Friday, April 20, 2012

Spinach and Gorgonzola Omelet

Spinach and Gorgonzola Omelet

Omelets are a great way to star the morning! Make yours with egg whites to cut down on fat.  The gorgozonla adds depth of flavor while the lemon zest adds something to "keep it interesting."  Enjoy!

4 egg whites
1 T almond/skim milk
canola cooking spray
1 tsp olive oil
1/4 cup reduced fat blue/gorgonzola cheese, crumbled
1/2 cup fresh chopped baby spinach
1 tsp fresh lemon zest
black pepper

Spray skillet with canola cooking spray.  Place on medium heat and add olive oil. 

Meanwhile, beat egg whites and milk with a whisk.  Pour mixture into hot skillet, and reduce heat to medium-low.  Cook until almost set.

Sprinkle entire omelet with pepper.  Spread 1/2 of the cheese over one side of the omelet. Top with the baby spinach.  Sprinkle remaining gorgonzola, finishing with the lemon zest.

Fold omelet and serve immediately.

Other information
WW 4pt+

Legal Information
all photos are mine, so don't be a thief
recipe adapted from Spinach and Gorgonzola Eggwhites
**not sponsored by WW**

Sunday, April 15, 2012

Mexican Flatbread Pizza w. Pink Ole Sauce

this is one serving!!

Mexican Flatbread Pizza with Pink Ole Sauce

Everyone remembers the "mexican pizza" day in grade school.  Sure, it was questionable, but it was good!  Here's a grown up version that is cool enough that your kids will eat it,  substantial enough that your macho man will ask for more, and skinny enough for you to not worry about it. Sounds like a sweet deal to me. Let's get to it.


2 big slabs of Naan bread, each cut in half (I used 1 package of Tandoori Stonefire Naan, divided into 4 total pieces)
1 cup of low fat sharp cheddar cheese, shredded
8 oz fat free refried beans
6 tablespoons of salsa picante, any heat level (I used HOT)
pico de gallo (see recipe below)
1 cup cooked ground chicken breast
Taco seasoning (see recipe below), to taste
3 Tablespoon of water
4 Tablespoons of reduced fat sour cream
1-2 teaspoons of salt free southwest chipotle seasoning (I used Mrs. Dash)

pico de gallo:
chop up & mix the following: onion, tomatoes, jalapeno, cilantro, lime juice, salt & pepper.

Taco seasoning:
1 tsp of the following: garlic powder, onion powder, chili powder, cumin, cayenne pepper, and salt free chipotle seasoning.


Preheat oven to 350.  Line a baking sheet with aluminum foil. Spray with canola cooking spray.  Arrange naan pieces on tray.

In a bowl, mix refried beans and 3 tablespoons of the salsa and 1-2 tablespoons of the pico de gallo.

Meanwhile, spray a small skillet with canola cooking spray. Cook ground chicken until done.  Add in water, and desired about to taco seasoning.  Stir, and remove from heat.

To assemble pizzas:  Equally divide and spread refried bean mixture over each piece of naan bread. 

Top with chicken (divide equally) and 1/4 cup of cheese on each pizza.  Place in oven for 10-15 minutes, or until hot and melty.

Remove from oven and top with plenty pico de gallo. Mix together remaining salsa and the sour cream. Add in the chipotle seasoning, and stir.

The sauce is pink, PINK! Anything pink is awesome in my book.  Moving on....

Drizzle over each pizza.

melty & tasty....and it's a BIG portion!

Serve immediately.

Serves 4.

Other information
WW 10pt+ for 1 piece.

based on The Pioneer Woman's Mexican "Flatbread" Pizza

**site not sponsored by WW** Always make sure to double check nutritional information, as different brands vary!

Wednesday, April 11, 2012

Onion Surprise Soup

Onion Surprise Soup

This is really just french onion soup with a twist.  The surprise comes in the topping! Most french onion soups come covered with a thick, gooey layer of bread and cheese.  Applebee's version of french onion soup packs a whopping 21 grams of fat, and 2317 mg of sodium (

Instead of bread, this recipe uses cheese & mashed cauliflower. This recipe is based on a recipe found on website devoted to Paleo friendly meals. I am not following the Paleo diet, but I found this recipe interesting....and of course, I had to put my own twist on it!
This soup is perfect to warm you up, or if you just want french onion soup.  Check out the cute little dish. My friend gave it to me last week, and I had to find something to make with it ASAP!!

for the soup:
3-4 sprigs of fresh thyme
5 large onions (Mix it up! I used vidalia & yellow)
2 T olive oil
1 quart fat free, low sodium beef broth
3 teaspoons oregano, dried
2 teaspoons sodium free garlic herb seasoning (I used Mrs. Dash)
salt & pepper, if desired

for the topping:
1 cup frozen cauliflower, mashed
1 egg
1 cup Swiss cheese, shredded/cubed
1 teaspoon of garlic powder
salt & pepper, if desired

In a large pot, heat up the olive oil over medium-low heat. 

Add in onions (be sure to separate them), thyme, oregano, and place the lid slightly ajar. Stir and let the onions "melt" for 10 minutes.

After 10 minutes, stir again. 

Set timer for another 10 minutes. Keep lid ajar, to let steam. You should repeat the process until the onions shrink by half, and are a caramel color (about 25 minutes total). 

Add beef broth, bring to a boil.  Once boiling, reduce to a simmer, making sure to get up any "onion flavor bits" from bottom of pan with spoon.  Add in garlic herb seasoning.  Stir and simmer for 10-15 minutes.  Remove thyme sprigs. 


Preheat oven to 400.

In a small sauce pan, cook cauliflower until soft.  Mash.

Mix in egg and shredded/cubed cheese.  Add in garlic powder, and s&p if using.

Divide soup into 4 bowls.  Even divide cheese mixture, and spread evenly over each bowl. 

Place in oven for 10 minutes, or until hot and bubbly. Turn on broiler for a few minutes for additional color/browning.

Enjoy!! Pairs nicely with a salad.

Serves 4

Other information
 WW 5pt+ per serving


Tuesday, April 10, 2012

Leave the Parrot on the Bay Coconut Shrimp w/ Pineapple Dipping Sauce

Baked Coconut Shrimp w/ Pineapple Dipping Sauce

I am a huge fan of Red Lobster's Parrot Bay Coconut Shrimp w. Pina Colada sauce. I am NOT a fan, however, of the damage it does on the scale. According to, just 3 coconut shrimp at Red Lobster will cost you 588 calories & about 17 grams of fat? Who only eats 3 shrimp??? Not me, and not in my kitchen.  Here's my yummy, coco-nutty take on it!!! 

So throw on some Marley, and escape to the Islands while eating this treat....because 'every little thing is gonna be alright'

For the shrimp:
12 large shrimp, thawed & peeled
1/4 cup dry shredded/flaked unsweetened coconut
1/2 egg
1 T almond-coconut milk (or plain milk is fine)
1/4 cup Panko breadcrumbs
1 tsp onion powder
1 tsp garlic powder
1/2 tsp cayenne or crushed red pepper flakes
1 splenda or truvia packet
black pepper

1/4 cup fresh pineapple, chopped.
2 tablespoons of pina colada mix
2 tablespoons dry shredded/flaked unsweetened coconut
1 splenda or truvia packet

Preheat oven to 425.  Line a baking sheet with aluminum foil & spray with canola cooking spray.

Mix coconut and splenda in a cereal bowl. 

 In another bowl mix the panko and spices.

 In a third bowl, crack egg & whisk in milk.

Place shrimp in egg mixture. For the record, I can count. There are 13 here. I was at the end of my bag of shrimp, and I didn't feel like putting 1 shrimp back in the freezer. 

Roll  shrimp into panko mixture, then return to egg mixture. Roll shrimp in coconut. Place on baking sheet.

Bake on the middle rack (unless you want more color on the coconut, like me) for about 10-15 minutes--or until coconut is golden brown/toasted. Turn shrimp 1/2 through baking.

Meanwhile, make the sauce. Mix pina colada mix, chopped pineapple, coconut & splenda. 

Chill slightly if ingredients (pineapple/colada mix) are not already cold.

Serve with hot shrimp.

Serves 1. 

Tip: This is great with steamed broccoli & sweet potato fries!

Other Information
WW 9pt+ for 12 coconut shrimp
WW 3pt+ for sauce

Note: Not a fan of splenda/truvia?? By all means, use real sugar. Here are the points:

SHRIMP: WW 9pt+ if you add 1 teaspoon of white sugar; WW 10pt+ if you add 2 teaspoons of white sugar.

SAUCE: WW 4pt+ with 1 teaspoon of white sugar added. I wouldn't add more than this because the pina colada mix has plenty of sugar in it!
Legal Information
Coconut shrimp recipe based on Thai Shrimp--Coconut Shrimp
Photos are mine, so don't be a thief.

Sunday, April 8, 2012

Macaroni and Cheese

Baked Mac n' Cheese

Everyone likes good ol' Southern Mac n' Cheese...well, everyone I know anyway.  Is this something you should eat every day? Nope. Everything in moderation! This is fantastic for picnics, birthdays, or just Sunday dinner.  This recipe comes from the Deen Brothers (as in Paula Deen's two sons).  I've lightened it up a little bit, but left in all the deliciousness (yes, I know that's not a word!).

Cheddar cheese contains high amounts of protein and calcium. Protein helps curb hunger and helps you feel satisfied for longer. Thus, cheese (in moderation) can help you lose weigth! Consuming cheese can slow down the absorption of carbs, which balances out blood sugar levels and improve moods.

2 cups macaroni, uncooked
8 oz low fat sharp cheddar cheese, shredded (about 2 cups)
8 oz American cheese (I used 6 slices Deli Delux slices), shredded (about 2 cups)
4 tablespoon of Parmesan cheese, grated.
1 cup fat free milk
1/2 cup reduced fat sour cream
2 eggs
1/4 cup light butter, cut into pieces
1 teaspoon hot pepper sauce (optional)

Preheat oven to 350 degrees. Spray a 9x13 baking dish with canola cooking spray.

Cook macaroni according to package instructions.  Drain and return to pot.

While macaroni is hot, add in the cheddar, american, and 1/2 of the parmesan cheese. Stir well. Spread the macaroni mixture into the prepared baking dish.

In a bowl, whisk together the milk, sour cream, eggs, butter, and hot sauce.

Pour mixture over the macaroni. Sprinkle remaining parmesan cheese on top.

Bake for 35-40 minutes, or until brown and bubbly.  Turn down oven to 200 degrees, tent with aluminum foil and let stand in oven for additional 10  minutes.

Serve warm. 

Other Information
WW 7pt+

Serves 10

Health Benefits of Cheese
Based on The Deen Brother's Baked Mac and Cheese

Mint Cookie Ice Cream "Cake"

Mint cookie Ice Cream "Cake"

So, this recipe isn't the healthiest thing I've ever made....BUT...but when there's a birthday, you must have cake.  Also, I'm of the belief that when it's your birthday, calories don't count! I've made this cake as "healthy" as possible with small substitutions, and it sure is delicious!!!  This year, for my 26th, I decided to take on my favorite Girl Scout cookie--the thin mint--and create a tasty cake. 

This one takes a little preparation and patience, but oh boy is it worth the wait!

1 qt Mint Cookie Ice cream (I used Edy's low fat)
1 qt Vanilla Bean Ice cream (I used Edy's low fat)
1 1/2 jars hot fudge topping (I used Kroger)
1 package + 6 chocolate creme sandwhich cookies (I used Kroger...about 16oz total)
1/2 cup of low fat butter, melted

Crush 1 package of chocolate sandwich cookies in a food processor.  Dump in a bowl.
Pour 1/2 cup of melted butter over crushed cookies, and mix. 

Press cookie mixture on bottom and up the sides (about 1 in) of a springform pan. Use the underside of a tablespoon or CLEAN hands. (hands work best).   Cover with wax paper. Place in freezer for 20-30 minutes.

Nuke 1 qt of mint cookie ice cream (20-30ish seconds) in microwave, until soft. Spread/smooth evenly over cookie crust. Cover with wax paper. Return to freezer for 45-60 minutes.

Nuke hot fudge (or other ice cream topping) in microwave for 15 seconds.  Pour/spread onto first layer of ice cream.  Cover with wax paper. Return to freezer for 45 minutes.

Nuke 1 qt of vanilla bean ice cream (20-30ish seconds) in microwave, until soft.  Spread over the layer of hot fudge, and return to freezer over night.

Remove from freezer 1-2 hours prior to serving.  Spread 1/2 jar of fudge over top layer of vanilla ice cream.  Top fudge with 6 crushed chocolate sandwich cookies.  Lightly cover with wax paper. Return to freezer.

Remove from springform pan.  Serve as is, or garnish with additional toppings (choc syrup, whipped cream, cherry, etc).


Serves 20

Other tasty creations:
chocolate/hot fudge/peanut butter
chocolate/hot fudge/coffee
cookies n' cream/hot fudge/vanilla bean
strawberry/ strawberry topping/vanilla bean
chocolate/hot fudge & caramel/ vanilla bean
peach ice cream/caramel & pecans/vanilla bean

Other information:
WW 9pt+

Recipe came from my Mom's friend! The combination came from my brain
Pictures are mine, so don't be a thief.