Thursday, November 19, 2009
I started by preparing 2 egg whites in my Redi, Set, Go.
I toasted a Joseph's brand pita in the oven until crisped to my satisfaction.
Next I placed my egg on to the toasted pita.
For sauce I used HEB's salsa. I chose to spread the salsa on the egg rather than the pita. I figured the sauce would make the pita soggy.
I added Morning Start Vegetarian Italian Sausage and 1 serving of Kraft's Mexican 2% Cheese.
Ooops, I almost forgot to add my HEB pico de gallo! Lastly, I baked the pizza in the oven for about 8 minutes.
I removed the pizza from the oven and devoured it. I wanted to add bacon instead of the veggie Italian sausage, but I forgot to pick up some veggie bacon during my weekly grocery gathering excursion.
Monday, November 16, 2009
During music class the other day, the teacher asked the students what game did they want to play next. In unison, the students shouted, PAPAS CALIENTE!" I thought for a second and then I said aloud, "Ooooooooooooo, hot potato." I then turned to the music teacher and requested, rather shouted, "PAPAS CALIENTE!"
4 oz. potato
3 oz. chicken breast
1 point worth of avocado
1/2 cup black beans
2 TB fat free sour cream
2 TB salsa
4 oz. pico de gallo
- Bake or microwave potato and then cut into smaller pieces.
- Top the potato with chicken, black beans, pico, and avocado.
- In a small bowl mix sour cream and salsa to make dressing.
- Pour the dressing mix over the potato.
Feel free to change the toppings to suit your taste. Thanks TJ for inspiring papas caliente!
Here's the loaded potato I made for my son.
Sunday, November 15, 2009
Waistline Friendly Caramel Corn: serving size 1 cup
6 Caramel Squares
1/2 tsp Water
2 TBSP Corn Syrup
10 Cups Popcorn
- Air pop 10 cups of popcorn. Or you can use the popper from Target pictured below.
- Next, place the caramels, corn syrup and water in a microwaveable cup or dish.
- Microwave for 40 seconds.
- Microwave for another 30 seconds until melted.
- Place the popcorn in a glass or ceramic dish.
- Carefully pour the HOT caramel mixture over the popcorn and stir to coat.
- Spread the caramel coated popcorn on a cookie sheet and bake for 6 minutes at 350º.
Thursday, November 12, 2009
I decided to resurrect this blog with a new post. This summer I cooked some amazing and sometimes creative dishes. As of late, I felt my current dishes failed to measure up to my summer cuisine, so I chose not to post.
BUT... then I thought about my decision. Regardless of where my dishes fall on the fabulous meter, I decided to post them anyway.
So, on my other blog Ah Me So Hongry, I wrote about my participation in a lunch experiment. Here's the post:
Last week, a co-worker called me and proposed a novel idea. She suggested that myself, as well as 3 other teachers take turns bringing lunch for each other. So, in other words, I only worried about packing my lunch 2 days this week:
- Monday: Salisbury Steak with Mashed Potatoes...7 points. I paired raw carrots with mine.
- Tuesday: Chicken Tortilla Soup...4 points. I paired cucumbers with my portion.
- Wednesday (my turn): My mom prepared Enchilasagna from Devin Alexander's cookbook The Most Decadent Diet Ever! 8 points for the entire portion, or 4 points for half. I devoured the entire portion. For my veggie serving I ate cucumbers.
- Thursday: Taco Bake...not sure of the points, but I requested the recipe. I paired the taco bake with green beans.
- Friday: Since only 4 of us agreed to this experiment, Friday we're on our own.
My only reservation about this lunch experiment...the lack of control. Although the ladies use Weight Watchers cookbooks to prepare the meals, I worry about the ingredients, specifically salt. Like I said this is an experiment, and we shall she what the results yield. But you must admit, it's a great idea with awesome benefits.
So, this week for my turn I decided to make Chicken Stroganoff in the crock pot....super simple.
Mix FF sour cream and 1 pack of Lipton onion soup mix together.