S'mores Bites

Original recipe from Pampered Chef but I make them slightly different and without all the fancy equipment they suggest.  You can add all kinds of sprinkles to the tops of these to decorate them for various occasions.

8	whole graham crackers (1 cup/250 mL finely crushed)
1/4	cup (50 mL) powdered sugar
6	tbsp (90 mL) butter, melted
6	bars (1.55 oz or 43 g each) milk chocolate candy, divided
16	large marshmallows

Preheat oven to 350°F (180°C). Crush graham crackers in food processor (or a sturdy plastic bag wuth a rolling pin). Add powdered sugar and melted butter to food processor, pulser until mixed.

Using tablespoon add the crumb mixture to a mini muffin tin - I prefer to use paper liners t make serving at parties easier.  Press into the bottoms with a shot glass. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.

Cut marshmallows in half crosswise using kitchen scissors dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven to cool 15 minutes. Carefully remove cups from pan. Cool completely.

Break remaining candy bars and place in plastic ziploc bag. Microwave on HIGH 1 minute-1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Cut the edge of the bag and pipe melted chocolate onto the tops.  Also to set and then store in fridge but allow to come to room temp before serving

Skinny Sloppy Joes

From Gina's Weight Watcher Recipes

Servings: 7 • Serving Size: 1/2 cup or 1/4 lb
Calories: 121.8 • Fat: 3.7 g • Protein: 13.7 g • Carb: 9.9 g • Fiber: 2.1 g

This is a great recipe but I only suggest doing all that vegetable chopping with a food processor.  I can't imagine doing it by hand.
1.25 lbs 93% lean ground beef sirloin
1 tbsp steak seasoning or seasoned salt
1 carrot, minced
1 medium onion, minced
2 cloves garlic, minced
1/4 cup red bell pepper, minced
4 oz mushrooms, minced
1 tbsp red wine vinegar
1 tbsp Worcestershire sauce
2 cups tomato sauce
2 tbsp tomato paste

Chop all the vegetables really fine, using a chopper or food processor.

Heat a large skillet over medium high heat. Add the meat to the pan and break it up as it cooks. Season with steak seasoning and cook the meat until it browns, then add onion, garlic, carrots, mushrooms and red peppers to the skillet. Reduce heat to medium and add red wine vinegar and Worcestershire sauce, cook 5 more minutes. Add tomato sauce and paste to pan, stir to combine. Cover and reduce heat to simmer and cook an additional 5 minutes. Using a measuring cup, pile 1/2 cup of sloppy meat onto toasted buns.

Baked Oatmeal with Fruit

From Annie's Eats
This reheats wonderfully for breakfast on the go all week long.  It also easily doubles for weekend guests and any combo of fruit/nuits/dried fruit works well.

1 cup old fashioned rolled oats
¼ cup chopped walnuts or pecans, lightly toasted, divided
½ tsp. baking powder
¾ tsp. ground cinnamon
Pinch of salt
¼ cup maple syrup
1 cup milk
1 large egg, lightly beaten
2 tbsp. unsalted butter, melted and cooled slightly
1 tsp. vanilla extract
2-3 ripe bananas, peeled and sliced ½-inch thick
1 cup blueberries (fresh or frozen), divided

Preheat the oven to 375˚ F. Lightly grease a 2-quart baking dish. In a medium bowl, combine the rolled oats, half of the nuts, baking powder, cinnamon and salt. Stir with a fork to combine. In a liquid measuring cup, combine the maple syrup, milk, egg, butter, and vanilla. Spread the sliced bananas in a single layer over the bottom of the baking dish. Top with half of the berries. Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats. Sprinkle the remaining nuts and berries over the top. Bake for 35-40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving.

Skillet BBQ Chicken Pasta

Originally adapted from Mel’s Kitchen Cafe and My Kitchen Cafe

I found it at Prevention RD, even the kids liked it and I promise that BBQ sauce and pasta does not taste as odd as it sounds.


1 Tbsp extra-virgin olive oil
1 lb boneless skinless chicken breasts, cut into bite-size chunks
1 onion, diced
3 cups water
2 cups low-sodium chicken broth
12 oz whole wheat penne pasta
1/2 cup barbecue sauce
1/3 cup 2% plain Greek yogurt
1/3 cup 2% mozzarella cheese, shredded
1/3 cup 2% sharp cheddar cheese, shredded

In a large 12-inch nonstick skillet heat the olive oil over medium heat. When hot, add the chicken and onions and saute, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken and onions to a plate and set aside.

In the same skillet, add the water, chicken broth, penne and salt. Bring to a boil and simmer for 12 to 15 minutes, until the liquid is almost absorbed, the pasta is tender and the mixture is thick and syrupy. Stir in the barbecue sauce and Greek yogurt. Once mixed, add in the reserved chicken, onions and shredded cheese. Stir to combine and cook until everything is heated through.

Serve immediately and garnish with additional red or green onions and shredded cheese. Yield: 6 servings.

Nutrition Information (per serving): 383 calories; 7.5 g. fat; 45 mg. cholesterol; 343 mg. sodium; 57 g. carbohydrate; 6.5 g. fiber; 29.5 g. protein

Cilantro Lime Tilapia Tacos

From Skinnytaste.com
Dave doesn't like chunky tomatoes so I used skinnytaste.com's creamy tomatillo cilantro dressing instead of a bunch of the ingredients in this recipe.

1 lb tilapia fillets, rinsed and pat dried
1 tsp olive oil
1 small onion, chopped
1/2c creamy tomatillo cilantro dressing
8 5-inch white corn tortillas
1  medium haas avocado, sliced
lime wedges and cilantro for garnish

Heat olive oil in a skillet. Sauté onion until translucent, then add garlic. Mix well.

Place tilapia on the skillet and cook until the flesh starts to flake. Add dressing. Sauté over medium-high heat for about 5 minutes, breaking up the fish with the spoon to get everything mixed well.
Meanwhile, heat tortillas on a skillet a few minutes on each side to warm (no oil needed). Serve a little over 1/4 cup of fish on each warmed tortillas with a slice or 2 of avocado and some extra dressing drizzled on top.

Creamy Cilantro Tomatillo Dressing

From Gina's Weight Watcher Recipes

Good over a salad or on top of tacos.

Servings: 7 • Serving Size: 1/4 cup • Old Points: 1 pt • Points+: 1 pt
Calories: 43.3 • Fat: 2.4 g • Protein: 2.1 g • Carb: 3.7 g • Fiber: 0.3 g

1/2 cup lowfat buttermilk
1/4 cup light mayonnaise
1/4 cup fat free Greek yogurt
1 small jalapeno, seeds removed, leave them in if you want it spicy
1/4 cup of fresh cilantro
1 tomatillo, husks removed, chopped
1 clove garlic
1 scallion
juice of 1/2 lime
1/2 tsp dried parsley flakes
1/8 tsp cumin
1/4 tsp fresh ground pepper
1/4 tsp salt

Combine all ingredients in a blender or food processor

Makes 1-3/4 cup.

Light Fettuccine Alfredo

Original adapted from Cooking Light and That Skinny Chick Can Bake
I found it at Prevention RD



1 Tbsp unsalted butter
2 garlic cloves, minced
1 Tbsp all-purpose flour
1 1/3 cups 1% low-fat milk
3/4 cup (3 oz) Parmesan cheese, finely shredded
2 oz 1/3 less-fat cream cheese
1/4 tsp salt
8 oz dry fettuccine
2 tsp flat leaf parsley, chopped

Cook fettuccine and until al dente.

Melt butter in a saucepan over medium heat. Add garlic and cook  about 30 seconds, stirring frequently. Whisk in flour, then gradually whisk in milk, stirring constantly till mixture thickens, about 3-4 minutes. Add the Parmesan, cream cheese, and salt, stirring till cheese melts.

Add hot, drained pasta and toss to distribute. Serve with a sprinkle of the parsley


Yield: 4 servings (1 heaping cup each).

Nutrition Information (per serving): 388 calories; 13.5 g. fat; 32 mg. cholesterol; 379 mg. sodium; 2 g. fiber; 17.8 g. protein

Pork Chops with Squash and Mushroom Salad

4 bone-in center cut pork loin chops, trimmed (5oz ea)
2 tsp fennel seeds, lightly crushed
1/2 tsp salt
1/4 tsp black pepper
1 large ear corn on the cob
1 pkg cremini mushrooms, stems discarded (10 oz)
2 medium yellow squash, cut lengthwise into 1/4 in thick slices
1 cup cherry tomatoes, halved
1/3 cup chopped fresh flat leaf parsely
3 tbl lemon juice
1 tbl extra virgin olive oil

Spray grill rack with non stick spray and preheat the grill to medium.

Sprinkle pork with fennel seeds, 1/4 tsp salt and 1/8 tsp pepper and let stand while you prepare the salad.

Grill corn for 15-17min, mushrooms 10-15min and squash 8-10min, turning often until softened and browned. Allow to cool before cutting. Cut kernels from corn and slice mushrooms. Mix corn, mushrooms, squash, tomatoes, parsley, lemon juice, oil and remaining salt and pepper.

Grill pork about 4 minutes each side or until it reaches an internal temperature of about 160F.

4 servings - 6 points plus for 1 pork chop and 3/4 cup salad

Per serving: 253 cal, 10g total fat, 2g sat fat, 0g trans fat, 66mg cholesterol, 352mg sodium, 16g total carb, 6g total sugar, 4g fiber, 26g protein, 70mg calcium

Hoisin-glazed Chicken and Green Beans

1/4 cup hoisin sauce
1/4 cup dry sherry or orange juice
1/4 water
1 tbl low sodium soy sauce
3 whole star anise or 1/2 tsp 5-spice powder
2 garlic cloves, thinly sliced
4 5oz skinless boneless chicken breasts
1 pound green beans
1 tsp Asian (dark) sesame oil

Mix hoisin sauce, sherry, water, soy, star anise and garlic in large skillet, bring to a boil. Reduce heat to simmer and add chicken. Cover and cook, turning once, 10-12 min or until chicken is cooked through.

Meanwhile bring medium saucepan of water to a boil, add beans and cook until crisp-tender, about 3 minutes. Drain.

Transfer chicken to plate. Bring sauce to a boil over med-high heat until slightly thickened and reduced to 1/2cup, about 2 min. Stir in sesame oil and any accumulated juices on chicken plate.

Cut chicken into 1/2in thick slices, transfer chicken and beans to serving plates. Remove star anise and spoon sauce over chicken and beans.

4 servings - 6pointplus each for 1 chcicken breast, 3/4c green beans and 2tbl sauce

Per serving: 254 calories, 5g total fat, 1g sat fat, 0g trans fat, 79mg cholesterol, 648mg sodium, 18g total carb, 7g total sugar, 4g fiber, 31g protein, 65mg calcium

Two-Potato Gratin

from my sister-in-law's WW cookbook. It definitely helps to have a mandolin to slice up the potatoes.

2 large leeks, halved and thinly sliced (white and light green parts only)
2 garlic cloves, minced
2 tsp chopped fresh thyme
1/2 tsp salt
1/8 tsp black pepper
3 baking potatoes (1/2lb), peeled and thinly sliced
1 large sweet potato (3/4lb), peeled and thinly sliced
1/3c fat-free half and half
1/2 cup shredded Gruyere cheese

Preheat oven to 450, spray 2qt baking dish with nonstick spray

Spray large skillet with non stick spray. Over med heat, cook leeks until softened, about 8 min. Stir in garlic, thyme, salt and pepper.

Layer half of baking potatoes, covered by half the leek mixture, top with all sweet potatoes, then rest of leek mixture and remaining baking potatoes. Cover with foil and bake about 40 min or until tender when pierced with a knife.

Uncover and drizzle with half and half, sprinkle with cheese and. Bake uncovered until slightly brown about 12 min. Let stand 10 min before cutting into 8 servings.

Sprinkle with some coarse sea salt before serving.

Per serving: 143 cal, 3g total fat, 1 g sat fat, 0g trans fat, 7mg cholesterol, 194 mg sodium, 26g total carb, 4g total sugar, 3g fiber, 5g protein, 113 mg calcium.