Friday, October 28, 2011

Pumpkin Spiced Oatmeal Pecan Cookies

It's a mouthful to say, but these cookies are definitely a mouthful of yumminess! My son helped me make these, and wouldn't stop eating the batter so I knew they'd be good!  They talked about pumpkin a lot at preschool, and he told me he wanted to eat something with pumpkin in it.  These cookies only have a little in them so I figured he'd eat them.  He actually tasted each ingredient as we added it, and anyone that knows him knows that he won't eat anything!  6 Tbsp on pumpkin is 1/3 cup plus 1 Tbsp.  You could omit the pecans if someone has an allergy or you just don't like them, but why would you leave them out, I love pecans!!  The only thing I would add to this recipe is: you know when you scoop out some batter and put it on your cookie sheet and it spreads out as it bakes?  Well this batter is so dense, the cookies didn't spread out, so they just looked like little balls, but tasted fine.  So, I would just press them down to spread them out a little so they look like regular cookies.

Monday, October 17, 2011

Cheddar-Chicken & Rice Skillet

I tried this recipe last night and it was really good!  I cut the chicken into bite sized pieces, sprayed a pan with PAM and cooked the chicken until it was done.  Then, I added the pepper and tomatoes and cooked them until they were done.  Then, I added fat free dressing instead of light.  I omitted the chicken broth because I thought it would make the dish too saucy, and I didn't cook the rice in the dish.  I cooked it separately so that I could add 1/4 portion to the top of the amount of rice I was going to use.  I use the 10-minute boil in bag brown rice (4pp for 1/2 bag, 8pp for a full bag).   I used the WW Mexican cheese, and I just added it in after the dressing and let it melt to get all gooey!  I left out the onions, because I didn't have any, but next time I would probably add them with the peppers.  I also added some salt, pepper and crushed red pepper.  The chicken mixture is 5pp for 1/4 of the skillet.

Wednesday, October 12, 2011

Spinach Stuffed Shells with Meat Sauce

I made these last night when my parents were over, and it was a big hit!  It was very filling, it was easy to make, just a little time consuming.  I was a little confused, because I thought that the recipe was saying to use 1 box of Jumbo Shells, but it's really more like a half of a box.  I used ground turkey sausage just to add a little more flavor.  I used dried basil instead of fresh, and I added some garlic salt, onion salt, oregano and crushed red pepper flakes.  I also used reduced fat grated Parmesan.

Tuesday, October 11, 2011

Tri-Color Stuffed Peppers

This Mexican version of stuffed peppers is awesome!  I used extra lean ground beef instead of the BOCA crumbles because I'm a little weird about stuff like that, and it was good with the ground beef.  I used a can of mexicorn instead of the frozen corn.  I used 1 bag on brown rice, which is actually 2 cups.  I used the WW Mexican shredded cheese.  It took me 4 peppers to use up all the stuffing, which made 8 servings instead of 6 so it lowered the pp.  I omitted the water and it was fine without it.  These are 5pp each.

Sunday, October 9, 2011

Cheesy Hash Brown Casserole

I made this recipe this morning for some family that stayed over, and everyone loved it!  There was hardly any leftovers!  I used lower fat turkey bacon.  To thaw the hash browns, I just put them in the frozen bag in the refrigerator the night before, and they were completely thawed by this morning.  I used 98% fat free cream of mushroom soup, light sour cream and 2% shredded cheddar.  I added a little salt and pepper, and it was sooo good!  The recipe says it is 20 1/2 cup servings, but there is no way, unless you are having other stuff in addition to this for breakfast/brunch, that you can just eat 1/2 cup!  But, if you can restrain yourself 1/2 cup is only 2pp.  It is 5pp for a full cup.  It isn't quite as good, but a pretty close second to Cracker Barrel's hash brown casserole, just a little less cheesy.  

Saturday, October 8, 2011

Cheesy Pasta Bake

I made this recipe tonight for some family that came over, and everyone loved it!  I used whole grain pasta, extra lean ground beef, homemade marinara sauce, 4 pieces of lower fat turkey bacon, prepared in the microwave and cut into pieces, and oregano, onion salt, garlic salt and crushed red pepper instead of the Italian seasoning.  I did 8 servings instead of 6 because they were really big slices.  It was filling and satisfying.  It is 11pp per serving, I just cut 8 pieces in the dish instead of measuring.

Thursday, October 6, 2011

Slow-Cooker Hickory BBQ Pork Sandwiches

This recipe is awesome and so easy!  It would be great if you are having people over.  I would just use your favorite BBQ sauce, and you may not even need a whole cup.  It is 8pp for the meat for a whole cup of bbq sauce.  You can just eat it without putting it on a bun or adding cheese if you want to use fewer pp.  Get the lowest pp wheat buns you can find, most are 3pp.  Use fat free cheese, usually 1pp.  Enjoy!