Beef Vegetable and Barley Soup

The other day, I just had a taste for some good old fashioned beef barley soup, and lucky for me, I found a really nice chunk of sirloin steak on clearance at the grocery store!

Light Laughing Cow® Mac n'Cheese

This Laughing Cow® Mac n' Cheese recipe is full of creamy cheesy goodness. Made on the stove top, it's a one pot mac and cheese that makes a perfect main dish or side dish for any meal! If you are a fan of The Laughing Cow® cheese wedges, then this easy mac and cheese recipe is for YOU!

Easy One Pan Chicken and Sausage Jambalaya

Easy One Pan Chicken and Sausage Jambalaya is one of my boys favorite dishes, so when this tasty dinner was on the table last night they were very happy! I served it with some garlic bread and a side salad for a great meal....and since today is Mardi Gras...this one pot meal would be a perfect way to celebrate!

Pizza Rolls

Hot from the oven, oozing with with mozzarella cheese and turkey pepperoni, these are a great snack for 4 points plus each!  Thanks to flaky reduced fat refrigerated cresecent rolls and a few ingredients, you can have a fun snack in no time...totally kid approved too!

I used Weight Watchers brand smoked mozzarella cheese sticks for the middle and loved the smokey flavor it gave them, but you could use any reduced fat mozzarella cheese stick you have.  I found there was no need to freeze the cheese in order to keep it from oozing out of the roll when I used the Weight Watchers brand though.  It melted just enough to make a gooey middle without making a mess.  You will have an extra third left over, because you will only need 8 pieces.  I gave my extra to the dog...who was patiently waiting at my side.  What can I say?  Pizza is on the top ten lists of favorites for my dog...right next to toast!  lol

 

Serve extra sauce along side for dipping...and make your family happy! :)

Pizza Rolls

from the kitchen of MKA

Printable Recipe

Servings - 8   Serving Size - 1 roll   Points Plus per serving - 4 Points Plus

Calories - 132.8,   Total Fat - 6.8g,   Carb. - 13g,   Protein - 6.2g,   Fiber - 0.1g

1 package of refrigerated Reduced Fat Crescent Roll dough in the can

8 tsp. plain pizza sauce or marinara sauce

16 turkey pepperoni slices

3 reduced fat string cheese ( I used Weight Watchers Smoked Mozzarella ) , cut into thirds

extra pizza sauce for dipping ( optional and not included in nutrition information above) 

1.  Heat oven to 375 degrees F.  Line a baking sheet with nonstick foil or regular foil sprayed with a bit of non-stick cooking spray.  ( the sauce tends to ooze out when rolling them and this will prevent sticking) 

2.  Open up the can of crescent rolls and tear apart at perforations to give you 8 triangles.  Spread 1 tsp. pizza sauce on each triangle.  Next place two pepperoni slices on each triangle next to each other, starting at wide end.  Place one piece of string cheese ( 1/3 ) toward the wide end of the triangle, and roll up triangle to point.   Place point side down on baking sheet and pinch in open ends on side to prevent cheese from leaking out.  

3.  Bake in oven for 11 - 15 minutes, or until tops are golden brown.  Best served warm while cheese is still melted.  Serve with additional pizza sauce for dipping, if desired. 

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The boys in my  family are hooked on the show Walking Dead.   Yesterday, we had dinner early and they all settled down to watch the newest episode...so I quickly made up a batch of these snacks to enjoy.   Everyone really liked them and said that I should definitely post the recipe on my blog today...so here I am.  I did end up watching the show for the first time yesterday...but I think I need to watch the first and second season so I can figure out who is who.  Luckily, hubby borrowed the first season dvd's from a friend...so it's a just a matter of finding time to watch them.  

I still like my current most favorite show though....Revenge.  Just can't get enough of it.  

How about you?  Are you watching any MUST SEE tv these days? 

Green Tea Protein Smoothie

I have never been one to drink my calories...nor been one to be swooned by the lure of fruit smoothies...but I will admit, there are days when whipping up a really quick drink I can take on the fly that keeps me full all morning, is priceless.  Insert Green Tea Protein Smoothie. 

Matcha Green Tea powder is essential in this drink.  It's pricey, but a little goes a long way.  It's really green....deep dark green! You get all the benefits of a glass of green tea in this drink.   If you are a fan of the green tea frappuccino at Starbucks...you will like this smoothie.  The green tea flavor really shines in this drink.

I am not that knowledgeable about whey protein powder.  I know I like the store brand ( Archer Farms) vanilla flavor that Target sells for the flavor, as well as the price.  So that is the whey protein powder I buy. One scoop is 140 calories, 2.5g total fat, 3g carbohydrates, 25g protein, and 0g fiber. To save on points, I use half a scoop. It still thickens the smoothie even when you use only half.

For the liquid part, you can use skim milk or unsweetened almond milk.  I like to use the unsweetened almond milk because it is only 1p+ per serving vs. 2p+ per serving for skim milk.

You can opt to not use any sweetener at all, use artificial sweetener ( I often use a few drops of Nunaturals liquid stevia), use a bit of honey or agave to add more sweetness.

My favorite way to blend up this drink is in my Magic Bullet.  It is fast and easy to use. Clean up is also a breeze and you can drink out of the container used to blend in. 

The last ingredient in this smoothie is one medium sized banana.  Now...there brews ongoing controversy over whether the banana should be included in the overall point+ count on this drink or any smoothie type drinks with fruit in it since fruit is a free ingredient by WW pp standards.  It is up to you if you decide to count it or not.  I have decided to include it in the overall nutritional information provided and calculated the pp according to those numbers. 

The nutrition information given is for the smoothie made the way it is written in the recipe.  If you choose to use optional ingredients, the information will change, and so might the pp value.  

Green Tea Protein Smoothie

from the kitchen of MKA

Printable Recipe

Servings - 1   Serving size - 1 recipe   Points Plus per Serving - 6 Points+

Calories - 218.5,   Total Fat - 4.9g,   Carb. - 31.2g,   Protein - 14.7g,   Fiber - 3.8g

8 oz. unsweetened almond milk ( I used Silk brand)

1/2 scoop Archer Farms Vanilla flavored Whey protein powder

1 medium banana, cut into chunks

a few drops Nunaturals liquid stevia

1 tsp. matcha green tea powder

ice

Place all ingredients in blender or magic bullet.  Blend until ice is gone and smoothie is fluffy and thick.  Enjoy immediately. 

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Like I said, I have never been a drink my points kind of girl.  I pretty much like to chew stuff..but there are definitely times when it is hard to find the time to get a decent filling breakfast in in a hurry.  I am really amazed at how long this smoothie keeps me full.  Paired with an apple or other fruit you can take with you ...it is honestly, a great breakfast! 

I really love the taste of green tea.  You can really taste it in this smoothie.  How about you?  Do you like the taste of green tea?  

If you have visited this blog in the past, you probably noticed I have changed up the look a bit.  Still going with what blogger has to offer, but I increased the text size ( easier to read) and changed the template so I could increase the size of the pictures.  Let me know what you think!  I am still messing with some minor adjustments and any feedback is appreciated!

Lightened Up Twice-Baked Potatoes

These twice baked potatoes were the perfect accompaniment to my fancy shamcy Valentine's Day dinner over the weekend.  I served steamed green beans and strip steak cooked perfectly to medium rare and these gems.  Since the steak and green beans were anything but fancy....the addition of this potato side dish really jazzed up the meal and made it special.  The best part of this side dish, is that most of the work is done ahead of time. 

The potatoes are baked ahead of time, cooled long enough to handle, then cut in half.  The pulp is scooped out and cheese, Greek yogurt, turkey bacon bits and green onions are added to the pulp, which is then spooned back into the potato shell and then topped with more cheese and a sprinkle of paprika for color.  They are flavorful and creamy and we loved them!

I used shredded reduced fat Swiss cheese in and to top these potatoes..but you can use whatever reduced fat cheese you like.  Cheddar or Colby would be awesome too!  If you don't have the laughing cow cheese on hand, you could substitute reduced fat cream cheese, for about the same calories..but a bit more fat.

Lightened Up Twice-Baked Potatoes

from the kitchen of MKA

Printable Recipe

Servings - 8   Serving size - 1 twice baked potato ( 1 cut half of a whole potato with filling)   Points Plus per serving - 3 Points+

Calories - 125.1,   Total Fat - 1.9g,   Carb. - 19.3g,   Protein - 7.8g,   Fiber - 1.9g

4 medium russet potatoes ( 2 1/4" - 3 1/4" diameter ) , scrubbed 

1/2 cup non fat plain Greek yogurt

2 wedges of Light Creamy Swiss Laughing Cow Cheese

2 TBS. Oscar Mayer Turkey Bacon Bits

2 green onions ( whites and greens), chopped 

salt and pepper, to taste

fat free half and half, if needed to thin out potato mixture ( optional ) 

1 cup reduced fat cheese ( Swiss, cheddar, colby...your choice), divided

sprinkle of paprika

1.  Poke each potato with a fork and wrap in foil ( to help keep skin soft so it's easier to cut).  Bake in oven ( 350 degrees F ) until they are soft.  

2.  Allow potatoes too cool enough to handle.  Unwrap a potato and slice down middle longways.  With spoon, scoop out insides leaving about a 1/8" potato in skin all around.  Place scooped out potato in large bowl.  Set "potato shell" on baking sheet lined with foil.  Repeat with all potatoes.  Sprinkle potatoes with salt and pepper and set aside. 

3.  To the scooped out potato in the bowl, add the Greek yogurt and Laughing Cow Cheese Wedges.  With electric mixer, whip until fluffy.  You might need to add a bit of fat free half and half or skim milk at this point to thin them out enough to fluff...maybe not.  Depends on the potato.  Stir in the turkey bacon bits, green onion, and 1/2 cup of the shredded cheese.  Season with salt and pepper,to taste.  

4. Spoon mixture evenly into the 8 potato shell halves.  Top with remaining shredded cheese and sprinkle with paprika.  

5.  At this point you can cover with plastic wrap or foil and refrigerate until you are ready to bake them or you can bake them right away.  Set oven at 350 degrees F.  Place potatoes uncovered in oven and bake until heated through and cheese is melted, about 30 min for refrigerated potatoes and about 15 minutes for unrefrigerated ones. 

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Because this recipe makes 8, we had leftovers which will definitely be part of my lunch today!  I'm excited about that....cheese....what's not to love?  lol  

Winter made an appearance over the weekend...much to my dismay.  But I do have to keep reminding myself it is only FEBRUARY after all.  One good thing about the snow is that I can take the dog for a walk in the woods, as the ground is covered and not muddy right now.  I hate winter, but I do love walking through the woods in the winter time...so peaceful and siren.  Really beautiful.  How about you?   Do you like to walk outside in the winter? 

Low-Fat Chocolate "Love" Cakes w/Strawberry Creme

Thank you Pinterest for yet another great inspiration.  After seeing these absolutely adorable cupcakes on Pinterest last week, I knew I could lighten them up and turn them into a guilt free dessert to serve to your sweetie(s) for Valentine's Day next week!  I was really happy with how these turned out!  And yes, they taste as wonderful as they look!

The cake part of this dessert begins with a boxed mix.  I used Duncan Hines Dark Chocolate Fudge.  I did the old Weight Watchers standby of mixing in soda and some egg white.  No oil.  No egg yolk.   I like to use flavorless club soda, but any diet soda will work.  For the filling, I pureed some fresh strawberries and folded the puree into a tub of Cool Whip FREE.  Really simple.

To make the heart "window", I carefully cut the top off of half of the cupcakes and then used a small heart shaped cookie cutter to cut the shape into the top.  I found cutting the shape out of the top was easier if I put the cut side up to do it.  The cake is very tender, and this prevented the cake from sticking to the cutting board. 

Once the cupcake top was cut out, I dropped a dollop of strawberry creme on the cut side of the cupcake and replaced the top, cut side down.  Then I dusted them with powdered sugar.  I did this with half the cupcakes.

For the remainder of the cupcakes, I frosted with the strawberry creme and then topped them with the cut outs from the first half of the cupcakes.  Sooo cute!

What I ended up with was a half and half mixture sure to please any Valentine looking to keep their waistbands from expanding!

Low-Fat Chocolate "Love" Cakes w/Strawberry Creme

inspired by a post by Glorious Treats

Printable Recipe

Servings - 18  Servings Size - 1 cake    Points Plus per servings - 3 Points +

Calories - 137.6,   Total Fat - 1g,   Carb - 25.4g,   Protein - 1.6g,   Fiber - 1.5g

For Cakes:
1 (18.25 oz.) box of chocolate cake mix without the pudding ( I used Duncan Hines)

1 egg white

1 + 1/4 cup club soda or any diet soda

For Strawberry Creme:

1 (8 oz.) container of cool whip FREE, thawed

1/2 cup fresh strawberry puree ( about 1 cup sliced strawberries whizzed in food processor or blender)

1.  Preheat oven to 350 degrees F.  Line two muffin tins with paper liners.  ( Use paper liners here, as this cake is very tender and tends to fall apart...the liners will prevent that)

2.  Combine the boxed mix with the egg white and the club soda and mix with electric mixer on low until combined then on med speed for about 2 minutes.  

3.  Divide batter up equally into 18 cupcakes.  You want to fill them enough to get a little crown but not too much that they spill over while baking. ( I found 18 was just about the right amount to achieve this.  You end up filling them somewhere between 2/3rds of the way and 3/4th of the way up)

4.  Bake according to box directions, or until a toothpick inserted into the center of a cake comes out clean.  I baked mine about 22 minutes.  

5.  Allow the cakes to sit for a few minutes in the hot pan, then remove to a wire rack to cool completely.  

6.  For the strawberry creme:  Fold the puree into the cool whip gently.  I was very surprised at how well this stood together.  Be gentle though, you don't want to loose the fluffy part of the cool whip.  It's ok to have a few white streaks.

7.  Once the cakes are completely cool, slice the tops off of half of them right at the base of the liner with a sharp knife.  Turn the tops cut side up, and with a small heart shaped cookie cutter, cut out hearts.  Reserve the cut outs for the tops of the other half of the cupcakes.  ( see pictures above ) * tip, wipe off the cake that sticks to the cookie cutter and the knife between cakes for an easier cleaner cut. 

8.  Top all the cakes with a dollop of the strawberry creme.  Top the cut cakes with the cut out tops and the non cut cakes with the cut out middles.  Dust with powdered sugar.  Refrigerate leftovers.

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Everyone in my house agreed these were the cutest!  I loved the cool whip mixed with the fresh strawberry puree.  It really complimented the cakes nicely.  Next time I might throw a few mini chocolate chips into the cake batter for a bigger chocolate punch.  

I am not going to lie, cutting out the hearts was a bit intense, because this low fat cake is so tender.  I found wiping off my knife and the cutter between cuts made life easier, as the cake really wanted to stick to the utensils.  This is probably why I elected to do only half...besides...what else was I going to do with those pretty hearts I cut out?  I liked how they both looked and I liked how they both looked on the serving platter together and 3p+ per cake?  I am so in!
They are a little messy to eat, so I suggest a fork...instead of out of hand....

We don't have any big plans for next week.  We really never do.  But who knows?  Maybe hubby will surprise me this year?  Sometimes he does that.  How about you?  Do you have any plans for VD?  

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Tastetastic Thursday@A Little Nosh

Mini Quiches (1 Point+ each)

OMG...are these little hand held mini quiches good...and 1 Point+ each?  Are you kidding me? They even have a "crust"...and straight from the oven...it's crispy!  Ever since I bought wonton wrappers, I have been having a lot of fun finding uses for them.  I can see why Hungry Girl is in love with these things.

I had two for breakfast this morning with some mango on the side.  So good.  You can use any kind of filling additions you like.  ( the filling additions you choose may change pp values)  I used turkey bacon bits, baby spinach, roasted red peppers and reduced fat Swiss cheese.  Great combo!  But honestly, the possibilities are endless. 

I found these new ( well new to me anyway) turkey bacon bits at my store a few weeks ago.  This recipe was the perfect use for them.  You can't go wrong with 20 calories and 1.5g fat per tablespoon. 

These mini quiches make a great breakfast or brunch or a great lunch or fun light dinner when served with a side salad! Or how about for a snack?   Low in fat and calories but higher in protein.

Lightened Up Classic Spinach Dip w/ Roasted Red Peppers

I gotta tell you....I LOVE spinach dip.  Just love it.  So to have a lighter version of the classic spinach dip with all the flavor of the full fat version is priceless to me.  THIS is that dip!  Perfect for this weekend's football festivities.  And the best part?  A 1/4 cup serving comes in at 2 p+!  Amazing.

Nonfat Greek yogurt replaces the sour cream and the addition of roasted red peppers and lemon zest jazz up the flavor. 

For the base I used Knorr vegetable recipe mix. You could leave out all the mix ins ( water chestnuts, roasted red peppers, green onions, lemon zest) or use just a few..but one of the secrets of making lighter fare food taste good is adding in low calorie high flavored foods such as the zest and the peppers, but it's your call.   Quick, easy and delicious.

Lightened Up Classic Spinach Dip w/Roasted Red Peppers

adapted from Knorr

Printable Recipe

Servings - about 12   Serving Size - 1/4 cup   Points Plus per Serving - 2 Points+

Calories - 70,   Total Fat - 3g,   Carb. - 6g,   Protein - 4g,   Fiber - 1g

1 package Knorr Vegetable Recipe Mix

16 oz. plain nonfat Greek yogurt

1 cup light mayonnaise ( I used Hellmans)

1 package (10 oz.) frozen spinach, thawed and drained of all liquid ( I squeeze mine with my hands over a colander once it's thawed either at room temp, overnight in the fridge, or in the microwave) 

1 (8 oz.) can chopped water chestnuts

2 green onions, sliced

1/2 cup chopped roasted red pepper

1 tsp. lemon zest

1.  In a med bowl mix yogurt, mayonnaise, and Knorr Vegetable Recipe Mix.  Add in drained spinach, water chestnuts, green onions, roasted red pepper and lemon zest.  Cover and refrigerate for several hours or overnight.  Serve with crackers or vegetables. 

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I'm not really much of a football fan, but I am a HUGE fan of football food.  Unfortunately, so much of it can be so bad for you...it's nice to have some diet friendly alternatives!  

Are you a football fan?  Who will you be rooting for this weekend?