Dinner: Low Fat Cheesy Au Gratin Potatoes

• Low Fat Cheesy Au Gratin Potatoes 
• 
  
• 
  
• 1 tablespoon butter
• 1 medium onion, thinly sliced
• 1 -2 tablespoon flour
• 2 cups nonfat milk
• 2 lbs potatoes, thinly sliced
• 1 cup shredded low-fat cheese
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Directions:

1. Heat oven to 375 degrees.
2. 
   
   Coat a 2-quart baking dish with cooking spray.
3. 
   
   Melt butter in a large frypan over medium heat; add in onion and cook stirring occasionally until onion begins to brown (about 5 minutes).
4. 
   
   Stir in flour, then slowly add in milk.
5. 
   
   Add in potatoes; stir to mix; bring to a boil.
6. 
   
   Stir in 3/4 cup cheese, salt and black pepper.
7. 
   
   Pour mixture into prepared baking dish then spread out.
8. 
   
   Bake for 1 hour uncovered.
   
   
9. After 1 hour cooking time cover with foil and continue to bake another 20 minutes more.
   
   
10. Change oven to broil heat.
11. 
    
    Sprinkle the remaining cheese over potatoes and broil 6-inches from heat until the cheese is golden (about 1-2 minutes).
12. 
    
    Cool 5 minutes before serving

Breakfast: Pumpkin Spice Muffins

• OK breakfast was yummy and really good
• Pumpkin Spice Muffins

Ingredients 

• 1 (18 ounce) box spice cake mix

• 15 ounces pumpkin
• 1 cup water

Directions:

1. 
   
   Mix all ingredients in mixer.
2. 
   
   Makes 24 muffins.
3. 
   
   Cook for 20-25 minutes at 350°F.
4. 
   
   They will be very moist.

Dinner: Bubble-Up Enchiladas

Tonight's dinner! I can't wait to try it.
 Bubble-Up Enchiladas 



Serves 6                                                                                                  1 pound of ground turkey
1 (10 ounce) can enchilada sauce
1 (8oz ) can of tomato sauce (this optional, I do not use this but the recipe says to add it in with the enchilada sauce)
1 16 oz can reduced fat refrigerator biscuits
1 ¼ cups shredded low fat Mexican Cheese
Extra Ingredients
Green Onions, black olives, salsa, etc.
Fat Free Sour Cream
Preheat oven to 350 degrees. Brown turkey and drain if needed. Mix in a can of enchilada sauce and tomato sauce. Cut the refrigerated biscuits into fourths and stir them in the meat mixture. Then you just dump it all in a greased casserole (I use 8 X 11) and bake for 25 minutes until the biscuits are cooked through. Usually I use a tooth pick to see if the biscuits are done. Take out of oven and sprinkle cheese on top. Bake an additional 10 minutes. Let stand for 5 minutes before serving.
Notes: Add in a can of black beans or corn (when the beef is cooking in the pan), or sprinkle with some green onions. Top with a tablespoon of fat free sour cream.
You can make into 8 servings

Dinner: Peanut Noodles with Shredded Chicken & Veggies

Ok dinner was awesome!
Peanut Noodles with Shredded Chicken & Vegetables
Ingerdients

• 
  

• 1 pound boneless, skinless chicken breasts

• 1/2 cup smooth natural peanut butter

• 2 tablespoons reduced-sodium soy sauce

• 2 teaspoons minced garlic

• 1 1/2 teaspoons chile-garlic sauce, or to taste (see Ingredient note)

• 1 teaspoon minced fresh ginger

• 8 ounces whole-wheat spaghetti

• 1 12-ounce bag fresh vegetable medley, such as carrots, broccoli, snow peas

PREPARATION

1. Put a large pot of water on to boil for cooking pasta.

1. Meanwhile, place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board. When cool enough to handle, shred into bite-size strips.

1. Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl.

1. Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh. Stir the reserved cooking liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat. Serve warm or chilled.

TIPS & NOTES

• Make Ahead Tip

: Cover and refrigerate for up to 2 days. To serve, stir in 2 tablespoons warm water per portion; serve cold or reheat in microwave.

• Ingredient Note:

 Chile-garlic sauce (or chili-garlic sauce, or paste) is a blend of ground chiles, garlic and vinegar and is commonly used to add heat and flavor to Asian soups, sauces and stir-fries. It can be found in the Asian section of large supermarkets and keeps up to 1 year in the refrigerator.

NUTRITION
Per serving: 363 calories; 12 g fat ( 2 g sat , 0 g mono ); 44 mg cholesterol; 36 g carbohydrates; 0 g added sugars; 29 g protein; 7 g fiber; 348 mg sodium; 287 mg potassium.Nutrition Bonus: Selenium (58% daily value), Fiber (27% dv), Vitamin C (25% dv), Magnesium (19% dv).
Carbohydrate Servings: 2
Exchanges: 2 starch, 1 1/2 vegetable, 3 lean meat

Dessert: Mini YoFro Ice Cream Sandwiches

All I have to say is that this a great idea.

Mini YoFro Ice Cream Sandwiches

• 1/2 cup light vanilla ice cream or frozen yogurt, softened at room temperature
• 24 vanilla wafer cookies (11/2 inches in diameter)
• 1 ounce dark or bittersweet chocolate (60% to 70% cocoa solids), finely chopped

Directions

Line a shallow storage container with wax paper. Put a small scoop of ice cream (about 2 teaspoons) on a cookie and top with another cookie. Roll the ice cream sandwich in the chopped chocolate so the chocolate adheres to the ice cream. Place in the wax paper-lined container. Repeat with the remaining ingredients until you have 12 ice cream sandwiches.

Cover and place in the freezer to set for at least 30 minutes, or freeze for up to 1 week.

Serving size: 3 ice cream sandwiches

Per Serving:

Calories 220; Total Fat 8 g (Sat Fat 3 g, Mono Fat 0 g, Poly Fat 0 g); Protein 4 g; Carb 35 g; Fiber 1 g; Cholesterol 10 mg; Sodium 170 mg

Dinner: Taco Casserole June 4, 2012

Weight Watchers Taco Casserole    5 out of 5 stars in my book for low-cal meals


Ingredients:
1 lb ground skinless chicken breast or ground turkey
1/2 c onions, chopped
1/2 c bell peppers, chopped
1 clove garlic
1 pkg taco seasoning mix
8 ozs taco sauce
1 c fat-free sour cream
1 c fat-free cottage cheese
1 c low-fat tortilla chips, whole or broken up
1 c low-fat cheddar cheese, shredded
3/4 c salsa

Directions:

Heat oven to 400. Spray cooking spray on bottom of a 2-quart casserole dish; set aside. In a skillet,
cook chicken, onion, peppers, and garlic clove until tender. Add seasoning mix and taco sauce;
set aside. In a medium bowl, combine sour cream and cottage cheese; set aside. Place half the
broken chips in the bottom of casserole dish. Add meat mixture to cover the chips, then cover the
meat with sour cream mixture. Sprinkle with cheese and remaining crushed chips. Bake,
uncovered, for 30 minutes or until cheese has melted. Top with 3/4 cup salsa if desired.

Makes 8 (1 Cup Servings)

Nutritional Info Per Serving:
287 Calories; 4g Fat; 25g Protein; 34g Carbs; 43mg Cholesterol; 2g Fiber; Points Plus+ 7  

Day 1 of the Big Diet

Today is Day 1 of the Big Diet.

Ok what we had for Lunch :
 
        Weight Watchers Tortilla Pizza 
Ingredients:
  -1 whole wheat tortilla
 * - 1 teaspoon minced garlic *
  -2 teaspoons shredded mozzarella cheese
  -1 teaspoon reduced~fat parmesan cheese
  - 4-6 pieces of pepperoni
  - veggies of your choice (Optional)
Directions:
1:  Preheat oven to 350 degrees.
2: Spread minced garlic on tortilla
3: Evenly top mozzarella & parmesan cheese
4: Evenly top pepperoni
5: Place the pizza directly on the baking rack & bake for 5-7 minutes

* I used tomato sauce in my pizza so if you use tomato sauce you don't need to add garlic.*

Nutrition Facts:
Serving Size: 1 whole tortilla
Serving Per Recipe: 1

Amount Per Serving         % Daily Value               


Calories: 86                                                            
Calories from Fat 59         69%