Saturday, June 29, 2013

Strawberry Rhubarb Crisp

I was a bit skeptical about this recipe at first. But it really does taste just as good as "regular" crisp. And there's NO butter in it. Yum!


  • 2 1/2 cup strawberries   
  • 2 1/2 cup diced rhubarb   
  • 4 Tbsp Splenda sugar blend for baking   
  • 1/2 cup old fashioned oats   
  • 1/2 cup Splenda sugar blend for baking, for topping   
  • 1/4 cup Fiber one Bran Cereal, ground Up   
  • 1/4 tsp ground cinnamon   
  • 1/2 cup unsweetened applesauce   


  1. Preheat Oven to 350 Degrees. 
  2. Combine fruit and 4 Tbsp of Splenda in a mixing bowl. Put in a 7x11 baking dish. 
  3. For topping: Combine oats, Splenda, fiber one cereal, cinnamon and applesauce. Spread over fruit mixture. 
  4. Bake 30-35 minutes until topping begins to bubble. Serve warm.
Serves 6. 
4 Weight Watchers Points Plus per serving.

Tuesday, June 18, 2013

Jeans Scarf/Belt

Finished Size: 2-1/2"x79"
Materials: #7 size needles, 1 skein multi-colored yarn.
CO 300 stitches. Knit every row until desired width (2-1/2"). Bind off.

Measure off 12 yards for fringe. Cut 14 pieces of 8" length fringe for each end. Fold fringe in half and use a crochet hook to attach to end.

Monday, June 17, 2013

Keep Your Strawberries Fresh Longer

Learned this little trick from my niece. When did she get so smart?
Take your fresh strawberries and put them in a large bowl. Run some cold water over top of them. For every 2 cups of water, stir in 1/4 cup vinegar. You can use distilled white vinegar or apple cider vinegar. The anti-bacterial and anti-fungal properties of the vinegar will kill all the mold spores and bacteria on the strawberries. I promise you will not taste the vinegar on the strawberries! Swish the strawberries around in the vinegar/water solution and let them soak for 5 minutes or so. Drain, give the strawberries a little rinse, and then place them on a towel-lined cookie sheet to dry. Once the strawberries are dry, store them in an open container in the fridge. They will last a week or even longer.

Sunday, June 16, 2013

Black Bean and Spinach Quesadillas


  • 2 cups refried black beans
  • 1/2 cup refrigerated fresh salsa
  • Olive oil-flavored cooking spray
  • 1 (5- or 6-ounce) package fresh baby spinach, coarsely chopped
  • 6 (8-1/2 inch) garden spinach and vegetable tortillas
  • 1/4 cup (3 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
  • Additional refrigerated fresh salsa


  1. Combine black beans and 1/2 cup salsa; set aside.
  2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add spinach; saute 1 minute or just until spinach wilts. Remove pan from heat; set aside.
  3. Spread 1/4 cup black bean mixture on half of each tortilla, leaving a 1/4-inch margin. Top evenly with spinach and cheese. Fold each tortilla in half.
  4. Wipe pan dry with a paper towel; heat pan over medium heat. Coat pan with cooking spray. Place 2 Quesadillas in pan. Cook 2 to 3 minutes on each side or until lightly browned and cheese melts. Repeat with remaining Quesadillas. Cut into wedges. serve with additional salsa, if desired. Yield: 6 servings (serving size: 1 Quesadilla).

7 Weight Watchers Points Plus per serving.

NOTE: You'll have about 1/2 cup of refried beans left over after making the Quesadillas. Cover and refrigerate the leftover beans. Later in the week, combine them with 1/2 cup salsa and serve with raw veggies or baked tortilla chips. About 1/4 cup of the dip will have a Points value of 1.

Saturday, June 15, 2013

Apple-Granola Crisp


  • 4 cups sliced Granny Smith apple (about 4 large apples)
  • 1 tablespoon brown sugar
  • 1 tablespoon corn starch
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • Butter-flavored cooking spray
  • 1-1/2 cups low-fat granola with raisins


  1. Combine first 5 ingredients in a large bowl; toss well. Spoon mixture into an 11x7-inch baking dish coated with cooking spray. Cover with heavy-duty plastic wrap; microwave on high 5 minutes or until apple is tender.
  2. Remove plastic wrap. Top apple mixture with granola; coat generously with cooking spray. Microwave, uncovered, at high 2 minutes. Yield 4 servings (1 cup each).

3 Weight Watchers Points Plus per serving.

Friday, June 14, 2013

Beef and Vegetable Soup


  • 1 pound ground sirloin
  • 1/2 cup chopped red onion (1 small onion)
  • 2 (14-ounce) cans fat-free, less-sodium beef broth
  • 1 cup water
  • 1 (26-ounce) jar pasta sauce with bell peppers, onions, and spices (such as Newman's Own Sockarooni)
  • 1 (16-ounce) package frozen mixed vegetables
  • 1/4 teaspoon black pepper


  1. Cook beef and onion in a large Dutch oven over medium-high heat until browned, stirring to crumble beef. Drain, if necessary, and return beef mixture to pan. 
  2. Stir in broth and remaining ingredients; cover and bring to a boil. Uncover, reduce heat, and simmer 15 minutes or until thoroughly heated. Yields 8 servings (about 1 cup each).

4 Weight Watchers Points Plus per serving.

Thursday, June 13, 2013

Save the Planet!

Try this new mantra - mend it. Reuse it. Wear it out. Loan it. Give it away.

Wednesday, June 12, 2013

No-fuss Chicken Nuggets


  • 1/4 cup panko
  • 1 Tablespoon Parmesan cheese
  • 1/4 pound chicken tenders (cut into 6 chunks)
  • 1 Tablespoon egg substitute
  • 1/3 cup hot pasta sauce


  1. Heat oven to 450 degrees. 
  2. Mix panko and cheese on plate. Mix chicken tenders and egg substitute in bowl. Coat chicken with panko, put on baking tray. 
  3. Bake 12 minutes. Dip in hot pasta sauce. 

6 nuggets with 1/3 cup sauce = 8 Weight Watchers Points Plus.

Tuesday, June 11, 2013

Healthy Remake of Tuna Noodle Casserole


  • 6 cups extra-wide egg noodles   
  • 1 10-3/4 oz can low-fat condensed cream of mushroom soup
  • 1 cup low fat milk
  • 1 tablespoon unsalted light butter
  • 2 garlic cloves, minced
  • 10 oz water-packed tuna fish, rinsed, drained, and flaked
  • 2 cups white mushrooms, sliced   
  • 1 cup frozen green peas, thawed   
  • 4 scallions, chopped
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh rosemary
  • 1.4 cup chopped fresh parsley
  • 1 oz. low-fat baked potato chips, lightly crushed (about 1 cup)


  1. Preheat oven to 350ºF. Spray 2-quart baking dish with nonstick spray. Cook noodles according to package directions; drain and keep warm.
  2. Mix soup and milk in large bowl; set aside.
  3. Melt butter in large nonstick skillet over medium high heat. Add garlic and cook until fragrant, 30 seconds. Stir in mushrooms, scallions, peas, thyme and rosemary; cook, stirring until mushrooms soften, 5 minutes. Stir into soup mixture. Add noodles, tuna and parsley; toss well. Transfer to baking dish and sprinkle with potato chips. Bake until bubbling, 30-35 minutes. Serving size = 1 generous cup.
8 Weight Watchers Points Plus per serving.

Monday, June 10, 2013

Spinach, Caramelized Onion and Tomato Quiche


  • 2 tsp olive oil, extra-virgin   
  • 3 medium uncooked onions, chopped   
  • 2 cloves medium garlic cloves, minced   
  • 1 tsp sugar   
  • 10 oz chopped frozen spinach, thawed and squeezed dry   
  • 10 oz pizza dough mix, refrigerated   
  • 3/4 cup fat free evaporated milk   
  • 2 large eggs, lightly beaten   
  • 1/4 cup light sour cream   
  • 1 large egg white, lightly beaten   
  • 1/8 tsp ground nutmeg   
  • 1/8 tsp black pepper, freshly ground   
  • 1/2 cup shredded, reduced-fat, Monterey Jack cheese   
  • 12 medium fresh cherry tomatoes, halved   


  1. Heat a large nonstick skillet over medium-high heat. Swirl in the oil, then add the onions, garlic, and sugar. Cook, stirring occasionally, until the onions are lightly golden, about 8 minutes. Add the spinach and cook 2 minutes longer; remove from the heat and let cool 10 minutes.
  2. Preheat the oven to 350ºF. Spray a 9-inch pie plate with nonstick spray.
  3. Place the dough on a lightly floured work surface and shape it into a 4-inch circle. Cover lightly with plastic wrap and let rest 10 minutes. Roll the dough into an 11-inch circle; fit the dough into the pie plate, and flute the edges. 
  4. Combine the milk, eggs, sour cream, egg white, salt, nutmeg, and pepper in a medium bowl. Sprinkle the cheese over the bottom of the pie crust. Top evenly with the spinach mixture, then pour in the egg mixture. Arrange the tomato halves, cut-side up, on top of the quiche, in a circular pattern. Place on a baking sheet and bake until quiche is just set, about 45 minutes. Remove from the oven and let stand 10 minutes before cutting. Serve immediately or at room temperature. Yields 1/6 of quiche per serving.
7 Weight Watchers Points Plus per serving.

Sunday, June 9, 2013

Last Nite's Yummy Chicken


  • 1 cup buttermilk
  • 1 tablespoon hot sauce
  • 4 skinless, boneless chicken breasts
  • 1-1/2 cups whole wheat or regular panko bread crumbs
  • 3 tablespoons Parmesan cheese
  • 1-1/2 teaspoons onion powder
  • 1-1/2 teaspoons garlic powder
  • 2 teaspoons black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • Olive oil spray


  1. Preheat oven to 400 degrees. In a bowl, combine buttermilk and hot sauce. Add the chicken and allow it to marinate in the refrigerator at least 1 hour.
  2. Combine the bread crumbs, cheese, onion powder, garlic powder, black pepper, cayenne pepper and paprika in a self-sealing, gallon-size plastic bag.
  3. Remove chicken from the marinade and place it in the bag. Shake well, until chicken is evenly coated. Lay chicken on lightly oiled baking sheet and chill uncovered for 30 minutes. Lightly coat with spray oil. Bake 15 to 20 minutes, turn over and bake 15 to 20 minutes more or until done.

Saturday, June 8, 2013

Greek Frittata with Feta and Dill


  • Cooking spray   
  • 1 medium uncooked onion, chopped   
  • 5 oz fresh spinach, baby variety   
  • 1/2 cup roasted red peppers (packed in water), well-drained, diced   
  • 2 medium plum tomatoes, seeded and diced   
  • 2 cups fat free egg substitute   
  • 2/3 cup crumbled feta cheese   
  • 2 Tbsp dill, fresh, minced   
  • 1/2 tsp kosher salt   
  • 1/8 tsp black pepper   


  1. Preheat oven to 350°F.
  2. Coat a 10-inch ovenproof skillet with cooking spray and set over medium-high heat. When hot, add onion and sauté until softened, about 5 to 7 minutes. 
  3. Add spinach, roasted peppers and tomatoes; toss and cook until spinach has wilted, about 5 minutes. 
  4. Meanwhile, whisk together egg substitute, feta, dill, salt and pepper. After spinach has wilted, pour egg mixture into skillet. Cook until bottom of eggs begin to set, about 5 to 7 minutes. 
  5. Transfer skillet to oven and bake until center is set, about 15 to 20 minutes. Remove from oven, cut into 6 pieces and serve warm. Yields 1 piece per serving.
4 Weight Watchers Points Plus per serving.

Friday, June 7, 2013

Chocolate Chip Meringue Cookies


  • Cooking spray   
  • 1 tsp all purpose flour   
  • 4 large egg white(s)   
  • 1 cup sugar   
  • 1/2 cup mini chocolate chips, semi-sweet   
  • 1/2 tsp vanilla extract   


  1. Preheat oven to 200ºF.
  2. Coat a large baking sheet with cooking spray; coat with a light dusting of flour and shake off excess.
  3. In a large mixing bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add sugar and beat until stiff, glossy peaks form; gently fold in chocolate and vanilla extract.
  4. Drop mixture by heaping tablespoons onto prepared baking sheet about 1 inch apart, making 24 cookies.
  5. Bake until lightly golden and no longer sticky on the surface, about 1 hour. Turn oven off and let cookies sit in oven for 1 hour. Transfer cookies to a wire rack to cool completely. Yields 1 cookie per serving.
2 Weight Watchers Points Plus per cookie.

Thursday, June 6, 2013

Start a Compost Pile - Save the Environment!

Start a compost pile for food scraps and lawn clippings. When organic matter decomposes in the open air instead of in landfills, fewer greenhouse gases are produced. Use the nutrient-rich soil in your garden or flowerbeds!

Sunday, June 2, 2013

Honey Garlic Chicken


  • 1 1/4 lb boneless chicken breast
  • 1/2 cup steak sauce
  • 1/4 cup honey
  • 1 tsp garlic powder
  • 1/2 tsp hot pepper sauce


  1. Spray crock pot with non stick cooking spray.  Place chicken in pot.  
  2. In a mixing bowl, mix steak sauce, honey, garlic powder and hot pepper sauce.  Mix well. Pour over chicken.  
  3. Cover and cook on low for 8 hours or on high for 4 hours.  Shred chicken and let it marinate in sauce for the last 1/2 hour of cooking.

Saturday, June 1, 2013

Dark Chocolate Ice Cream (Vegan)


  • 2 cans coconut milk, chilled  for at least 3 hrs.
  • 1 medium avocado
  • 1/2 cup honey or maple syrup
  • 3/4 cup cocoa
  • 2-3 teaspoons vanilla
  • 1/2 teaspoon almond flavoring

 Optional Additions:

  • Mini chocolate chips
  • Sliced almonds
  • Chopped frozen cherries


  1. Pour all ingredients in a blender (expect optional additions) and blend about 1 minute. Pour into ice cream maker and process about 25 mins.  After about 15 mins. add any optional additions and finish processing
  2. To harden, put into container in freezer for about 2 hours.
Recipe from the kitchen of Amy Bidigare.