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!