Skinny Macaroni and Cheese Soup

Yet another Skinny Taste recipe, tested out by yours truly...

This turned out surprisingly delicious! Also, it is very inexpensive to make. I happened to have the broccoli and carrots in my farmshare, and all of the other ingredients in my pantry. This would be very kid-friendly as well. I plan on packing it this week for lunches. Here's to hoping it reheats well!

You can check out the link above and check out Gina's recipe. Of course, I had to make some updates to Katie-fy it. Aka remove ingredients I don't have...

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Skinny Macaroni and Cheese Soup

Ingredients:

4 oz Smart Taste Elbows
1 1/2 cups onion, chopped
1 large carrot, chopped
2 cloves garlic, minced
1 tbsp light butter
2 tbsp flour
2 1/2 cups fat free low sodium chicken broth
1 cup almond milk - unsweetened
pinch nutmeg
1/2 tsp dry mustard
salt and fresh pepper to taste
2 cups fresh broccoli florets, chopped into small pieces
2 tbsp parmasean cheese
1-1/2 cups 2% shredded sharp cheddar

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Directions:

Boil pasta in salted water according to package directions for al dente. Drain and set aside.

Chop carrot, onion, and garlic.

In a large soup pot or dutch oven, melt light butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.

Add flour and fresh pepper to the pot and stir until smooth. Slowly add chicken broth, milk, nutmeg and dry mustard powder; whisking constantly. Set heat to medium-high until it comes to a boil. Cover and cook on low about 10-15 minutes.

Add broccoli florets and parmesean cheese. Stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked to your liking, about 5 - 10 minutes.

Add cheddar, mixing well until cheese melts and remove from heat. Add cooked elbows and mix well, adjust salt and pepper if needed.

Prepared per the Katie-fied recipe (serves 4)

296 calories, 37 g carbs, 12 g fat, 17 g protein, 5 g fiber, 733 g sodium

Breakfast for Dinner

This past week, I was on a serious breakfast for dinner kick. We have been getting fresh farm eggs in our farmshare each week, and since I don't have time to fix eggs in the mornings during the week, I have been incorporating them in my dinner. We also have been getting a lot of sweet potatoes, which are something I have recently come to enjoy. A lot. I like them when prepared savory, not sweet.

Which led me to this: sweet potato hash topped with fried eggs and a side of veggie sausage

My friend Christine inspired me to make this sweet potato hash - she gets full recipe credit!

This is now one of my favorite meals to make. It's quick, easy, satisfying, and most of all, it is nutritious!

To make the sweet potato hash, I shredded up a few sweet potatoes (1 large and 1 small, to be specific), squeezed out most of the water, and set them aside. I also diced up some onion. As much or as little as you would like. I sauteed the onion on medium-low in some cooking spray until it softens and semi-caramelizes. Then I added in 1 tablespoon of light butter and let it melt. Now you are ready to add the sweet potato shreds! Turn the heat up to medium high. Spread them around evenly and then don't touch them for a few minutes! When shreds start to brown, it is time to turn them. Keep repeating this until the hash has reached your desired level of done-ness! I topped with some truffle salt (a new addition to my kitchen) for something a little extra - regular salt will do, of course and still be just as delicious.

Then I fried up two eggs (over easy/medium) and topped them with salt and pepper, and then put them on top of the hash! On the side, I served up two Morningstar veggie sausage patties. The perfect breakfast for dinner!

Christine recommends using a cast iron skillet for this meal, which I JUST purchased. I can't wait to make this again this coming week with my cast iron!

This Friday night...

Friday nights are my favorite night of the week and I don't mind the routine of it one bit. The promise of over 48 hours of freedom and not knowing what the rest of the weekend will bring excites me! I have become increasingly lame in my old age and just like to stay in on Friday nights. I love to relax, catch up on DVR, read magazines, and sleep. The best part is waking up not hungover on Saturday morning. It's such an amazing feeling!

After yesterday's sort-of mental breakdown, I picked myself up and was extremely productive. I was mostly well-rested at work today, I got cast iron skillets and Target popcorn on my lunch break, and left work early because I am working on Sunday afternoon. I went to the gym and spent a record amount of time on the treadmill (90 minutes). Pick your jaws up off the floor. Then I went to SuperTarget and saved 40% on a $100 bill! Pick your jaws back up off the floor.

After a day like today, a girl's gotta eat. Tonight I made a Morningstar grillers burger on a sandwich thin with chipotle cheddar cheese (what?!?!) I know. I had the same reaction. Go buy it at Target. It said 'limited time only' on the package. Get some before I buy it all!

After going back and forth on what side I wanted to go with my burger, I settled on getting some veggies in today. I had been craving cauliflower for a while (weird.) and decided to make a cheese sauce for it. I think I finally perfected my 'light' cheese sauce tonight, which has made an appearance in mac and cheese before. This picture is about 1/3 of a head of cauliflower with the cheese sauce as prepared below.

Ingredients:

1 tablespoon light butter
1 tablespoon flour
1/2 cup milk (I used unsweetened almond milk, but usually use skim)
1/4 cup 2% shredded cheese (I used mild cheddar but sharp gives it a stronger cheese flavor)

Recommended seasonings: salt, pepper, Mrs. Dash garlic and herb, garlic powder, dry mustard, and cayenne pepper. The list goes on...

Directions:

Start steaming the cauliflower in a vegetable steamer (or on the stove). While veggies are steaming, melt 1 tablespoon of butter in a pan on the stove over medium heat. Once melted, add the flour and blend. Cook the flour mixture for about three - five minutes. Now add the milk and stir until the flour mixture is blended. Bring this to a boil and then reduce the heat so that it is simmering. Add your desired seasonings, Continue to stir until the mixture is thickened. Add the cheese and stir until melted. Then add your main ingredient - in this case, cauliflower.

As prepared this cheese sauce has about 200 calories. You can pour this over pasta, cauliflower, eat it with a spoon...

Time to watch more TV and eat peanut butter Cheerios for dessert. Oh yeah, they make peanut butter Cheerios now. Happy Friday!

Stuffed Cabbage Casserole

Being a good little Polish girl, Golumpki (gwumpki) is one of my favorite Polish meals, but I don't get it often. Who wants to actually stuff cabbage? Bring on a casserole.

Last night's dinner: Stuffed Cabbage Casserole courtesy of SkinnyTaste.com

The only actual ingredient substitution I made from the original recipe was to use turkey instead of ground beef. Other modifications: I didn't use olive oil, and used half of the cheese. I only had sweet and spicy Hungarian paprika (read: cayenne), so I used half of what the recipe called for and it gave it a nice kick! I also cut my dish in to 8 pieces, rather than 10. Because I used the turkey and cut the olive oil, the nutritional facts are still great!

Katie's Version of Stuffed Cabbage Casserole

Ingredients:

• 1 lb. 93/7 Ground Turkey
• 1 large onion, chopped fine
• 1 tbsp finely minced garlic
• 1/2 tsp. dried thyme1 tsp sweet Hungarian Paprika
• salt and fresh ground black pepper to taste
• 1 1/2 heads green cabbage, coarsely chopped>
• 1 can (14.5 oz.) petite dice tomatoes with juice
• 1 can (15 oz.) tomato sauce
• 1/4 + 1/3 cup water, divided
• 2 cups cooked brown rice
• 1 cup low-fat mozzarella cheese

Preheat oven to 350°F. Spray a large glass casserole dish with non-stick spray. (My dish was 13" x 9").

Heat a large frying pan on medium heat; add ground beef and cook until it's browned and cooked through, breaking it apart as it cooks. Remove ground beef and set aside.

In the same pan, add chopped onion and cook over medium heat until the onion is translucent and starting to brown, about 5 minutes. Add the minced garlic, dried thyme, and paprika and cook about 2 minutes more. Then add the diced tomatoes with juice, tomato sauce, and ground beef. Add 1/4 c. water to the pan. Simmer until it's hot and slightly thickened, about 15-20 minutes.

While it simmers, cut cabbage in half, cut out the core, and remove any wilted outer leaves; chop the cabbage coarsely into 1 inch pieces.

In a large pot or pan, add the cabbage and 1/3 c. water. Cook over medium heat (steaming the cabbage with lid on) until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks. Season with salt and fresh-ground black pepper.

When the meat and tomato sauce mixture has cooked and thickened a bit, stir in the 2 cups of cooked rice and gently combine.

Spray casserole dish with non-stick spray and the layer half the cabbage, half the meat mixture, remaining cabbage, and remaining meat mixture. Cover tightly with foil and bake 30 - 40 minutes, or until the mixture is just starting to bubble on the edges.

Remove foil and sprinkle on cheese. Bake uncovered an additional 15 - 20 minutes, or until the cheese is melted and starting to slightly brown. Serve hot.

Recipe serves 8 (hearty servings)! 275 calories, 29 g carbs, 8 g fat, 22 g protein, 7 g fiber, 655 g sodium

This. Was. Delicious. Took a while to put together, but the end result was so worth it. It was also relatively inexpensive... Cabbage is so cheap to cook with. You really get the bang for your buck with this casserole. Try this, tonight! What is your favorite healthy casserole recipe? Please share!!

Spanish Rice and a Quesadilla

Last night for dinner, I tried out a spanish rice recipe with things I had in my pantry, and a quesadilla with things I had in my freezer and fridge! Trying this whole, make what you have and don't eat out thing... It seems to be working pretty well! Thank goodness my dad sent me home with some tortillas, or else I might be starving to death :-p Just kidding. That would never happen in my house.

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Betsy found this recipe and we both had very similar dinners last night! Here is my spin on it...

Spanish Rice

1/2 c. uncooked brown rice (cook it!)
1/2 large onion, diced
1 c. diced peppers of any kind (I used frozen mixed peppers)
2/3 tsp. chili powder
1/3 tsp. cumin
1 can petite diced tomatoes, partially drained
Salt and Pepper to taste

Saute the onion and peppers in a large pot until softened and onions have a golden color. Add cumin and chili powder. Add in can of diced tomatoes. Let simmer for a few minutes. Add in cooked rice. Stir all together and let simmer until all of the liquid is absorbed. Salt and pepper to taste.

This makes 3 servings of a very healthy 1+ cups each.

Nutrition Info:
179 calories, 39 g carbs, 1 g fat, 4 g protein, 6 g fiber, 337 g sodium

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Black Bean Burger Quesadilla

1 medium whole wheat and/or high fiber tortilla
1 spicy black bean burger (I used morningstar), diced
1 wedge chipotle laughing cow queso
1/4 c. frozen peppers, thawed
1/4 c. shredded lettuce

Spread queso on to tortilla, pile rest of the toppings on one half. Fold and grill! You may have to put a small plate or bowl on top of the quesadilla as it cooks to keep it folded. This makes one super-stuffed quesadilla!!

Serves 1. Nutrition info will change based on tortilla and burger, so I did not include it on this recipe.You could really add anything to this quesadilla and it would taste delicious - spinach, onions, more cheese??? The list goes on.

Served with Spanish Rice - excess toppings spilled out and piled on top!

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In other news, I started training for the Raleigh Rocks half-marathon yesterday. I may or may not run the race, but I figure why not try and train for it to have some structure to my routine. Here goes nothing...

Week 1:
Monday: Rest
Tuesday: Eliptical
Wednesday: 2 mile run
Thursday: Eliptical
Friday: 3 mile run
Saturday: Rest.. maybe pilates/a stretching workout?
Sunday: 4 mile run

*Note: because Saturday is supposed to be gorgeous, and Sunday is supposed to be rainy/blah... these may get switched around.

Cookie Dough Dip

Thanks to Chocolate Covered Katie, I have a recipe for Cookie Dough Dip. Pick your jaws up off the floor and put on your stretchy pants. This stuff is good. And you won't believe the secret (healthy) ingredient!

You can find Katie's recipe above, but here is my version. She also has a sugar free version!

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Cookie Dough Dip (serves 6)

• 1 1/2 cups chickpeas (1 can, drained) 
• 1/8 tsp plus 1/16 tsp salt
• tiny bit over 1/8 tsp baking soda
• 2 tsp pure vanilla extract
• 3 tbsp reduced fat creamy peanut butter 
• 2 tbsp milk
• 1/4 c. Splenda brown sugar
• 2 to 3 tbsp oats
• 1/3 cup mini chocolate chips

Add all ingredients (except for chocolate chips) to a blender or food processor, and blend until very smooth. Then mix in the chocolate chips.

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The first time I made this, I put it in a blender. It turned out well, but the food processor got it a lot creamier and took the garbanzo bean texture out. I served it with graham crackers on the side - it was a hit at the party and no one had a clue that this was made from garbanzo beans!!

Enjoy!

Nutrition Info as prepared (dip only):

217 Calories, 33 g carbs, 8 g fat, 7 g protein, 5 g fiber, 275 g sodium

Three Bean Turkey Chili

In the great canned goods shopping spree of October 2011, I picked up quite a few types of beans and other goodies that would work really well in chili.

I have been craving chili with the cold weather on its way. So, I grabbed some ground turkey and chicken sausage at SuperTarget on Friday and decided to throw some together. I am going to do my best to recreate it, but I did not measure any of my seasonings. For those of you who know me, if I am making up a recipe... I season by smell and taste - and I did not really measure anything. But, here we go...

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Katie's Three Bean Turkey Chili
Serves appx. 8 - 1.5 c. servings

1 onion, diced
Few cloves of garlic, minced
20 oz 99% fat free ground turkey
Package of chicken sausages (5 links), out of casings (optional)
1 can garbanzo beans, drained and rinsed
1 can red kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 can sweet yellow corn, drained and rinsed
1 can diced tomatoes with green chiles
1 6 oz. can tomato paste
Seasonings I used: medium chili powder, worcestershire sauce, oregano, cumin, paprika,, brown sugar, garlic salt, onion powder

Heat up a large pot over medium heat. Add diced onions and garlic. Saute until onions have softened.

Add ground turkey and chicken sausages, breaking up and cooking until all meat is cooked through.

Add in beans, corn, and diced tomatoes. Stir until mixed. Add tomato paste. Stir until mixed through. Chili will not be very 'saucy' but more 'meaty' and thick.

This is where I started tasting and smelling, and seasoning. I started with the chili powder (probably 1 - 1.5 tbsps), cumin (few dashes), paprika (dash), and onion powder (few dashes). It needed a little sweetness to bring out the tomato flavor.. so I added in probably 1/4 c. of Splenda brown sugar. I love oregano, and it smelled like it could use some. So I added a few dashes of that. Next came the worcestershire sauce. I added probably 1 tbsp of this in to the mix and topped it off with some garlic salt (or regular salt would work just fine).

I let the mix simmer on the stove for about 30 - 45 minutes, to let all of the flavors marry together. This turned out so delicious! I sprinkled with some sharp cheddar cheese and a dollop of sour cream. For a meal, I serve this over about 1/2 c. of brown rice. For a snack, it is perfect served with some multigrain Tostito's.

Let me know if you have any favorite chili recipes! Next on the agenda, the white bean turkey pumpkin chili. Winter is good for one thing and one thing only: soups, chilis, and stews.

Nutrition facts: 280 calories, 28 g carbs, 5 g fat, 33 g protein, 8 g fiber, 783 g sodium

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*without the sausages (and those were totally not necessary), this would have been basically a fat free chili*

Hungry Girl's El Ginormo Oven Baked Omelette

I have been in a breakfast rut! It's either an everything bagel thin with cream cheese or a light english muffin with sunflower butter and jelly. Someday's I splurge and get a Subway Egg White English Muffin or a Dunkin' Donuts coffee and the Veggie Flatbread.

Oatmeal is many people's go-to breakfast. Oatmeal does not satisfy me at all. When I finish it, I am just ready for more food. I am an egg gal when it comes to breakfast. This morning, I even cooked in some egg beater to my oatmeal to try and give it more protein, and was again reminded why I do not eat oatmeal. Blah. It is really difficult to get up in the morning and make breakfast though (hence the english muffin or bagel thin or take out breakfast). I also get to work around 7, and am not usually ready for breakfast until around 9 AM. So I need something that I can take to work and re-heat, or run out and pick up mid-morning.

This is where Hungry Girl comes in to the picture! She has an oven baked omelette recipe that was featured on her 'ginormous food' episode. Ginormous food?! Sign me up.

This is a HUGE oven-baked, Mexican-style, egg recipe that serves 4.

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Ingredients

2 1/2 cups fat-free liquid egg substitute (like Egg Beaters Original)
1/2 cup fat-free milk
1 tsp. cumin
1/2 tsp. taco seasoning mix
1/2 cup chopped onion
1 tsp. chopped garlic
1/2 cup chopped red bell pepper
1/2 cup canned black beans, drained and rinsed
1/2 cup canned sweet corn, drained
1/4 cup canned diced green chiles
1/2 cup shredded reduced-fat Mexican-blend cheese
Optional toppings: salsa, fat-free sour cream, chopped scallions

Directions

Preheat oven to 375 degrees.

Line a deep 8" X 10" baking pan with aluminum foil. Spray lightly with nonstick spray, making sure to coat the sides as well as the bottom.

In a large bowl, combine egg substitute, milk, cumin, and taco seasoning. Whisk thoroughly.

Add onion, garlic, and bell pepper, and stir well. Carefully transfer egg mixture to the baking pan.

Evenly add black beans, corn, and green chiles to the pan. Sprinkle with cheese.

Bake in the oven until the top has puffed and the center is firm, about 1 hour.

Allow to cool slightly. Cut into four slices. If you like, finish off with the optional toppings!

Nutrition facts: 188 calories, 3g fat, 590mg sodium, 17g carbs, 2.5g fiber, 5g sugars, 22g protein

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This carried to work and reheated really well. I packed salsa and sour cream to top my breakfast with - and I still have 3 more breakfast's for the rest of the week. How easy!

Leek and Potato Soup

While reading some blogs today, I was inspired to make some Leek and Potato soup! It has been a while since I blogged a new recipe. I wasn't sure how this one was going to turn out, but I took some pictures anyway. Lucky for all of us, it is a winner!! Low in calories and very filling. Try this for dinner tomorrow night.

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Leek and Potato Soup

Ingredients:

1/2 large onion, chopped

1-2 cloves garlic, diced

3 medium leeks, white and light green parts chopped and rinsed

3 medium Yukon Gold potatoes, peeled and diced

3 c. low sodium chicken broth

1 c. skim milk

Season to your taste: I used salt, pepper, celery salt, 

cayenne pepper, and some Zehnders all purpose seasoning

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In a large soup pot, take onions and garlic and saute for about 5 minutes. Then add diced and rinsed leeks and saute for another 5 minutes. Once all of these veggies are soft, add in the potatoes and broth. Make sure that there is enough broth in the pot to cover all of the vegetables. 3 cups should do it!

Add any additional seasonings that you desire. Bring the pot to a boil and cook until the potatoes are done - 15-ish minutes? I forgot to time it...

Once the potatoes are cooked, remove from the heat and blend with the immersion blender right in the pot! Or transfer to a blender or food processor and blend it up that way. I left some 'texture' in the soup by not blending all the way. 

This recipe makes 5 hearty portions (about 2 cups each) and is a really good fall/winter comfort food recipe. Enjoy!!

Serves 5

Calories - 123, Carbs - 26, Fat - 0, Protein - 5, Fiber - 2, Sodium - 380 

Paula Deen's Tomato Pie - Lightened Up!

This recipe is adapted from one of my favorite Paula Deen recipes. While it doesn't taste nearly as 'bad' as the real thing (did you see how much cheese it called for?!) I tried to substitute with healthier ingredients for a Weight Watchers friendly version of the pie.

4 tomatoes, sliced medium to thin

1 onion, sliced

2 cloves garlic, minced

Fresh basil, to taste

1/2 c. light mayo

1/4 c. light sour cream

1 oz. 2% mozzarella cheese

1 oz. 2% sharp cheddar cheese

1 can reduced fat crescent rolls

Salt and pepper

First things first, slice the tomatoes and put them in a colander in one layer. Salt the tomatoes to drain the excess water. You may have to repeat the process in batches, since there are a lot of tomatoes.

While the tomatoes are draining, saute the onions and garlic in a nonstick pan over medium heat on the stove. Cook until onions are softened and sweet. Set aside and let cool slightly.

Preheat the oven to 325 degrees.

Prep a baking dish with nonstick cooking spray. I used a medium rectangular glass dish.

Mix onion and garlic mixture with mayo, sour cream, and cheeses. Set aside.

Layer the tomatoes, basil, and pepper in the bottom of the cooking sheet. No salt needed since the tomatoes were already salted.

 
Then, top this with the mayo and onion mixture. Spread evenly over top of the tomatoes. I added more pepper at this point.

Finally, top with the entire roll of crescent roll. My tip: flatten these pretty thin first to make sure they cook all the way through. Mine did not cook completely through, so I ended up flipping the crust and cooking for 10 more minutes... not ideal, but it worked!

Put in the oven for appx. 30 - 40 minutes until top crust is golden brown and dish is warmed completely through and bubbly.

This serves four, at 9 points plus per serving.

Pumpkin Oatmeal Pancakes

I adapted this Pumpkin Oatmeal Pancakes recipe from Hungry Girl's OAT-rageous pancakes. I made this recipe a few weeks ago and blogged about it. While delicious, I really just love these Pumpkin Oatmeal Pancakes. Healthy, low in calories, and low in Weight Watchers points. These are also very hearty and will keep you satisfied until your next meal (always a challenge for me...)


3 tbsp oats
3 tbsp Egg Beaters
2 tbsp whole wheat flour
1 tbsp pumpkin puree
1 tbsp milk
1/4 tsp baking powder
1/8 tsp vanilla
1/4 tsp pumpkin pie spice
1 Splenda Packet (or 1/2 tbsp sugar)
Dash of Salt

Combine all ingredients together and pour on to the griddle. Cook on medium heat for appx. 5 minutes on each side (you be the judge, they will get nice and golden when done) This makes a few 'mini' pancakes or one normal sized pancake. This recipe makes 1 serving for only 3 points plus! What a bargain!

I wanted these for breakfast all weekend, so I decided to go ahead and make a triple batch of the batter, and halve the batter to cook - one-half today, one-half tomorrow! This raises the points plus value to 5, but still a great value for a filling breakfast.

This morning, I topped the pancakes with a bit of light butter and powdered sugar, and served with a side of crock pot applesauce.

What are your favorite Fall breakfast recipes?

Friday Cooking Adventures

I have been a busy bee today. Aside from having a very long and somewhat challenging day at work... I got to leave at my regularly scheduled time of 4 PM and was so thankful that it is the weekend.

I have decided that Friday's are my favorite day of the week. Usually, the work day goes by quickly and I feel semi-fulfilled because of what I accomplish there. And now that Fall TV is back on, me and my TiVo have a lot of catching up to do by the time Friday rolls around.

This afternoon, I was inspired to do a longer workout than normal. I coincidentally wanted to go to the grocery store to pick up a few things for this weekend's cooking adventures. So, I decided to combine the two! Working out seems to go by much faster when I have a purpose. I jogged the 1.5 miles to Harris Teeter, loaded up (well, bought what I could stow away in a canvas shopping bag) and walked on my merry way back to my apartment - I decided to take the long(er) way around. There was a cool, crispness in the air and I really enjoyed my walkjog today. It also might have to do with my new (amazing) shoes. They deserve a dedicated post. Stay tuned.

I had an unfortunate hair tie emergency mid-jog. Note to self: always store a backup on your wrist. Whoops. My hair was too much for this hair tie. I did the best I could, but this was the result...

Oh well! At least I didn't trip and fall...

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I mentioned I was a busy little bee - In the kitchen! I sliced, diced, boiled, baked, and slow cooked. All in all, it was a successful evening in the kitchen.

In the mini-Crock Pot: Crock Pot Applesauce courtesy of SkinnyTaste

I will let everyone know how this turns out tomorrow! It will be a nice accompaniment to my Pumpkin Oatmeal Pancakes in the AM. 1 point plus per serving!

In the Rubbermaid Glass: Tortellini and Tofu Soup recipe a la Katie!

This turned out delicious. This was my first time cooking with tofu, legit tofu, on my own. I bought super firm, already cubed. I am proud of my first adventure with tofu and can't wait to try cooking it again soon! 6 points plus per serving.

On the cooling rack: While the tortellini and tofu soup was on the stove, I whipped up some Pumpkin Softies. Hungry Girl sent out this recipe in her e-mail yesterday, and I knew immediately that I had to try making these (and I don't really bake...) They. Are. Heaven. I substituted chocolate chips instead of raisins (ew.) for no change in points plus values.

Check it out! The perfect nighttime snack. 3 points plus for the softie, two for the glass of skim milk.

How do you relax on a Friday night? Working out? Cooking? Eating? Watching TV? All of the above for me!!! I am ready to get in my freshly made bed, with clean sheets and watch Chopped or a bad Lifetime movie on demand. I hope everyone enjoys their evening as well!

Dinner with Friends and Family

Confession: I didn't really have dinner with my friends and family, but I did reheat a portion of my meal that was cooked by my dad, fix pasta salad inspired by my friend, and made a side from my farm share!

#1 - Turkey Meatloaf. My dad made this for me last week and I brought it back to my apartment! I have been looking forward to eating it, because it is a little piece of home!

#2 - Pasta salad. Betsy posted a recipe last week for some pasta salad! I stuck (for the most part) to the recipe, except I used half of these in lieu of the mixed veggies: 1/2 yellow squash, 1/2 zucchini, 1/2 head of broccoli. I roasted these veggies in the oven until they softened and got that delicious flavor. I also only had 'fiesta ranch' dressing mix on hand, but this just gave the pasta salad a little extra kick. It was great today, but I can't wait to eat this after it has sat over night!

#3 - Mashed potato, turnip, and Jerusalem artichoke. This was a major experiment which turned out decent! I cubed up and boiled one potato, one large and three small turnips, and three Jerusalem Artichokes (which are not really artichokes, but a root vegetable and to me, they looked positively intimidating). I had no idea what to do with it, so I tossed it in the mash! Once tender, I drained and mashed with a splash of chicken broth, salt, pepper, and fresh garlic. Pretty yummy! Next time I would definitely want them to be creamier, maybe add some cream cheese or milk - but these clocked in at 1 Point Plus per serving, and I wanted to keep it low this time around.

This meal is going to be a repeat! Kind of a random combination of food items, but it somehow all went nicely together. Especially the meatloaf and mash. Good thing I liked it, I have enough leftovers for 3 more meals... oh, the joys of living alone...

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On a side note, this is what my kitchen looked like after I cooked... Usually I clean as I go, and load the dishwasher as I am working. But, this is what you get when the dishwasher is running as you are cooking... it is now back to normal, phew!

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On a second side note, I feel really good about how I have been eating for the past week. I have been on-plan since Friday. Working out and eating right is making a difference - while it doesn't really show on the scale (I have lost 1 lb, but am still 5 lbs up from where I feel like I should be, and Weight Watchers says I am 10 away...), I do like the way that my body is changing from running. I haven't been fully committed to Weight Watchers, and I realize this - even when I pretend I am committed, the plan doesn't work unless you really stick to it. I really want to lose those 5 lbs before my birthday. This may or may not happen since the scale just hasn't wanted to budge in 3 months, but I am going to put in my best effort. This means minimal eating out, a commitment to working out 4 - 5 times per week, and in an ideal world, no going out - which won't be too difficult; for the duration of the next month, I will be wrapping up my final semester and focusing on school, work, and ME!

Faux-fredo pasta

I took the plunge people. I am now in to tofu - it's new for me.. but, I like it, and I want to eat it like all the time. It is now my preferred protein of choice at Asian restaurants. I decided to pop in to Harris Teeter after work today, and found the Tofu Shirataki Noodles with all the tofu and fake meat. They were pretty cheap (2 for $3.00) so I decided to buy a few packs and try it out!

I didn't have too much of an appetite this evening - I had a presentation to make for class, and my nerves kind of took over and I had a little snack prior (1/4 of a leftover black bean burger). It was like something clicked afterwards, I relaxed, and I was starving! With not a ton of points left, this was a great way to get a lot of food in my belly for just a few points plus.

Disclaimer: meal was prepared in bowl. Please excuse the grossness. And the random broccoli pieces. Its called: strainer economics.

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Ok let me get to how I made this bowl o' low points, here is my intro to Shirataki Noodles recipe: Hungry Girl's Fettuccine Alfredo

Ingredients:
1 package House Foods Tofu Shirataki Fettuccine Shaped Noodle Substitute
1 tsp. fat-free sour cream
2 tsp. reduced-fat Parmesan-style grated topping
1 wedge The Laughing Cow Light Original Swiss cheese
Salt and black pepper, to taste

Directions:
Use a strainer to rinse and drain shirataki noodles well. Pat dry. In a microwave-safe bowl, microwave for 1 minute. Drain excess liquid. Dry as thoroughly as possible, using paper towels. Cut noodles up a bit, using kitchen shears if you've got 'em.

Add sour cream, grated topping, and cheese wedge, breaking cheese wedge into pieces as you add it. Microwave for 1 minute.

Stir well and then season to taste with salt and pepper. Enjoy!

MAKES 1 SERVING

Nutrition Facts: 99 calories, 4g fat, 376mg sodium, 9.5g carbs, 4g fiber, 1g sugars, 5.5g protein -- PointsPlus value 2

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I altered the recipe a bit to make it cheesier (duh. I love cheese). I added an extra half-tablespoon or so of light cream cheese, and I used light sour cream instead. In lieu of parm, I used 1 oz. of light mozzarella cheese. This upped the Points Plus value by 2 additional points, for a total of four. But my belly is full! So definitely worth it. You could get by without adding the additional cheese and it would still taste good. I would probably want to add the parm next time.

Have you ever had these noodles? Any other good uses for them? I think I am going to try a zucchini with red sauce with my spaghetti packet of noodles later this week... less points for noodles means more points available for cheeeeeseeee!!!

My Favorite Things: Fall Recipes Edition

I am not a fan of fall and winter, or cold weather, but I am a fan of soups. I love making and eating soup. Lots and lots of soup. It is hard to make lots and lots of soup in the summer time (it is hot in NC!) So I try and take full advantage of the cooler weather. I tend to be a bit overzealous with my fall cooking in the beginning of the season... the lucky people who live and work near me get to benefit from this enthusiasm. Soup recipes make a lot of food, and I love handing out portions of my creations!

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Butternut Squash Soup

My preferred serving style: topped with reduced-fat sour cream, sunflower seeds, and served with a side of cornbread. 5 P+ per serving (plain), 11 P+ when served as suggested.

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Crock Pot Turkey and White Bean Pumpkin Chili

My preferred serving style: 2 servings poured over 1/2 cup of brown rice and topped with reduced-fat sour cream. 3 P+ per serving, 10 P+ when served as suggested.

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Low Fat Creamy Potato Soup

My preferred serving style: topped with scallions, cheese, and bacon bits. Sour cream would be good too, but this soup is pretty creamy by itself! 5 P+ when served as suggested.

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Thyme and Vegetable Lamb Stew

My preferred serving style: as-is! This soup is delicious as-prepared. 6 P+ as-prepared.

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Of course, making soup requires some very sophisticated kitchen tools. Not really, but here are some of my kitchen must-have's for these recipes.


- Immersion Blender (I got mine at Wal-Mart)

- Slow-Cooker

- Good cutting boards in a variety of sizes

- Calphalon Contemporary Knives
Now go, make these Fall recipes and let me know how they turn out! What are some of your favorite Fall recipes?

Mushroom Mac and Cheese - Lightened Up

I really enjoy cooking simple, healthy recipes... and I have quite a few in my repertoire.

One of my favorite (unhealthy) things to make is homemade macaroni and cheese, and I do admit I am pretty good at it... I think the lightened up version is good as well! I was craving some comfort food tonight and had all the fixin's, so I decided to make a mushroom version of lightened up mac and cheese. I must admit, this is one of the best recipes I have made - ever. While I fly by the seat of my pants in the kitchen and don't usually follow recipes, I will try and recreate this so you can try it at home!

This recipe is for one large serving... This recipe would also make a good sized portion as a side dish for two. I cooked everything in 'stages' in one medium sized pot.

1.5 Servings - Ronzoni Smart Taste Elbows
2 cloves garlic, minced
Fresh Mushrooms, diced
Dash of olive oil
1 tbsp light butter
1 tbsp whole wheat flour
1 c. skim milk
Pinch of red pepper
Pinch of dry mustard
Salt and pepper to taste
2 oz. low-fat sharp cheddar cheese

Stage 1:

Cook pasta and drain. Set aside.

Stage 2:

Saute garlic and diced mushrooms in a small amount of olive oil on medium heat until cooked through. About 5 minutes. Set aside.

Stage 3:

Melt butter over medium heat. Add flour and combine. Cook until heated through, about 2 minutes.

Add skim milk. Cook over medium heat until it comes to a low boil, stirring constantly. Sauce will begin to thicken. If it doesn't, add more flour as needed. If it is too thick, add more milk as needed.

Add cooked mushrooms and garlic, stirring well. Add cheese and stir until melted. Add salt, pepper, red pepper, and dry mustard to taste.

Put cooked pasta in to sauce and combine until pasta is completely coated.

Stage 4:

Serve immediately and enjoy!

This is a really easy and filling recipe. I calculated 13 Weight Watchers Points Plus - you definitely get your 'bang for your buck' with this macaroni and cheese. It tastes really bad, but you are using lightened up ingredients!!

Let me know if you end up recreating and how you like it! There is enough sauce that comes out of this recipe, you could add additional veggies such as broccoli or asparagus, or add more pasta.