December Theme

Okay Ladies,
How about we have a theme for December. Maybe your favorite Holiday goodies and favortie Hoilday dish!?! It would be a lot of fun.
I hope that you both had great Thanksgivings and I will see you in a few days!
Linds

Slow-Cooker Salsa Chicken

4 boneless, skinless chicken breasts

1 c. salsa

1 pkg. of reduced-sodium taco seasoning

1 can reduced-fat condensed cream of mushroom soup

½ cup reduced-fat sour cream OR 1/2 c. fat-free plain yogurt

rice (I like brown rice)

Directions: Put chicken in crock-pot (mine was frozen), sprinkle with taco seasoning, pour salsa, sour cream and mushroom soup over chicken. Cook on low for 6-8 hours.

Change it up by adding a whole package of veggies during the last hour. If you use frozen chicken, the final product could seem a little too runny. Adding a few tablespoons of gravy mix or cornstarch will thicken it up.

This is 5 points on Weight Watchers.

Homade Vanilla Pudding

2 cups milk
1/2 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon butter



DIRECTIONS
In medium saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Pour into hot milk, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat, stir in vanilla and butter. Pour into serving dishes. Chill before serving.

Super Scruptious Easy Pleasy Cheesy Whole Wheat Pita Pizza

(I made that name up...I think Pizza Pita just doesn't do this justice)

I think Brigitte probably has this recipe (as it is from the Hamilton Head Metabolism Diet book) but anyway, I love it and it is a super easy lunch that kids would love too.

8 ounces tomato sauce
4 whole wheat pitas
2 cups sauteed mushroom, onion, or peppers (optional)
4 Tablespoon Shredded Mozzarella cheese

Preheat oven to 450 degrees. Layout pitas, spread on sauce, add veggies if you would like (they are really good with just cheese too) sprinkle on cheese, and I added a sprinkle of basil and oregano on top or like Italian seasoning would be good too. Cook about 10 minutes until the cheese is bubbling. I ate one for lunch with a side salad and it was delich!

If you aren't on a diet, just add more cheese, or pepperoni or something. If you are on a diet, here are the nutrition facts.

Serving Size: 1 pita
Calories per serving: 220
Fat per serving: 2.31 grams
% cal from fat: 9%
carbs: 74%
protein: 17%

A bean request

Girls,
I am looking for some recipes for dry beans. I have some grabonzo beans right now and I know that you said you had a good recipe for them, Lindsay. I want to try recipes with different beans, too. Thanks for your help!

Pepper Steak

This is one of my new favorites. I even made it twice this week. I don't know if that is even allowed, but I did it.

You will need:
1 and 1/2 pounds round steak cut into 1/4 inch strips (or just use any steak you have I'd say)
3 tablespoons Vegetable oil (or olive oil for if you want to be healthy)
2 teaspoons chicken bouillon granules dissolved in 2 cups hot water
Dash of Garlic Salt
1 large onion, finely chopped
1 tablespoon granulated sugar
3 tablespoons cornstarch mized with 3 tablespoons water
8 oz can sliced mushrooms
1 green pepper, cut in long thin slices
3 tablespoons soy sauce
1/4 teaspoon black pepper
1 cup rice

Brown steak stips in oil over medium high heat, in frying pan. (You just have to brown the outsides don't be too worried about making them completely cooked through because you will cook them more later and you don't want them to get too tough.) Take out and pour bouillon in pan. Add garlic. Stir in soy sauce, mushrooms, onions, sugar, and black pepper. Blend cornstarch/water, and then stir into mixture. Add meat, cover tightly. Simmer 20 minutes. Add green pepper on top. Simmer until green pepper is crisp tender and serve over rice.
mmmm, good. (Sorry no pics of the actual dinner. I just ate it too fast and forgot... naturally. Next time gadget!)

My Bean Sneaky Chocolate chip cookies

SNEAKY CHEF’S CHOCOLATE CHIP COOKIES
1 cup Flour
Blend (1/3 cup white flour, 1/3 cup whole wheat flour, and 1/3 cup wheat germ)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup rolled oats, finely ground in a food processor
2 tablespoons blanched, slivered almonds, finely ground in a food processor (omit if allergic)
8 tablespoons unsalted butter
1/4 cup sugar
1/4 cup brown sugar
1 large egg
1 teaspoon pure vanilla extract
1/4 cup White Bean Puree (see Make-Ahead Recipe below)
1/2 cup semi-sweet chocolate chips
Preheat oven to 375 degrees. Remove butter from refrigerator to let soften.
In a large bowl, whisk together Flour Blend, baking soda, salt, ground oats, and ground almonds (optional). Set aside.
In the bowl of an electric mixer, beat butter and both sugars until creamy. Beat in egg, vanilla, and White Bean Puree. Add dry ingredients and mix on low speed. Stir in chocolate chips. Make two-bite cookies by dropping rounded half-teaspoonfuls, spaced 2 inches apart, onto nonstick or parchment- lined baking sheets.
Bake for 12 to 14 minutes or until golden brown. Let cool on a metal rack.
Store cookies in airtight container at room temperature.
Makes about 50 two-bite cookies
Sneaky Chef’s Make Ahead Recipe—White Bean Puree
1 (15-ounce can) white beans--great northern, navy, butter or cannellini
1 to 2 tablespoons water
Rinse and drain the beans and put in the bowl of your food processor. Pulsing in on/off turns, puree the drained beans with just 1 tablespoon of water in processor until smooth, stopping occasionally to scrape down sides of bowl. The goal is a smooth, but not wet, puree. (You are aiming for the consistency of peanut butter.) If necessary, thin with a little more water by one teaspoonful at a time until there are no flecks of whole beans visible.
Store in the refrigerator up to 3 days, or freeze 1/4 cup portions in sealed plastic bags or small plastic containers.
Makes about 1 cup of puree. Double this recipe if you want to store another cup of puree.


Just a side note I don't use sugar I use Xylitol which is a natural sweetener! I also try to use grained sweetened carob or chocolate to eliminate sugar!

Crab Rangoon (Otherwise known as the crab wonton fried things I made for Shaun :)

SWEET AND SOUR SAUCE
2 tbsp. cornstarch
1/2 c. sugar
1/4 c. white vinegar
1/4 c. pineapple juice
2 tsp. soy sauce
1/4 c. water

(11.5 Points for entire mixture, about 1 point per tablespoon)

Combine ingredients in a small saucepan and bring to a boil. Simmer gently 5 minutes, remove from heat. Serve immediately or store in refrigerator and serve cold.

CRAB RANGOON
8 oz. Neufchatel Cheese, room temperature

1/2 cup Light Mayo or Reduced Fat Miracle Whip (depends on your taste)

12 oz. Crab Meat

One bunch of green onions, thinly sliced
(27 Points for the crab mixture, 1/2 Point for 1 of 50 won tons)

Won ton wrappers
(3 Points for 8 3" X 2" Wrappers)


Heat about 1 1/2 or 2 inches of oil in a pan at about medium. I don't know much about frying, but it should be about the temperature so that when you put the won tons in they will cook pretty quickly, but not burn fast. If it is too cold, they won't be crispy.
Anyway, just combine ingredients and then lay out won ton wrappers, I do about 6 at a time. Fill won tons with a little spoonful of the mixture. Then fold in a triangle. If the edges are sticking, use a little water. Place in pan till one side is brown, then flip and cook on other side. Place on a Paper towel to drain excess oil. Enjoy!*

You can also Bake on 350 for 15 min or golden brown.

I usually serve with sweet and sour sauce. They aren't very good left over, so make as many as you think you will eat and then save the rest for later.

(About 7 Points for 8 Wontons if Baked)

Whole Wheat Apple pancakes w/ Brown Sugar glaze

2 cups whole wheat flour
1/4 cup baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 eggs
2 cups milk
1/4 cup vegetable oil
2 large apple - peeled, cored and diced

1 cup butter
1 cup dark brown sugar
2 tablespoons vanilla extract
1/2 cup dark molasses


DIRECTIONS
In a large bowl, stir together the flour, baking powder, salt and cinnamon. Pour in the milk, eggs and oil; stir just until smooth. Mix in the apple.
Heat a large skillet or griddle over medium heat. Coat with cooking spray. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side.
To make the glaze, heat the butter in a heavy saucepan over medium heat. Stir in the molasses, brown sugar and vanilla. Serve warm spooned over pancakes

**Emily Here - These are 2 points each on Weight Watchers.
Some reviews on All Recipes say that this is too much Baking Powder and to use less.
These are marvelous pancakes!

Here we go!

So here is our new recipe blog. I hope that you both approve. You can invite others if you want (as long as they are twilight fans :) Let me know their email address and then I can add them. This will be so much fun! We will be the best Dinnertime Divas ever!!