A'lil Country Sugar

Healthy Taco Salad (low calorie too)

2013-05-22T03:30:00.000-07:00

This is my version of a healthy. low calorie taco salad.

Come along, I'll tell you what I did.

I tore up about a cup of romaine lettuce,

topped that with a handful of baby spinach.

I browned a 1/2 pound of ground chicken
along with 1/2 of a jalapeno chopped fine,
and 1 slice onion chopped fine,
and then seasoned with my favorite taco seasoning without draining.

Place six tortilla chips along the side of bowl (Trader Joes organic).

2 TBS lite sour cream

2 TBS guacamole

2 TBS pico de gallo

Absolutely NO dressing.

Eat and enjoy.....

I did!!

Weight Watchers Monday: Pear Salad

2013-05-20T03:30:00.000-07:00

This is the best darn fruit salad I have had in a long time.

The flavors in this salad cause an explosion to the palate.

One thing about this salad, it is best served fresh.

Don't get me wrong, the next day salad is still full of flavor,

but you know how cut fruit gets if it sits till the next day.

So, if you are entertaining for 6 (this recipe serves six) make sure it is all served.

I had some for breakfast the next day along with my whole wheat bagel.

Excellent breakfast side.

This Weight Watchers recipe is 5 points per serving.

Pear Salad

4 celery heart stalks, trimmed and cut in half lengthwise

2 ripe pears, diced (I left skins on)

6 leaves Boston lettuce

2 TBS honey (I used wildflower honey)

2 TBS pear infused vinegar

1/4 c. pine nuts, slightly brown in a skillet (until fragrant)

1 c. diced white cheddar cheese

1/4 tsp. salt

fresh ground pepper, to taste

Wash celery and pat dry. Cut lengthwise and then into slices.

Toast the pine nuts in a hot (medium/high heat) skillet until slightly browned and fragrant.

In a medium sized bowl, whisk together the honey, vinegar, and salt. Add the pears and stir gently to coat.

Add the cheddar cheese, pine nuts and celery, stirring to combine. Season with pepper.

Place 6 lettuce leaves on plates and divide the salad, placing an equal portion of salad on top of lettuce leaves.

Serve either at room temperature or chilled.

Chicken Burgers with Guacamole on a Pretzel Bun

2013-05-08T03:30:00.000-07:00

Have you seen or tried the becoming very popular pretzel buns?

I have seen many restaurants adding this scrumptious bun to their menus.

They are soft, and definitely a pretzel.

I found a package of them on the same day bakery rack.

I grabbed them, paid for them, gently carried them home, and then stuck them

in the freezer for later eating.

I wanted to do some studying and research something special to place in the

amazing pretzel buns.

Look what I found.....

Chicken Burgers with Guacamole.

And yes, I found this awesome recipe on Pinterest.

Which lead me to What's Gaby Cooking?

Once I got my burgers assembled, I had to stand back and really

look at these beauties.....

And then all of a sudden it hit me.

How am I going to eat these?

How am I going to get my mouth around these giant burgers?

Not only that, how am going to pick them up to GET them to my mouth?

This is how I had to eat the burger.

Yup, I had to cut it in pieces.

Then I had guacamole dripping off my elbows.

For real!

I did!

Chicken Burgers with Guacamole

1 1/2 lbs. ground chicken

1/2 c. finely chopped vadalia onion

1/4 c. finely chopped fresh cilantro

3 garlic cloves, finely chopped

2 tsp. (a half of a jalapeno) chopped jalapeno

1 tsp. ground cumin

1 tsp. smoked paprika

1/3 c. finely shredded cheddar cheese

salt and freshly cracked black pepper

In an olive oil coated skillet heat over medium heat.

Transfer the ground chicken to a medium bowl.

Add onion, cilantro, garlic, jalapeno, cumin, paprika, cheddar cheese, salt and pepper. Using your hands, incorporate everything together. Make sure everything is evenly incorporated without over mixing the ground chicken.

Form the mixture into four 1/2"-thick patties. Cook burgers over medium heat until cooked through, 5-7 minutes per side.

Serve each patty in pretzel burger buns topped with guacamole, pico de gallo, and fresh spinach.

Pesto Chicken Casserole

2013-05-01T03:00:00.000-07:00

Pesto Chicken!

One of my favorites!

Actually, anything with pesto is a favorite of mine.

I made a trip to Trader Joe's and found a package of pesto chicken breasts.

I took it home, cooked it up, ate one piece for dinner, and found out

quickly that one person absolutely cannot eat 6 pieces of chicken....

Well, maybe one person can, but this ONE person cannot.

So, I had 5 pieces left over.

This is what I did with my leftover pesto chicken....

Pesto and pasta are awesome together,

so I created a Pesto Chicken Casserole.

This is what it looks like before entering the oven.

The tomatoes were an awesome addition.

It kind of looks like something you would get at the Olive Garden, right?

I was thinking the same thing....

I sided it with a Caesar salad. A kit that I picked up at my local Meijer store.

A kit! Did you catch that?

But when I went to prepare the kit there was no Caesar dressing.

Are you kidding me?

Parmesan cheese, croutons, but no Caesar dressing.

I had to use what I had on hand, ranch.

Now let me see if I can get this into recipe form for you.

Pesto Chicken Casserole

5 pieces fully cooked pesto chicken breasts

1 c. onion, chopped

3 TBS butter

3 TBS flour

salt and pepper to taste

1 TBS balsamic vinegar

3 c. chicken broth

1 1/2 c. heavy cream

1 c. shredded cheddar cheese

2 TBS dried parsley flakes

2 c. chopped fresh tomato

1 box cooked spaghetti

Place the chicken in a lightly greased casserole dish.

Preheat the oven to 350 degrees F.

In a Dutch oven place the butter and onion. Cook over med/high heat until the onion is translucent and beginning to caramelize. Add the flour and stir for one minute. Slowly add the broth and cream stirring constantly. Bring to a light boil and stir for 2-4 minutes until thickened. Remove from heat and add the vinegar, cheese, salt and pepper, and parsley flakes. Stir well, and then pour over chicken. Place the chopped tomato down the center of the casserole and bake in oven for 25-30 minutes. Cook pasta during the last 10 minutes of baking time.

Plate the pasta and spoon casserole on top. Serve.

Weight Watchers Monday ~ Vadalia Onion Pico De Gallo

2013-04-29T03:30:00.000-07:00

With Vadalia Onions being in season, I thought I'd put together something

that would bring out the awesome sweet flavor of the onion.

Why not Pico De Gallo?

Today is Weight Watchers Monday, and this is not by any means

a weight watchers recipe. But Pico De Gallo is all fresh.

So that means if you stick with moderation you will be fine.

I love the flavors of Pico De Gallo, and it can be used for almost anything:

Tacos

Burgers

Dipping tortilla chips

Salads

Beside rice

On top of enchiladas, burritos, and even eggs.

I will have something coming later in the week that I will be placing this on.

I can't wait to show you.....

Vadalia Onion Pico De Gallo

4 tomatoes, finely chopped

1/2 of a large vadalia onion, or a whole medium sized one, finely chopped

3 garlic cloves, minced

1 large jalapeno pepper, seeded and diced

1 handful of fresh cilantro, chopped

1 lime, juiced

1 TBS olive oil

Salt to taste

Combine all ingredients into a bowl and stir to combine.

Allow to chill for at least 1 hour before serving.

Foodie Friends Friday

2013-04-25T18:07:00.000-07:00

Welcome to Foodie Friends Friday!

Please take a moment to read through the rules before getting started, Thank You!

*By linking up you agree that you read these rules and all photos/recipes are original and belong to you. You agree to allow Foodie Friends Friday and any of it's affiliated websites or publications (Social Girls Media, LLC) to use photos, links, and recipes for reprint and/or republishing and distribution without monetary compensation to you. If photos & recipes are used, proper link backs to you will be included.

Adding Links back to Foodie Friends Friday and our Button is our only form of advertising to bring in more people to see YOUR recipes.

Please remember to do this. It benefits you! To thank you, we will continue to feature those with links throughout the year on various outlets.

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Meet our Co-Hosts at Foodie Friends Friday:

Now Let's meet our sponsor this week! *Giveaway Disclaimer: Facebook is in no way associated with this website or giveaway and holds no liability for this giveaway. "Liking" facebook pages is optional, not mandatory for entry. Sponsors will be responsible for shipping- if there is a delay or problem with prize, you must communicate directly with sponsor.

A Crock Pot Party!!

How yummy is that?

And if you want a chance to win a crock pot,

just click here and follow the directions.

Now that you have successfully entered the crock pot giveaway,

bring your best crock pot recipe and share it with us.

What went on last week you ask?

Well, let's find out.....

Most Clicks last week:

The Cookin' Chicks ~ Garlic Parmesan Knots

Yesterfood ~ White Bean and Garlic Dip

The Cookin' Chicks ~ Garlic Chicken Pizza

Most Voted:

The Big Giant Food Basket ~ White Bean and Roasted Garlic Hummus

Amelia's Dessert ~ Vindaloo Prawn Curry

Young Adventures Kitchen ~ Creamy Garlic Salad Dressing

The lucky winner from last week....

Congratulations!

And let's not forget about the host favorites.

Those recipes can be found here.

Wilted Spinach with Dried Cherries and Pine Nuts

2013-04-24T03:30:00.000-07:00

Have you ever heard your body talking to you?

And it says, "I need iron and vitamins."

I have been on the go non stop for the last few weeks,

and my body finally got tired,

and SICK.

So I headed to the grocery store in search of iron and vitamins

for my sick body.

I found spinach!

I bought 1 whole pound of spinach, brought it home, wilted it,

and ate it all.

Does my body feel better?

It sure does....

Wilted Spinach with Dried Cherries and Pine Nuts

1 lb. baby spinach
1 c. balsamic vinegar
1/2 c. white onion, diced
4 garlic cloves, sliced
1/4 c. dried cherries
2 TBS olive oil
1/4 c. pine nuts
salt to taste

In a saute pan cook the onion until translucent in the olive oil.
Add the garlic and stir so it doesn't burn (about 1 minute).
Add the balsamic vinegar
Bring to a boil and reduce mixture to half.
Add spinach leaves and cook until wilted (about 2-5 minutes).
Move the spinach to a serving bowl.
Add pine nuts and dried cherries and mix together.
Add salt to taste.
Serve warm.

Weight Watchers Monday: Sunshine Salad

2013-04-22T03:30:00.000-07:00

Okay, first off, I would like to apologize for being absent for so long.

I have started a new job and relocated to Columbus, Ohio.

My moving has consisted of my bed being hauled in a pick-up truck,

boxed items being hauled in a car,

and purchases being completed here in Columbus (TV, food, etc...).

So yeah, just a little busy these last couple weeks.

But I feel I'm at a point now where I can get back to my commitments

to you.

To celebrate my return, how about some of this low calorie Sunshine Salad?

When we diet, or watch our calorie intake,

sometimes we crave something sweet.

Right?

I know I do.

That is one of the battles of dieting....

So I paired fruit with chocolate.

Can't go wrong with chocolate, right?

This Weight Watchers recipe allows you to eat 1 full cup at only 3 WW points.

This is what I did:

Weight Watchers Sunshine Salad

1 (15 oz.) can mandarin orange slices

1 (20 oz.) can pineapple chucks in heavy syrup

1 small jar maraschino cherries

1 (1 oz.) box sugar-free white chocolate pudding

Pour fruit in a large bowl. Do not drain the pineapple. Drain half of the liquid off the mandarin oranges. Drain maraschino cherries. Pour the pudding powder over fruit and mix well. Chill in fridge before serving.

Foodie Friends Friday

2013-04-18T18:00:00.000-07:00

Welcome to Foodie Friends Friday!

Please take a moment to read through the rules before getting started, Thank You!

Adding Links back to Foodie Friends Friday and our Button is our only form of advertising to bring in more people to see YOUR recipes.

Please remember to do this. It benefits you! To thank you, we will continue to feature those with links throughout the year on various outlets.

<div align="center"><a href="http://www.foodiefriendsfridaydailydish.com/" title="Foodie Friends Friday" target="_blank"><img src="http://i1271.photobucket.com/albums/jj628/busyvegetarianmom/FFFDDButtonNEW150Darker_zpse238f637.jpg" alt="Foodie Friends Friday" style="border:none;" /></a></div>

Meet our Co-Hosts at Foodie Friends Friday:

Garlic!

How fun is that?

And garlic can be added to so many foods:

Spaghetti

Lasagna

Soups

Salads

Breads

and the list goes on....

So, bring your best garlic recipes and get in on the fun.

I can't wait to see what you share.

a Rafflecopter giveaway

Host favorites from last week can be found here.

Most Clicks last week:
Peanut Butter Cookies ~ This and That
Triple Chocolate Chip Biscoff Cookies ~ This and That
Meyer Lemon Shortbread Cookies ~ This and That
I think This and That really knows her cookies....
What do you think?

Most Votes from last week:
Meyer Lemon Shorbread Cookies ~ This and That
The Best Chocolate Chip Cookie ~ Young Adventures Kitchen
Peanut Butter Cookies ~ This and That
Some great looking cookie recipes here....
Now let's see what's in store for this weekend.

Foodie Friends Friday

2013-04-04T17:23:00.001-07:00

Welcome to Foodie Friends Friday!

Please take a moment to read through the rules before getting started, Thank You!

Adding Links back to Foodie Friends Friday and our Button is our only form of advertising to bring in more people to see YOUR recipes.

Please remember to do this. It benefits you! To thank you, we will continue to feature those with links throughout the year on various outlets.

<div align="center"><a href="http://www.foodiefriendsfridaydailydish.com/" title="Foodie Friends Friday" target="_blank"><img src="http://i1271.photobucket.com/albums/jj628/busyvegetarianmom/FFFDDButtonNEW150Darker_zpse238f637.jpg" alt="Foodie Friends Friday" style="border:none;" /></a></div>

Meet our Co-Hosts at Foodie Friends Friday:

How exciting! This weekend is going to be spent with Stella & Dot.
Take some time to check out the Web site.
Julie Link at Stella & Dot
Facebook
Twitter

a Rafflecopter giveaway

Most Clicks from last week:

Lemon Curd Cheesecake Bars ~ Annie's Noms

Smokin' Manwich ~ Living Rancho Delux

Pineapple Grilled Fish ~ Amelia's Dessert

Top Voted:

Chocolate Babka ~ Bakewell Junction

Jour du Macaron ~ From Calculus to Cupcakes

Smokin' Manwich ~ Living Rancho Delux

Our host favorites from last week's party can be found here.

Now onto the party:

Klondike Rose Potatoes & Johnny's Salts Giveaway

2013-04-03T00:00:00.000-07:00

It's time for another fun-filled giveaway.

Everyone likes free stuff right?

But this giveaway is extra special....

It's FOOD!

Klondike brands and Johnny's Fine Foods contacted me with a challenge.

You know how I love a good challenge.

To perform this giveaway I first had to create something using

Klondike Rose potatoes and Johnny's salts.

This is what I came up with.....

When I first looked at the bag of potatoes and seen that awesome color of red

and the word Rose, the first thing that came to mind was red wine.

You should always go with your first instinct, right?

Right!

I chopped up 4 of those gorgeous red potatoes and covered them with red wine.

I know this going to be hard for you, and you will probably shed a tear or two,

but believe me, it's well worth it.

I let the potatoes soak in the wine for 2 hours.

I drained the potatoes, and yes, the wine went down the drain....

DON'T CRY!

There is enough left in the bottle for one glass.

I arranged the chopped potatoes on a foil lined baking sheet

smeared with olive oil. Kind of toss the veggies in the olive oil to coat.

Along with the potatoes I sliced one red pepper and one medium onion,

sliced and chopped.

Sprinkle with Johnny's Seasoned Sea Salt.

Place the baking sheet with veggies in a preheated 400 degree oven for

20 minutes, or until potatoes are fork tender.

This is what they looked like when they were done.

We ended up with an awesome breakfast dinner.

Top the potatoes and peppers with a couple soft cooked eggs,

and you have heaven on a plate....NO JOKE!

The wine taste was fantastic mixed with peppers and onions.

So, since I completed my challenge I can now move on to the giveaway.

Two lucky winners will win this prize package shown below,

courtesy of Klondike Brands and Johnny's Fine Foods.

USA residents only please.

Klondike Brand is also providing a coupon for A'lil Country Sugar readers:

Coupon is here!

a Rafflecopter giveaway

Weight Watchers Monday ~ Cucumber Salad

2013-04-01T05:29:00.000-07:00

Cucumber salad is usually one of my favorite go-to salads.

It's easy to make, and can be prepared quickly for those last minute

dinner invites. You know the ones I'm talking about.....

What makes this cucumber salad special is, it's a Weight Watchers salad.

Yup, 0 WW points.

You can eat 12-14 cucumber slices per serving.

When I peel my cucumbers I like to leave a little of the skin on.

I cut off the ends and peel the cucumber so it looks like it has stripes.

The dark green color give the cucumber salad a much more pretty

presentation. More inviting to eat.

I found this recipe at Nana's Recipe Box, through Pinterest, of course.

I made a couple changes, but nothing drastic.

Weight Watchers Cucumber Salad

(0 WW points, 12-14 slices per serving)

In a large measuring cup mix:

1/4 c. white vinegar

1 TBS lemon juice

2 tsp. liquid sweetener (Agave In The Raw)

1 tsp. salt

1/8 tsp. pepper

1/2 tsp. celery seed

Stir together and pour over sliced cucumber and onion.

In a med/large mixing bowl slice cucumber and onion:

1/2 of a medium sweet onion, sliced (I cut the slices in half and separated the rings)

3-4 medium cucumbers sliced (I used organic).

Weight Watchers Monday ~ Oatmeal

2013-03-25T03:30:00.000-07:00

Breakfast is the most important meal of the day.

And with a Weight Watchers breakfast it's even better.

2 WW points for this delicious oatmeal.

I used the old fashioned oats, but you can use quick oats if you like.

I like my oatmeal more course.

With the weather still being cold, cold, cold, this will warm you right up.

It will get you all nice and toasty before you have head out to your car.

This would be perfect with a half of a toasted bagel.

Weight Watchers Oatmeal (2 WW points)

3 TBS oatmeal (of your choice)

1 TBS dried cherries, or cranberries

1/2 c. unsweetened applesauce

1/2 c. water

1/2 tsp. cinnamon

Place all ingredients in a microwave safe bowl. Stir, and microwave for 1 1/2 - 2 minutes. I left mine sit for about 5 minutes after it came out of the microwave.

Foodie Friends Friday

2013-03-21T17:37:00.000-07:00

Welcome to Foodie Friends Friday!

Please take a moment to read through the rules before getting started, Thank You!

Adding Links back to Foodie Friends Friday and our Button is our only form of advertising to bring in more people to see YOUR recipes.

Please remember to do this. It benefits you! To thank you, we will continue to feature those with links throughout the year on various outlets.

<div align="center"><a href="http://www.foodiefriendsfridaydailydish.com/" title="Foodie Friends Friday" target="_blank"><img src="http://i1271.photobucket.com/albums/jj628/busyvegetarianmom/FFFDDButtonNEW150Darker_zpse238f637.jpg" alt="Foodie Friends Friday" style="border:none;" /></a></div>

Meet our Co-Hosts at Foodie Friends Friday:

An Easter Brunch Party!
How fun is that?
Come and share your best brunch recipes with us.
Brunch means you can serve anything from breakfast to lunch.
Yummmy!
I love variety.
And brunch would be extra special with this gorgeous "Tea Time"
stamped spoon.
Who will the lucky winner be?

Winner from last week's party!

a Rafflecopter giveaway

Most Clicks from last week:

Key Lime Cake Pop Pie ~ Pint Sized Baker

Easy As Can Be Coconut Pie ~ A Cozy Place Called Home

Ultimate Brownie Pie ~ It Bakes Me Happy

Top Voted:

White Chocolate Mint Ice Cream ~ From Calculus to Cupcakes

Banana Bread ~ Bakewell Junction

Coconut Rice and Grilled Pineapple with Shrimps ~ Amelia's Dessert

Our host favorites from last week's party can be found here.

Now onto the party:

A Chicken/Pork Soup

2013-03-20T13:05:00.000-07:00

It's almost Spring, and that means the soup season is coming to an end.

So I thought I would throw one more at you.

I was debating on posting this one.

This soup is kind of odd with the ingredients I chose to put in it.

But my son was very persistent.

He said the soup was fantastic and that it needs to be shown to the public.

So here I am with a throw together soup that I created.

I have a full plate as of late, and some of you regulars may have noticed.

I am struggling with keeping up my posts, but I promise, no matter how busy

I get, I will keep you supplied with great recipes.

It looks like I will be making another move (3 hours away from where I currently live),

and there may be a slight break (down time) concerning the blog.

I will keep you informed on what is going on.

Until then, let's eat!

A Chicken/Pork Soup

2 c. ham broth (jellied broth from ham roast that I had in the fridge, fat removed)
3 c. chicken broth
1 1/2 c. water
1 tsp. onion powder
1 tsp. garlic and herb seasoning
1 c. carrots sliced
1 (15 oz.) can black beans, rinsed and drained
2 c. dry whole wheat pasta shells
1/2 c. diced ham
2 c. cooked chopped chicken

Combine broths, water, onion powder, and garlic seasoning together in a large Dutch oven. Bring to a simmer and add carrots. Simmer carrots until tender (about 8-10 minutes). Add black beans and pasta. Simmer according to pasta package directions. Add ham and chicken, heat through.

Weight Watchers Monday ~ Buffalo Stuffed Celery

2013-03-18T03:30:00.000-07:00

Oh yummmy goooood!

It's Weight Watchers Monday again.

Aren't these recipes great?

I am not one to diet,

but if the food tastes great I'm all for it.

Not one single recipe so far has been tasteless.

And this 1 point (per piece) snack is out of this world fantastic.

Do you like buffalo chicken?

One of my faves!!!

You will love this snack, I just know it.

It tastes just like buffalo chicken without the chicken.

Is that possible?

Yes it is.

I just made it and ate it.

I'm telling you, it's only missing the chicken.

My son turned me on to this Cholula Hot Sauce.

It is not mouth burning hot (run to a fire hydrant hot),

it is satisfying hot (MMMM.... spices are good hot).

Does that make sense?

It's the good hot that has all the taste and flavor.

I wanted you to get a closer look at this goodness....

I love these little firecrackers.

Weight Watchers Buffalo Stuffed Celery

1 WW point per piece

1/2 c. (4 oz.) reduced fat cream cheese, soft

2 TBS room temp Blue Cheese (I used Salemville Smokehaus Blue cheese, applewood smoked)

1/2 tsp. minced garlic (I used the kind in a jar)

Salt (your discretion)

Minced purple onion for sprinkling on top

Hot sauce to dot

Mix cream cheese, blue cheese, garlic and salt together until creamy (I just used a spoon). Fill 2 inch celery pieces (about 5 stalks celery). Sprinkle with purple onion and hot sauce. Serve.

Foodie Friends Friday

2013-03-14T18:01:00.000-07:00

Welcome to Foodie Friends Friday!

Please take a moment to read through the rules before getting started, Thank You!

Adding Links back to Foodie Friends Friday and our Button is our only form of advertising to bring in more people to see YOUR recipes.

Please remember to do this. It benefits you! To thank you, we will continue to feature those with links throughout the year on various outlets.

<div align="center"><a href="http://www.foodiefriendsfridaydailydish.com/" title="Foodie Friends Friday" target="_blank"><img src="http://i1271.photobucket.com/albums/jj628/busyvegetarianmom/FFFDDButtonNEW150Darker_zpse238f637.jpg" alt="Foodie Friends Friday" style="border:none;" /></a></div>

Meet our Co-Hosts at Foodie Friends Friday:

Green Foods!!

Is there anything more cool?

I don't think so....

The color green is the bestest color in the crayon box.

Don't judge.....

We all demand that our favorite color is the best.

What a fun party!

Let's see how many green foods we can provide.

And make sure you get your name in to win some Eco Natural Soap.

Winner from last week:

Congratulations to Lisa!

a Rafflecopter giveaway

Most Clicks from last week:

Sunflower Supper Club ~ Chicken Fried Rice

Feeing My Giant ~ Lemon - Lemon Cake

Feeding My Giant ~ Sweet Fire Chicken

Top Voted:

Macke Monologues ~ Milk and Cookies Cupcakes

Southern Blue Celebrations ~ Easter Basket Cupcakes

Just Dip it in Chocolate ~ Lasagna de Plantano Maduro = Plantain Lasagna

Our host favorites from last week's party can be found here.

Now onto the party:

Tuna Salad Deviled Eggs

2013-03-13T03:30:00.000-07:00

Easter is sneaking up on us quietly.

And what a better time to start planning your deviled egg recipe?

Deviled eggs are one of those foods that can be found with so many odd ingredients.

I have a recipe sitting on my desk for Crab Stuffed Deviled Eggs,

and I hope to get to that recipe before Easter.

But this one (Tuna Salad Deviled Eggs) is one that I created myself.

I had it all planned out in my head,

head to the kitchen and start tearing into the preparation....

I was so involved in creating this masterpiece that I forgot to write down

the ingredients, measurements, and instructions.

Are you kidding me?

I've been blogging since 2008 and I still can't get fully into bloggy mode.

But I sat down and put together a recipe from memory (I hope).

Deviled Eggs is one of those foods that is best created by taste.

So if my ingredients and instructions don't come together for you,

just make your own changes.

These went to a church potluck and were a huge hit.

Tuna Salad Deviled Eggs

12 eggs, hard boiled

1 celery heart stalk, finely chopped

2 TBS minced purple onion

1/4 c. Hidden Valley Ranch Dressing

1 TBS mustard

1 TBS green olive juice

Fresh ground pepper

2 regular sized cans tuna in water, drained

Paprika for sprinkling on tops

Hard boil eggs, peel, cut in half and place yolks in a medium sized bowl. Once yolks are in the bowl take a pastry blender and blend until fine. Add celery, onion, ranch dressing, mustard, olive juice, and pepper. Stir together well. Add flaked tuna last. Stir in tuna just until combined. You want the tuna to remain flaky. Fill hallowed eggs and sprinkle with paprika.

This recipe is linked to:
Foodie Friends Friday

Weight Watchers Monday ~ Chicken Penne & Asparagus

2013-03-11T03:30:00.000-07:00

This is another Weight Watchers recipe where you will have to have

willpower to push yourself away.

This is fabulous!

Only 6 WW points per 1 3/4 cup serving.

And fresh asparagus will be here before you know it.

I will for sure be making this again and again.

You can also make this with lean ham,

but my choice is chicken.

Give this a try.

I know your family will love it, and they won't even know it's Weight Watchers.

Chicken Penne & Asparagus

2 c. penne, measured uncooked

1 TBS olive oil

3-4 garlic cloves, thinly sliced

3/4 tsp. red pepper flakes

2 boneless skinless chicken breast halves, cut into bite sized pieces

1 lb. asparagus, trimmed to 2 inch lengths

1 c. chicken broth

1 TBS lemon juice

1 TBS dried basil

Parmesan cheese for topping

Heat the olive oil in a large skillet over medium/high heat. Add chicken, garlic, and red pepper flakes. Cook until chicken is brown (while chicken is cooking, cook pasta according to package directions). Add the asparagus, broth, basil, and lemon juice to chicken. Bring to a boil. Reduce heat and cover and simmer until asparagus is fork tender (5-10 minutes).

Add cooked pasta and toss.

Sprinkle with Parmesan cheese when served.

This recipe is linked to:
Foodie Friends Friday

Spinach Patties

2013-03-06T03:30:00.000-08:00

I found this recipe on Pinterest.

From: The Domestic Mama & The Village Cook

Yes, that addicting pin-board that has everyone going crazy.

I am a lover of spinach, and when this recipe came into view

I knew right away that I had to have it on my plate.

This makes the most awesome breakfast sandwich.

And if you want to throw a little romance into the mix,

fix this for that special someone in your life.

Heart-shape an egg to show them that you love them.

Toast an English muffin, smear on a little mustard,

and you have an awesome breakfast-in-bed.

With this recipe I added egg whites until I thought everything came together

perfect. I wanted to make sure that the patties would set as they browned.

I also used fresh spinach instead of frozen.

Make sure the first side is nice and brown before you flip them.

They held together nicely as you can see.

Say "I love you" with a spinach patty in a breakfast sandwich.

Spinach Patties

1 lb. fresh spinach, finely chopped

2-3 egg whites (add the two, and then if you need more add another one)

1 whole egg

1/4 c. diced onion

1/2 c. shredded cheese of your choice (I used cheddar)

1/2 c. Italian seasoned bread crumbs

1 tsp. red pepper flakes

1 tsp. salt

1/2 tsp. garlic powder

Mix all ingredients together well. Shape into patties and drop into a preheated (medium heat) oiled (I used cooking spray) skillet. Brown well on one side and flip. Brown well on second side.

Weight Watchers Monday ~ Beef Stroganoff

2013-03-04T03:30:00.000-08:00

Beef Stroganoff in a Weight Watchers meal?

You have got to be kidding me.....

The points are on the higher side, but that simply means that you can

side this with a large salad.

Which is exactly what I did.

The points for this dish is 8 WW points.

On my plate is about 1 c. of no-yolk noodles and topped with 1/2-3/4 c. stroganoff.

I hope you have some strong willpower because you will need it.

You will fight with yourself for seconds.

BUT DON'T DO IT!

This is how I made it:

Weight Watchers Beef Stroganoff (8 ww points)

1 lb. stew meat

2 tsp. onion powder

5 garlic cloves, minced or sliced

1 c. beef broth

1/2 c. tomato sauce

6 TBS red wine

1/2 tsp. Worcestershire sauce

1/2 tsp. salt

1/2 tsp. pepper

2/3 c. Greek yogurt (plain)

1/2 bag no-yolk noodles

Chopped fresh parsley, or dried (optional)

*Note: you can also add fresh sliced mushrooms when you add the garlic.

Place a non-stick skillet over medium/high heat until hot. Add stew meat and cook for 3 minutes, or until it is done to your liking (drain any liquid). Still over medium/high heat add onion powder and garlic. Saute 2 more minutes. Add beef broth and next five ingredients. Bring to a boil. Cover and reduce heat, and simmer 50 minutes or until meat is tender.

Remove from heat; stir in Greek yogurt. Spoon over cooked noodles, and sprinkle with parsley.

This post is linked to:
In and Out of the Kitchen ~ Feeding Big

Foodie Friends Friday

2013-02-28T18:00:00.000-08:00

Welcome to Foodie Friends Friday!

Please take a moment to read through the rules before getting started, Thank You!

Adding Links back to Foodie Friends Friday and our Button is our only form of advertising to bring in more people to see YOUR recipes.

Please remember to do this. It benefits you! To thank you, we will continue to feature those with links throughout the year on various outlets.

<div align="center"><a href="http://www.foodiefriendsfridaydailydish.com/" title="Foodie Friends Friday" target="_blank"><img src="http://i1271.photobucket.com/albums/jj628/busyvegetarianmom/FFFDDButtonNEW150Darker_zpse238f637.jpg" alt="Foodie Friends Friday" style="border:none;" /></a></div>

Meet our Co-Hosts at Foodie Friends Friday:

Have you ever had the opportunity to use a Woolzies Dryer Ball?
Well, if you get your name in the drawing you just may get that opportunity.
So to fill you in on my experience with the Woolzies Dryer Ball
I will tell you a little about it.
I have washed everything from underwear to bed sheets.
The static is minimal.
Your clothing is not covered in perfume smells from dryer sheets.
And everything comes out of the dryer extra, extra soft.
The ultimate test was bed sheets and fleece blankets.
The bed sheets were so soft to sleep in, and the fleece blankets,
well, let's just say I wanted to wrap myself in all of them.
If you'd like some more information you can visit these links:
Facebook
Web page
Twitter

a Rafflecopter giveaway

Most Clicks from last week:

Blueberry Burst Crumb Cake ~ Cozycakes Cottage

Donut Muffins ~ Chicky's Cafe & Bowtique

Oven-fried Chimichangas ~ Mother on a Mission

Top Voted:

Blueberry Burst Crumb Cake ~ Cozycakes Cottage

Homemade Pimento Cheese ~ From Calculus to Cupcakes

The Best Beef Stew ~ From Calculus to Cupcakes

Our host favorites from last week's party can be found here.

Now onto the party:

My Famous Chocolate Chip Cookies

2013-02-27T02:47:00.000-08:00

These chocolate chip cookies are usually begged for.

Yup, my significant other loves these cookies.

For sure a "win a man over through their stomach" cookie.

They are so simple to put together too.

Sean, my significant other, always asks,

"Can I eat them till I get sick?"

He loves them that much.

Whip some of these up for your family to see what kind of reaction YOU get.

I guarantee they will love them.

My Famous Chocolate Chip Cookies

4 1/2 c. bread flour

1 tsp. baking soda

1 tsp. baking powder

1 1/2 c. butter, soft

1 1/4 c. sugar

1 1/4 c. light brown sugar, packed

2 eggs

1 TBS vanilla

1 (12 oz.) pkg. semi sweet chocolate chips

Can add chopped walnuts if you like

Heat oven to 375 degrees F.

Combine flour, baking soda, and baking powder in a medium size bowl. Set aside.

Combine butter, sugar, and brown sugar in a mixing bowl. Mix on medium speed until creamy. Add eggs and vanilla and continue beating until well combined. Turn to low speed and add flour mixture slowly until everything is incorporated. Stir in chocolate chips.

Scoop dough with 1/4 c. sized scoop (I use my largest cookie scoop) and place 2 inches apart on ungreased cookie sheet. Bake for 10-14 minutes. Leave cookies sit on baking sheet for about 5 minutes before removing to cookie cooling rack.

This recipe is linked to:
Foodie Friends Friday

Weight Watchers Monday ~ Greek Pita

2013-02-25T03:30:00.000-08:00

Are you a Greek food fanatic like I am?

Whenever I see or hear Greek I get all giddy....

I love this recipe.

It is so simple and satisfying.

Let me walk you through the steps to putting this fabulous pita together.

I cooked my chicken and de-boned it.

I cooked a large family size package of chicken legs.

Only 3 c. of chicken was used in this recipe, so I had enough leftover for soup.

That recipe will come later.

Anyway, I made the sauce for the pita topping.

2 c. Greek yogurt, plain

Juice of 1/2 of a lemon

3 small garlic cloves, minced

1 TBS chopped fresh cilantro

1 tsp. ground cumin

1/2 tsp. salt

1 tsp. freshly ground black pepper

Place all ingredients in a bowl and mix.

Next, take 1/2 c. of the sauce and stir it into the picked chicken.

Stir until all the chicken is coated.

Chop 1 cucumber

and tomatoes of your choice.

I used the tri-color grape tomatoes.

Just because I think they're cute......

Place about 1/2-3/4 c. of chicken in your pita.

Sprinkle with tomatoes and cucumber.

There you have it.

Stuff your pita and enjoy.

Top the pita with a little more sauce and it is out of this world fantastic.

1/2 of a pita is 5 WW points.

This is awesome next to a bowl of low calorie soup.

This recipe is linked to:
Feeding Big ~ In and Out of the Kitchen
Foodie Friends Friday

Foodie Friends Friday

2013-02-21T18:00:00.000-08:00

Welcome to Foodie Friends Friday!

Please take a moment to read through the rules before getting started, Thank You!

Adding Links back to Foodie Friends Friday and our Button is our only form of advertising to bring in more people to see YOUR recipes.

Please remember to do this. It benefits you! To thank you, we will continue to feature those with links throughout the year on various outlets.

<div align="center"><a href="http://www.foodiefriendsfridaydailydish.com/" title="Foodie Friends Friday" target="_blank"><img src="http://i1271.photobucket.com/albums/jj628/busyvegetarianmom/FFFDDButtonNEW150Darker_zpse238f637.jpg" alt="Foodie Friends Friday" style="border:none;" /></a></div>

Meet our Co-Hosts at Foodie Friends Friday:

a Rafflecopter giveaway

Most Clicks from last week:

Make My Heart Pound Cake ~ Pint Sized Baker

Little Mom on the Prairie ~ Chocolate Pudding Cupcakes w/Strawberry Centers

Cherry Swirled Cheesecake ~ My Biscuits are Burning

Top Voted:

Giant Sweet Orange Rolls ~ Feeding my Giant

Homade Hot Cocoa Mix ~ From Calculus to Cupcakes

Cranberry Pecan Chicken Salad ~ Yesterfood

Recipes that caught our attention last week.

Recipes can be found here.

Now onto the party: