Friday, October 2, 2015

Cheesy Spaghetti

 This is one of my favorite childhood recipes. I think it's actually called Harvest Casserole and it's from a Kraft cookbook published in 1979, before I was even born. I remember eating it all the time when I was little and I think we called it cheesy spaghetti because it was more fun! Kids want to eat anything cheesy, right? It's super simple to make, you only need a lot of processed things (hah). The main thing that makes the taste irreplaceable is Kraft Tangy Italian boxed dinner. I know it's weird, but trust me, it works. I used 2% Velveeta to make it a little more figure friendly, it's actually only 7 weight watchers points for 1/8 or 9 points for 1/6 of the casserole. Definitely worth having the 9, believe me! If you aren't watching your weight you can of course go ham on some full fat cheese. 

  • 10 oz chicken, cooked & shredded (1.5 cups)
  • 12 oz 2% Velveeta
  • 2 tbs margarine (I use Country Crock)
  • 14.5 oz can diced tomatoes
  • 1/2 cup water
  • 1 green bell pepper
  • 1 box Kraft Tangy Italian Spaghetti Dinner


Preheat oven to 350°

This is the box you need:

Cook pasta according to package directions. Drain, and set aside. 

Melt the margarine in a large pot. Add the green pepper and cook until slightly soft, about 4 minutes. 

Add the tomatoes (with juice), water, seasoning packets from the mix, chicken, pasta and cheese. Stir to combine. 

Pour into a 2 quart casserole dish and bake for 30 minutes. Remove from oven, top with the additional 2 oz of cheese (slices are better but I didn't have a slicer at the time, so I just cut small pieces) and bake for an additional 10 minutes or until cheese is melted. 

Ta da! Amazingness. 

Tuesday, September 29, 2015

Low Fat Pumpkin Spice Muffins

Fall is here and that means pumpkin spice everything, amirite!?! I am guilty of falling into the category of basic white girl when it comes to this. I love it, and I'm not sorry. From what I have seen on the net and the occasional times I get out into the real world, it seems like lots of others do too! I have bought pumpkin coffee, pumpkin butter, pumpkin creamer, pumpkin errrrthing. Anyone who follows me on Social Media knows that I am doing Weight Watchers again for like the 3rd time, buuut I am actually sticking with it this time! A lot of this pumpkin spice biz is choc full of fat and calories and that sucks. Even Starbucks Pumpkin Spice Latte with SKIM milk has a zillion calories :(. I've been seeing different versions of these muffins all over the web, and these are the ones I like best. You don't even really have to know how to bake to make these, they are that easy. Only 3, that's right THREE ingredients. 2 points plus (Weight Watchers) or 80 calories per muffin. 

  • 15 oz can of pure pumpkin (not pumpkin pie mix)
  • 1 cup water
  • 1 box Duncan Hines Spice Cake Mix 

Preheat oven to 350°.

Add all ingredients to a large bowl. Beat about 2 minutes, using the same directions on the package. Do NOT add anything else. Don't add the eggs or oil listed on the package. Once well mixed, use a scoop or spoon (I use a 7/8 scooper, 2 scoops) to add mixture to lined muffin pan. Each muffin cup should be about 2/3 full. 

Bake for 18-20 minutes until a toothpick comes out clean. 

I like to serve mine with Fat Free Redi Whip and a sprinkle of pumpkin pie spice. This adds 0 points or 5 calories. 

Thursday, September 17, 2015

Loaded Cauliflower Bake

I freakin' love cauliflower y'all! I always forget how much I like it until I eat it again but seriously raw or cooked it's hands down my fav veg. I came across a version of this recipe on Instagram and have been waiting try it. Oh my gosh, ahhhhmazing! It's got all the flavor of a loaded baked potato without all the guilt. It's only about 165 calories a serving or 4 Weight Watchers Points. You can basically add anything you want to this, the one I saw on Instagram had mushrooms and chicken sausage for more of a meal, but I love bacon so I left it like the original, just made less because it's only for 2 people at our house. This makes six servings though, so it is more than enough for a family as a side. 

  • 1 medium head cauliflower
  • 6 oz or 1.5 cups shredded cheddar cheese
  • 4 slices center cut bacon
  • 1/4 cup light sour cream
  • 3 oz light cream cheese, softened 
  • 2 tsp salt
  • 1 tsp pepper
  • chives or green onions 
  • 1 clove garlic


Heat oven to 350° and grease an 8x8 pan with cooking spray. 

Steam cauliflower on stove or in microwave until tender. I usually do mine on the stove and it takes about 8 minutes, perfect amount of time to get all the other ingredients together. While the cauliflower is steaming, cook bacon until crispy, then chop (I do this in the microwave about 2.5 mins). Mix together cream cheese, 1 cup of the cheese, sour cream, chopped bacon, chives, garlic, salt and pepper. 

Once cauliflower is cooked, drain if necessary and add to cream cheese/sour cream mixture. You will think you need milk or water, but you don't. The heat of the cauliflower will melt everything and it will coat perfectly. On that note, make sure your cauliflower is still hot when added to the mixture. I always add more pepper at this point, because I like a lot of pepper on my baked potatoes, but that is totally a personal preference. Pour into greased pan, top with remaining 1/2 cup cheese and bake for 30 mins. Nom, nom, nom! 


Thursday, July 16, 2015

Buffalo Chicken Meatloaves

Do you love buffalo chicken wings but hate all the fat? No, you love fat? Me too! But, that's not what this is about. I recently started Weight Watchers again and have been trying to find ways to incorporate my favorite flavors into healthier meals. I saw these mini buffalo meatloaves on an Instagram I follow and thought to myself this was the best idea ever! So, I made them the next day, adding and omitting a few things and voila! You can have 2 of these babies for only 4 points. Jackpot! You can also make this in a traditional loaf pan, I just like to make the individual ones so I can control the portions. 

  • 2/3 cup old fashioned oats
  • 1/2 cup fat free milk
  • 1 lb ground turkey or chicken breast 
  • 1 large carrot or 6 mini, chopped
  • 1 celery stalk, chopped
  • 1 small or 1/2 medium onion, chopped
  • 1/3 cup buffalo wing sauce (I used Franks) 
  • 2 large egg whites

Preheat oven to 350°. 

Combine oats and milk and let sit for 3 minutes or until oats are slightly soft. Add the meat, veggies, buffalo sauce and eggs. Mix gently to combine. 

Transfer mixture to a greased (with cooking spray) loaf or muffin pan. Smooth out the tops so they are flat. Bake for 40-45 minutes, until thoroughly cooked. 

Serve with extra buffalo sauce, light ranch or blue cheese dressing. 


Thursday, June 4, 2015

Protein Packed Chocolate Overnight Oats

So, I recently tried overnight oats, and they were amazing! I know I am late for the party but I just couldn't imagine this would actually be GOOD when I read about it. Amazingly, the oats get super soft and the best part is there's a million ways to make them! This is the perfect breakfast to stay on track because even if you're running late, it's ready and you won't grab a bagel or some fast food because you don't have time to make something healthy to eat. 

When I first made them last week I just added oats, almond milk, some nuts, cranberries and a little sugar free maple syrup. They came out really good, but I read somewhere someone used protein powder and I was like whaaaa? Great idea! My favorite protein powder is the EAS Lean 15 because it only has 100 calories per scoop and 15g of protein. I also keep ripe bananas in my freezer so they are ready to use when I want them. Just thaw for a few minutes on the counter and voila! 

The base is just 1/2 c oatmeal, 1/2 any type of milk you like, then add whatever you want. Let sit overnight and wake up to a nutritious, ready made breakfast!  

  • 1/2 cup old fashioned or steel cut oats
  • 1/2 cup almond milk (or any milk you like)
  • 1/2 scoop chocolate protein powder
  • 1 ripe banana smashed 
  • 1 tbs slivered almonds 


Combine oats, milk, protein powder, and banana. Stir until smooth. Cover and place in the fridge overnight. In the morning, add slivered almonds and enjoy!

Monday, April 27, 2015

Garlicky Kale Pasta Salad

Anyone who follows on me Facebook or Instagram knows Scott and I started a garden this year and it has EXPLODED! We have a ton of lettuce, kale and herbs. Our beans, peppers, tomatoes, squash and watermelon are almost ready and I can't wait for those! We planted waaaay too much lettuce and kale, next year we will only need half as much! So I am basically putting kale in everything. I made my all time favorite Kale and Quinoa Pilaf but that only took one bunch of about 5! I saw this kale pasta salad on the Pioneer Woman, and of course I can't follow a recipe to save my life, so I adjusted it to what I like. I added goat cheese instead of Parmesan and also added some balsamic. You can add whatever cheese you like, even can switch up the nut type. If balsamic isn't your thing, you can leave it out and it will still be delicious. 

1 lb bow tie pasta
1 bunch kale
1/4 cup extra virgin olive oil
6 cloves garlic, minced 
3 tbs pine nuts 
1/2 tsp salt
1 tsp pepper 
2 tbs balsamic vinegar 
4 oz goat cheese 


Bring a large pot of salted water to a boil, cook pasta according to package directions. Drain pasta, rinse with cold water and pour into a large bowl. 

In a small skillet, toast pine nuts on low heat for about 8 minutes, stirring periodically, making sure they don't burn. Remove from heat and set aside. 

Heat olive oil and garlic on medium-low heat until so the garlic slowly infuses the oil. When the garlic starts to sizzle, stir it around so it does not burn. Once golden brown, add salt and pepper then remove from the heat. Allow to sit and cool for 5 minutes.

Pour the garlic/oil mixture and the balsamic over the cooked pasta and toss. 

In the same skillet, without cleaning, add kale and cook over medium heat until slightly wilted. 

Add kale and pine nuts to pasta and toss.

Crumble goat cheese over the top, lightly toss again and serve. 

Wednesday, April 15, 2015

Crispy Baked Potato Chips

Ahhh, I haven't posted in forever! I have thought about posting about a dozen times and been taking lots of pictures, I just haven't had the time to write up a full post. Things are getting busy for me in the Real Estate world (whoo hoo!) which hasn't left me much time, but, I need to getting better at time blocking for blogging. 

Anywho, I recently made these baked potato chips and they were awesome! We have been growing a ton of stuff in our garden (check it out!) 

and I wanted to use some of our herbs. I used rosemary and garlic on these but any fresh herbs would be great and I plan to try out different varieties. 

This recipe is enough for 2, for more chips, just use more potatoes :) 

  • 3 large baking potatoes, scrubbed 
  • 1 tbs olive oil
  • 2 large cloves of garlic, smashed and peeled 
  • salt
  • pepper
  • rosemary 

Heat oven to 350°. Slice potatoes thin, about 1/16 of an inch. 

Brush 2 baking sheets with 1/2 tbs olive oil each. Rub 1 clove of garlic over the surface of each of the baking sheets, pressing hard to release the juices. 

Place baking sheets in oven to heat for 5 minutes. Meanwhile mince the garlic gloves and chop the rosemary finely. Remove from oven and place potato slices, side by side on the baking sheets. Sprinkle with garlic, rosemary, salt and pepper.

 Return to the oven and bake 10 minutes, then rotate the baking sheets for even baking. Bake another 10 minutes, flip, and bake another 10, or until brown. Remove and cool on paper towels. Sprinkle with more salt if desired and serve. 

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