Second Time around

For the second time this year I will prepare a meal like this.
Typically I only do it once a year and only about 3 people eat it.
This year though about 10 people will be eating it!
My Christmas spirit runith over! I have longed for a family gathering where I prepared the meal!
I cannot wait for them all to arrive with smiling faces and hearts of joy.
My husband will smoke a turkey with his crafty smoking skills
and I will get carried away with the cheese in the macaroni and celery in the southern cornbread dressing!
If I don’t get too caught up in the hype I will try to remember to snap photos of each dish.
They are all so delicious.
Our table will be covered with:
Smoked Turkey
Baked Ham
Cabbage (or Turnip Greens)
Southern cornbread dressing
Macaroni and Cheese
Chicken and Dumplins
Pasta Salad
Candied Yams
Giblet Gravy
Rolls, pies, cakes and much much more!
I hope this holiday season you get to spend every second with every one you love!
Happy Holidays!

Grilled Balsamic-Garlic Pork Tenderloin

I knew I would love this recipe from the moment I read Balsamic and Garlic together in the same title.
If you happen to have a pork tenderloin taking up space in your freezer then I have the perfect recipe for you!
If you don’t have one, go. get. one. ~ now! I can wait!
This pork was so juicy and flavorful but most of all tender.
It was easy to prepare and easier to cook.
{Printable Link}
You will need:

• 4-5 garlic cloves, finely minced or crushed
• 2 tablespoons balsamic vinegar
• 2 1/2 teaspoons coarse salt
• 1/2 teaspoon freshly ground pepper
• 2 tablespoons olive oil
• 2 pork tenderloins (about 1¼ pounds each)
• 2 tablespoons canola oil (if preparing in oven)

Directions:

1. Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl.
2. Rub the paste all over pork. If you like or have the time, marinate overnight. (I marinated it for about 4 hours and it did the trick!)
3. Grill preparation: Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees.
4. Let it rest at least 10 minutes before slicing.

Or

1. Oven preparation:
2. Preheat oven to 400 degrees.
3. Heat canola oil in a large, heavy saute pan over medium-high heat. 
4. Working in batches if necessary, add pork, and brown all over, about 4 minutes.
5. Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes.
6. Transfer pork to a cutting board, and try to let it rest 10 minutes before slicing.

I served mine with my yummy cabbage but any ole side would be a great addition for this meal!
Recipe originally found here.
Enjoy your Monday Night =)

Mexican Spud

Since I’m cooking a lot of repeat recipes the next few weeks,
I thought I would share one of my recent favorites that I have neglected haven't had a chance to share with you.
This recipe was inspired by none other than Jason’s Deli.
I love that place.
The soup is amazing.
The potatoes even better!
Even though my favorite Spud is off the menu =( this one quickly took it’s place.
{Printable Link}
You will need:

• 2 Large baking potatoes
• 1 Boneless, skinless chicken breast
• 1/4 cup Pico de Gallo (from Skinny Taste)
• Cumin (to taste)
• Oregano (to taste)
• Salt and pepper (to taste)
• 2 tsp butter
• Shredded cheddar cheese
• Fat Free Sour Cream

Directions:

1. Season your chicken with cumin, oregano, salt and pepper and cook in a skillet until it is all the way done or it is no longer pink on the inside.
2. While your chicken is cooking, prepare to bake your potato in the microwave (easiest way) by first cleaning the potato and patting it dry or you could just buy the pre-wrapped potatoes made directly for the microwave.
3. Once your potato is dry wrap it in cling wrap and prick it with a fork.
4. Cook on high for 8 minutes or until potato is done all the way through. Let it cool to touch when finished.
5. Once your chicken is done, cut it up into cubes once it has cooled a bit.
6. Open your potato right down the middle and mash up the insides a bit and create a small indention in the middle. Add butter and mix in well.
7. Fill the middle with chicken, Pico de Gallo and top with cheese and sour cream!

Enjoy dinner! (or lunch)

Menu Monday for the rest of the year…. almost

December 31st is coming fast! Two months ago, I wanted it to be here.
Now I wish it would slow down a bit and take its time.
December 31st means two things:

1. The year is over
2. Election day is 30 days away!

I have family coming to Florida for Christmas for the first time YAY!
I am so excited to have them coming here for a change.
It is bittersweet though because I will miss seeing everyone else not coming =(
So to make my life easier, I made a meal plan for the rest of the year, minus the days family will be here!
I love meal planning! It keeps me on my always shrinking budget and has helped me successfully maintain my weight loss!
It was the secret to my personal success! So if you wanna know what my secret was….. well now you know =)
Hopefully some of these meals will make your nights less stressful.
Week 1
Sunday – Grilled Marinated chicken legs, skinless, scalloped potatoes
Monday – BBQ sandwiches (reduced fat bread), baked potato chips
Tuesday – Beef Tacos
Wednesday – Chicken Gyros with Tzatziki Sauce
Thursday – Sweet & spicy Tilapia with Roasted asparagus and potatoes
Friday – Grilled marinated pork tenderloin and cabbage
Saturday – Leftover pork loin and cabbage
Week 2
Sunday – Grilled chicken breasts, roasted veggies
Monday – Leftover grilled chicken and veggies
Tuesday – Beef enchiladas, ff refried beans, Santa Fe rice
Wednesday – Leftover enchiladas
Thursday – Buffalo chicken wraps and onion roasted potatoes
Friday – Cajun style chicken legs, roasted broccoli
Saturday – Homemade pizza (with RF cressent rolls, low fat mozzerella and choice of topping)
Week 3
Sunday – Chili
Monday – Leftover Chili
Tuesday – Taco casserole
Wednesday – Leftover casserole
Thursday- Saturday – Family here  and honestly I have no idea what we will be eating!
Week 4
Sunday – Merry Christmas! – Christmas dinner (prepared with love)
Monday & Tuesday – Family still here and again no idea what we are eating!
Wednesday – back to work =( so Cheesy enchilada casserole (new recipe from Pinterest so it might change)
Thursday – leftover casserole
Friday – Pizza night!
Saturday – New Years Eve! – Finger foods for the count down!
Not too many difficult recipes but some good nutritious ones too! Find one you enjoy and feed your family!
Happy Monday night!

Black Pepper & Lime Potato Wedges

If you ever need me to clean my plate ~ just fill’er up with potatoes!
I love them! I love that I can eat them without guilt!
Make these for your next meal that needs a carb.
You won’t regret it! I promise!
{Printable Link}
You will need:

• 1 1/2 pounds of small potatoes, cut into wedges
• 3 Tbsp extra virgin olive oil
• Salt, to taste
• Pepper, to taste
• 1 Lime, 1/2 juice reserved
• 1/3 cup Parmesan Cheese, grated

Directions:

1. Preheat oven to 375, oven racks in the middle.
2. In a medium bowl toss the potato wedges with the olive oil, salt, pepper, 1/2 lime juice and parmesan cheese.
3. Arrange the potatoes cut side down on a baking sheet.
4. Place in the oven for 30-35 minutes, turning the potatoes half way through.
5. While the potatoes are baking, zest the lime and cut it into a few wedges.
6. When the potatoes are cooked through, remove them from the oven, taste, and adjust the seasoning.
7. Add more salt and pepper to taste.

recipe adapted from Framed Cooks

Passionate for Pasta!

When I started my journey almost 3 years ago I knew I would be successful for 2 reasons:

1. I could eat as much potatoes as I wanted and not count a single point!

2. I could still eat pasta and not feel the least bit guilty about it!

I tell people all the time that you don’t have to deprive yourself of food to loose weight.

The recent Dr. Oz shows have really touched a soft spot that I have in me for Weight Watchers.

Yes you can eat carbs and loose weight! Don’t believe me click here and see my transformation!

I ate pasta for dinner and it was so good. Don’t deprive yourself! Make this for dinner tonight!

{Printable Link}

You will need:

For the Chicken:

• Juice of 1 Lemon
• 3 Tbsp olive oil
• 1 Tbsp minced garlic
• 1 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp oregano or basil
• 2 boneless, skinless chicken breasts

For the pasta:

• 2 cups dried penne pasta
• 2 Tbsp butter
• Juice of 2 lemons (6 Tbsp)
• 1 Tbsp minced garlic
• 1/2 cup fat free half and half
• 2 tsp dried basil
• 1/2 cup grated parmesan cheese

Directions:

For the Chicken:

1. Combine first 6 ingredients and mix well. Place chicken in a Ziploc bag and pour marinade over chicken.
2. Marinate overnight in the refrigerator.
3. When ready grill until done.
4. Allow chicken to rest for a few minutes and cut into thin strips to serve over pasta.

For pasta:

1. Cook pasta according to package directions.
2. Reserve 1/2 cup of pasta water and drain.
3. In same sauce pan, melt butter over medium heat.
4. Whisk in garlic and lemon juice.
5. Pour in half and half and whisk until hot. Add salt and pepper until taste.
6. Add the parmesan cheese and basil and heat until cheese is melted.
7. Check the consistency of the sauce and add some of the reserved pasta water to loosen the sauce if necessary.
8. Toss in pasta.

Serve in pasta bowls with the chicken on top. Sprinkle more parmesan cheese if you feel the need!

Enjoy!

Help with blogger

Hello! anyone out there have a blog on blogger?
I have worked hard on my blog for a couple of years
but now all of  my hard work, sweat and tears ~ not really~ seem to have disappeared!
My picutres are gone, gone, gone!
I know the recipes will still be just as good but a picture is worth 1000 words they say!
If anyone knows why this might have happened or how I can fix it, please let me know
Please and thank you,
Sara
Skinny on a Dime!
ps. If I get this resolved I have an awesome recipe to share that includes pasta!
Maybe just a little motivation will help things along hehe….

Frito Pie

A few weeks ago I saw a post on The Pioneer Woman to make a Frito Chili Pie.
She is a much better cook than I am.
She has a much better camera than I do.
She has a kitchen in an awesome lodge that is to die for.
I was inspired to recreate this masterpiece of a meal but the Skinny version!
In my skinny kitchen, with my skinny counters and low lighting.
Random fact ~ Did you know that corn chips are low in points?!?
It’s the small things that keep me happy!
Make this recipe for your next game day get together.
Make this recipe for your inner child that misses Friday night lights!
{Printable Link}
You will need:

• 2 pounds lean ground beef (93/7)
• 3 cloves Garlic, Minced
• 1 can (12 To 14 Ounce) Tomato Sauce
• 1 can (10 Ounce) Ro-tel (diced Tomatoes And Chilies)
• 1/2 teaspoon Salt
• 1 teaspoon Ground Oregano
• 1 Tablespoon Ground Cumin
• 2 Tablespoons Chili Powder (more To Taste)
• 1 can (14-ounce) Kidney Beans, Drained And Rinsed
• 1 can (14-ounce) Pinto Beans, Drained And Rinsed
• 1/4 cup Corn Meal
• 1/2 cup Warm Water
• One large bag of Frito corn chips (or several small ones)
• Low fat or fat free  Cheddar Cheese
• Fat Free sour cream (Optional)
• Diced Red Onion (Optional)

Directions:

1. Brown ground beef with garlic in a pot over medium-high heat. Add tomato sauce, Rotel, salt, oregano, cumin, and chili powder. Cover and reduce heat to low. Simmer for 30 minutes.
2. Add drained and rinsed beans. Stir to combine, then cover and simmer for another 20 minutes.
3. Mix corn meal with water, then add to the chili. Stir to combine and simmer for a final 10 to 15 minutes. Set aside.
4. Pile corn chips, chili and cheese, and diced onion in a bowl.Or if your heart desires use the small bags of corn chips and just throw it all in there!

Pass the puffs please…

I love to cook, really I do.
But if I can make a dinner in less than 5 minutes
and it is still healthier than drive-thru, well then,
you might as well call me a genius.
Not the I’m smarter than a 5th grader genius,
just the I’m smarter than my frozen chicken genius!
(because frozen chickens are so much smarter than not frozen ones)
Now that we are all clear and you still need an idea for dinner, give this a try.

You will need:

• 1 container of reduced fat crescent rolls
• 4 slices of Munster cheese
• 1 small package of pepperonis (or whatever you want to add in the inside)

Directions:

1. Unroll the individual crescent rolls. You should have 4 individual sections. Leave the triangle parts in tacked so that you have something more along the lines of a rectangle.
2. Place one slice of cheese onto each crescent section
3. Top with pepperonis
4. Fold over and pinch the corners together so no cheese will try to escape
5. Bake in the oven according to the directions on the crescent roll package

Ding! When the oven goes off, dinner is done and clean-up is a breeze!
Double the recipe if you have a bigger crowd or just the same crowd with a bigger appetite!

Crockpot kind of night

Fall is not really fall in Florida.
It’s more like wham bam winter is here kind of fall.
While the rest of the world is enjoying changing leaves and crisp cool nights,
we are enjoying the heat and humidity of the summer sting.
The equation is something like this:
8 months of summer + 2 weeks of fall + 3 1/2 months of something called winter = One long season of  hot!
Back to the subject at hand. While we do not have a long fall, I long for fall to stick around.
The other night I put a big pot of chili in the crock pot to simmer for dinner.
The recipe is easy and a skinny original!
You will need:
1 lb lean ground beef
1 can mild chili beans (or kidney beans)
1 10oz can mild Rotel diced tomatoes (or Del monte zesty diced tomatoes with green chilies)
1 8oz can tomato sauce
1 small onion – diced
1/2 bell pepper – diced
2 tsp chili powder
1 tsp cumin
1 tsp salt
1/2 tsp pepper
Directions:
1.  Brown  your ground beef with onions and diced peppers.
2.  Add all other ingredients and let simmer on low for 4-6 hours. That is it - seriously!
Serve it up with cheese, sour cream, red onions and crackers! Enjoy!

YO! Dawg!




Happy Hump Day ~ Readers!
My world is busy and I have bad picture lighting but I”m still cookin!
See you soon with new recipes! (Once I figure out the lighting part!)

It’s Fall Y’all! Pumpkin Spice & Everything nice

Fall weather usually shows up in Florida mid to late October but…..
But we got a taste of it over the weekend!
It put me in the mood to feed my inner pumpkin child!
I’ve been waiting to try this recipe and Sunday was a perfect day.
I couldn’t believe how easy it was to make either.
The icing is courtesy of the teenager!
Pumpkin Spice Cupcakes!
You will need:
Cake ingredients:

• 18.25 oz Dunkin Hines Golden Vanilla Super Moist Cake Mix
• 2 tsp pumpkin pie spice
• 1 cup canned 100% pure pumpkin
• 1 cup water

For the Pumpkin Cream Cheese Frosting:

• 8 oz Philadelphia 1/3 fat cream cheese (do not use fat free)
• 1/2 cup pureed pumpkin (canned is fine)
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 5 tbsp packed brown sugar

Directions:

1. Preheat oven to 350°. Line a cupcake tin with cupcake wrappers.
   Combine cake mix and pumpkin spice in a large bowl. Add pumpkin puree and water, mix about 2 minutes.
2. Fill cupcake liners 2/3 full and bake about 20 - 25 minutes, or until a toothpick inserted comes out clean.
3. For the frosting, combine the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar until smooth. You can use a spatula to ice the cupcakes or pipe them which may require making more frosting.
   Makes 24

Make your tummy happy today! If your counting WW points they are only 2pts per cupcake!
The original recipe is found here at skinnytaste.com

Menu Mondays

Life is like a never ending roller coaster!
One day your good, the next day you want to hurl!
I made a two week menu over the weekend so I wouldn’t feel overwhelmed.
Maybe I can stick to it or maybe I will give up and just order pizza!
Either way I hope some of these recipes find their way to your table.
Sunday ~ Tex-mex chicken tacos
Monday ~ Same as Sunday
Tuesday ~ Hot Tortilla soup
Wednesday ~ Same as Tuesday
Thursday ~ Mini meatloaf with creamy mashed potatoes
Friday ~ Same as Thursday
Saturday ~ Buffalo chicken wraps and onion roasted potatoes
Since I’ve started the C25K program (now on week 6 thank you very much!) I try to cook every other day and run on the days I don’t cook.
It seems to make it all work out better.
Enjoy your week!

It’s not delivery, It’s homemade ~ Pizza

 
On a Friday night the easy choice is pizza right?
Instead of ordering your favorite delivery, save money and make your own!
You get to choose your own toppings.
You get to decide how much sauce – too little or too much
You get to decide how much cheese or how thick/thin the crust is!
It’s a win win situation.
This is seriously the easiest pizza crust I’ve ever made.
You make it with Bisquick of all things!
{Printable Link}
You will need:

• 1 1/2 cups Original Bisquick® mix
  
• 1/3 cup very hot water
  
• 1 can (8 ounces) pizza sauce
  
• 1 package (3 1/2 ounces) sliced pepperoni
  
• 1 1/2 cups shredded mozzarella cheese (6 ounces)

Directions:

1. Heat oven to 450ºF. Grease 12-inch pizza pan. Stir together Bisquick mix and very hot water; beat 20 strokes until soft dough forms.
   
2. Press dough in pizza pan. Spread pizza sauce over dough. Top with remaining ingredients.
   
3. Bake 12 to 15 minutes or until crust is golden brown and cheese is bubbly.

Have a great weekend! Stay safe if you are on the north east coast!

Dumplins or Dumplings?

 
Since I was born and raised in the south,
I have a tendency to leave the “g” off of words.
I have a bad habit of sayin things like “fixin” and “warshin” and “dumplins”
Dumplins just don’t sound right with a “g”
and if you make Dumplings I bet they don’t taste like “Dumplins”!
I had a request to make Dumplins over the weekend from the birthday boy!
Chicken and Dumplins are good to make when it’s your birthday ~
or a rainy day, or a holiday or any day really.
Give these a try if you are feeling the need to leave off a “g” or two in your life.
My GG used to make these for me when I wore pigtails.
My GG taught me how to make these when I wore high heels!
She was the best! At everything!
She also made the best fried chicken this side of Texas!
Chicken and Dumplins – GG Style!
{Printable Link}
What you’ll need:

• 3 Chicken breasts with bone and skin
  
• 2 cans cream of chicken soup
  
• 1 cup chicken broth from boiling chicken
  
• Flour
  
• Oil
  
• Salt
  
• Pepper

Directions for the Chicken:
(they are simply complicated!)

• Fill the pot half full of water, add salt and pepper.
• Boil the chicken (for about 45 minutes).

• Remove the chicken.
  
• Oh look who showed up right on cue! Chicken stalker!

• Cool the Chicken.

• Shred the Chicken. Removing all fat and bones.
  
• Let chicken continue to cool while preparing the Dumplins

 

• Drink the wine. (required when shredding)

• Feed the stalker (required when shredding)

• Remove 1 cup of chicken broth now.
• In the same pot that you boiled the chicken in, add 2 cans of cream of chicken soup to the remaining broth.
  
• Stirring occasionally. Bring to a boil
• Reduce heat and let simmer while you prepare your dumplins.

Directions for Dumplins:
For the Dough you will need:

• 1 cup chicken broth you saved from boiling your chicken with
  
• 3 tbsp of oil
  
• 1/4 tsp salt
  
• **flour

Directions for making your Dumplins

• Add your cup of chicken broth, oil and salt to a large mixing bowl.
• **this is a tricky part** Add your flour. If you noticed there is no measurement. I don’t measure this. I just add until the broth is absorbed and you have a nice size ball of dough to work with. You can’t make more than you need and you can’t mess it up. I’m thinking it’s about 1 1/2 cups to 2 cups of flour if I had to guess.
• knead the dough.

 

• Flour your counter top/workspace
  
• Refer to ancient index card recipe for reassurance

• Pinch the dough into small workable sections

• Roll out the dough thin, but not too thin or the dumplins will break up and not to thick or they will not get done.

• Cut the dough into strips of your liking (long strips or short squares).

Combing the two (there is a small science to it):

• Before you add the dumplins to the pot, add the pieces of chicken to the broth and stir them in.
• Once you have your dough all cut up, add them one at a time to the pot, carefully stirring them in along the way.
• Bring back to a boil, reduce heat, add salt and pepper to taste and let simmer about 30 minutes or until dumplins are done.

It might seem a little complicated but your mouth, tummy and southern roots will rejoice!

Enjoy! I know we did!

Pollo Sabroso

I have to admit that I am not a fan of chicken thighs

Nor am I a fan of cooking them.

Give me a breast fried, boiled, broiled, baked, grilled

or any other way you can muster and I’m a happy chicken!

Ha Ha

But when a recipe comes along this good and simple it is hard to fight that fact!

I bet you could do this with just about any type of chicken I just stuck to the requirements because I’m that type of girl :)

But only part of the time - when I actually have all of the required ingredients!

{Printable Link}

You will need:

• 6 Boneless skinless chicken thighs (I only had skinless)
• 1 Tbsp vinegar
• 2 tsp soy sauce
• 1 package of Sazon
• Adobo seasoning
• Garlic powder
• Oregano

Directions:

1. Season chicken with vinegar and soy sauce.
2. Add sazon, a generous amount of adobo, garlic powder, oregano and adobo and mix well. (Don't use your hands or they will turn orange)
3. Let chicken marinade at least 20 minutes.
4. Broil or grill on low until chicken is cooked through, careful not to burn.
5. Be careful not to step on the chicken stalker! He guards that oven so well, don’t you think!

Serve with rice and beans or roasted veggies (to make it a free points meal!)

Have an awesome day!

Original recipe source: www.skinnytaste.com

Menu Planning Monday

Today is the first day of school ‘round these parts.
So its back to schedules, bedtimes, and two week menus if I can handle the heat!
I worked out a meal plan for the next two weeks that is quick easy and doesn’t require a spatula everyday!
Sunday ~ Hot Tortilla Soup
Monday ~ Leftovers
Tuesday ~ Crescent Roll Casserole
Wednesday ~ Leftovers
Thursday ~ Taco Casserole
Friday ~ Birthday Boy dinner choice!
Saturday ~ Pinwheel Pizza dippers
I’ll save you the time of reading and add next weeks meal plan, uh next week :)
Two of these recipes are new, new for me, new for you.
I will fall on the floor crying if they don’t taste good!
Have a great week!

Round and round we go… with veggies!

All of these vegetables in my refrigerator needed to use before they expired.
I looked at my usual  method of making roasted goodness but Pinterest has sparked my creativity lately =)
This recipe looked so easy and yummy that I couldn’t wait to give it a try.
I added a few ingredients from the original recipe found here.
I think the original name of this is called “Vegetable Tian” but I just called it yummy!
{Printable Link}
You will need:

• 2 tbsp olive oil (divided)
• 1 large sweet yellow onion cut in half and sliced
• 2 cloves of garlic, minced
• 1-2 russet potatoes, unpeeled
• 1 zucchini
• 1 yellow squash
• Package of pre-sliced portabella mushrooms (the chunky ones)
• 3 large Roma tomatoes
• Salt and black pepper, to taste
• Dried thyme, to taste (I only had ground but it still came out good)
• 1/2 cup of low fat Parmesan cheese
• 1/4 cup low fat tomato and basil feta cheese ( I added this because I’m just a cheesy kinda girl)

Directions:
Preheat the oven to 375 degrees. Coat a baking dish with olive oil cooking spray. Heat 1 tbsp of olive oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 8 minutes. Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.
Slice the potatoes, zucchini, squash mushrooms (if they are not pre-sliced) and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer. Season with sea salt, black pepper and dried thyme, to taste. Drizzle the last tablespoon of olive oil over the top.
Cover the dish with tin foil and bake for 35 minutes, or until the potatoes are tender. Uncover and sprinkle the Parmesan and feta cheeses on top and bake for another 25-30 minutes or until browned.

Have yourself a heck of a Wednesday!
Now go make this for dinner.

It’s all in the sauce ~ Asian glazed chicken

Borrowed from Skinny Taste Picture source

Wowza! is a word that comes to mind after making and eating this meal!

I had to borrow this picture from Skinny taste for 2 3 reasons:

1. I live in a new kitchen with terrible lighting

2. Gina’s picture displays this meal perfectly

3. One more ~ I live in a kitchen with terrible lighting!

So with all that, I will say again this meal was amazing.

I made the Broccoli with it that you see in the background with some rice on the side.

It is seriously simple!

The best part is we were done with dinner and kitchen cleaned by 7:30! Woohoo!

Here is what you need:

{Printable Link – from original source}

• 8 skinless drumsticks (I’ve heard that boneless, skinless thighs work great also)
• olive oil spray 
• 1 cup water
• 1 tbsp Sriracha hot sauce (more or less to taste)
• 1/2 cup balsamic vinegar
• 1/2 cup soy sauce
• 4 tsp agave nectar (or sugar)
• 3 cloves garlic, crushed
• 1 tsp ginger, grated
• 2 tbsp chives or scallions, chopped
• 1 tsp sesame seeds

Directions:

1. In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil.
2. Add water, balsamic, soy sauce, agave, garlic, ginger, hot sauce and cook on high until liquid comes to a boil.
3. Reduce heat to low and simmer, covered for about 20 minutes.
4. Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 minutes, until it becomes a thick glaze, turning chicken occasionally. (Keep an eye on glaze, you don't want it to burn when it start becoming thick)
5. Transfer chicken to a platter and pour glaze on top.
6. Top with chives and sesame seeds and serve.

I served it with Roasted Broccoli w/ smashed garlic! YUM!

In total this meal cost me a whooping 4 points!

Both of these recipes come directly from www.skinnytaste.com. Enjoy!

Meal Planning Fun!

I don’t know why I did this to myself.

I will really have to reconsider how I do things!

I planned 3, count them, 1-2-3 new recipes in one week!

Somehow it also ended up being a week full of chicken.

Sunday ~ We actually had take out because we were dog tired!

Monday ~ Chicken Tacos with chips and salsa

Tuesday ~ Orange Rosemary Chicken with Roasted veggies

Wednesday ~ Grilled Chicken Bruchetta with crock pot “baked potatoes”

Thursday ~ Asian Glazed Drumsticks with wild rice

Friday ~ Chimichangas(with ground beef) with Guacamole and chips

Saturday ~ Pizza Night!

Actually I don’t have a clue what we are having on Saturday so I just threw in pizza! I really hope we enjoy these new recipes and I will update you with pictures and their success or failure.

Happy Monday meal plan on Tuesday :)

Menu Monday

Its Monday!

Yay for a new week with new discoveries!

I got a little help making the menu this week

because I was out of ideas and was just plain ole tired of thinking!

Sunday ~ Grilled chicken thighs, corn, baked beans

Monday ~ Hamburger steaks with sautéed onions, mushrooms and gravy, mashed potatoes, green beans

Tuesday ~ Homemade chicken noodle soup and grilled cheese sandwiches

Wednesday ~ Taco night

Thursday ~ Sweet and citrus tilapia with crockpot “baked” potatoes and asparagus

Friday ~ *Filipino BBQ chicken skewers, roasted veggies (The recipe is for pork but says good on chicken too!)

Saturday ~ Grilled Ribs, homemade potato salad

I hope you all enjoy your week!

Eggplant Parmesan

There is something about maturing that changes an appetite.

I never would’ve thought I’d eat avocado and now I eat eggplant too!

What is the world coming to?

I first dabbled in eggplant when I made Eggplant Rollatini.

This time I tried Eggplant Parmesan and it became my new favorite Eggplant recipe ~ as if I had so many to choose from before!

You will need:

{Printable Link}

• 1  medium eggplant, peeled and cut into 1/4-inch slices 
• Cooking spray
• 1/3  cup finely shredded Parmesan cheese
• 1/4  cup dry bread crumbs (any flavor)
• 2  teaspoons olive or vegetable oil
• 1  cup spaghetti sauce
• 1 1/2  cups shredded reduced-fat mozzarella cheese

Directions:

1. Set oven control to broil. Generously spray both sides of each eggplant slice with cooking spray. Place on rack in broiler pan. Broil with tops 4 to 5 inches from heat about 10 minutes, turning once, until tender.
2. While eggplant is broiling, mix Parmesan cheese and bread crumbs; toss with oil.
3. Heat spaghetti sauce in 1-quart saucepan over medium heat about 2 minutes, stirring occasionally, until heated through. Remove from heat; cover to keep warm.
4. Sprinkle 1 cup of the mozzarella cheese over eggplant slices. Spoon bread crumb mixture over cheese. Broil about 1 minute or until cheese is melted and crumbs are brown. Top eggplant with spaghetti sauce and remaining 1/2 cup mozzarella cheese.

Have a great weekend!

Avocado hater turned Guacamole lover!

I don’t know if you knew this

(and really why would you…lol)

but I despise despised avocados.

I don’t know why.

Maybe because they are green and soft

or maybe because they can start with a name like avocado and become something named guacamole??

Either way I didn’t like them ~ never wanted to try them.

Until one day ~ one special day I gave in and tried guacamole.

Hallelujah I have been converted! I LOVE guacamole now!

Well lets not go so far, I LOVE the guacamole recipe I found on www.skinnytaste.com!

I don’t know if the same would be true if I tried it, lets say, at a Mexican restaurant were you would typically eat guacamole lol but at least now I am not afraid.

If you want to be converted or if you already live on the dark side this is the most simple and amazing (so far) guacamole recipe in the WORLD!

You will need:

{Printable Link}

• 3 Hass avocados (even though I used 2 and it still was great)
• 1 lime juiced
• 1/3 cup red onion diced
• 1 tbsp chopped cilantro
• Salt and pepper

Directions

1. Place the pulp from the avocados in a medium bowl and slightly mash with a fork or a potato masher leaving some large chunks.
2. Add lime juice, salt, pepper, cilantro and red onion and mix thoroughly.

Serve with your favorite meal or just dig in with chips or just do both!

I served it with chicken quesadillas ~ YUM!

Meal Plan Monday

I’m a little slow with meal planning this week

but I hope this is what crosses my table!

Sunday ~ Grilled pork chops (courtesy of the hubs), skinny potato salad, skinny macaroni salad

Monday ~ Chicken Quesadillas and Guacamole ~ YUM

Tuesday ~ 16 minute beef burritos and fat free refried beans

Wednesday ~ Chicken wraps and onion potatoes

Thursday ~ Eggplant parmesan ~ I’m gonna give this a whirl and share how it turned out ~ maybe…

Friday ~ Chicken and peppers with balsamic vinegar served with rice

Saturday ~ is still up in the air ~ shoot me some ideas why don’t ya!

Happy Monday!

Dog Days

I thought I would showcase my dog today.

I love my dog.

He brings me joy when my guys are being guys.

It’s a struggle being the only girl in the house

but that is a topic reserved for another day!

Now back to my doggie :)

He is found at times contemplating the struggles of life…

He stresses over spilled milk…

He examines the man doggie in the mirror…

Because at one point he sported a Mohawk ~

and wore dog jerseys and barked at touchdowns!

Sometimes he reminisces on the snow days….

 

but quickly discovers that now he is all grown up.

He is no longer afraid of lawnmowers….

and is proud to be a dog with a license to steer!

But every now and again he lets loose and this is what I find…

HAPPY MONDAY!