Monday, January 30, 2012

Take 2

I couldn't go without my WW lunches this week. So, I searched for an easy recipe.

Chicken Quesadillas

You'll need:
1 1/2 cups diced chicken
1 cup lettuce (iceberg or romaine)
1/2 cup thick and chunky salsa
1/2 cup sharp cheddar cheese (or 1/3 if you make the Corn-Tomato Salad)
6 - 8inch flour tortillas

If you want to make the corn tomato salad all you'll need is: 1 cup corn kernels, 1/2 green bell pepper diced, 1/2 tomato diced, 2 tbs chopped cilantro, 2 tsp balsamic vinegar, 1/4 tsp salt

First, dice your chicken. If you don't have chicken scissors, seriously, you have to get some. I'm in love with mine. Anyway, then put it in a skillet and cook 'em up!

I added some cayenne pepper.

And some chili powder, for spice :)

I goofed and put the cheese in with the rest of the ingredients, but you don't need to. I don't think it ruined it by any means, though.

Add the lettuce! I used romaine. About 4 or so stalks.

I love thick and chunky salsa...yumm! Add it!

Heat up a small skillet, a little less than on medium heat, and add some cooking spray. Put your tortilla in, add the mixture and put the other tortilla on. You know how to make one, right??

Make sure you flip it at some point to heat it on both sides :)

I think this will be much yummier than my last WW attempt.

If you make the Quesadilla with the Corn Salad its 6 points (old school) or 297 calories.

If you made it like I did, I'm guessing it's about the same (?).

Just enjoy :)

Sunday, January 29, 2012

WW Fail

Usually I post my recipe for the week. But what I cooked this week didn't turn out so well.

Don't cook WW Fettuccine in Walnut Sauce.


Just gross.

Now I need to figure out what I'm going to eat for lunch this week!

Sunday, January 22, 2012

Senegalese Peanut Soup

It has been a week.

A little over  a week ago my grandmother ,"Mom Mom", passed away. That took its toll on me through the week.

On my way home on Friday, my car literally turned off in the lane of the bank and wouldn't start back up. So, it's sitting at the VW dealer waiting to be worked on tomorrow.

Needless to say, it has been a crazy week. But onto cooking. A distraction from the craziness.

I don't even know how to pronounce the name of this soup, but it tastes good!

You'll need:
15 oz. chickpeas (rinsed and drained)
3 cups reduced-sodium chicken broth
3 tbs creamy peanut butter
1 tsp peanut oil
2 onions (chopped)
1 inch piece peeled ginger root, chopped
1 1/2 tsp curry powder
1/2 tsp ground cumin
14 1/2 oz. can diced tomatoes
1/2 tsp cayenne pepper

First, chop up your onions, and put them in a bowl to the side.

I'm not going to lie, I've been avoiding recipes that have ginger root in them. Mostly because they scare me. They look like antlers! Secondly, I don't really like ginger, and I don't think I'd use it again in the recipe. But go ahead and chop it up if you like it! I used about a tsp of it.

Go ahead and drain & rinse your chick peas. Then put them in the blender.

Put 1/2 cup of the chicken broth in the blender.

And the peanut butter- yummmm :)

Puree all those ingredients. Put it to the side.

In a large sauce pan, head up the peanut oil. I've never used peanut oil before...but I guess it worked out fine!

Add the onions & ginger root (if you're using it). Saute for about 7-8 minutes.

Add your curry powder (go heavy). And stir in.

Then, add your cumin.

This part wasn't in the original recipe, but I didn't really want the chunks of onion in my recipe. So I added it to the peanut-chick pea puree and pureed it together.

Then put it back in the sauce pan and add the rest of your chicken broth.

Lastly, add the diced tomatoes and heat it all up!

It tastes good :)

Ok, I lied. One last thing. As always, I divide mine into the 4 servings for lunch and sprinkled the cayenne pepper on top then.


4 WW points (old school) or 215 calories!

Let's hope this sends good vibes my way because I sure could use them!

Mom Mom

My Mom Mom passed away a little over a week ago.

It still doesn't seem real. She is dearly missed. Especially her laugh.

Mildred Boyle obituary

Monday, January 16, 2012

Chocolate Muffins

More cooking!

I wasn't sure if the Orzo recipe (see below) that I made was going to be enough for lunch. So, I decided to make some muffins. I had most of the ingredients, so it didn't really cost much.

You will need:
2 tbs unsweetened cocoa powder
1 1/2 cups flour
3 tbs sugar
confectioners' sugar
2 tsp baking powder
1/2 tsp salt
1 cup fat-free milk
1 egg
4 tsp unsalted butter, melted
1 tsp vanilla extract

Preheat your oven to 400 degrees.
In a large bowl, your going to add all your dry ingredients. Start with the flour!

Sugar. I accidentally put 4 tbs....but I scooped some out. Ooops!

Add your cocoa powder. (I use this all the time for chocolate covered popcorn. Definitely not WW).

Baking soda.

Last, but not least, salt.

In another small bowl, melt your butter.

The egg is next...


Vanilla extract (sorry, I forgot to get him in the photo).

Then, whisk it all together. And then whisk it into your dry ingredients!

Add the mixture into your muffin pan!

Bake for about 20-25 minutes! Depending on how you know your oven bakes. Mine tends to bake things quicker, so I baked the muffins for 20 minutes.

Let them cool in the pan for about 20 minutes. Take them out and top with the confectioners' sugar!

2 WW points or 92 calories.

I'd say they are a 2.5 out of 5....I don't think I'll make them again. The berry muffin recipe might turn out better.

Orzo with Zucchini and Feta

I had the day off, so I had some time to catch up on cleaning my place AND cooking!

First, a thank you to Dr. Martin Luther King Jr. for what he did for our country.

Onto cooking :)

You will need:
1 cup orzo
1 zucchini
3/4 cup crumbled feta cheese
2 tsp dried oregano
4 tsp extra virgin olive oil
Splash of pepper

First, boil water and your cute little orzo! I've never worked with orzo before, but I like it! It's so tiny!

While you're cooking your orzo, have another pot with a little water in it to "steam" your zucchini. Leave it in for about 3-5 minutes or until a little soft. I usually try test it with poking a fork in it.

Once your zucchini is done, drain it and put it in a large bowl.

Feta....I love feta! The package I got happen to actually be 3/4 cups, but go ahead and measure it any way and add it to your bowl.

This recipe calls for oregano. I think I'll use a different spice next time (perhaps one of the spices I used on my croutons). Anyway, add it to the bowl.

Olive oil. Did you know if you mouth the words "olive oil" it looks like you are saying "I love you". I did it to my husband the other day. He thought it was funny. Add your olive oil after you've checked that out!

Hopefully your orzo is about ready. Drain it and add it to the bowl!

Don't let it fling all over the place, like I did. Gently toss it together!

I added the pepper on top once I divided mine for lunches.

3 WW points (old school) or 283 calories. Makes 4 servings. You can serve it cold or hot.


Wednesday, January 11, 2012


I'm almost at 500 page views!

Half of those are probably mine.

I'm my biggest fan sometimes.

That's pretty sad!

Monday, January 9, 2012

Weight Watchers: Chicken Fajitas

It's been a few posts since I've done a Weight Watchers recipe. Back to the good stuff!

I use to have a friend that would call them fa-ji-tas....

Anyway..this recipe needs to be done in two parts. So, I'll start with the chicken.

You will need:
2 tbs lime juice
1 tbs reduced sodium soy sauce
1/2 tsp chili powder
1/4 tsp ground cumin
Smidgen of red pepper flakes

You'll also need 10 ounces of chicken breast, cut into thin strips. I have no idea what 10 ounces of chicken looks like, so just pull a few pieces out of the freezer.

Cut up your chicken!

In another bowl, pour your 2 tablespoons of lime juice.

Next, add 1 tablespoon of the soy sauce.

Add 1/2 teaspoon of chili powder.

Lastly, 1/4 teaspoon of cumin ( I once substituted chili powered in another recipe and it worked out ok if you don't have cumin)

Oops, I fibbed, add some red pepper flakes. Now you're really done!

Put the chicken in a gallon sized baggie and add the marinade. Let it sit for at least 2 hours or over night.

Part 2

You'll need:
1 red pepper, seeded and sliced thin
1 green pepper, seeded and sliced thin
1 onion, thinly sliced
4 teaspoons vegetable oil (oops, I just realized I used 4 tablespoons lol)

4 fat-free tortillas
1/2 cup salsa
1/4 cup nonfat sour-cream

First, cut up your peppers!

Slice up your onion! I'm still trying to figure out how to stop myself from "crying" every time I cut up an onion.

Put 2 tsp of oil to a skillet and add your veggies. Cook for 8-10 minutes.

Once they are nice a juicy, put them aside in a bowl.

Put 2 more tsp of oil in the skillet and add your chicken (drain the marinade from the chicken before you add to the skillet). Cook for about 5 minutes.

Mix the chicken and the veggies together!

Now, this is when you would dived the fajita mix into the tortillas, put the salsa and sour cream on top.....but I use these for lunches, so I put them into containers.

I can't wait to try them tomorrow!