Vegged out potato salad

I found this super yummy and easy recipe in Hungry Girls 300 under 300. I love this recipe, however I have modified it to fit what I eat. I have also included the calorie count

Vegged out potato Salad- hungry girl

1 pound small potatoes, chopped
1/2 cup chopped green pepper
1/2 cup celery-chopped
1/2 cucumber- chopped


Dressing
1/4 cup FF mayo
1/4 Cup FF sour cream
1 tbsp mustard
1 tbsp relish
salt

in a large pot of boiling water and let cook roughly 10-12 our until soft. Drain and add to a boil.

Combine all dressing ingredients in a small bowl, and mix well

once cool add the remaining salad veggies and add dressing and lightly toss.

Refrigerate for one hour(I do it for at least a day)

Calories-58.3
Total fat 2.5
cholesterol-5
sodium- 116.8
Carbs-6.8
fiber.4
sugar-1.5
protein-1.5

Home style mac and cheese

SO lately I have been on the lookout for a yummy homemade mac and cheese. I am not a huge fan but like the homemade a lot better than the boxed crap. However my kids love the box crap and my hubby could care less as long as it is good. Today I bring you a yummy recipe that my kids and yummy liked. Next time i make it I will be able to eat it since I will make it on a loading day fro my HCG diet.

Home style mac and cheese from the dinner doctor

cooking spray
8 oz dried elbow noodles
salt
1 container (10 oz ) Alfredo sauce- the recipe called for refrigerated kind however I used jar as it is cheaper, next time only will use half a jar
3 cups shredded cheese


1. preheat oven to 375
2 Lightly spray a baking pan with cooking spray.
3. bring a large pot of water to a bowl and as the noodles and let cook fro 8 minutes. drain but reserve cup of water.
4. Transfer the noodles to the dish, add the past sure, 2 cups of cheese and water Stir until well blended. Scatter remaining one cup cheese over the noodles.
5. bake 20-25 minutes. I would say 15 is more than enough.

Zucchini Pizza Bite

So I have a confession, I don't like pizza, the only time I really want to eat it is when I am craving pizza. However I saw this recipe on one of the many blogs that I visit( not sure which one. These caught my eye becasue I love zucchini and I have some tomato sauce in my refirgartor. These recipes would be could serve as a appietezer. Plus thye are low calorie but high in protein which I always have a hard time eating. SO without further ado here is the simple but yummy recipe.

Zucchini Pizza Bite
4 slices large zucchini 1/4 inch thick
2 tbsp pizza bite
1/4 cup mozzarella

Cut zucchini about 1/4 inch thich. Spry both sides with cookign spray,and season with salt and pepper. Broil or grill about 2 minutes on each side. I would say do it about 3 minutes. Top with sauce and chesse and cook for an addiitonal minute. I have to say that I broiled it for about 3 minutes I think next time I will cook for about 5 minutes to make the cheese a little bit crunchy.

Serving Size- 4 slices
Calories 124.8
Fat-5.7
protein-8.2

Egg Drop Soup

So in my family I am the only one who eats chinese food which means I don't eat it alot. I was craving some egg drop soup so I went on the search for a yummy recipe. I found this recipe at all recipe. It is so yummy and easy and takes less than 30 minutes. Plus it makes enough for me for 2 meals.

Egg Drop Soup

4 cups chicken broth, divided1/8 teaspoon ground ginger
2 tablespoons chopped fresh chives
1/4 teaspoon salt
1 1/2 tablespoons cornstarch
2 eggs
1 egg yolk


1.Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.
2.In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency

Grandma's Corn Chowder

Now that fall has offically arrived in Texas I am making more soups and stews. I usually use my crockpot to make soup/stews but lately I have been so tired that it just ain't happening.

I have been cravign corn chowder for the last few weeks. This is recipe is a modifed recipe but oh my god it is so yummy.

Corn Chowder

Ingredients
1/2 cup diced bacon
4 medium potatoes, peeled and chopped
1 medium onion, chopped
2 cups water
2 cups frozen corn
2 teaspoons salt
ground black pepper to taste
2 cups half-and-half

Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot.
Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the water, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender.
Warm the half-and-half in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving.

Egg Salad- Weight Watchers - 1 point value

So I love Egg salad and I figure that since I have tired to cut out as much fat as possible I wanted a recipe that would be low in caloires but still high in taste. I made this today and the only thing I would do different is not add so much mustard.
Here is my recpies and the nutiriotion information

Egg Salad
6 Egg White
3 Medium Celery stalks, chopped small.
2 tbsp Kraft mayo with olive oil
1 2 tbsp dijon mustard
.5 tsp pepper
.5 tsp salt.

Cook eggs for 15 minutes while the water is boiling. Remove eggs from the water. When cooled remove the shell and throw away the yolk( you can use the yolk if you want but modify the point) Chopp the whites into small peices. Combine the eggs and remaining ingredients until well blended. Put in the refrigertaor over night.

Nutrition
Caloires- 56
fat 2.2
sodium 506
Fiber-.6
Protein- 7.8

Serving - 4
Serving size- 1/2 cup
points- 1

Asian Chicken Lettuce Wrap

This is another weight watchers meal. I made this just for myself since my kids do not like spicy and my husband does not eat veggies. I did modify that amount of chili garlic sauce I used because I an only handle so much spice. The lettuce does cut down the spice but this was so good plus I have more for other lunches.

Asian Chicken Lettuce Wraps
1 pound chicken tenders cut into 1 inch pieces
1 bag shredded carrots
1/3 cup chili garlic sauce. - I used 2 tbsp
1 bunch scallions
8 large botson lettuce leaves- aka butter lettuce
8 lime wedges

to make the filing spray a large non stick skillet with non stick spray and set over medium high heat. Add the chicken and carrots, cook, stirring accasionaliy until the chicken is cooked about 5-6 minutes. Stir in the chili sauce and scallions, cook stirring frequebtly for abou 1 minute. Remove frim heat. Place 2 lettuce leaves in each plates. Place 1/2 filing on each leave squeeze the juice from the lime. roll up and serve.

Per Serving- 2 wraps
Caloires-213
Fat 4
cholesterol-64
sodium-421
carbs- 16
fiber- 5
protien- 84

Sloppy Cheeseburger Joes

My husband is not a big fans of sloppy joes but I love them. They remind me of good times as a child. I got this recipe from Dinners for Less. This recipe also makes enough for another recipe so make sure you save some of the meat mixture and I will post that recipe soon.

Sloppy Cheeseburger Joes
2 lbs ground beef
1 cup onion,minced
1 can tomato soup condensed
1/4 cup water
1 TBSP Worcestershire Sauce
2 cloves garlic minced
1/4 tsp pepper
8 hamburger buns
8 slices american cheese

1. In a large skillet cook ground beef and onions over medium heat until beef is browned and onion is tender, breaking up meat as it cooks. Drain off fat, sti in soup, water, worcestershire sauce, garlic and pepper.

2. Simmer, covered for 15 to 20 minutes or until thickene. Reserve Half of the mixture. Divide the remaining meat mixture among the bun bottoms. Top with cheese slices and bun tops.

Calories- 332
Fat-15
Cholesterol-54
Sodium-615
Carbs-27
Fiber-1
Protein- 19

Fried Rice

So a few weeks ago I had a craving for some fried rice. I went in search for a good recipe in one of my many cookbooks. I found this recipe in a Magazine Dinners for Less. I did change the recipe up some based on the veggies in the home. A plus about this recipe is that my kids loved it.

Fried Rice
Start To Finish-30 Minutes
Cost $7 for the entire recipe as is
All my changes will be in Bold

4 eggs lightlty beaten
2 tsp soy sauce
2 tsp vegetable oil
2 colves garlic, minced
1 cup celery, sliced thin (2 Stalk)- (1 stalk)
1 1/2 cup fresh mushrooms sliced- I used canned
4 cups cooked rice (I used brown)- I would definalty use white rice next time
1 cup carrots, sliced thin ( I used pre shreeeded carrots)
1cup frozen peas
1/4 cup soy sauce
1/2 cup sliced green onions
1 cup cabbage mix

1. In a small bowl, combine eggs and 2 tsp soy sauce. Set aside

2. Pour the 2 tsp oil in a skillet, heat over medium heat. Add Garlic, cook and stir for 30 seconds. Add eggs and cook until scrambled. Remove egg and set aside.

3. Pour 2 TBSP oil in skillet, heat wok over medium high heat, add celery and cabbage if used; cook and stir for 1 Minute. Add mushrooms cook for 1 minute.

4.Add cooked rice, carrots and pea. Sprinkle with the 1/4 cup soy sauce. Cook and stir fro 4 minutes or until heated through. Add cookedegg mixture and green onions. Cook and stir for 1 MINUTE.

You could add any type of meat if so inclined.

Ground Beef and Cabbage Wraps

So I found a recipe like this the other day in a magazine but could not find the recipe again so I took to the world wide web. This recipe can be found ar parnetsconnect.com. This recipe is almost like the one I found in the recipe.

I was worried that the barbecue sauce and cabbage would tatse funny but man this recipe was dead on for a hot summer night. I had it completely doen in 15 minutes. The shocking thing was that both girls liked it. I did have to scrape it out of the wrap for Maddison but she still gobbled it up. Any modicfications I made are in bold.

1 pound lean ground beef
½ cup frozen chopped onion (used onion and garlic powder)8 (8-inch) flour tortillas
1 cup frozen corn kernels, thawed ( I used frozen and it was yummy)
⅔ cup barbecue sauce(mmaybe used 1/2 cup)
½ (16-ounce) package coleslaw mix, not dressed

Preheat the oven to 350 degrees. (Did not use, used the microwave)


In the bottom of a large skillet over medium-high heat, cook beef and onion until beef is fully cooked through, about 10 minutes.


While beef is cooking, warm the tortillas according to package directions.


Add corn and barbecue sauce to the beef and onion, stirring well to mix, and cook for 2 minutes, until heated through.


To serve, place about ½ to ⅖ cup of beef mixture on each tortilla, top with a small handful of slaw, and roll into wraps.

Mock Nachos

So tonight I was in the mood for something quick and yummy and I did not want fast food. I had a pound of ground beef so I threw together this recipe tonight for dinner.

Mock Nachos
1 lb ground beef
1 tbsp minced onion
half can corn drained
taco sauce 8 oz
1/2 cheese
Tortilla Chips

Brown ground beef, and onion. Drain. Add corn and taco sauce. Cook until heated through. Add Cheese and mix well. Turn off heat. Serve with Chips. Fast and easy

Tuna Pasta Salad

So I love tuna Salad and wnated to make some up thta I could keep in the refrigerator this week for nights that I don't feel like cooking. I put this recipe togterher on Sunday night and we ate it several times. I loved it. I will be making it again.

Ingredients
1 (6 1/2 ounce) can tuna, drained and flaked

1/2 lb cooked elbow macaroni or small shell pasta, rinsed and drained
1-2 hard-boiled eggs, mashed
1/2 medium vidalia onion, minced ( I used Green Onion)
1/2 cup chopped or minced celery
1/4 cup chopped sweet red pepper or green bell pepper (Did not use)
1 cup mayonnaise
salt and pepper (Plus Tony Catchers spice mix).

Directions
1In a large bowl, combine all ingredients.
2Mix well to blend.
3If salad is too dry, add more mayonnaise.
4Taste, and adjust seasonings to your preference.
5Chill well before serving.
6Note: If you are going to triple the recipe, only use 1 hard boiled egg per can of tuna.

Yummy Chicken Recipe

So I have several chicken recipes that I have been wanting to try and this one is so yummy it will defintly be kept in my recipe collection. I am not sure what blog I got it from but I have to say this is one of the better chicken recipes. It is actually 2 recipes but the prep and cook time is 20 minutes.

Super Fast Spice Rubbed Chicken

1 lb. boneless, skinless chicken (breasts, thighs, tenderloins)
1/2 teaspoon each:
salt
pepper
cumin
chili powder (you can use chipotle for smokiness)
paprika (you can use smoked for more smokiness)
garlic powder
coriander
2 tablespoons brown sugar
Ideally, you're going to add all your spices to a bowl, mix them up and sprinkle them on the chicken. I said ideally. What I really do is grab the spices out of the cupboard, sprinkle them on one side of the chicken, rub it in, flip it over and repeat. Please don't measure and use your favorite spices, of course. Now, preheat a grill (indoor or outdoor) a saute pan or the broiler. You want a good high heat. Spray your cooking surface with no stick cooking spray, or add a bit of oil. Grill or saute for about 6 minutes per side. Broil on a foil lined cookie sheet about six inches from the source for about five minutes per side. Always check the center to be sure it is no longer pink. Let rest for five minutes.

I was able to use this chicken in my actual dinner recipe and plus put half of the chicken in the freezer for later use. I used 1.37 lbs of chicken tenderloin.

This recipe is one I made for dinner. I served it with some chips and broccoli. So yummy!!

Mini Barbecue Chicken Sandwiches
4 English muffins, preferrably whole grain, split and toasted
2 tablespoons mayonnaise or ranch dressing, regular or low-fat
8 paper thin red onion slices
2 cups fully cooked chicken, (USE YOUR LEFTOVER SPICE RUBBED CHICKEN)
8 tablespoons smoky barbecue sauce
1 cup sharp cheddar cheese, grated1 tablespoon chopped cilantro

Preheat broiler. Line cookie sheet with foil. Spread toasted muffins with mayonnaise and place on prepared baking sheet. Top muffins with onion slices and chicken. Drizzle each half with a tablespoon of barbecue sauce. Sprinkle with cheese and broil until cheese is melted and bubbly. Sprinkle with cilantro and serve.