Monday, April 21, 2014

Hershey's S'more Trail Mix


  • 1 Bag Hershey's Milk Chocolate Drops (8 oz. bag)
  • 1 Cup Mini Graham Crackers
  • 1 Cup Mini Marshmallows


  1. Mix all ingredients together and enjoy as a snack. Placed in a sealed plastic bag it is fresh for about 2 weeks. Enjoy! (You can use more of the crackers and mini marshmallows too if you want to extend this recipe longer, but I like the equal portions!) Makes about 4 cups

Sunday, April 20, 2014

Easter Snack Mix


  • White Chocolate M&Ms
  • Annie’s Snack Mix Bunnies (with bunny pretzels and 2 kinds of bunny crackers)
  • Annie’s Bunny Cookies


  1. Pour all the ingredients into a bowl.  Just add ingredients a little at a time until you get what looks like a good mix to you. Start mixing 1 cup of each ingredient at a time. 
  2. Gently mix all the ingredients together.

Thursday, April 17, 2014

Zucchini Parmesan Crisps

  • 2 medium zucchini (about 1 pound total)
  • 1 tablespoon olive oil
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 cup plain dry bread crumbs
  • 1/4 teaspoon garlic salt
  • Freshly ground black pepper

  1. Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
  2. Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
  3. Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.
You can serve this with your favorite dip like ranch, french onion or marinara.

Tim cooked these on the grill tonight instead of in the oven. They turned out fabulous! You just need a little grill basket.

Wednesday, April 16, 2014

Green Cleaning

Here's some helpful tips on how to clean lettuce.  Unless you are buying organic, lettuce can be full of pesticides and other contaminants!

  1. Remove and discard lettuce core; separate leaves.
  2. Place leaves in a clean sink filled with cold water for a few minutes. Stir occasionally to let any grit fall off the leaves.
  3. Scoop wet leaves out of water and dry in a salad spinner or between layers of paper towels.
  4. Roll the leaves up in dry paper towels and seal in a plastic bag (with a few holes poked in it), then refrigerate for up to a week.

Tuesday, April 15, 2014

Zesty Skillet Chicken


  • 4 skinless, boneless chicken breast halves (about 1 pound)
  • 1/4 cup ranch dressing
  • 1/3 cup Italian-style dry bread crumbs
  • 2 tablespoons olive oil


  1. Dip chicken into dressing, then coat with bread crumbs
  2. Heat oil in 12-inch skillet over medium-high heat. Cook chicken in oil 12 to 15 minutes, turning once, until outside is golden brown and juice is no longer pink when centers of thickest pieces are cut.

Sunday, April 13, 2014

Snow Balls


  • 1-1/4 cup old fashioned oats
  • 1/2 cup peanut butter
  • 1/2 cup honey
  • 1/2 cup coconut flakes, unsweetened


  1. Place the oats in a food processor or blender and pulse until finely ground. 
  2. Stir the peanut butter and honey in a bowl until thoroughly combined. Add the ground oats and continue to stir until thoroughly combined. 
  3. Using 1 teaspoon of the mixture at a time roll into balls or logs. Place the coconut in a separate bowl or plate and roll the balls in the coconut to completely cover.

Friday, April 11, 2014

Hashbrowns, Spinach and Tomato Pie


  • 2 cups Shredded Hash Brown Potatoes, thawed
  • 1 cup part-skim shredded mozzarella cheese, divided
  • 2 tablespoons olive oil
  • 3 cups packed fresh spinach
  • 1 cup grape tomatoes
  • 4 eggs
  • 1/4 cup milk
  • pinch of nutmeg
  • salt and fresh ground pepper, to taste


  1. Preheat oven to 375 degrees. Spray a 9-inch pie plate with cooking spray; press down the Shredded Hash Brown Potatoes into the pie plate, top with 1/2-cup shredded mozzarella and set aside.
  2. Heat olive oil in a skillet. Add spinach and tomatoes; cook for 3 minutes, or until spinach is wilted, stirring frequently. Remove from heat and spread over potatoes.
  3. In a mixing bowl, whisk together eggs, milk, nutmeg, salt and pepper; whisk until thoroughly combined. Pour over spinach and tomatoes. Sprinkle the remaining shredded mozzarella over the pie.
  4. Bake for 30 to 35 minutes, or until top is golden brown. Let cool for 10 minutes before cutting. Serve.

Sunday, April 6, 2014

Italian Roast Beef Sandwiches


  • 4 pounds beef roast
  • 1 (12 ounce) bottle Balsamic Vinaigrette Dressing
  • 1 envelope onion soup mix
  • Italian seasoning, to taste
  • Buns or rolls


  1. Spray slow cooker with nonstick cooking spray.  Place roast in the bottom of slow cooker.  
  2. In a mixing bowl, combine dressing, soup mix and Italian seasoning.  Pour over roast and place lid on slow cooker.  Cook on low for 8-10 hours.  
  3. After cooking, remove roast from slow cooker, shred and place back in juices.  Serve on rolls or buns.

Saturday, April 5, 2014

Quick Chicken Pot Pie


  • 1 can (10-3/4 oz.) condensed Cream of Chicken Soup
  • 1 package (12 oz.) frozen mixed vegetables, thawed (about 2-1/4 cups)
  • 1 cup lowfat milk
  • 2 cups chicken, cooked and cubed
  • 1 egg
  • 1 cup biscuit baking mix


  1. Heat the oven to 400 degrees F. Stir the soup, 1/2 cup milk, vegetables and chicken together in a bowl. Add mixture to an 8"x8" square pan.
  2. Stir the remaining milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture.
  3. Bake for 30 minutes or until the topping is golden brown.

Serves 4. 10 Weight Watchers Plus Points per serving.