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

Light Desserts: Raspberry-Lemon Custard Cakes

Well, I thought I would share something that I dont share quite enough of on this blog.....a DESSERT!! But not only that, a light dessert that is perfect for the summer!

Raspberry-Lemon Custard Cakes
Grocery List:
1/2 pint raspberries
4 large egg whites
3 large egg yolks
3/4 cup granulated sugar
2 Tbsp all-purpose flour
1 1/2 tsp raspberry extract
1 tsp lemon zest
1/4 cup lemon juice
1 cup milk
Confectioners' sugar for dusting

How to make it:
1. Fill a roasting pan with 1/2 in. of hot tap water; place in center of oven. Heat oven to 350°F. You'll need eight 6-oz custard cups; place 4 or 5 raspberries on bottom of each.

2. Beat egg whites in a medium bowl with mixer on medium speed until foamy. Beat in 2 Tbsp of the sugar until stiff, shiny peaks form when beaters are lifted.

3. With same beaters (no need to wash), beat yolks and remaining sugar in a large bowl until mixture is light; beat in flour, extract, lemon zest and juice. Gradually beat in milk. Using a wire whisk, gently fold egg whites into yolk mixture just until combined. Divide batter among prepared cups (cups should be filled to the top). Place cups in hot water in roasting pan.

4. Bake until puddings are puffed and golden brown on top, about 24 minutes. Serve puddings warm or at room temperature, with confectioners’ sugar and remaining berries.

Nutritional Information:
138cal
3g fat
1g fiber
3 WW points

Taking a break: DESSERT!!

So I am wrapping up the Taking a Break Posts with ONE POINT cookies!! These cookies will melt in your mouth, you would never guess they are healthy! :)
**AND DON'T FORGET TO SCROLL DOWN THE PAGE TO SEE ALL THE RECIPES POSTED TODAY!!!

Lime Cornmeal Cookies:
Grocery List
1 stick (1⁄2 cup) butter, softened
1⁄2 cup granulated sugar
Yolk from 1 large egg
2 1⁄2 tsp freshly grated lime peel
1 1⁄2 Tbsp lime juice
1 cup all-purpose flour
1⁄2 cup yellow cornmeal

Icing
1 cup confectioners’ sugar
2 tsp each lime juice and water
Green and/or yellow liquid food color (optional)

How to make it:
1. Beat butter and sugar in a large bowl with mixer on medium speed until fluffy. Beat in yolk, lime peel and juice. On low speed, beat in flour and cornmeal.

2. On a lightly floured surface with lightly floured hands, roll dough into an 8-in.-long log. Wrap and freeze 1 hour or until firm enough to slice neatly.

3. Heat oven to 350°F. Cut log in 1⁄4-in.-thick slices. Cut each slice in half. Place 2 in. apart on ungreased cookie sheet(s).

4. Bake 12 minutes or until edges of cookies begin to brown lightly. Cool on sheet 1 minute before removing to wire racks to cool completely.

5. Icing: Whisk sugar, juice and water in bowl until smooth. Whisk in a tiny amount (less than 1 drop) food color until lightly tinted. Scrape into a small ziptop plastic bag, snip tip off 1 corner and drizzle icing over cookies. Let dry.

**Planning Tip: Store in airtight container with wax paper between layers at room temperature up to 1 week or freeze up to 2 months.

Nutritional Information:
39cal
2g fat
0g fiber
1 WW point

Light Desserts: Scotties

Today is light and healthy day! And you wont believe that these sweet little treasures are not loaded with calories and fat! Its just crazy!

Scotties
Grocery List:
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 stick (1/2 cup) unsalted butter
1 large egg
1 cup all-purpose flour
1 Tbsp baking powder
Pinch of salt
1 tsp vanilla extract
1 cup chopped nuts (I like pecans, but you can use any nut you have or want!)

How to make it:
1. Heat oven to 325°F. You’ll need a 9-in. square pan lined with nonstick foil (let foil extend 2 in. above pan on 2 opposite sides).

2. Put sugars and butter in a 2-qt saucepan. Cook over medium heat, stirring, 5 minutes or until butter is melted and sugar dissolves. Remove from heat and let cool about 5 minutes.

3. Whisk in egg, then whisk in remaining ingredients until well blended.

4. Spread in prepared pan. Bake 30 to 35 minutes until sides begin to pull away from foil and pick inserted near center comes out with moist crumbs clinging. (Batter will rise, then fall. Edges will be higher than the center; that’s OK.) Cool in pan on wire rack.

5. Lift by foil ends onto cutting board. Cut into 6 strips, then cut each strip into 6 squares.

**Store in an airtight container at room temperature up to 1 week.

Nutritional Information:
82cal
5g fat
1g fiber
2 WW points

Light Desserts: Chocolate Chip Cookies

An all time favorite, Chocolate Chip Cookies! Need I say more?....

1 point Chocolate Chip Cookies

Grocery List:

2 Tbsp butter, softened
2 tsp canola oil
1/2 cup dark brown sugar
1 tsp vanilla extract
1/8 tsp table salt
1 large egg white(s)
3/4 cup all-purpose flour
1/4 tsp baking soda
3 oz semi-sweet chocolate chips, about 1/2 cup

How to make it:

Preheat oven to 375ºF.
1.) In a medium bowl, cream together butter, oil and sugar. Add vanilla, salt and egg white; mix thoroughly to combine.

2.) In a small bowl, mix together flour and baking soda; stir into batter.

Add chocolate chips to batter; stir to distribute evenly throughout.

3.) Drop rounded half-teaspoons of dough onto one or two large nonstick baking sheets, leaving a small amount of space between each cookie.

4.) Bake cookies until golden around edges, about 4 to 6 minutes; cool on a wire rack.

Nutritional Information:

24 servings, 2 cookies per serving

1 point

(this recipe is from the weight watchers website, and they dont provide anything but the points value, Im sorry!)

Light Desserts: Pear Tart with Cranberries

Since we are on the subject of pears, and healthy food, I thought I would throw this recipe out there for dessert! :)

Its Cheap, Easy, and low fat! The time isn't too bad either. In fact, I would make this before dinner, and have it cooling while you eat!

Pear Tart with Cranberries
Grocery List:
1 cup sugar
2 large cans pear halves in heavy syrup, drained, each cut in half lengthwise and drained on paper towels
1 refrigerated ready-to-use pie crust
1/2 cup fresh or frozen cranberries

How to make it:
1. Heat oven to 450ºF.
Have ready an 8- to 81/2 x 2-in. round baking dish or pan and an ungreased baking sheet.

2. Cook sugar in a large nonstick skillet over medium heat, stirring occasionally,
8 minutes, or just until a golden syrup forms.
Immediately pour into baking dish.

3. Place half the pears, rounded side down, in spoke fashion on syrup.
Sprinkle with some cranberries.
Top with rest of pears, rounded side up, fitting to fill spaces on bottom layer.
Sprinkle with remaining cranberries.4. Bake 25 minutes, or until syrup is bubbly. Let cool on a wire rack to room temperature.

5. Meanwhile, unroll or unfold pastry on baking sheet; trim to a 9-in. round.
Prick all over with a fork and bake 8 minutes.

6. To serve: Place pastry on pears. Top with serving plate, invert and remove baking dish.

**Other Suggestions:
Instead of fresh cranberries, use dried cranberries or raisins.
You could also with whipped cream or vanilla ice cream.
Omit cranberries; dot pears with 1 Tbsp butter before baking.

Nutritional Information:
209 cal.
4g fat
0g fiber
5 points

Light Desserts: Yougurt Pops

After grilling a warm bold dinner, you might want something a little light and sweet to finish off the night! Who says Popsicles aren't for the winter?

Yougurt Pops:
Grocery List
(For Strawberry Pops)
2 cups lowfat strawberry yogurt
1 Tbsp fresh lemon juice
2 Tbsp light corn syrup
2 Tbsp sugar, or to taste
2 cups fresh or frozen unsweetened strawberries
How to Make it:
1. Have ready eight disposable Dixie cups and wooden ice-pop sticks.

2. Purée yogurt, lemon juice, corn syrup, sugar and 1 cup strawberries in a blender or food processor until smooth.
Add remaining berries; pulse until mixture is puréed but still has tiny specks of strawberry.

3. Pour into molds, cover with tops and insert ice-pop sticks. Freeze 4 to 6 hours until hard.

4. To serve: Dip bottoms of cups briefly in warm, not hot, water. Gently pull pops out of cup, or tear cup away from pop.

Mango Pops
Substitute lowfat mango yogurt for the strawberry yogurt and fresh mango chunks for the strawberries.

Pineapple Pops
Substitute lowfat pineapple yogurt for the strawberry yogurt and fresh pineapple chunks for the strawberries.

Nutritional Information
makes 8 pops
96 cal.
1 g. fat
1 g. fiber
2 WW points

Light Desserts: Chocolate Swirl Cheesecake Bars

So.....I'm a BIT of a chocoholic and I have a TINY weakness for cheesecake! So when developing this recipe I thought I HAVE to combine the two and keep it UNDER 100 calories! AND...it has to use things I already have in my house!

**Now, I am a Chef and I do keep SOME things in my house that most people would not...but these are all Regular ingredients that you will find at HEB, Kroger's, Randall's, Super Walmart, whatever is near you!

Well, I have to say, it was a pretty stiff order, but I did it! I went through my pantry and my fridge, and guess what? I came up with Chocolate Swirl Cheesecake Bars! YUMMO!

Chocolate Swirl Cheesecake Bars

Grocery List:

CRUST

9 whole chocolate graham crackers

1 Tbsp stick butter, cut up

White of 1 large egg

FILLING

1 brick (8 oz) Neufchâtel Cream Cheese, softened

1 cup nonfat sour cream

1/2 cup plus 2 Tbsp sugar

2 large eggs

3 Tbsp unsweetened cocoa powder

How to make it:

1. Heat oven to 350°F.

Line a 9-in. square baking pan with foil, letting foil extend above pan on opposite sides; coat with nonstick spray.

2. Crust: Process crackers in food processor until fine crumbs form. (Or place them in a large baggie and beat with a rolling pin!)

Add butter and egg white; pulse until crumbs are moistened.

Using bottom of a small measuring cup, press evenly over bottom of pan.

Bake 10 minutes or until firm and set. Cool.

3. Filling: Whisk cream cheese, sour cream, 1/2 cup sugar, and the eggs in a bowl until smooth. Remove 1/4 cup.

Pour remaining batter over crust.

4. Stir cocoa, 1 Tbsp water and remaining 2 Tbsp sugar in a cup to mix.

Stir into reserved 1/4 cup batter until blended.

Spoon over Filling, then drag a toothpick or skewer through filling in a spiral motion to create marbled effect.

5. Bake 30 minutes or until firm around edges but slightly jiggly in center. Cool in pan on rack in refrigerator at least 3 hours until firm.

6. To serve: Holding foil by ends, lift to cutting board. Cut into 4 equal strips. Cut each strip in 6 bars.

Planning Tip: Can be made up to 1 day ahead. Cover refrigerate.

Nutritional Information:

Makes 24 bars

94 calories

4g fat

0g fiber

12g carbs

2 WW points