Saturday, December 31, 2011

Skinny Buttermilk Mashed Potatoes with Chives

I tried this recipe last night and it was awesome!  You have to use the yukon gold potatoes to get that creamy flavor.  Next time I would use a little less buttermilk because mine were a little runny.  I added a few whole cloves of garlic when I boiled the potatoes and then just blended them in when I blended the potatoes.  You can't beat almost a cup of potatoes for only 4pp!!

Thursday, December 29, 2011

Creamy Corn, Zucchini & Chipotle Bake

I tried this recipe tonight for dinner with some baked barbeque pork chops (6pp for 4 oz), and it was really good!  I made some changes to the recipe to make it more WW friendly, but I would make some more changes if I made it again!  Tonight, I used fat free zesty italian dressing, 1 small onion, turkey bacon, a small can of corn instead of frozen, 1 cup of 2% cheddar or WW Mexican blend, light sour cream & 2 Tbsp chipotle in adobo.  The recipe says to use an entire can of chipotle in adobo, and I like a little kick, but I know for sure an entire can would be too hot to eat!  I just pulled out 2 chilis and diced them up.  Next time, I would suggest blending them in the food processor.  It is 4pp for a 1/2 cup serving.

Next time, I may leave out the dressing and just spray the pan with some pam.  I would leave out the bacon, sour cream and the cilantro because they didn't add anything to the dish.  Making those changes brought it down to 3pp for 1/2 cup serving.

Sunday, December 11, 2011

Macaroni & Cheese

This is another recipe from my mom, that I'm not sure where she got it from, but literally every time my family gets together she makes it, it is great to bring to a potluck or any time you are having people over.  Kids love it, and there won't be any left overs!  I did try to make a little more WW friendly, but you may just have to use it as a weekly pp option!  It is 7pp for about 1/2 cup or 1/16th of a pan.

1 lb whole wheat macaroni noodles, boiled & drained
1 stick of I can't believe it's not butter!, cubed
salt and pepper to taste
1 can of fat free evaporated milk
1 jar of Ragu Double Cheddar cheese sauce
1 block of monteray jack cheese, cubed or shredded or a bag of already shredded cheese

Mix all together well, pour into a 9X13 pan sprayed with PAM and cook for 1 hour on 350.

Saturday, December 10, 2011

Crock Pot Ham

I make this recipe all year long, literally, Easter, Halloween, Thanksgiving, Christmas, New Years, seriously anytime I'm having a big group of people over because it makes a lot of food, and everyone loves it!  It is the fastest easiest recipe you'll ever make, and the best part is, it only has three ingredients.  I got this recipe from my mom, and I'm not sure if she made it up, someone just told her about it or if she really had a recipe.  I also request this every year for my birthday.

I get the ham at the grocery store that says half ham.  Not the picnic ham or the spiral cut.  Put it in your crock pot with the flat side up, rub the flat side with a couple handfuls of brown sugar, pour a can of pineapple tidbits over the top, juice and all.  Cover your crock pot and cook it on low for 8 hours, and that's it!!!  Most of the time when I put my ham in, I have to cover it with tin foil because my lid won't cover it because the ham is so big.  As long as there is no steam escaping.  An 8-10 pound ham will feed a very big crowd, I would say up to 20 people or so.  If you want LOTS of leftovers, or to send some home with your guests, you can buy a bigger one.  The great thing about this kind of ham is that it has a couple month shelf life on it in the refrigerator.  So, if you know you're doing a party and you see it on sale, you can buy it early.

After 8 hours, take the ham out of the crock pot and let it cool off a little so you can handle it.  I pull off all the fat I can see.  You'll also have to pull out the bone.  You will not have to slice the ham, it falls completely apart.  So, just pull it apart, throw it on a platter, and serve!

It is 4pp for 3 oz. of ham.