Saturday, May 19, 2012

Cinnamon Spiced Apples

Cinnamon Spiced Apples

 I had some apples....lots and lots of apples.  I made these, along side a roasted pork tenderloin, for some dinner guests, and everyone loved them!  They can be used as toppings for desserts, yogurts, folded into oatmeal, or as a good old fashion Southern side dish.

5 apples (peeled, cored, sliced, chopped)
1/3 cup brown sugar
2 tsp. ground cinnamon
1 tsp nutmeg
1/4 tsp ground ginger
1 1/2 T of light butter


In a mixing bowl, combine apples, sugar, and spices. Toss to coat apples.

In a large skillet over medium-high heat. Add the light butter and melt.  Once melted, add in the apple mixture.  Reduce heat to medium.

Cook, stirring occasionally for 8-10 minutes. Apples should be tender. 

Serve warm, room temperature, or chilled.  Enjoy!

Serves 8

Other Information:
WW information: 1 pt+ per serving

Long Time Gone

Well, ladies and gentlemen, I'm back.  The past few weeks have been filled with crazy school assignments, my law school graduation (YAY!), lots of R & R, and then my laptop got sick and had to go to the computer hospital.

Well, I'm back in action.  New recipes should be coming in soon and I am excited for this summer.  New and exciting things are going on.  While I am no longer a law student, I plan to have many more cooking adventures.

Thanks for stopping by!

Thursday, May 3, 2012

Chicken, Spinach & Cheese Ravioli Soup

Chicken, Spinach & Cheese Ravioli Soup

Have some leftover roast chicken from Sunday dinner? This delicious soup is the perfect way to use it up! Serve with a salad and crusty bread.

2 tsp olive oil
1 cup diced onions
4 cloves of garlic, minced
6 cups of chicken broth (fat free, reduced sodium)
2 T salt free chicken seasoning (Mrs. Dash Chicken)
1/2 T black pepper
2 cups chicken, chopped/shredded
1 pound fresh baby spinach, lightly chopped
1 cup canned diced tomatoes
1/2 pound mini cheese ravioli
6 T of parmesan cheese, grated.
1 1/2 cups fresh mushrooms (optional)

Heat a large stockpot over medium heat. Add olive oil and onions.  Saute until onions are soft and translucent. This will take about 5 minutes.  Add garlic and saute for another 2-3 minutes.

Add chicken broth, salt free chicken seasoning, and pepper. Bring broth to a boil. Reduce heat and add the ravioli. Simmer for about 10 minutes, or until the pasta is cooked through.

Stir in the cooked chicken, spinach, mushrooms, and tomatoes.  Cook the soup an additional 5 minutes, stiring gently until the spinach is wilted, but is still green.

Pour into bowls. Garnish each serving with 1 T of parmesan cheese.

Serves 6

Other Information

Soup + 1 T of parmesan cheese is 6 WWpt+

Legal Information
Recipe based off of Chicken spinach tortellini soup

Wednesday, May 2, 2012

123 Oreo Truffles

1-2-3 Oreo Truffles

Super simple. Super delicious. Super popular.  You will be a rockstar.

8oz low fat block of cream cheese @ room temp
15.5 oz pkg of Oreo cookies
20 oz of chocolate almond bark

Throw cookies in a food processor and blend until fine.  Dump in bowl.  Measure out 1/4 cup of cookie crumbs and reserve.

Mix in cream cheese and mix until fully incorporated. The mixture will look at like black ball of dough.

Line a baking sheet with wax paper.  Roll dough into 28 balls and lay on baking sheet.  Place in freezer for 30 minutes.

Meanwhile, place chocolate almond bark in a microwave safe bowl. Microwave in 30 second intervals--mixing in between--until smooth and glossy.

Remove oreo balls from freezer.  Using a toothpick, pick up (stab the ball) and dip into the chocolate. Using another toothpick, carefully slide truffle on to the baking sheet. 

Repeat with the remaining truffles. Every 5 or so, sprinkle with reserved oreo crumbs.  Let stand until chocolate sets.  


Serves 28

Other Information
WW 5pt+

Oreo balls
Photos are mine, so don't be a thief.