Meals for a week: August 8th thru 12th

So after all of the emails and comments, you all seem to really like the meny planning monday, and would like me to keep it up for a while! :)

So, I will be posting once a week, on Monday's, with 5 meals and one dessert for you to prepare for the next week.

And remember, please keep your ask the chef questions coming in!!

Monday: Toasted Tuna Melts

Tuesday: Best-Ever Cheeseburgers

Wednesday: Garlic Steak & Onions

Thursday: Crispy Salsa Chicken

Friday: Quick 'n Easy Sausage on a Bun

Dessert: Crispy Peanut Butter Bars

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Monday - Toasted Tuna Melts:

Grocery List:

4 slices white bread, toasted

1/4 cup Cream Cheese Spread

1/4 cup MIRACLE WHIP Dressing

2 cans (6-1/2 oz. each) tuna, drained, flaked

1/2 cup chopped celery

1/2 cup sliced green onions

1 cup Shredded Cheddar Cheese

How to make it:
1. Preheat oven to 400°F. Place toast slices in single layer on baking sheet; set aside.

2. Mix cream cheese spread and dressing in medium bowl until well blended. Stir in tuna, celery and onions.

3. Spoon evenly onto toast slices; sprinkle with Cheddar cheese.

4. Bake 5 min. or until Cheddar cheese is melted.

Nutritional Information:

360cal, 20g fat, 1g fiber, 9 WW points

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Tuesday - Best-Ever Cheeseburgers

Grocery List:
1 lb. extra lean ground beef

1/3 cup Barbecue Sauce, divided

4 large onion slices (1/4 inch thick)

4 cheese singles

4 whole wheat hamburger buns, split

1 tomato, cut into 4 slices

(I also like a little turkey bacon on mine!)

How to make it:
1. Preheat grill to medium-high heat.

2. Mix meat and 2 Tbsp. of the barbecue sauce. Shape into four 1/2-inch-thick patties; set aside. Brush onions with 1 Tbsp. of the remaining barbecue sauce.

3. Grill patties and onions 4 min. on each side or until burgers are cooked through (160ºF) and onions are crisp-tender, brushing burgers with remaining barbecue sauce and topping with the cheese singles for the last minute of the grilling time. Meanwhile, grill buns, cut-sides down, 1 min. or until lightly toasted.

4. Fill buns with burgers, onions and tomatoes.

Nutritional Information:

340cal, 11g fat, 2g fiber, 7 WW points

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Wednesday - Garlic Steak & Onions

Grocery List:
1 boneless beef sirloin steak (1 lb.)

1/2 tsp. freshly ground black pepper

1 large onion, cut into thin slices

2 tsp. minced garlic

1/4 cup KRAFT Sun-Dried Tomato Dressing

2 Tbsp. Grated Parmesan Cheese

3 cups broccoli florets, steamed

(I also like to warm a few corn tortillas to wrap them in also!)

How to make it:
1. Heat large nonstick skillet sprayed with cooking spray on medium heat. Add steak; sprinkle with pepper. Cook steak 5 to 6 min. on each side or until medium doneness (160ºF). Remove from skillet, reserving drippings in skillet. Place steak on cutting board; cover loosely with foil.

2. Add onions and garlic to skillet. Stir in dressing; cover with lid. Cook 5 min.; stir. Cook, uncovered, an additional 4 to 5 min. or until onions are tender, stirring occasionally. Meanwhile, cut steak across the grain into thin slices; place on serving platter.

3. Top steak with the onion mixture; sprinkle with cheese. Serve with the broccoli.

*I made a fresh garden pasta salad to go with it also, it is awesome!

Nutritional Information:

210cal, 3g fat, 2g fiber, 5 WW points

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Thursday - Crispy Salsa Chicken

Grocery List:
4 small boneless skinless chicken breast halves (1 lb.)

1 pouch SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix

1/2 cup Thick 'N Chunky Salsa

1/2 cup Shredded Monterey Jack Cheese

How to make it:

1. Preheat oven to 400°F. Coat chicken with coating mix as directed on package. Place on ungreased baking sheet.

2. Bake 20 min. or until chicken is cooked through (170°F).

3. Top each chicken breast with 2 Tbsp. salsa. Sprinkle evenly with cheese. Bake an additional 5 min. or until cheese is melted.

Nutritional Information:

270cal, 8g fat, 1g fiber, 6 WW points

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Friday - Quick 'n Easy Sausage on a Bun

Grocery List:
4 Italian sausage links (1 lb.)

1-1/2 cups each: red and green pepper wedges

1 medium onion, sliced, separated into rings

1/4 cup Balsamic Vinaigrette Dressing

1 can (15 oz.) diced tomatoes, undrained

4 Italian bread rolls, split, toasted

3/4 cup Shredded Mozzarella Cheese

How to make it:
1. Heat large nonstick skillet on medium-high heat. Add sausages; cook 12 min. or until cooked through (170ºF), turning after 6 min. Remove sausages from skillet; drain skillet. Cover sausages to keep warm.

2. Add peppers, onions and dressing to skillet; cook and stir 5 min. or until vegetables are crisp-tender. Stir in tomatoes with their liquid. Bring to boil; cook 5 min., stirring occasionally.

3. Cut sausages lengthwise in half, being careful to not cut all of the way through to bottom of each sausage. Open sausages; place, cut-sides down, on bottom halves of rolls. Top evenly with pepper mixture and cheese. Cover with top halves of rolls.

**I love these "open face" style too!

Nutritional Information:

440cal, 24g fat, 5g fiber, 10 WW points

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Dessert - Crispy Peanut Butter Bars

Grocery List:
1 bag (10 oz) peanut butter chips

1 stick (1/2 cup) butter

6 1/2 cups crisp rice cereal

1 bag (12 oz) semisweet chocolate chips

1/2 cup light corn syrup

1/2 cup honey-roasted peanuts, chopped

How to make it:

1. You'll need a 13 x 9-in. baking pan lined with nonstick foil to extend about 2 in. above narrow ends of pan.

2. Melt peanut butter chips and butter in a large bowl in microwave or in a heavy saucepan over low heat, stirring often, until thoroughly blended and smooth. Remove from heat, add cereal and stir until evenly coated.

3. Scrape into prepared pan, spread evenly, then cover with wax paper. Use another 13 x 9-in. pan or heavy book on top to press into an evenly compact layer, then remove wax paper. Place pan in freezer 10 minutes or until firm.

4. Melt chocolate chips as directed on bag. Add corn syrup and stir until well blended. Spread chocolate evenly on cereal mixture, then sprinkle with nuts. Top with wax paper and lightly press nuts into chocolate. Remove wax paper; refrigerate pan 1 hour or until firm.

5. Lift foil by ends onto cutting board. Cut crosswise in 10 strips, then cut each strip into 6 bars.

Nutritional Information:

89cal, 5g fat, 0g fiber, 2 WW points

30 minute meals: Speedy Italian Pasta and Meatballs

I love meals that are quick and easy to make, and this one is no exception!

Speedy Italian Pasta and Meatballs
Grocery List:
1 can (14 1/2 oz) chicken broth
1 cup water
1/2 lb mini-rigatoni pasta (3 cups)
1 pkg (12 oz) refrigerated ready-to-heat Italian turkey meatballs
1 box (9 oz) frozen Italian green beans
1 pint grape tomatoes, halved
3 Tbsp reduced-fat Italian salad dressing
1/2 cup shredded Parmesan

Serve with: additional shredded Parmesan

How to make it:

1. Bring broth and water to a boil in a large nonstick skillet. Stir in pasta, cover, reduce heat to medium-high and cook 10 minutes, stirring occasionally. Stir in meatballs, green beans, tomatoes and Italian dressing; return to a boil. Cover, reduce heat to medium and simmer 5 minutes, stirring often, until pasta is tender and most of liquid is absorbed.

2. Remove from heat; stir in 1/2 cup Parmesan. Serve with extra Parmesan.

Nutritional Information:
(makes 4 servings)
444cal
12g fat
5g fiber
9 WW points

Easy Dinners: Not your mom's pasta salad

This weekend is going to be so fun! My church is hosting picnics all over the city and my sister invited us to the one in her neighborhood! So all I have to do is bring a dish......................well, I wasn't quite sure what to make! Potato Salad? Nope, it has mayo and its going to be 200 degrees outside, I don't want to poison anyone. Cookies? Nope, my sister is taking those! Then it donned on me to make a pasta salad! So I found one that I just know is going to be awesome, not poison anyone, and I don't think anyone else will be bringing it!

And I know the nutritional information on it is a little high, but that's if you eat a WHOLE serving, which is one of four portions. I don't think I will be eating QUITE that much.....but we shall see! hehe

Not your mom's pasta salad
Grocery List:
1 large ripe tomato, cut bite-size
1 small red onion, thinly sliced
1 cup thinly sliced pepper, preferably yellow or red
1⁄3 cup bottled balsamic vinaigrette dressing
1 pkg (16 oz) frozen cheese tortellini
4 cups fresh broccoli florets (1⁄2 a 16-oz bag)
1⁄2 cup chopped fresh basil
1 bag (5 oz) spring lettuce mixture
4 oz smoked or regular mozzarella cheese, cut in small cubes (1 cup)

**Serve with: extra balsamic vinaigrette dressing (optional)

How to make it:

1. Bring a large pot of lightly salted water to a boil. Meanwhile, combine tomato, onion, pepper and dressing in a large bowl. Leave at room temperature.

2. Add tortellini to boiling water; cook as package directs, adding broccoli to pot 5 minutes before tortellini will be done.

3. Drain; rinse under running cold water. Add to tomato mixture; add basil and toss to mix.

4. To serve: Arrange 1 cup lettuce on each of 4 plates. Top with tortellini mixture and mozzarella. Serve extra dressing on the side.

Nutritional Information:
(makes 4 servings)
547cal
21g fat
7g fiber
12 WW points

Easy Dinners: Buffalo Chicken Pizza

I love buffalo wings and I love pizza, but the two together is just WRONG.....but in a good way! :)

Buffalo Chicken Pizza
Grocery List:
4 pocketless pita breads
Garlic-flavored cooking spray
2 each reserved cooked chicken thighs and drumsticks, skin removed, meat shredded
2 Tbsp plus 8 tsp Frank’s Red Hot sauce
4 reserved quarters cooked yellow bell pepper, thinly sliced
1 cup shredded part-skim mozzarella cheese
1/4 cup crumbled blue cheese
1/4 cup chopped celery
Garnish: celery leaves


How to make it:
1. Heat oven to 450°F. Line a baking sheet with nonstick foil. Coat pitas with cooking spray and place on baking sheet. Put chicken in a bowl; toss with 2-Tbsp hot sauce.

2. Spread each pita with 2 tsp hot sauce. Top with chicken, sliced pepper and mozzarella cheese.

3. Bake 10 to 12 minutes until bottoms are crisp and cheese has melted. Remove from oven; sprinkle with blue cheese and celery. Cut in wedges.

Nutritional Information:
(makes 4 pizzas, 1 pizza per serving)
393cal
14g fat
1g fiber
9 WW points

Easy Dinners: Penne with Spicy Eggplant-Tomato Sauce

WOW! GM's! I am SOOO sorry! I have been absent all week because I am working on my house and it takes up all of my time! Some of you know that I am getting my house ready to sell, and that means you not only have to fix everything, clean like a madwoman, re-decorate, all just to get your house sold! Oh my.......

Anyway, I wanted to share one of my new FAVE recipes! Check it out and PLEASE someone come help me with my house!!!!!!!!

Penne with Spicy Eggplant-Tomato Sauce
Grocery List:
12 oz. (3 cups) penne pasta
1/4 cup extra-virgin olive oil
1 medium eggplant, cubed
1 1/2 cups purchased puttanesca pasta sauce*
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 cup (1 oz.) finely grated ricotta salata or Parmesan cheese**
1 tablespoon chopped fresh oregano or basil

How to make it:
1. Cook penne in large pot of boiling water according to package directions; drain.

2. Meanwhile, heat oil in large skillet over medium-high heat until hot. Add eggplant; cook, stirring frequently, 8 minutes or until well-browned. (Reduce heat to medium after 3 to 5 minutes to prevent overbrowning.) Add pasta sauce, salt and red pepper. Reduce heat to medium; cook 1 to 2 minutes or until hot.

3. Place in large bowl. Add pasta; toss to combine. Sprinkle with cheese and oregano.

TIPS *Puttanesca sauce usually contains tomatoes, olives and anchovies. If it’s not available, use another full-flavored pasta sauce.
**Ricotta salata cheese is salted, pressed and aged for a firm texture; it has a slightly sharper taste than regular ricotta. Look for it in the cheese department of supermarkets or in Italian grocery stores.

Nutritional Information:
(makes 4 servings)
580cal
21g fat
8g fiber
13 WW points

Easy Dinners: Super Quick Cannelloni

Wow! I am so sorry everyone! I am so busy trying to get things caught up with my other business and this other business, that I have neglected the poor GM!!
But I am back and this recipe is better than ever!

Super Quick Cannelloni
Grocery List:
2 Tbsp stick butter
3 Tbsp flour
1 1⁄2 cups 1% lowfat milk
Pinch ground nutmeg
Pinch salt
8 oven-ready no-boil lasagna noodles

CHICKEN FILLING
1 small yellow onion, cut up
1 lb ground chicken
1 cup frozen cut-leaf spinach, thawed
1⁄2 cup part-skim ricotta cheese
1⁄4 cup grated Parmesan cheese
1 large egg
1⁄2 tsp ground nutmeg
1⁄2 tsp salt
2 cups bottled spaghetti sauce
1⁄2 cup grated Parmesan cheese

How to make it:
1. Melt butter in a 1-qt saucepan. Add flour; stir over medium heat 1 to 2 minutes. Whisk in milk, nutmeg and salt. Bring to a low boil and cook, whisking often, 3 minutes, or until thickened. Remove from heat and cover surface with plastic wrap to keep a skin from forming.

2. Soak noodles in hot water for 10 minutes.

3. Filling: Finely chop onion in a food processor. Add remaining Filling ingredients; process until blended. Stir in 1⁄2 cup white sauce.

4. Heat oven to 375°F. Have a 13 x 9-in. baking dish ready.

5. Drain noodles; cut in half crosswise. Top each half with 3 Tbsp Filling, then roll up.

6. Spread 1⁄2 cup spaghetti sauce in baking dish. Arrange noodle rolls in 2 long rows on top. Spread with remaining spaghetti sauce, then spoon on rest of white sauce. Sprinkle with Parmesan cheese.

7. Cover and bake 45 minutes. Uncover and bake 15 minutes longer, or until cheese just begins to brown.

Nutritional Information:
(Serves 8)
396cal
17g fat
2g fiber
9 WW points

Easy Dinners: Penne with Mushroom Bolognese

YUM! I love pasta! And today's offering is no exception! Make sure you make extra sauce and freeze it for future use! :)

Penne with Mushroom Bolognese
Grocery List:
1 lb uncooked penne rigate or other pasta
12 oz sliced shiitake mushroom caps (or white button mushrooms if you can't find or afford shiitake)
2 large cloves garlic
2 tsp olive oil
1⁄2 cup dry white or red wine (optional)
1 jar (26 oz) marinara sauce
1⁄2 tsp crushed dried rosemary
2 Tbsp chopped fresh parsley

How to make it:
1. Cook pasta as package directs.

2. Meanwhile, pulse mushrooms and garlic in food processor until finely chopped.

3. Heat oil in a large nonstick skillet. Add mushrooms and garlic; sauté over medium-high heat 3 minutes, or until lightly browned.

4. Stir in wine (if using); boil 1 minute. Stir in sauce and rosemary; bring to boil, reduce heat and simmer 2 minutes to blend flavors. Stir in parsley; spoon onto pasta.

**Meaty-textured shiitake mushrooms replace ground beef. Serve with grated Parmesan cheese.

Nutritional Information:
394cal
7g fat
5g fiber
8 WW points

Easy Dinners: Sausage and Peppers Meatloaf

You know, I get more emails asking for Meatloaf recipes than I can keep up with! So I am always trying to think of new ideas for meatloaf. I figured I would post this one here, because my sister always wants my recipes for meatloaf too, so now she can find it! hehe

Sausage and Peppers Meatloaf
Grocery List:
1 1⁄2 cups Barilla Sweet Peppers & Garlic pasta sauce
1 lb hot or sweet Italian sausage, removed from casings
1 lb lean ground beef
3⁄4 cup fresh bread crumbs
3⁄4 cup finely chopped onion
1⁄4 cup shredded Romano or Parmesan cheese
1 large egg
2 tsp minced garlic
2 tsp fennel seeds (optional)
1⁄2 tsp each salt and pepper

How to make it:
1. To ease removal of loaf from cooker, fold two 24-in.-long pieces foil in half lengthwise twice. Place strips across each other, forming a “+” in bottom of a 31⁄2-qt or larger slow-cooker. Press strips against inside of cooker, letting ends hang over outside.

2. Mix 1⁄2 cup pasta sauce with remaining ingredients in a large bowl until well blended. Form into a 71⁄2 x 41⁄2 x 21⁄2-in. loaf. Place in cooker.

3. Cover and cook on low 5 to 8 hours or until a meat thermometer inserted in center of loaf registers 165°F. (IF YOU WANT A CRUST ON YOUR MEATLOAF, COOK IT FREE FORMED IN THE OVEN ON A COOKIE SHEET AT 375 DEGREES FOR 1.5 HOURS OR UNTIL COOKED IN CENTER.)

4. Heat rest of sauce; serve at table.

**Try a pasta salad on the side. Leftover meat loaf makes great sandwiches.

Nutritional Information:
(Makes 8 Servings)
410cal
32g fat
1g fiber
11 WW points

have a great weekend!!

Easy Dinners: Veal Scallopini with Olive Tapenade

Monday Already? lol This weekend went by so fast! (when do they not? I think I say this every Monday! lol)
Anywho...I just love this dish! I know that I will get some flack about Veal, but I'm Italian, and it's one of my favorite meals...so there! lol

Veal Scallopini with Olive Tapenade

Grocery List:
2 Tbsp flour
1⁄4 tsp each salt and pepper
4 slices top round of veal for scallopini, cut in half crosswise
2 tsp oil
1⁄2 cup dry white wine
2 Tbsp cold butter, cut in small pieces
1 cup grape tomatoes, cut in half
1⁄3 cup pitted kalamata olives, coarsely chopped
1⁄4 cup chopped parsley

How to make it:
1. Mix flour, salt and pepper in a large plastic food bag. Add veal, 1 piece at a time, and toss to coat.

2. Heat oil in a large nonstick skillet over medium-high heat. Add veal and cook 4 to 5 minutes, turning once, until golden (center should be opaque). Remove to a plate.

3. Add wine to skillet; simmer 1 minute. Remove from heat; stir in butter until melted, then the tomatoes, olives and parsley. Spoon over cutlets.

Nutritional Information:
(makes 4 servings)
287cal
13g fat
1g fiber
7 WW points

Easy Dinners: Turkey Reuben Wraps

Well this could be a dinner, or a lunch! But whenever you have them, these Turkey Reuben Wraps are ALWAYS good! :)

Turkey Reuben Wraps
Grocery List:
Four 8-in. plain or whole-wheat flour tortilla wraps
4 Tbsp fat-free Thousand Island dressing
6 cups baby spinach
8 oz sliced 97% fat-free turkey breast (such as Healthy Choice)
4 oz thinly sliced reduced-fat, Swiss cheese
1 bag classic coleslaw mix (no dressing)


How to make it:
1. Spread each tortilla with 1 Tbsp dressing. Top each to within 1 in. of an edge with 1/4 the spinach, turkey, cheese and coleslaw mix. Roll up tightly from side with fillings.

2. Wrap each in plastic wrap and refrigerate at least 15 minutes. Cut diagonally in halves or thirds.

Nutritional Information:
397cal
10g fat
7g fiber
8 WW points

Easy Dinners: Mexican Pizza

Good Morning! I am so excited to share this recipe with you all! Its totally yummy, super easy and, did I mention yummy?! Your kids can even help you spread on the sauce and the cheese!

Mexican Pizza
Grocery List:
1 large (10-oz) prebaked thin-crust pizza crust
3/4 cup taco sauce
1 pkg (12 oz) precooked fajita-style chicken strips
1 1/4 cups frozen Southwestern corn blend
1 cup shredded Mexican or taco cheese blend
1/2 cup diced avocado
2 Tbsp chopped cilantro

How to make it:
1. Heat oven to 500ºF. Spread crust with taco sauce, leaving 1/2-in. border around edge.

2. Sprinkle with chicken, frozen corn blend and cheese. Place directly on middle oven rack.

3. Bake 6 minutes until crust is crisp and cheese melts. Sprinkle with avocado and cilantro; cut in wedges.

**this is also super tasty if you shred up some iceberg lettuce, chop up some tomato and maybe even a little fat free sour cream!

***Another topping to add more fiber and protein would be some black beans!

Nutritional Information:
for 1/5th of a Large pizza

318cal
12g fat
3g fiber
7 WW points

Easy Dinners: Picadillo Bell Peppers

Happy Friday! Today's recipe is super simple! Im talking about a perfect recipe for Spring! Since bell peppers are at their peak right now, they should be on sale for around $1.00 a piece or even less! I got yellow, orange, and red yesterday for 98cents each!

Picadillo Bell Peppers
Grocery List:
6 medium peppers, preferably red and yellow
1 jar green and black olive pasta sauce
1 lb lean ground beef
2 small zucchini, scrubbed and diced
11⁄2 cups chopped onions
2 tsp minced garlic
1⁄2 tsp ground cinnamon
1⁄2 tsp cumin
1⁄2 tsp salt
1⁄2 tsp pepper
1⁄3 cup raisins
1 Tbsp cider vinegar
1 Tbsp sugar
2 tsp olive oil

How to make it:

1. Cut 1⁄4 off stem end of peppers; remove seeds. Stand peppers and tops in a microwave-safe baking dish. Add 1⁄2 cup water, cover with vented plastic wrap and microwave on high 5 minutes, or until peppers are crisp-tender. Stir 11⁄2 cups pasta sauce into water in dish.

2. Meanwhile, sauté beef, zucchini and onions in a large nonstick skillet over medium-high heat, breaking up meat, 7 minutes, or until beef is no longer pink and vegetables are almost tender.

3. Stir in garlic, cinnamon, cumin, salt and pepper; cook 1 minute until fragrant. Remove from heat; stir in raisins, vinegar, sugar and remaining sauce. Spoon into peppers; replace tops. Cover tightly and refrigerate up to 2 days.

4. To bake: Heat oven to 400°F. Uncover baking dish; brush peppers with the oil. Bake uncovered 30 minutes, or until sauce bubbles and pepper tops are lightly charred.

**Make-Ahead Tip: Can be made through Step 3 up to 2 days ahead.

Nutritional Information:
392cal
23g fat
6g fiber
9 WW points

Easy Dinners: Mediterranean Fish Stew

Hey Everyone! What a beautiful day this Good Friday has turned out to be so far! And on such a beautiful day, I thought I would share a recipe from my Italian Heritage that I just LOVE! Its full of cheap ingredients readily available just about anywhere, and they are in season all year long! Keep in mind, when choosing a fish, you can go with catfish, monk fish, tilapia, snapper, anything that is on sale basically. I would highly advise against salmon, tuna, and shark, but other than that, I would say just about anything! :) Enjoy, and remember the sacrifice that took place to make this day such a beautiful gift!


Mediterranean Fish Stew
Grocery List:
2 tsp olive oil
4 small red potatoes (1 lb), cut into chunks
1 bag frozen pepper stir-fry mix
2 cloves garlic, chopped
1/3 cup water
1 jar marinara sauce
1 lb tilapia or catfish fillets, cut into 3-in. pieces
1/4 cup sliced pimiento-stuffed green olives
2 Tbsp chopped cilantro

How to make it:
1. Heat oil in a large nonstick soup pot over medium-high heat. Spread frozen peppers in an even layer, sprinkle with garlic. Cover; cook 5 minutes.

2. In seperate pot, boil enough water to cover potatoes, and cook until tender, about 10-15 minutes, then drain.

3. Add water to pepper/garlic mix, cover and reduce heat. Stir in potatoes. Add marinara sauce and bring to a boil. Reduce heat; place fish on top. Cover and simmer 4 to 5 minutes until fish is just cooked through. Sprinkle with olives and cilantro.

Nutritional Information:
659cal
8g fat
6g fiber
13 WW points

I'm BAAAAAAAAACK!!! :) and Easy Dinners: Cranberry-Chipotle Turkey

Hey Everyone! Im back! Did you miss me? (no one left comments all week, so I'm assuming that your all at work? lol)

I have a new fun feature coming up! But first I want to share a really tasty recipe! :)

Cranberry-Chipotle Turkey
Grocery List:
1 large onion, thinly sliced
2 turkey thighs (about 2 lb), skin and excess fat removed
1 can (16 oz) whole cranberry sauce
1/2 cup salt-free Southwestern chipotle marinade (I like Mrs. Dash)


How to make it:
1. Place onion, then turkey thighs in a 3 1/2-qt or larger slow-cooker.

2. Stir 1/2 cup cranberry sauce and 1/4 cup chipotle marinade in small bowl until blended. Spoon over thighs to coat.

3. Cover and cook on low 8 to 10 hours until turkey is tender. Remove turkey thighs to cutting board. Cut meat in large pieces from both sides of each thigh bone and slice.

4. Remove onion from cooking liquid with slotted spoon; discard cooking liquid. Microwave remaining cranberry sauce and chipotle marinade about 2 minutes until melted. Stir in onion and spoon over turkey.

Nutritional Information:
415cal
11g fat
2g fiber
9 WW points

Taking a Break: Baked Potato Soup

Hey everyone! So here are the recipes for you to enjoy over your spring break! I am going to be taking some time to catch up on work, spend time with my daughter and family, and just take a BREAK! :)

I hope you enjoy them all!

Baked Potato Soup
Grocery list:
1 medium head garlic, 1⁄4 in. cut off top
6 large baking potatoes (about 3 lb), rinsed and pierced once with a fork
41⁄2 cups chicken broth
1⁄2 tsp freshly ground pepper
Toppings: crumbled cooked turkey bacon, reduced fat shredded cheese, fat free sour cream and minced scallions

How to make it:
1. Heat oven to 400°F.

2. Wrap garlic head tightly in foil. Put garlic and potatoes in oven.

3. Bake garlic 45 minutes or until soft when squeezed. Remove; let cool. Continue baking potatoes about 15 minutes or until tender when pierced.

4. Unwrap garlic; squeeze pulp from head into a 4-qt pot. When cool enough to handle, peel 3 potatoes, add to pot and mash until nearly smooth. Gradually stir in chicken broth and pepper until blended. Place over medium heat and cook, stirring occasionally, until hot.

5. Meanwhile cut remaining potatoes (with skin) in 3⁄4-in. pieces. Stir into soup and cook until hot. Serve with some or all the Toppings.

Nutritional Information:
190cal
0g fat
4g fiber
3 WW points

Easy Dinners: Poached Salmon

Hey Everyone! I know, I didnt post yesterday! Life has been a little crazy this week, so Im trying to get back on track! Next week is SPRING BREAK, and I will be TAKING THE WEEK OFF!! So, tomorrow, I will be making a peace offering and listing several recipes for you to use over your break!

Today's recipe is a great one for all the women out there that need their Omega-3. The best fat for your body! It is a poached salmon that is SO yummy! Did you know that just one gram of Omega 3 a day could reduce your risk of a heart attack by 50%!! And dont be scared of the nutritional information on this, because this is the fat your body needs to function!

Poached Salmon with Dill Horseradish Sauce
Grocery List:
Tbsp cider vinegar
4 pieces salmon fillet (about 6 oz each)

Sauce
1 cup fresh dill (or 3 TBSP dried)
1 scallion, cut up
1/2 cup each light mayonnaise and reduced-fat sour cream
1 Tbsp each horseradish and cider vinegar
2 tsp Dijon mustard

How to make it:
1. Bring vinegar and 1 in. water to boil in a wide, deep skillet. Add salmon, reduce heat until water barely simmers, cover and cook 10 minutes or until fish is cooked through.

2. Meanwhile, put sauce ingredients in a food processor; process until dill and scallions are finely chopped.

3. Using a broad, slotted spatula, remove fish to a serving platter or plates. Serve with sauce.

**Plan ahead: Poach salmon and make sauce the day before.

Nutritional Information:
460cal
27g fat
0g fiber
11 WW points

Easy Dinners: Spanish One Pot Chicken

The reason I decided to list this dish tonight is because we were just chatting about saving money at the store. Now, are you ready to hear the huge shocker about this super tasty meal?................

It only cost $1.25 PER SERVING!!

No joke! This is without a doubt my family's fave meal! Even Lagan loves the chicken! And you can't beat a meal that cooks all in one pot!

Spanish one pot Chicken:

Grocery List:

5 each chicken thighs and drumsticks skin removed from thighs

1 tsp paprika

1/4 tsp freshly ground black pepper

2 medium onions, chopped

1 Tbsp minced garlic

1 box (8 oz) yellow rice mix

1 can (14.5 oz) diced tomatoes

1 3/4 cups water

1 cup frozen peas

How to make it:

1. Sprinkle chicken with paprika and pepper. Cook chicken in a large, deep nonstick skillet over medium heat, about 5 minutes per side, until browned. Remove chicken to plate.

2. Remove all but 1 Tbsp drippings from skillet. Add onions and garlic; sauté 4 minutes until golden. Stir in yellow rice mix, tomatoes and water.

3. Place chicken pieces on rice. Bring liquid to a boil over high heat. Reduce heat, cover and simmer 15 minutes.

4. Stir in peas, cover and simmer 3 minutes until rice is tender.

Nutritional Information:

(for 1 drumstick, 1 thigh and 1c rice)

574cal

18g fat

3g fiber

12 WW points