’t burn. After a few sizzling seconds, pour in the chicken broth and stir to deglaze the pan. Allow the mixture to bubble and reduce heat to medium low. Allow the mixture to reduce by half, it should still be bubbling, just not heavy boiling.

    Turn off the heat, add spinach, salted tomatoes, chicken, and pasta to the pan. Toss to combine. Add the Parmesan and toss more. Tomatoes will get warm and cozy. Spinach will get wilty and perfect. Serve with extra Parmesan shavings if desired.

    Yields about 7 cups of pasta. Each 1 cup serving is 10 points for a filling hearty pasta. A good BIG meal to serve to other people. It makes much.

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    Wedge Salads & Spicy Avocado Lime Dressing

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    More green! I do love green stuff a whole lot. It worked out well for me when I started Weight Watchers, the loving veggies and fruits thing. I quickly discovered how to make a big salad filled with 0 point things and selectively pick my point worthy toppings of choice. 
    I’m always looking for ways to spice up a salad, make it main dish worthy, or tweak the flavors to make it a perfect side for any meal. One of my favorite ways to do that is to make my own salad dressing. I can eat a salad without dressing if it has the right toppings, but mostly, I have to have some dressing on my salad. Store bought creamy dressings are always high in points and so they are my favorites to make at home. Skinny Taste is the best source for healthy made at home creamy salad dressings.

    Spicy Avocado Lime Dressing

    (adapted from Skinny Taste’s recipe)

    Ingredients: 

    • 3 tablespoons powdered butter milk + 3/4 cup water (or 3/4 cup low-fat buttermilk)
    • 1 jalapeno
    • 1/2 cup cilantro
    • 1 avocado
    • 1 teaspoon minced garlic
    • 1 green onion, sliced
    • juice of two limes
    • 1/4 teaspoon cumin
    • 1/4 teaspoon ground pepper
    • 1/2 teaspoon kosher salt
    • 1 tablespoon sugar
    Green. Green. Green. 

    Directions: 

    Add cultured buttermilk powder and water in a food processor first to combine. If you’re using normal buttermilk, just toss it all together. Add in all the other ingredients. Most of them don’t need to be pre-chopped. Deseed the avocado and remove the meat from the shell and just toss it in whole. Slice the jalapeno in half lengthwise and then again and toss in. Roughly chop the green onions. Add cilantro, sugar, garlic, lime juice, salt, cumin and pepper. Pulse until blended well. 
    Note – If you don’t add the jalapeno seeds, decrease the amount of sugar, it would probably be a little too sweet. 
    Warning – this is SPICY! Like serious kick here folks. I liked it, but it’s even spicier than the salsa I made earlier in the week. 
    Last step. Don’t misspell spicy when you go to take a picture of your yummy dressing for you blog. Oops. 

    Yields 1 1/2 cups and 12 servings. Each 2 tablespoons serving is only 1 point! Add to your favorite salad or make one of these lovely wedge salads I made!

    Wedge Salad

    Ingredients: 

    • 1 head of iceberg lettuce
    • handful of chopped red grape tomatoes
    • handful of chopped yellow cherry tomatoes
    • julienned cucumbers
    • chopped green onions
    • turkey bacon bits
    • reduced fat blue cheese crumbles
    • balsamic vinegar
    • Spicy Avocado Lime Salad Dressing (or your choice)
    • any other toppings you like

    Directions: 

    Assemble. Really! It’s that easy. Use a big mega knife (I used a watermelon knife) to slice a head of iceberg lettuce in half and then in half again. Cut off the hard end of edge wedge. These made BIG salads. If you want smaller ones you could cut each iceberg half into thirds instead of in half again. Carefully sprinkle on your toppings. Drizzle with your favorite dressing and splash with a little balsamic. 
    The Weight Watchers points value of your wedge salad will depend on what you add to it. 2 tablespoons of reduced blue cheese crumbles are only 1 point. 1 tablespoon of turkey bacon bits is 1 point. 2 tablespoons of the dressing is 1 point. The rest is 0! My whole big salad was 3 points, and less probably! I didn’t use a whole 2 tablespoons of dressing or blue cheese, but always better to round up a little. 

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