Supper Sunday- Grilled Ham, Chicken, and Swiss Wraps

These were made at my Pampered Chef show a couple of weeks ago.  They are really really good.  I don’t use low fat mayo or anything like that, so the points are high, but if you use those substitutes I’m sure you could lower the points quite a bit.  Even with the high points, these are quickly becoming a favorite around my house

Grilled Ham, Chicken, and Swiss Wraps
6 Servings, 10 WW Pts+ per serving

Ingredients:
3 Boneless Skinless Chicken Breasts (about 5-6 oz each)
Olive Oil or other oil in a spritzer, or you can brush the breasts, but that might raise the points
2 1/2 TBS Dijon Mustard Rub (divided)
2 Medium Whole Dill pickles, or the stackers
4 oz Swiss Cheese
1/2 Cup Mayo
1 Garlic Clove, pressed
12 Thin Slices Deli Ham
3 11inch Flour Tortillas

Directions:
Spray the chicken breasts with oil and sprinkle with a generous amount of rub.  Spray Grill pan and lay chicken rub side down.  Spray other side of chicken and sprinkle with rub.  Place Grill press over chicken and cook until done, about 4-6 minutes each side, turning once.  Remove from pan and allow to cool for 5 minutes before cutting to seal in juices.  Once cooled, chop chicken into bite sized pieces.  (Clean grill pan)

Meanwhile, slice pickles into thin strips, and grate cheese.  Combine Mayo, pressed garlic, and a 1/2 tsp rub in a bowl.  Mix well.  Add chicken in and stir to coat chicken.

Preheat grill pan and press.

Lay out a tortilla and layer in this order:  2 slices of ham, 1/3 chicken mixture, 2 more slices of ham, 1/3 swiss cheese.  Roll up burrito style (folding in ends to seal in contents).  Place on preheated grill pan, and place press on top.  Cook about 2 minutes each side, just enough to warm wrap, seal edges, and make grill marks.

Slice diagonally, 1/2 a wrap is one serving.

These would be great to make for a picnic~!

Supper Sunday- Great WW Friendly Recipes!

Today I want to share a website I found with some recipes!  I'm always looking for places to spark my creativity, or help me  to get some new ideas for WW friendly meals.  In my meeting last week a lady mentioned that she found a new website with TONS of stuff, so I'm now sharing it with you!   It not only has a bunch of recipes, but they're already configured with Points Plus :)   I'd double check every so often, just to make sure they're accurate, but it's a great site!

The website is called Laloosh.  I have no idea what that stands for, but it's catchy ;)  

A quick look over the website and I've already found some recipes I'd like to try in the coming weeks:

• Bacon Mashed Potatoes
• Candied Yams
• Egg Nog
• Sugar Cookies
• Light Frappuchino!

One thing I will caution you on, is the older recipes appear to have the old points values on them, so be very sure it says points+, and/or check the values.  For example, the Sugar Cookies claim to be 1 point, but that's the old system, so I'll be checking them before I eat any :)

Hope you enjoy it!  If you find anything on there you just have to share, please leave a comment below!

Supper Sunday- Crustless Pumpkin Pie

This is a go-to item for me during the fall…  I love love love pumpkin pie and when I first made this I was skeptical.  But, I really don’t miss the crust- especially if I put a dollop of whip cream on top Please forgive the quality of the picture…  This is the second slice I “had” to eat because I got it out for a picture….. When this one didn’t turn out wonderful either I decided it was just too bad…. LOL

Crustless Pumpkin Pie
Makes 8 Servings, WW Points+ 4 pts.

Ingredients:
3/4 cup sucanat (You can substitute white or brown sugar)
1/2 tsp salt
1 1/2 TBS Pumpkin Pie Spice,
     ----or 1 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cloves
1/2 cup Egg Beaters (or 2 eggs, but may change points)
1 can pure Pumkin (Not the Pie Filling)
1 can Pet Milk (Evaporated Milk)

Directions:
Preheat oven to 425.  Spray a pie pan with oil.  Mix all ingredients together in a large bowl with a whisk until smooth and well combined.  Pour into pie pan and bake for 15 minutes at 425.  Then turn down heat to 350 and bake an additional 40 minutes or until a knife inserted comes out clean.  Let cool, and store in refrigerator

You can skinny it up even further by using Splenda instead of sugar (I just have some major issues with the use of Splenda and it’s possible health consequences)… And you can use Fat Free Evaporated Milk as well

Supper Sunday- Green Smoothie

Did she say green?

Yes, I said green..

GREEN???

Yep.  And it’s yum.  I promise!

Green Smoothie
Makes 1 Serving, 4 Points+

Ingredients:
2 Cups Cold Water
1 Cup fresh spinach leaves
1 Package Vanilla Smoothie Mix from WW
2 Teaspoons Healthy Oil (I use Safflower because of it’s health benefits)
2 Cups Frozen Fruit

Directions:
Place all ingredients in blender in this order, and blend until smooth.  I promise it doesn’t taste like spinach…  or oil.  I eat/drink one of these almost every day.  I count 3 F/V servings for it, 1 low fat milk, and my 2 oils   Great way to start off with your good health guidelines   Try it- You’ll Like it!  (Yo Gabba Gabba)

Supper Sunday- Coffee Creamers

I love me some cream in my coffee…  But I don’t love the junk that’s in the flavored creamers, and often they’re too sweet for me anyway.  Well, I was super excited when I found some recipes for homemade creamers!  I adapted a couple a little to better fit into my WW lifestyle and the recipes are below.  I haven’t tried the other recipes on that page yet, but I plan to.  Super easy, and good

Cinnamon Strudel Creamer
Svg Size:  2 TBS= 2 Points+ WW

Ingredients:
1 Cup Whole Milk
1 Cup Half and Half
4 TBS Real Maple Syrup
1 1/2 tsp Ground Cinnamon
2 tsp Vanilla Extract
1 tsp Almond Extract

Directions:
Whisk together milk, half and half, syrup, and cinnamon in a medium sauce pan.  Cook over medium heat just until mixture begins to steam, and then remove from heat.  Stir in extracts.  If desired pour through a sieve to eliminate cinnamon particles (I don’t mind them so I skipped this step)  Allow mixture to cool and store in a glass container in refrigerator. 

Pumpkin Spice Creamer
Svg Size: 2 TBS=2 Points+ WW

Ingredients:
1 Cup Whole Milk
1 Cup Half and Half
3 TBS Pumpkin Puree (not pumpkin pie filling)
1 tsp Pumpkin Spice
4 TBS Real Maple Syrup
1 tsp Vanilla Extract

Directions:
Whisk together milk, half and half, syrup, and pumpkin puree in a medium sauce pan.  Cook over medium heat just until mixture begins to steam, and then remove from heat.  Stir in extract.  If desired pour through a sieve to eliminate cinnamon particles (I don’t mind them so I skipped this step) Allow mixture to cool and store in a glass container in refrigerator.

Supper Sunday- Coffee Creamer and Eating Healthier

Since I started trying to eat healthier and limit the chemicals in my food one thing I’ve given up that I miss terribly is coffee creamers.  I now use Half and Half, which is also good, but I really like to have a flavored creamer from time to time.  Especially in the fall and winter.  It’s like my little treat eat morning.  I waste way too many points on coffee cream, but I LOVE my coffee.

So, when I found recipes for homemade creamers I was soooo excited!  Now, I’ll be able to have my flavored creamers and not have to worry about all the chemicals.  Honestly it’s really bothered me!  But, once I looked at the labels I just couldn’t buy them anymore…..

So, here’s the link to the recipes!  If you’ve tried them I’d love to hear how they turned out.  I think I’ll mix up the pumpkin spice one some time this week, because I’m really in the mood for fall…..

Homemade Organic Creamers

Supper Sunday-The Best Chocolate Chip Cookie Ever

You would think after 2 weeks of being gone I’d have some fabulous recipe for you, but actually, I’m just going to share some blog love.   

I’ve been a reader of Amanda’s blogs for a while now…..  She really has a way of motivating me ….  So, as my niece was here this weekend from her dorm at Rice, I decided to make all the roomies some cookies…  I went straight to Amanda’s Cookin.  There is so much good stuff on this blog!

I decided on The Best Chocolate Chip Cookie Recipe Ever, and let me tell you, the name definitely speaks for the cookie!  Wanna know what the secret ingredient is?  You’ll be surprised!  Head over there and find out, and make a batch today!

Supper Sunday- Whole Wheat and Oat Pancakes

I’ve adapted this recipe from a recipe I found in my mixer handbook.  It’s a good way to get in some extra fiber

Whole Wheat and Oat Pancakes
WW Points+= 2points per pancake, makes 30 pancakes

Ingredients:
2 Cups Whole Wheat Flour
1 Cup Rolled Oats (Not the quick cooking ones)
4 Teaspoons Baking Powder
2 Teaspoons Sugar
1 Teaspoon Salt
4 Eggs
2 1/2 Cups Milk (I used Whole, if you used low fat it would probably lower points)
6 Tablespoons Shortening, Melted (I like Butter Flavored Shortening, but either is good)

Directions:
Combine flour, oats, baking powder, sugar, and salt in a large bowl.  Add remaining ingredients and mix well.  Leave on counter for about 20 minutes to allow the batter to thicken. 

I used my medium scoop from Pampered Chef to get evenly sized pancakes, and got 30 pancakes.

You can also add in mini chocolate chips, blueberries, bananas, Peanut butter, etc.  Anything that sounds good, just adjust your points

Supper Sunday- Fruit Salad

I have a fruit salad that I make a lot in the summer.  It’s a regular around here and I rarely have any left….  Simple too!

Summer Fruit Salad

Ingredients:
1 container of Strawberries, hulled and cut into bite sized pieces
4 Kiwi Fruit, sliced
2 Bananas, sliced
1/4 cup sugar (optional)

Directions:
Combine all fruits in a bow.  Sprinkle sugar over and mix well.  Cover, and refrigerate for several hours before serving to give the juices time to mix with the sugars

Supper Sunday- Cinnamon Vanilla Frosting

I created a new frosting yesterday as I prepared my post for Tuesday, which I do hope you’ll come back for….  I frosted both sugar cookies and snicker doodles with this frosting.  I would also be good on yellow cake, or even carrot cake in place of cream cheese frosting.

Cinnamon Vanilla Frosting

Ingredients:
2 Cups Shortening
6 Tablespoons Water
2 Teaspoons Vanilla
1 2lb Bag Powdered Sugar
2 Tablespoons Cinnamon

Directions:
Cream shortening, water, and vanilla in a mixer until liquid is incorporated with the fat.  Add powdered sugar and cinnamon.  Mix on low speed until combined and then med-high speed for 6-7 minutes.

Supper Sunday- Fish Tacos

Fish Tacos
WW Points + =6 points for 2 tacos

First, let me apologize for the picture- my phone is currently dead, and the memory card for the camera went home with another teenager, leaving me with only my son’s phone, so the quality of the picture is pretty bad LOL.  Don’t let that stop you from making these, though!  Super yum and low in points and very filling.  I had them for breakfast this morning

Ingredients:
About 1 TBS Oil in pan for frying (more if making more than one serving)
2 corn tortillas
1 4 oz Tilapia Fillet
1/4 cup Flour (I used Whole Wheat)
1 TBS Southwest Seasoning Mix (I used Pampered Chef, but you can use whatever or even make your own mix).

Directions:
Heat Oil in frying pan.  Add Tortillas, one at a time, and cook on first side until beginning to crisp, then flip and fold in half forming a taco shell.  Cook on this side a few minutes until crisp, then flip to other side and cook until crisp.  Drain on a paper towel on a plate.  Cook second tortilla.

Mix seasoning mix with flour.  Lightly coat tilapia fillet in flour.  (You will NOT use all the flour) Place in hot oil and cook about 3 minutes on each side until done.  (If you’re unsure or unfamiliar with cooking fish, it should flake with a fork).

Place half of tilapia fillet in each taco shell (you can break into bite sized pieces if you want.  Top with shredded cabbage.  If you want tartar sauce you can add it too, but be sure to add the points

Supper Sunday- Inside Out Nachos

Inside Out Nachos!
Serves 1, WW Points + 6 points

This is a favorite around here for lunch.  I even sent it with my son to school yesterday and he said they were pretty good cold too

Ingredients:
2 Corn Tortillas
1 oz shredded cheese (I like to mix cheddar and mozzarella)
1/2 oz taco meat
Salsa for dipping
About 1 TBS oil in pan

Directions:
Heat oil in pan over Med-High Heat.  Place tortilla in pan and sprinkle 1/2 of the cheese, then meat, then rest of cheese.  Place 2nd tortilla on top of this.  Cook for about 2 minutes, until bottom shell is crisp and holds it’s form for flipping.  Flip tortilla quesadilla style and cook other tortilla until crisp as well.  When both tortillas are crisp, remove from pan and sprinkle with salt.  Cut into wedges and allow to cool for a minute or two.  Serve with Salsa for dipping

Supper Sunday-How I Cook Eggs

Ok, this may sound very strange to you, but to some of you it might not.  Scrambled eggs are a very nutritious and yummy breakfast, but if they’re not cooked properly they can really set your day in the wrong direction.  My husband says I make the best eggs he’s ever eaten, and I take that as a compliment, considering I know how well his mom cooks! 

I learned to cook eggs from my Grandma Bettie and she was absolutely the best cook I’ve ever known   I really miss my Grandma

Anyway, here it is:

I do not scramble my eggs before putting them in the pan.  I do it in just this order:  I place a small pan (big enough for the eggs, but as small as possible) over med-low heat.  This is the key.  I then add about a tablespoon of butter for 2-3 eggs and let it melt down.  Then I crack my eggs directly into the pan and use a rubbler spoonula (I use my Pampered Chef mix and scrape) to move the eggs around.  I stir them gently as they begin to cook to combine the whites and yellows.  I sprinkle salt and pepper over them and then I begin to scrape the edges into the middle as they harden.  I continue to do this until the eggs are still a little wet, and turn the heat off just before they look done.  They continue to cook after the heat turns off, so this is the key to not having rubbery eggs   If I’m adding cheese I add it in about half way through cooking time.

There you have it.  Now go make some eggs for breakfast!

Supper Sunday- Pea Salad

One of the yummy things I like to eat whenever we go to my Mother In Law’s house is Pea Salad.  I had never had it before I married my husband.  But I DO love peas!    Hope you’ll like it too!

Pea Salad
Makes 8 servings 3 pts+ each

Ingredients:
10 ounce bag frozen peas, cooked and cooled
8 ounces Miracle Whip
1 small onion, diced
1 medium tomato, diced
1 TBS salt
1 tsp pepper
1 TBS celery salt

Directions:
Combine all ingredients in a bowl, mixing well.  Cover and refrigerate for several hours before serving.