Holiday Open House

Sunday night, we held our First Annual Recipe Victim Open House at Suzanne's apartment.  We combined some of our favorites from the last few months with a couple of new recipes and invited our friends and blog readers to bring along a favorite dish of theirs.

April and I started sampling the Pomegranate Vodka Coolers a little early, so we kind of forgot to take any pictures while our guests were here, but we've got some great (and quite artistic :P) shots from when we were setting up.

The Christmas tree showcased here is actually my dear grandmother's tree (it's 25 years old at least) that was passed down to me a few years ago.  Turns out, I'm not the greatest tree decorator, so April came in and saved the day, adding the pretty ribbon and making everything look nice!

We had a great time last night, and we will definitely do it again!  We talked about inviting people to dinner once a month (or every other month, we haven't worked out the details yet).  It was so nice to take some time to just visit and chat with the people that we care about, and so frequently don't get the chance to do.

OK, so here was the menu, with links to the original recipes:

• Buffalo Style Chicken Bites with Blue Cheese Dressing
• Kick-it-up Guacamole
• Rosemary Hummus and Baked Pitas
• Sweet Onion, Bacon and Cheese Tarts
• Peppermint Criss-Cross Cookies
• Chocolate Lollipops with Cashews and Craisins
• Chocolate Toffee Puffs
• Frosted Carrot Cake Cupcakes
• Pomegranate Vodka Cooler

We pulled out some new ones too, and they did not dissapoint us!  The Rosemary Hummus was a big hit, and is an old Rachael Ray recipe.  The Peppermint Cookies were sooo good - the trick to getting the candy canes to crush to a good size was pulsing them in the food processor.

Sweet Onion, Bacon, and Cheese Tarts
from  Weightwatchers.com

1 tsp olive oil

1 large vidalia onion, quartered and thinly sliced

11/4 tsp salt

3 slices Canadian-style bacon, finely chopped

1 cup Egg Beaters

2 Tbsp fat-free half-and-half

1/2 tsp Dijon mustard

1/8 tsp black pepper
1/3 cup low-fat Swiss cheese, finely shredded
30 mini phyllo cups

Heat oil in medium nonstick skillet over medium heat. Add onion and salt, cover and cook until onion is softened, about five minutes. Uncover and cook, stirring frequently until onion is golden brown, about 12 minutes. Transfer to plate. Add bacon to skillet and cook until lightly browned, about 2 minutes.

Preheat oven to 350. In small bowl, whisk together egg substitute, half and half, mustard and pepper. Arrange tart shells on baking sheet. Spoon onions evenly into shells. Sprinkle bacon evenly over onions. Pour about a teaspoon egg mixture into each tart. Sprinkle eggs evenly with cheese and bake until egg mixture is set, about 15 minutes. Serve warm.

Makes 30 tarts with a PointsPlus value of 1 each.

Suz: I made the carmelized onions and prepped the bacon and cheese the day before the party.  I had a hard time finding swiss cheese that wasn't sliced, so I just chopped it up with a knife.  One of our friends is vegetarian, so I made 6-8 of them without the bacon and she said they were delicious!
April: loved them... they have that egg look to them which doesn't seem as appealing, but then you bite into one and it is nothing but doodness. Great blend of flavors and texture.

Peppermint Crisscross Cookies
from WeightWatchers Magazine November/December 2010

1 cup butter (2 sticks)
3/4 cup sugar
1 large egg
1/2 tsp vanilla extract
2 1/2 cups all-purpose flour
3/4 tsp baking powder
1/3 crushed peppermint candy canes, about15 candy canes, crushed

Place oven racks in upper and lower third of oven and preheat oven to 350.
Combine flour and baking powder in medium bowl and set aside. With electric mixer on medium speed, beat butter until creamy, about 1 minute. Add sugar and beat until well blended, about 4 minutes. Reduce speed to low. Beat in egg and vanilla until blended. Add flour mixture in thirds, beating until well blended. Stir in crushed candies.

Form dough by tablespoonfuls into 1-inch ball. Place balls on 2 large ungreased baking sheets 2 inches apart. Firmly press top of each cookie with tines of fork to form crisscross pattern.

Bake at 350 until cookies are golden on bottom and firm in center, 14-15 minutes, rotating baking sheets halfway through baking time. Let cookies cool slightly on baking sheets, about 3 minutes. Transfer cookies to racks and let cool completely. If making ahead, transfer to airtight containers with wax paper between layers. Cover and store at room temperature p to 1 week or freeze up to one month.

Makes 36 cookies with a PointsPlus value of 3 each.

Suz: Amazingly delicious cookies, hard to stop after just one!  I crushed the candycanes in the food processor - just be careful not to inhale any of the candy dust.
April: Will make these annually but will have to pawn them off onto others or else I will eat them all. No really I would eat them all.


Dark Chocolate Lollipops
adapted from Ina Garten’s Barefoot in London

1 11.5 ounce bag Ghirardelli 60% Cacao Bittersweet Chocolate
1/2 cup Cashew Halves & Pieces
1/3 cup Pomegranate Craisins

Special Equipment:
lollipop sticks
plastic bags and ties/ribbon

Place 2/3 bag of chocolate chips in a microwave-safe bowl. Microwave, 30 seconds at a time, stirring with rubber spatula after each cycle to melt (this should take about 2 minutes total). Add remaining 1/3 of chips and stir until completely melted.

Using a tablespoon, drop spoonfuls of melted chocolate onto cookie sheets lined with wax paper, using the back of the spoon to create a circle. Place lollipop stick in the bottom of the circle, rolling it to ensure that it is covered by the chocolate. Sprinkle with cashews and craisins.

Place cookie sheets in refrigerator for 2-3 minutes to let chocolate set. Once set, place pops in plastic bag and tie the bottom with ribbon.

Makes 20 lollipops with a PointsPlus value of 3 each.

Suz: These lollipops are really easy to make and come out so cute!  Ina originally did the lollipops with white chocolate, but I am morally opposed (it's not really chocolate!) so I thought the dark would do well.  I also made these with milk chocolate - they were equally delicious.  You can change out for whatever dried fruit and nuts you like.
April: These were great. I even used them to give to Alden's teachers which were cute little teacher gifts.

Rosemary Hummus
adapted from a Rachael Ray recipe

1 can (15-18 oz) chickpeas, drained and rinsed
2 cloves garlic clove, minced or grated
3 sprigs rosemary, leaves removed and chopped
1 medium lemon
2-3 Tbsp olive oil
1 tsp table salt, to taste

Place the beans in food processor with garlic, rosemary, the juice of 1 lemon and some salt. Turn processor on and stream in a little olive oil, process until smooth, adjust salt and transfer to a small serving bowl, surround the hummus with pita and vegetables for dipping.
Makes 12 servings (about 2 tablespoons each) with a PointsPlus value of 2 each.

Suz: The original recipe called for canellini beans, but I prefer chickpeas and it came out pretty good, I think.  I doubled the recipe, so I increased the lemon to 1.5... it was WAY too much - I had to scramble to make it not taste like lemon hummus (added more salt, garlic and a little more olive oil - thank goodness it worked)!  To make it a little creamier,  I did add a little water - maybe a couple tablespoons.  I think it came out pretty tasty in the end.
April: Good texture and flavor. There were a lot of sweets at the table.. I ate more of those than anything...

We're taking a couple week hiaitus due to the holidays, but should be back in business on January 3 with some tasty new recipes (and probably a couple extra pounds to lose!)  Merry Christmas and Happy New Year!

Winner Winner Chicken Dinner

Brrrr, it's cold out there!  Just in time for all of the outdoor festivities that go along with the Christmas Season (the tree lighting ceremony, Christmas parade, caroling, etc.), it's gotten unseasonably cold here in Roanoke.  That, of course, makes us think of warm, creamy casserole-type dishes...and inspired this weeks Chicken Pot Pie. 

Suzanne found the original recipe, which also included directions for a biscuit-type topping.  However, in the interest of saving some time, and finding any excuse to eat puff pastry, we switched it out.  We've got the new PointsPlus values listed for WW - I'm having a hard time getting used to them, but trying not to get discouraged/quit!

The great thing about this recipe is that you can make the chicken and gravy mixture ahead of time and just pop it in the oven with the puff pastry topping when you're ready to eat!  We paired this with one of those bagged caesar salads and it was a really satisfying meal!

Chicken Pot Pie from EatingWell.com

PointsPlus™ Value: 11
Servings: 6

3 tsp canola oil, divided
1 cup frozen pearl onions, thawed
1 cup baby carrots
10 oz cremini mushrooms, halved
2 1/2 cups reduced-sodium chicken broth, divided
1/4 cup cornstarch
2 1/2 cups roasted chicken breast (chopped)
1 cup green peas, frozen, thawed
1/4 cup reduced-fat sour cream
1/4 tsp table salt
1/4 tsp black pepper, to taste
1 Sheet Pepperidge Farm Puff pastry
1 cup cooked frozen corn kernels
1 cup canned potatoes
1 tsp ground thyme
1 cup uncooked string beans

To prepare filling: Heat 1 teaspoon oil in a large skillet or Dutch oven over medium-high heat. Add onions and carrots; cook, stirring, until golden brown and tender, about 7 minutes. Transfer to a bowl. Heat the remaining 2 teaspoons oil in the pan over medium-high heat. Add mushrooms and cook, stirring often, until browned and their liquid has evaporated, 5 to 7 minutes. Return the onions and carrots to the pan. Add 2 cups broth and bring to a boil; reduce heat to a simmer. Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens. Stir in chicken, peas, green beans, corn, potatoes, sour cream, thyme, salt and pepper. Transfer the filling to a 2-quart baking dish.

Poke holes in thawed puff pastry. Cover baking dish with pastry, trim to fit/overlap. Bake at 400 degrees for about 20-25 minutes or until puffed and golden.

Suz: So, I made a bunch of changes to this recipe.  The original had only mushrooms, onions, carrots and peas.  We added potatoes, corn and green beans.  When I did that, the gravy looked low so I added some extra chicken broth, which ended up making it a little thin.  Rather than baby carrots, I used a peas and carrots frozen blend.  Overall, it was delicious and the sour cream added a nice richness without a whole lot of extra calories.  Also, I'd say it would easily feed 8 with a big salad.

April: The flavor of this was so good and rich. Normally I would add salt and pepper to something like this... I added NOTHING! The gravy was thin. I suggested adding some more cornstarch on the next go round, but there should definitely be more of this one. John loved it as well. Wonderful and warm comfort food.

Cozy, Warm and Easy Winter Meal

This week has been filled with holiday feasts already. April is already in a holiday whirl and Suz just celebrated her birthday! Happy Birthday, Suz-EE-Q-z.

Tonights dinner was so relaxing and easy to clean up! We are so thankful for that.

We hope that you all have a lovely Thanksgiving!

Chicken Stew Recipe

from http://www.tasteofhome.com/

2 pounds boneless skinless chicken breasts, cut into 1-inch cubes

2 cans (14-1/2 ounces each) Progresso ® Reduced-Sodium Chicken Broth

3 cups cubed peeled potatoes

1 cup chopped onion

1 cup sliced celery

1 cup thinly sliced carrots

1 teaspoon paprika

1/2 teaspoon pepper

1/2 teaspoon rubbed sage

1/2 teaspoon dried thyme

1 can (6 ounces) no-salt-added tomato paste

1/4 cup cold water

3 tablespoons cornstarch

Directions

In a 5-qt. slow cooker, combine the first 11 ingredients; cover and cook on high for 4 hours.

Mix water and cornstarch until smooth; stir into stew. Cook, covered, 30 minutes more or until the vegetables are tender. Yield: 10 servings.

Suz: Delish!  It had almost a latin flavor, although there was no chili powder or cumin in the recipe.  I thoroughly enjoyed, and thought they were a great compliment to the biscuits, which I thought were missing something!

April: This recipe I did exactly as directed... except it sat on low for an extra half an hour or so. It was super easy to make. I cut the veggies ahead of time so I could do it at my own pace. At my first sample tastings I didn't like it at all... but when Suzanne came with the biscuits... the combination of the two made it hard for me to stop eating them together. So warm and soothing! Easy clean up too!

Bacon Biscuits

by Weight Watchers Magazine

2 cups white all-purpose flour

2 1/2 tsp baking powder

1/2 tsp table salt

1/8 tsp baking soda

3 Tbsp butter, cold unsalted, cut into bits

4 slices cooked crisp turkey bacon, chopped

1 cup buttermilk, low-fat

1/4 cup Fat free milk

Preheat the oven to 425°F. Spray a 9-inch round cake pan with nonstick spray.

In a large bowl, whisk together the flour, baking powder, salt, and baking soda. With a pastry blender or a large fork, cut in the butter to coarse crumbs. Stir in the bacon. Mix in the buttermilk and milk to form a dough.

Drop the dough by 1/4-cup measures into the pan, making 16 mounds; push the mounds together. Bake until golden, about 20 minutes. Serve at once.

Notes

For best results, bake the turkey bacon in a 425°F oven until brown and very crispy, 12–15 minutes. Chop it after cooking.

Although using a 1/4-cup measure or large spoon and a sharp snap of the wrist is one way to drop the dough onto the baking sheet, a 2-inch ice cream scoop with a spring-release handle is easier.

Suz: I made the dough before I left my house and then baked the biscuits at April's.  I think they would have been a little fluffier if they'd gone straight into the oven.  I thought they were missing something - next time, I might add cheddar cheese and some scallions for a little more flava!

April: I really like these biscuits. They were a little flat and brown on the bottom... thanks to my baking sheets. I ate far too many of them!

Filling Meal with an Obama Feel

It's Tuesday again because guess what?  Suzanne had to go out of town for work on Monday.  John was able to join us (and eat dinner while it was hot) since he wasn't at Big Lick rehearsal tonight.  Suzanne's mom passed along Mrs. Obama's recipe for turkey burgers that she had in Albany a couple weeks ago, and they were great accompanied by the sesame noodles and green beans.

We did a fair amount of substituting this week, which we've noted after each recipe.  This meal was awesome, from start to finish - including the yummy cobbler!

Obama Burgers
From September 2010 Family Circle Magazine.

1 pound uncooked ground turkey breast
1/4 cup Progresso® Bread crumbs Panko crispy bread crumbs - plain
1 egg white
2 Tbsp scallions, minced
1 clove garlic, minced
2 Tbsp low-sodium soy sauce
2 Tbsp parsley, minced
1 Tbsp lemon zest, zest of one lemon

1/4 cup fresh lemon juice, juice of 1 lemon

1 Tbsp canola oil

In a large bowl, blend turkey with panko, egg white, scallions, garlic , soy sauce, parsley, lemon zest and juice. Shape into 4 equal patties.

Heat canola oil in a large nonstick skillet over medium heat. Cook turkey patties for about 5 to 7 minutes on each side or until cooked through.

Makes 4 burgers with a Points value of 5 each.

Suz: The package of ground turkey was closer to 1.25 pounds, and we ended up with 6 good sized burgers.  These don't need a bun or anything - they're great on the plate.  The lemon added a nice flavor.
April: We like turkey burgers in this house. Now we have a new lemon twist on them. They are fine not on a bun. I'm not sure the lemon flavor would go well with all the normal burger stuff.
John: Very good. I might have liked them served up for burger night with the bun and all.

Elise's Sesame Noodles
From EatingWell.com

1 Box Ronzoni Smart-taste Spaghetti
1/2 cup low-sodium soy sauce
2 Tbsp dark sesame oil
2 Tbsp Mazola Canola Oil
2 Tbsp rice wine vinegar
1 1/2 tsp crushed red pepper flakes
4 medium scallions, one bunch, divided
4 cups snow peas, trimmed and sliced on the bias
1 medium sweet red pepper, thinly sliced
1/4 cup sesame seeds, toasted

1. Bring a large pot of water to a boil. Cook spaghetti until just tender, 9 to 11 minutes or according to package directions. Drain; rinse under cold water.

2. Meanwhile, whisk soy sauce, sesame oil, canola oil, vinegar (or lime juice), crushed red pepper, 1/4 cup scallions and 2 tablespoons cilantro (if using). Add noodles, snow peas and bell pepper; toss to coat.

3. To serve, mix in sesame seeds and garnish with the remaining scallions and cilantro.

Serves 8 with a Points value of 6 each.

* Make Ahead Tip: Prepare through Step 2 up to 2 hours in advance.

Suz: When I went to Kroger to pick up some snow peas, I found out that they were $7.99 a pound, so I ended up substituting broccoli for the pea pods.  I had a garlic-flavored rice wine vinegar and only used 1 teaspoon of red pepper flakes - if you don't like spicy, make it just a pinch.  These noodles are addictive - once you taste them, it's hard to stop, even if your mouth is on fire!!
April: I ate too much of these the are addictive. I'm a fan of mushrooms and water chestnuts... I think both would add a different kick to this recipe.... not that it wasn't good the way it was. Grilled chicken marinated in soy or worchestershire sauce wouldn't be bad either.
John: The girls talked about them being spicy.... but I could actually use a little more. I could have also gone for some cilantro as well.

Roasted Green Beans and Fresh Tomatoes
from the Weightwatchers Website

3 sprays olive oil cooking spray
4 cups green snap beans, trimmed
2 cups grape tomatoes, or cherry tomatoes, cut in half (or quartered, if large)
1/4 cup basil, fresh, cut into ribbons, divided
2 tsp minced garlic, or less to taste
1/2 tsp table salt, or more to taste
1/4 tsp black pepper, freshly ground, or more to taste

Preheat oven to 450ºF. Coat a large roasting pan with cooking spray.

Place green beans in a single layer in prepared pan and coat with cooking spray. Roast until desired doneness, stirring once or twice, about 10 to 15 minutes.

Meanwhile, in a medium bowl, combine tomatoes, 2 tablespoons of basil, garlic, salt and pepper; set aside.

When green beans are finished, remove from oven and spoon tomato mixture into pan; toss thoroughly. Serve hot, room temperature or chilled, topped with remaining 2 tablespoons of basil. Yields about 1 cup per serving.

Suz: Delicious - I love green beans, and roasted they were awesome!
April: Green beans are one of my favorite veggies. The roasting was nice. This looked like perfect Christmas colors to me if you are looking for something festive.
John: The basil added a nice flavor and it was very colorful. It's been a while since I had fresh snapped green beans and it was lovely.

Triple-Berry Cobbler Recipe
From http://www.tasteofhome.com/

1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1 cup water
1 cup fresh or frozen cranberries, thawed
1 cup fresh blueberries
1 cup fresh blackberries

TOPPING:

1/4 cup sugar
2 tablespoons butter, softened
1/3 cup fat-free milk
1/4 teaspoon vanilla extract
2/3 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt

In a small heavy saucepan, combine the sugar, cornstarch, cinnamon and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in berries. Transfer to an 8-in. square baking dish coated with cooking spray.

For topping, in a small bowl, beat sugar and butter until crumbly, about 2 minutes. Beat in milk and vanilla. Combine the flour, baking powder and salt; stir into butter mixture just until blended. Drop by tablespoonfuls over fruit mixture.

Bake at 375° for 25-30 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. Serve warm. Yield: 6 servings, 4 points each.
* Altered by using all frozen berries. Strawberries were used in place of cranberries. Served with store brand  frozen yogurt.

Suz: I can't make this one at my house, because I'd eat the whole pan!  I liked the strawberries.  YUMMM!
April: LOVE! I actually sent Suzanne a text cancelling our Victim festivities for this evening, because I didn't want to share my cobbler! It was different than other cobblers I have made before. The topping is literally a topping and very thick. Other toppings I have made before would sink to the bottom some. It turned out great.
John: Very tasty. I liked the topping. I went back for seconds and thirds and then just stood at the dish some more with my spoon.
.

Back in the Game!!!

We're back this week with all-new recipes and a guest in the kitchen! Crystal has joined us this evening and we are thrilled to have another victim opinion for our recipes! :) If you're interested in joining us for dinner, let us know and we'll schedule you for a Monday night! Also, we're planning a holiday get-together to share some of our favorites (and try out some more new ideas) so keep checking back for a date and time.

Slow cooker season has begun, and we are ready to jump in! It's so nice to throw some ingredients into the crock pot, head out to work, and come home to an almost completely finished meal (and yummy smelling house).

Slow Cooker Barbecue Pulled Chicken
from EatingWell.com

1 8-ounce can reduced-sodium tomato sauce
1 4-ounce can chopped green chiles, drained
3 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon sweet or smoked paprika
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon ground chipotle chile
1/2 teaspoon salt
2 1/2 pounds boneless, skinless chicken thighs, trimmed of fat
1 small onion, finely chopped
1 clove garlic, minced

1.Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine.

2.Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours.

3.Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.

Serves 8, with a Points value of 4 each.

Suzanne: I don't like dark meat so I substituted boneless, skinless chicken breasts.  We served them sandwich style on WhiteWheat buns, which are 1 Point each.  Delicious, and after a total of 5 1/2 sandwiches made and eaten, there is enough leftover for at least another 4 good-sized sandwiches!
April: I really enjoyed this dish. The texture was great and the seasoning just right. It had a great kick to it without being overpowering.
Crystal: Very yummy! Reminds me of good down home Carolina BBQ!
Alden: This is GREAT!



Roasted Asparagus with Red Peppers and Lemon
from Weight Watchers TurnAround

1 pound fresh asparagus, trimmed
1 large red bell pepper seeded and cut into 1/2 inch strips
1 tablespoon of fresh lemon juice
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon of crushed red pepper
1 teaspoon grated lemon zest

1. Preheat the oven to 400F Spray a nonstick baking sheet iwth olice oil nonstick spray.
2. Combine the asparagus and strips of bell pepper in a large bowl; spray with the nonstick spray. Add the lemon juice, oil, salt and crushed red pepper; toss well to coat.
3. Arrange the vegetables ont he baking sheet in a single layer. Bake until tender, shaking the pan occasionally, 15-18 minutes. Transfer the vegetables to a bowl and toss with the lemon zest.

Serves 4 at 3 spears and 1/4 cup of strips of bell pepper; 1 point per serving

Suzanne: I love asparagus and I love red peppers.  Sooo good, even when I got a big bite of lemon!
April: From someone who does not like asparagus... this made me like it much more!!!
Crystal: love fresh veggies with dinner! and seemed very easy for April with 5 kids in the house!
Alden: Well it looks yucky so I didn't try it, but just fyi if you shove your thumb through the center of a spear you can split it all the way down the middle easily.

Cole Slaw
from Crystal's Granny

1 head chopped cabbage (can also use a food processor or shredder)
1 tablespoon apple cider vinegar
1 teaspoon salt
1 tablespoon sugar
1/4 cup mayonnaise


Mix chopped cabbage, vinegar, salt, and sugar until combined.  Add mayonnaise and mix well.  Warning: measurements are approximate.  Taste and add salt and sugar to tast and mayonnaise to desired moisture.

Suzanne: It was perfect slaw to have with BBQ!!!
April: Suzanne asked me if I would try a cole slaw recipe for tonight.. I told her no because there is nothing I could make that would top Crystal's recipe!!!
Alden: It was yucky... (side note he ate it on his bbq and ate it all gone)

Zucchini-Tomato Saute from Weight Watchers TurnAround

3 medium zucchini diced
1 garlic clove, minced
18 cherry tomatoes halved
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2 tablespoons chopped fresh mint

Spray large nonstick skillet with olive oil nonstick spray and set over medium- high heat. Add the zucchini and garlic; cook stirring frequently, until the zucchini is crisp-tender, 1-2 minutes. Stir in the tomatoes, salt, and pepper; cook, stirring frequently, until the tomatoes are heated through, about 1 minute.Remove from heat and add mint.

Serves 4 wtih 3/4 cup; 0 points

Suzanne: Very good, even the mint, which I was not too sure about!

April: I really liked it. The mint is good and makes the recipe so different from other sautes that we have tried.
Crystal: I love the mint!! I have never thought of adding mint to veggies but added depth and a whole new flavor to zucchini and tomatoes.  I think the leftovers would be good added to pasta for a quick lunch.


Chocolate Toffee Puffs

recipe courtesy of Melissa Bowdish

4 large egg whites
1/3 cup granulated sugar
1 cup sifted powdered sugar
1/2 cup unsweetened cocoa
2 (1.4 oz) choc covered toffe bars (Heath), crushed
cooking spray



1. preheat oven to 350

2. beat egg whites in a large bowl with a mixer on high speed until soft peaks form. Gradually add granualted sugar, beating until stiff peaks form.

3. Combine powdered sugar, cocoa, and candy pieces in a small bowl and mix well. Fold half of cocoa mixture into egg whites (egg whites will deflate). Fold in the other half until smooth. Drop mixture bu rounded tablespoonfuls onto baking sheet coated with cooking spray. Bake at 350 for 15 min (soft in the center).

Yield: 2 doz cookies

Serving size: 1 cookie, 1 Point each.

Suzanne: Amazingly chocolatey with an interesting, macaroon-like consistancy.  I like 'em so much, I had two!
April: I felt like these were thick with cocoa... in a powdery pasty kind of way... Then I had another and changed my mind.
Crystal: Agree with Suzane.  Fudgy goodness!
Alden and Maggie: hmmmmmm!

Old Stand-bys

This week, we've taken a little hiaitus to deal with some family issues.  Suzanne brought over dinner to the Bryant family on Monday night and made one of her favorite go-to dishes, Not-sagna Pasta Toss.  It's an old Rachel Ray recipe that's been adapted a couple times to make it a little quicker and healthier.  Enjoy it with salad and crusty bread, or just in a bowl by itself.

Not-Sagna Pasta Toss
modified from Rachel Ray's 30 Minute Meals

1 pound uncooked ground turkey breast
1 1/2 cup spart-skim ricotta cheese
1 Jar Classico Roasted Garlic Pasta Sauce
1/2 cup grated Parmesan cheese
1 medium zucchini, diced
1 cup mushroom, thinly sliced
1 Box Ronzoni Smart Taste Rotini

Heat a large pot of water to boil for pasta. Salt water and cook pasta to al dente. Heads up: you will need a ladle of the starchy cooking water to help form sauce before draining.

Heat a deep nonstick skillet over medium-high heat. Coat pan with Pam cooking spray. Add the meat and break it up into small bits as it caramelizes. Once meat has good color to it, 4 to 5 minutes, add pasta sauce and cook at least 10 minutes.

Place ricotta cheese in the bottom of a shallow bowl. Add a ladleful of boiling, starchy pasta water to the ricotta and stir to combine. Add a couple of handfuls of grated Parmesan to the ricotta and mix it in.

Drain pasta. Toss hot pasta with cheeses. Add half the thick meat sauce to the pasta bowl and combine. Taste to adjust salt and pepper. Serve bowlfuls of Not-sagna with extra sauce on top and more grated Parmesan to pass at the table.

Makes 6 large servings, with a Points value of 9 each.


See you next Monday with some brand new recipes!

Happy Wednesday yall!  Suzanne was out of town again this Monday and Tuesday, so we are being victimized tonight...

First things first - our first giveaway!  We put everyone's names in a bowl that commented (either here or on facebook) and the winner of the one year subscription of Cooking Light magazine is..... CYN!!!  Congratulations Cyn - shoot us a message at suzanneroan@aol.com with your address and we will get you all set up!

April  made the lasagna this morning, so all we had to do tonight was put together the salad and make some delicious garlic toast.

Slow Cooker Lasagna
from the WeightWatchers Website

1 pound uncooked lean ground beef (with 7% fat)

1 small onion, chopped
1 medium garlic clove, minced
28 oz canned crushed tomatoes
15 oz canned tomato sauce
1 tsp table salt
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp crushed red pepper flakes, or to taste
1 cup part-skim ricotta cheese
1 1/2 cups part-skim mozzarella cheese, shredded, divided
6 dry lasagna noodles, no-cook
1/2 cup shredded Parmesan cheese, strong-flavored like Romano or Parmigiano Reggiano

Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes; simmer 5 minutes to allow flavors to blend.

Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.

Spoon 1/3 of beef mixture into a 5-quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.

Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired.

In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes. Yields 1/6th of dish per serving, 8 Points each.

Suz: Soooo delicious.  I've never had the no-cook lasagna noodles before.  They almost melted into the dish, which sounds weird but was really good.  Amazing comfort food!

April: It was a lot of fun to make. We don't normally use beef but we went for it this time. I didn't have tomato sauce so I had to use paste instead and added 12 oz of water to try to make up for it. The flavor of the sauce was soooo yummy. I think I would use it again outside of this dish... very tasty. It was pretty easy to make and it cooked a lot faster than I thought. WORTH your time... totally.
 

Suzanne's Chopped Salad

 

1 bag shredded iceburg lettuce

1/2 pint grape tomatoes, quartered

1/2 english cucumber, finely diced

1/2 cup red onion, finely diced

3 tablespoons bacon bits
1/3 cup blue cheese vinaigrette (from the produce section)

 

Combine in a bowl.  Right before serving, toss with salad dressing.  Serves 4-6 people, about 3 points each.

 

Suz: I had a similar salad to this at the Cheesecake Factory, although I am certain it had a whole heck of a lot more calories and fat.  Easy to throw together, and would be really good with grilled chicken on top.

 

April: YUM YUM YUM... nice blend of texture and taste... very good!
 

We've got some ideas for our next giveaway, which will be coming in the next couple of weeks, so keep checking back to see what we're up to!  Have a great Halloween this weekend and don't eat too much candy! ;)



...and after!  I think she likes it!



Maggie before lasagna...





Meatless Monday

***This is your last week to enter to win a year's subscription to Cooking Light Magazine!  Comment on this or last week's post to be entered - winner will be announced on next week's blog.

Looking back at our recent posts, we noticed that we've gotten in a chicken rut.  So this week, we've decided to follow the new "Meatless Monday" trend and go for our own vegetarian recipes.  The weather has been really back and forth, and this pasta dish is somehow light and hearty at the same time - a little bit of summer (with the fresh tomatoes) and a little bit of winter (with the roasted veggies).

The chocolate muffins/cupcakes are a recipe that Suzanne got in her first time around with WW - it was one that was up on the board at a meeting one Saturday morning.  You truly can't taste the pumpkin in these, and you can substitute any type of cake mix for the chocolate - spice cake would probably be really good with this.

 

Roasted Vegetable Pasta 

from WeightWatchers Online

1 medium zucchini, diced    

1 medium sweet red pepper(s), seeded, cored and diced    

1 large onion(s), thinly sliced    

2 Tbsp olive oil    

1/2 tsp table salt    

1/4 tsp black pepper    

1 large tomato, chopped    

1/4 cup basil, chopped    

2 cloves garlic, minced    

1 Package Smart Taste Spaghetti, 12 oz    

1/2 cup feta cheese    

1.Preheat oven to 450F. Put a large pot of lightly salted water on to boil.

2.Toss zucchini, bell pepper and onion with 1 tablespoon oil in a large roasting pan or a large baking sheet with sides. Season with salt and pepper. Roast the vegetables, stirring every 5 minutes, until tender and browned, 10 to 20 minutes.

3.Meanwhile, combine tomatoes, basil, garlic and the remaining 1 tablespoon oil in a large bowl. Season with salt and pepper.

4.Cook pasta until just tender, 8 to 10 minutes. Drain and transfer to the bowl with the tomatoes. Add the roasted vegetables and toss well. Adjust seasoning with salt and pepper. Serve, passing feta cheese separately.

Makes 6 servings, with a Points value of 6.

Suz: Yummy and easy.  Used parmesan/asiago/romano mixture instead of the feta (still left over from the unfortunate incident at Kroger last week).  Next time, I will use a can of diced tomatoes instead of fresh, to give it a little sauce-ish.

April: I loved the flavor of the vegetables!!! YUM! I feel that it needed a little more liquid/sauce on the spaghetti  because it left the noodles a little dry.

Chocolate Cupcakes  from the Cary, NC WeightWatchers location

1 package dry mix chocolate cake    

15 oz Libby's Solid Pack Pumpkin (NOT pie filling)

Mix cake mix and pumpkin until thoroughly incorporated.  Bake in cupcake tins according to package directions.  Sprinkle with powdered sugar, if desired.   

Makes 12 cupcakes, with a Points value of 4 each.

  

Suz: Just like I remembered - the texture is different than regular cupcakes, but these are a delicious alternative to higher calorie cakes.  Alden helped me make the cupcakes tonight :)

April: VERY Good. Alden begged for two, but we said no :O)

I Feel Like Chicken Tonight and a Giveaway

OK readers, we've got a challenge for you - we want to know how many of you are really checking in every week to see what we're up to... So we've come up with a plan: comment on a post and you'll be entered to win a year's subscription to Cooking Light magazine, Suzanne's new favorite.  All you have to do is comment on our post - do the recipes sound good to you? have you tried it or something similar? do you have a suggestion or recipe to offer?  Go on, tell us what you think.  We'll put all of your names in a hat and we'll announce the winner on our October 25 blog .  You can enter once a week for the next 2 weeks.

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After a weekend of eating some less than healthy treats, we were ready for a relatively light, fresh dinner that wouldn't take a long time to put together.  Luckily, Suzanne had seen this take on chicken milanese on the WW website last week and decided to pair it with some cous cous for a quick, delicious meal!

Chicken cutlets, as they are called in my house, are one of my major weaknesses.  This definitely lightens up the dish (usually, you fry the chicken in olive oil), so I am interested to see how this turns out!

Chicken Milanese with Arugula Salad
1 1/2 Tbsp fresh lemon juice
1 Tbsp olive oil
1/4 tsp table salt
1/4 tsp black pepper
2 bunches arugula

1 cup red onion(s), thinly sliced

1 cup grape tomatoes, quartered

1 pound uncooked boneless, skinless chicken breast, four 4 oz pieces

1 tsp table salt

1/2 tsp black pepper
1 large egg(s)
1/4 cup parsley, fresh, minced

1/2 oz romano cheese, grated (about 1/4 cup)

1/3 cup dried bread crumbs

4 spray cooking spray, divided

1 Tbsp butter, divided

2 Tbsp fresh lemon juice, or to taste

1 large egg white

In a small bowl, whisk together first four ingredients; set aside.

In a large salad bowl, combine arugula, onion and tomatoes; set aside.

Place chicken between two sheets of wax paper; pound until 1/3-inch-thick. Rub salt and pepper into both sides of chicken.

Place bread crumbs in a shallow bowl. In a second shallow bowl, whisk together egg, egg whites, parsley and cheese.

Dip chicken into egg mixture; turn to coat. Next, dip chicken into bread crumbs, shaking off any excess ingredients. (You want to coat the chicken very lightly, not cover it with a heavy crust.) Set aside and repeat with remaining chicken.

Coat a large skillet with cooking spray; place over medium-high heat. Melt half of butter in skillet (do not allow it to burn); add two pieces of chicken. Cook chicken until coating is golden, flipping once, about 7 minutes; remove to a paper towel and cover loosely to keep warm. Off heat, recoat skillet with cooking spray; place over medium-high heat. Melt remaining butter in skillet; cook remaining pieces of chicken.

Toss salad with dressing. Sprinkle chicken with lemon juice and serve topped with salad. Yields 1 piece of chicken and 2 cups of loosely packed salad per serving, with a Points value of 6.

Suz: I made a couple modifications to this recipe - replaced the romano cheese with parmesan (after quite an eventful trip to the Kroger) and I left out dredging the chicken in flour before the egg wash (It added a whole extra point and the chicken came out plenty crusty.  I loved this meal!  Simple, and a new twist on something that I've made a million times.  The salad was nice and peppery from the arugula and tart from the lemon in the dressing.  April and I ate pretty much all the salad by ourselves...

April: I am really excited about our upcoming comments. Dinner tonight was wonderful!!! Simple dinner... well it seemed simple I watched Suz do it! I loved the lemon dressing.. don't recall having anything like it before. It was just enough to not make the salad heavy, but it gave it plenty of flavor. All the flavors blended well together for a nice refreshing dinner.

So, we hope to see you in the comments and have a great week!

Soup and Sammy

There is a definite chill in the air today, and it is really starting to feel like fall (finally)!  In honor of the change of seasons, we decided to do some warm, comforty-type foods tonight to fill our bellies but not expand our waistlines :)  According to Cooking Light, the soup can be made in 20 minutes and is perfect for a quick week night meal.  Once I found this recipe, it was just a question of finding a yummy sandwich to go with it.  Luckily, the panini recipe was at the back of the same magazine and April and I both love some buffalo chicken!

We're hoping to find some new and interesting crock pot recipes, so if you have one you'd like for us to try, send it our way!

Buffalo Chicken Panini

from Cooking Light Magazine, October 2010

1/4 cup hot pepper sauce, divided    

1 pound Chicken breast, skinless, boneless, raw, chicken tenders    

6 Tbsp reduced-calorie mayonnaise    

8 slices bread    

½ cup reduced fat blue cheese crumbles  

Preheat broiler; coat broiler pan with cooking spray. Combine 2 tablespoons hot sauce and chicken in a medium bowl, tossing to coat. Arrange chicken in a single layer on broiler pan; broil 4 minutes on each side or until done. Place chicken in a bowl; toss with remaining 2 tablespoons of sauce. Combine cheese and mayo. Spread 3 tablespoons cheese mixture on each of 4 bread slices; top each with 1/4 of cooked chicken and 1 bread slice.

Heat a grill pan over medium -high heat. Coat pan with cooking spray. Arrange 2 sandwiches in pan. Place a cast-iron or heavy skillet on top of sandwiches; press gently. Cook for 3 minutes on each side or until bread is toasted (leave skillet on sandwiches while they cook). Repeat with remaining 2 sandwiches.

Suz: I used the Louisiana Hot Sauce that April gave me a couple weeks ago - it is HOT!  I made these in my grill pan and I thought they were absolutely delicious!  The soup was the perfect accompaniment to the sandwich, it really balanced some of the heat.

April: Super spicy and good!!! The soup was great with it. Cook them together!!!!

Loaded Baked Potato Soup

From Cooking Light Magazine, October 2010

1 ½ pounds uncooked red potatoes, about 4 6-ounce potatoes    

2 tsp olive oil    

1/2 cup onion, chopped    

1 1/4 cup fat-free chicken broth    

3 Tbsp all-purpose flour    

2 cups 1% low-fat milk    

1/4 cup reduced-fat sour cream    

1/2 tsp table salt    

1/4 tsp black pepper    

1/3 cup low-fat shredded cheddar cheese    

4 tsp Dole Green Onions    

2 Tablespoons Kroger Bacon Bits    

Bake potatoes in the microwave, about 13 minutes or until done. Cut in half; let cool slightly.

While the potatoes cook, heat oil in a skillet over medium-high heat. Add onions; saute 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat. Stir in sour cream, salt and pepper.

Arrange bacon on paper towels on microwave-safe plate. Microwave on high for 4 minutes. Crumble bacon.

Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon. Yield 4 servings, 1 1/4 cups each. 6 Points per serving

Suz: Instead of making my own bacon, I bought bacon bits for this recipe.  This soup was one of my favorites so far - really quick and amazingly delicious!  Adding it to my make-again list!

April: My first remark was "this is fancy restaurant style" looks fancy and tastes great!

Red Velvet Cake with Cream Cheese Frosting

from WeightWatchers Comfort Classics: 150 Favorite Home-Style Dishes

Cake:

2 cups cake flour

3 tablespoons unsweetened cocoa powder

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt
3/4 cup low-fat buttermilk
3/4 cup granulated
3 tablespoons canola
1 large egg

1 teaspoon red food coloring

Frosting:
1 8-ounce package fat-free cream cheese, at room temperature
1 1/4 cups confectioner's sugar
1/2 cup fat-free Greek yogurt
3/4 teaspoon vanilla extract
1/4 cup chopped pecans

Preheat oven to 350 degrees.  Spray an 8-inch round baking pan with nonstick spray.

Whisk the flour, baking powder, cocoa powder, baking soda, and salt together in a large bowl.  Whisk the buttermilk, granulated sugar, oil, egg, and food coloring together in a medium bowl.  Add the buttermilk mixture to the flour mixture; stir until well blended.

Scrape the batter into the pan.  Bake until a toothpick inserted into the center comes out clean, 35-40 minutes.  Let cool completely in the pan on a rack.  Run a knfe around the edge of the cake to loosen it from the pan.  Invert.

To make the frosting , with an electric mixer on high speed, beat the cream cheese, confectioner's sugar, yogurt, and vanilla in a medium bowl until smooth, about one minute.

Split the cake layer in half with a long serrated knife.  Place the bottom layer, cut side up, on a serving plate.  Spread the remaining cake layer on top, rounded side up.  Spread the remaining 1 cup frosting over the top and side of the cake.  Sprinkle the pecans on the side of the cake, pressing to adhere.

Serving is 1/16 of cake, points value of 4.

Suz: I liked the frosting, but wish there was more of it!  The cake ended up a little bit dry.

April: Why did I pick a cake???? sheesh I haven't been able to bake a cake lately at all... argh!!! Yes it was dry... The frosting was better than I thought it would be.