Sunday, August 12, 2012

Chili-Lime Pork Tenderloin

They say good things come to those who wait.   I have never particularly liked that phrase.  You see, I'm not a very patient individual....but then again, how many of us REALLY are?? Anyway, I digress... You didn't come here to read by ramblings about that.

Anyway, this recipe requires a little patience. However, the pay off (i.e. party in your mouth, compliments out the wazoo, etc. ) is BIG.  Don't let a case of impatience keep you from trying it out.

It combines all of the things that life should be into one tasty dish: savory, sweet, and a bit spicy to keep it interesting.

Not a fan of pork? Really? I feel bad for you. (sarcasm).  No, in all seriousness, if you don't dig pork, try this marinade out on chicken or beef!


Chili-Lime Pork Tenderloin


1 lb pork tenderloin
Zest of 1 lime
Juice of 1 lime (use the juice from the one you zested!)
1/4 cup honey
1 1/2 tsp salt
1/2 tsp garlic powder
1 chipotle chili pepper, chopped (canned, in adobo sauce)
1 tsp canola oil


Trim the pork tenderloin of any excess fat and silver skin.

For the marinade, combine zest through chili pepper in small, lidded jar. Shake well.

Place the pork tenderloin in a large resealable plastic bag with 1/2 of the marinade.

Refrigerate for 6 hours or overnight.

Reserve remaining marinade in a separate covered container to brush meat while cooking.

Heat grill to medium; brush with oil.
    Note: don't want to mess with brushing the grill? Dump the oil into the marinade!

Remove tenderloin from marinade.  Cook for 12-15 minutes, turning every 3-5 minutes, until the tenderloin reaches an internal temperature of 145F.  Brush reserved marinade over meat while cooking.

Remove from grill. Let met rest for 10 minutes prior to slicing. Refrigerate any leftovers (which there will be none!)

Serves 4

Other Information:

WW 5pp+ per serving

All pictures are mine, so don't be a thief.

I am not associated with Weight Watchers. All point values are unofficial.

Thursday, August 9, 2012

Spinach and Wild Mushroom Calzones

Spinach and Wild Mushroom Calzones


2/3 cup warm water
2 packets of splenda
1 envelope rapid rise active dry yeast
1 cup flour (prefereably bread flour), plus additional for rolling
1/2 cup whole wheat flour
1/2 t salt
1 medium onion
1/2 T dried oregano
1 T italian seasoning, divided
1 T of fresh garlic OR 1 t garlic powder
1/2 t pepper
3 cups wild mushrooms  (I used a cremini, shiitake, and oyster blend)
5 oz frozen spinach
1 cup part skim mozzarella cheese, shredded
6 T of tomato sauce (salt free), plus additional sauce for dipping

Additional ingredients/equipment: canola spray, a clean towel


Combine sugar, splenda, salt, yeast, bread flour, and whole wheat flour in a large bowl.  Pour in warm water, and mix.  Cover with a warm towel, and let rise for 35-45 minutes.

Meanwhile, spray a large saute pan with canola cooking spray.  Saute onion and oregano until soft.  Remove from pan, and set aside.

Add in mushrooms, 1/2 T italian seasoning, pepper, and garlic.  Cook 5 minutes. Add frozen spinach to the pan. Pour onions back into pan, cook until spinach is warm.

Divide dough into 4 equal pieces.  Flour surface. Roll each piece of dough into a 7in circle (or something resembling a circle). 

In a small bowl, mix 1/2 T italian seasoning and tomato sauce together. Add in additional salt, if desired.  Spread 1 1/2 T of tomato sauce over entire circle of dough.

Spread 1/4 c of cheese over each round of dough, on top of sauce.

Mound veggies on top of cheese.  Fold dough over and seal.

Repeat for remaining pieces of dough.

Transfer to a large baking sheet, sprayed and floured lightly with canola cooking spray.

Cover with a damp cloth and let rise for 30 minutes (this is a good time to preheat the oven--good way to utilize the heat)

Fill a large baking dish with water, and place on the bottom rack of oven.  On top oven, place calzones.

Bake at 400 degrees for 20 minutes, or until golden brown.

Serve with additional tomato sauce for dipping.  Ranch is also a very good option!

Serves 4


Other Information

Inspired by Mushroom Calzones, from the Weight Watcher cookbook.

WW 6 pt+

All pictures are mine, so don't be a thief.

I am no way associated with Weight Watchers. All point values are unofficial, and are subject to human error.

Wednesday, August 8, 2012

Peach Cobbler Oatmeal

Peach Cobbler Oatmeal

Cobblers are a staple in the South.  Peach cobbler just happens to be my favorite, especially with all of the juicy peaches around. However, peach cobbler is notorious for being high in sugar, and extremely buttery...and therefore, awesome. Add some vanilla ice cream, and you're really in for a treat as the ice cream melts and forms a cream over the dish.  With that being said,  I will concede that peach cobbler is not so awesome on your waistline.  But don't worry, I have a solution :-)

*drum roll* OATMEAL!

Oatmeal is a glorious ingredient to use at breakfast time. At the risk of sounding like a waxing poetic on the subject, here's a list about the wonders of eating oatmeal:

1. It helps stabilize blood sugar.
2. Keeps your heart healthy.
3. It's a good source of soluable fiber, therefore it keeps you full!!
4. Oats are full of fiber, thus, is anti-carcinogenic. Plain english? Oats are especially effective for colon cancer.

So, here's a guiltess excuse to eat dessert for breakfast. After all, isn't dessert truly the best part of a meal?



1/3 c old fashioned oats
1 c + 1/2 T unsweetened almond-coconut milk (or just plain unsweetened almond milk)
1 T brown sugar
1 T Smart Balance light with flax seed
1/4 cup peaches, diced (canned in light syrup or fresh)
1/2 tsp cinnamon


In a small sauce pot, add oats and 1 cup almond milk.  Cook on low for about 15 minutes (or until desired consistancy is reached).  Stir often to prevent burning/sticking.

Turn off heat and add in sugar, cinnamon, and smart balance.  Stir and allow butter to melt, fully incorporating the spices into the oatmeal.

Dice peaches.  Add into oatmeal. 

Transfer to serving bowl.  Sprinkle with additional cinnamon, if desired.  Pour 1/2 T of almond milk over oatmeal.

Serves 1


Other information

WW 6 pt+ (if using canned peaches)
WW 5 pt+ (if using fresh peaches)

**if you use skim milk, add another point.

All photos are mine, so don't be a thief. 

Facts on Oatmeal

I am in no way associated with Weight Watchers.  All points are unofficial.  Points will vary due to products used.

Thursday, August 2, 2012

Laura's Italian Meatballs in Sauce

Laura's Meatballs in Sauce

This is a family favorite! Flavorful, juicy meatballs simmer away in a robust tomato sauce. 

Don't be scared by the long ingredient list.  I promise that 99% of the ingredients will probably be things you already have on hand!

Make it this weekend!  Bask in the compliments.  You can thank me later :-)


for the meatballs

1/2 pound 85/15 ground turkey
1/2 pound ground pork
2 slices of sandwich bread (I used 100% whole wheat)
1/4 cup water
1/2 cup parmesan cheese
1 egg
1/2 onion, chopped
1- 1 1/2 tsp garlic powder
1/2 tsp crushed red pepper
fresh parsley
1/2- 1 T italian seasoning
1/8 tsp black pepper

optional: fresh torn basil, parmesan cheese for serving

for the sauce

28 oz diced tomatoes in tomato juice
28 oz salt free tomato sauce
6 oz tomato paste
8 oz water
2 tsp olive or canola oil
1/2 onion, diced
1- 1 1/2 tsp garlic
fresh parsley
1/2- 1 T italian seasoning (more if you prefer!)
1/2 tsp crushed red pepper
1/8 tsp black pepper
salt if desired



In a heavy bottomed stock pot, heat the oil over medium heat.  Dice the onion and add into the pot.  Gently sautee until translucent.

Lower heat, and add in the diced tomatoes, tomato sauce, tomato paste, and water.  Gently stir to break up the tomato paste until smooth.

Add in all of the spices.  Stir.  Cover with a lid, and let simmer.  Think of this stage as a party. The flavors need to mingle and get to know one another better!


Remove crusts from sandwich bread.  Place in a mixing bowl and cover with the water.  Let sit for 10 minutes.

Meanwhile, chop onion. 

Back to the bread--squeeze out excess water and pour residual water out of the mixing bowl.  Tear the bread into small pieces and place in the bowl. 

Break up the meat and add into the bowl.  Add in the onion, egg, cheese and spices.

Gently mix the mixture. Use your hands, people. The best things in the kitchen generally come out of getting a little messy!!  Do not over mix the mixture.

Divide and form 24 meatballs...

Once all meatballs have been formed, wash your hands.  Then, go back to the sauce and stir. Be careful! In my experience, the sauce likes to spit a little bit.  Remove the sauce from the heat.  Gently drop each meatball down into the sauce and "dunk" it down until almost fully covered.

Return to heat and cook for 30-45 minutes, checking every 15-20 minutes to stir to prevent the sauce from burning.

Serve over pasta of your choice, or even over roasted spaghetti squash.  Sprinkle with additional parmesan cheese, or even torn basil.


Makes 24 meatballs in sauce, which is the equivalent to 8 servings.

Notes: Feeding a smaller bunch? This freezes extremely well! 

Other Information

3 meatballs and sauce 7 WW pt+

All photos are mine, so don't be a thief.

I am not associated with Weight Watchers, thus, the points values are NOT official.