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?

xo!


Ingredients

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

Method:

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

Enjoy!

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.

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 :-)

Ingredients

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

Method

Sauce:

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!

Meatballs:

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.

Enjoy!

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.

Curry Chicken Salad

Laura's Curry Chicken Salad

Hey ya'll! I've missed posting the past couple of months.  The Bar exam sucked all of my time and energy. However, I'm back and ready to give you all some healthy, and-- more importantly--TASTY recipes!!!

Need to spice up your lunch? Check out my twist on a classic! This is a great way to use up any leftover chicken that you may have in your house.  For this recipe, I used leftover smoked chicken breast, but any cooked chicken will do just fine.  Beware, this doesn't last long! Try it today!

Ingredients
1 cup cooked chicken breast meat (skin removed)
1/2 medium or large apple, chopped (I used golden delicious)
a handful of red seedless grapes, sliced in half
2 scallions, chopped
1/2 sweet bell pepper (red or yellow), chopped
2 T pecan halves, chopped
3 tsp curry powder
1 1/2 tsp ground ginger
1/2 tsp garlic powder
3 1/2 T reduced fat mayo
1/4 tsp black pepper
salt to taste

Method

1. Chop scallions and place in a large bowl.

2. Add pepper, apple, and grapes.

3. Shred chicken, and add in with pecans to the bowl

4. Add in the spices and mayo
5. Mix well. Throw in the fridge until chill so the flavors can "get to know one another better."

6. Serve on bread, with crackers, or over salad greens.
7. Enjoy!

Makes 4 generous servings

Other Information:

3 WW points +  per serving

Pictures are mine, so don't be a thief.

As always, I am not in anyway associated with WW. 

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.

Ingredients:
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

Method:

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!

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.

Ingredients
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)

Method
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

123 Oreo Truffles

1-2-3 Oreo Truffles

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

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

Method
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.  

Enjoy!

Serves 28

Other Information
WW 5pt+

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