potato corn chowder

Substitutions noted.

Slow Cooker Corn and Potato Chowder Ingredients:

• 8 ounces (1/2 pound) bacon, cooked until crispy and crumbled (Canadian bacon, much leaner and way less than half a pound, just a few slices)
• 2 1/2 pounds Russet potatoes (approximately 5 medium sized potatoes), NOT peeled, diced in 1/4 inch cubes
• 8 cups (about 2 pounds) kernel corn (I used frozen)
• 1 medium/large sweet yellow onion, finely chopped
• 1 cup chopped celery
• 6 - 8 garlic cloves, crushed
• 1/2 teaspoon seasoned salt (my favorite is Aunt Cora's)
• 32 ounces (4 cups) chicken stock
• 16 ounces (2 cups) half & half or heavy cream (Fat Free 1/2 and 1/2)
• salt & pepper

Slow Cooker Corn and Potato Chowder Directions:

1. Combine all ingredients EXCEPT half & half in the slow cooker.
2. Cook on low for 10 hours or high for 6 hours.
3. Blend about 1/2 half the soup using an immersion blender (or just scoop it into your upright blender then return to slow cooker).
4. Add half & half or heavy cream and continue cooking, uncovered, for about another 15 minutes, until heated through. Salt and pepper to taste.
5. Serve and enjoy!

Winter Squash Soup

2-2 1/2 pounds of winter squash. (I used the pre-cooked  packages in the frozen veggie section, which eliminates the prep and steaming)
4 teaspoons of olive oil
1 slice canadian bacon, chopped up ( I used three)
1 onion, chopped
3 cups low sodium broth
4 teaspoons fresh sage or 1 teaspoon dried.

If using fresh squash, peel, cube and then steam for 15 minutes
Heat oil over medium, saute onion and bacon until onion is light golden, approx. 5 minutes.
Add squash and broth, bring to a boil. Reduce heat and simmer for 15. Use food processor or hand blender to puree, add salt and pepper to taste. Serve with sage sprinkled on top (optional).

Pork Cacciatore

2 cups crushed tomatoes
1- 12 ounce pkg of mushrooms
1/4 dry white wine ( I omitted this and thought it turned out fine)
2 garlic cloves
2 Tablespoons of flour
 1. teaspoon oregano
1/2 teaspoon salt
 1/4 red pepper flakes
1 pound pork tenderloin (cut into one inch cubes)

Combine tomatoes garlic, mushrooms, and whine in slow cooker.  Mix flour, oregano, salt and red pepper flakes in a bowl. coat pork cubes in mixture, then add to slow cooker.

4-6 hours on high
8-12 on low

you may want to cook up some rice or quinoa. I've tried both and bother are delicious and add a little heartiness.

salsa chicken

Salsa Chicken (Slow Cooker)

I know this dish probably doesn't look that appetizing but you have trust me on this one. In fact, I think you should bookmark this page if you like the following: chicken, Mexican flavors and your slow-cooker. This is the very popular (at least in the food blog world) SALSA CHICKEN!

Who knew chicken breasts + can of cream of chicken soup+ taco seasonings + sour cream could be so good. I know I sure didn't. I had seen this recipe so many times but it just did not sound that appealing. Of course, everyone raved about it, hence it's popularity.


Well, I'm so glad I tried it too b/c it really is so tasty....and easy!! If you have already made this dish, please feel free to leave your review below. THANKS!

Ingredients:

1 pound boneless skinless chicken breasts 
1 can cream of mushroom or cream of chicken soup (I used the 98% fat free cream of chicken) 
1 cup salsa 
1 package taco seasoning (I didn't have any so Ijust threw in some salt, cumin,paprika, crushed pepers and minced onions)
1 cup sour cream  (
cilantro, for serving (optional) (I also added a little shredded cheddar-jack, black beans and scallion on top)

Directions: 

Put chicken, soup, and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. Stir in sour cream and heat just until everything is combined.

Source: Fake Ginger

* I didn't read all the directions and put the sour cream in with everything else. We'll see how it turn out. I'm going to pick up some steamed rice on the way home.

Italian Layered Vegetable Casserole

I'm making this as I type (I'm microwaving the eggplant) except with a  couple of modifications (mostly cuz I am lazy and wanted to use the pasta sauce we already had).  Instead of tofu or bean filling, I used fat free ricotta. I also will add a bit of baby spinach and some fat free mozzarella. I guess you could say that instead of veganizing something I guess I did the inverse, I violated it. Sorry, only V word I could think of. 

BUT, it's still pretty nonfat ( not from the cheese additions but the pre-made pasta sauce contained a few grams of fat).

Italian Layered Vegetable Casserole

From http://blog.fatfreevegan.com/2009/05/italian-layered-vegetable-casserole.html

Ingredients

• 2 medium eggplants
• 1 large or 2 medium zucchini, sliced thinly (or 2-4 cups sliced vegetables of your choice, such as mushrooms)
• chopped parsley, garnish

Sauce (or use 28 ounces of prepared pasta sauce):

• 1/2 small onion, minced
• 2 cloves garlic, minced
• 1 28-ounce can diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon oregano
• 1 teaspoon basil
• 1/4 teaspoon ground black pepper
• 1 teaspoon sugar or other sweetener (optional)
• 1/2 teaspoon salt (or to taste)

Creamy Bean Filling (or use tofu filling from this recipe):

• 1 15-ounce can great northern beans, rinsed and drained
• 1 tablespoon nutritional yeast
• 1 teaspoon basil
• 1/2 teaspoon oregano
• 1/8 teaspoon cayenne
• 1/2 teaspoon salt (or to taste)
• 1 cup spinach, firmly packed

Instructions

Peel the eggplants, if desired (this makes the casserole easier to cut). Cut into 1/4-inch slices. Pre-cook the slices until they are partially dehydrated:

• To microwave, cover the bottom of the microwave with two layers of paper towels. Place eggplant slices in a single layer and cook on high power for 8-10 minutes, until reduced in size and beginning to shrivel. Repeat with remaining eggplant.
• To pre-cook in the oven, place on a silicone baking mat or parchment-covered baking sheet. Bake at 450 F until slices are shriveled but not brown or crispy.

Remove immediately from paper towels or baking sheet and place on a plate.

While the eggplant is cooking, prepare the sauce, if you’re making it from scratch. Sauté the onion in a non-stick skillet until softened; add the garlic and cook for another minute. Set aside. Remove 1/2 cup of the diced tomatoes and set aside. Put remaining tomatoes and sauce ingredients into blender and blend until smooth. Add reserved tomatoes and onions to blender and stir to combine (do not blend).

Prepare the filling by placing all ingredients into a food processor and processing until smooth.

Preheat oven to 425. Spray a mid-sized rectangular casserole dish (I used 11×7-inch) with canola oil or non-stick spray. Put a thin layer of sauce in the bottom of the dish–just barely enough to cover the bottom. Arrange 1/3 of the eggplant slices over the sauce. Spread 1/2 of the bean filling over the eggplant, and put half of the zucchini or other vegetables over the filling. Drizzle lightly with sauce. Repeat eggplant, filling, zucchini, and sauce. Place the final layer of eggplant over the top, and pour the remaining sauce evenly over it, spreading it to cover the eggplant completely.

Bake uncovered for about 30 minutes. Check to make sure that zucchini is cooked and sauce has thickened; if not, add more time. Remove when done and allow to sit for a few minutes before serving. Sprinkle with chopped parsley as garnish.

Preparation time: 15 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 6

Makes 6 servings. Per serving: 172 Calories (kcal); 1g Total Fat; (5% calories from fat); 10g Protein; 35g Carbohydrate; 0mg Cholesterol; 424mg Sodium; 10g Fiber. Weight Watchers Core/3 Points.

With tofu filling: 183 Calories (kcal); 5g Total Fat; (22% calories from fat); 14g Protein; 24g Carbohydrate; 0mg Cholesterol; 452mg Sodium; 10g Fiber. Weight Watchers Core/3 Points.

Frito Pie

Ingredients

	96 piece(s) Fritos Original Corn Chips, layered on top
	6 serving(s) Ranch Style Beans  (2 smaller cans)
	1 cup(s) Kraft 2% milk reduced-fat shredded mozzarella cheese

Instructions

layer beans, chips and cheese in a square casserole dish. Heat on 400 for about 20 minutes or until cheese is melted,  According to WW, one serving is 10 points, but the servings are pretty big because I divided the recipe for four servings. And yes, I literally counted out 96 Fritos. 1 serving=32 chips.  

This is a pretty easy dish to make. If trying to convert for vegan/veggies folks, Ranch Style Brand Beans contain animal fat. So you'd have to find a brand that doesn't use animal fat or find a recipe to make them, which shouldn't be too hard. I about tried to find meat feer canned version but wasn't able to find one. So if anyone knows of one let me know. Also, some people make frito pie with chilli, so veggie/vegan chilli would work, but obviously would taste a little different. 

Note to self

Some things I (and maybe you?) need to try to remember, posted by weight watchers.


"Here we address the most common myths that undermine a healthy approach to weight loss — and offer tips to overcome them to achieve success.

- I'll get back on track on Monday/after the holidays/when the sun comes out
There's no day like today. If you slip, just pick up where you left off. Persistence works wonders.

- I shouldn't wear a bathing suit (shorts, a tank top) until I've lost all the weight
People of all different sizes and shapes enjoy sexy clothes. "When you love yourself, you start enjoying life," says Mandel. Seeing yourself through others' eyes in a harsh, critical way "is a surefire way to blow a weight-loss plan," says psychologist Debra Mandel, PhD, author of Healing the Sensitive Heart (Airleaf Publishing, 2005). Instead, she suggests, it's more effective to focus on developing a more loving relationship with your body. A study published in the Journal of Behavioral Medicine (Winter 1998) found that those who started out accepting their bodies were more than twice as likely to lose weight than those who felt dissatisfied or ashamed. Break big goals into smaller ones, and reward yourself along the way. Rather than saying, "I need to lose 25 pounds," say, "I'll buy a new swimsuit, one size smaller."

- The less I eat, the faster I'll lose
Wrong. "The less we eat, the slower our metabolism gets, and the slower we lose the weight," says Mandel. "Deprivation also makes us unhappy and actually causes us to overeat and overindulge." Increasing your caloric restriction in reasonable amounts can increase weight loss, but cutting back to an unrealistic intake will likely backfire. A slow and steady approach — including treating yourself to your favorite foods, in moderation — is your best bet for building a healthy relationship with food and reaching your long-term goals. "

soupies

I haven't made either of these, but I want to. Look pretty healthy. And the chicken broth in the first recipe could be easily be changed out for veggie broth for our veggie/vegan buddies.

Tomato and Pesto Soup

Serves 4
Print Recipe
Ingredients:
2 tbsp olive oil
1 clove of garlic, minced
2 shallots, finely chopped
1 carrot, peeled and finely chopped
½ cup sun-dried tomatoes in oil (rinsed), chopped
salt/pepper
½ cup dry white wine
1 to 2 cups chicken broth
28 oz. crushed tomatoes (you could double this to serve more)
½ cup pesto (store-bought or see below for my recipe)
Asiago or Parmigiano Reggiano-topping
crusty bread or mozzarella grilled cheese sandwich (I would sprinkle some salt on the cheese for the sandwich)
Pesto: You will most likely have more than the ½ cup that the recipe requires, so use as you please (perhaps layer with the mozzarella cheese toasty).
3 cups basil leaves
½ cup Parmesan
2 cloves of garlic, minced
1/3 cup pine nuts, toasted
½ to 3/4 cup olive oil
Salt/pepper
Pesto: Place all but the olive oil in a food processor. Pulse until combined and then add olive oil and pulse again to desired consistency.
In a medium pot, over medium heat, add olive oil, garlic, shallots, carrot and sun-dried tomatoes. Season with salt/pepper, cook for 5 minutes, until softened. Add the wine and simmer for a few minutes. Add a cup of broth and the crushed tomatoes, heat to a boil. Reduce to a simmer for 5 minutes and it’s at this point that you could add more broth to achieve your desired consistency. Add the pesto and blend (you will need to allow it to cool before blending in a food processor, blender or with a hand blender). Adjust the seasonings, if needed and serve. Top with cheese and serve with bread or my choice, a mozzarella grilled cheese sandwich.


Recipe from : http://thedabble.com/blog/steamy-tomato-and-pesto-soup/

This broccoli soup doesn't look appetizing but it's deceiving.

Broccoli Soup adapted from Real Simple
Serves 4
Print Recipe
Ingredients:
1 tbsp olive oil
1 tbsp butter
1 small onion, chopped
dash or two of red pepper flakes
2 cups vegetable broth (plus more to thin if needed)
1 large bunch broccoli, florets roughly chopped, stems peeled and sliced
1 large Russet potato, peeled and cut into bite-sized pieces
coarse salt/freshly ground pepper
various toppings (see above for recommendations)
Heat the oil and butter in a large saucepan over medium heat. Add the onion and a few dashes of red pepper flakes, stirring occasionally until the onion is soft, 5 to 6 minutes.
Add the broth, broccoli, potato, 2 cups broth, salt and pepper. Bring to a boil then reduce the heat to a simmer, cover until the vegetables are tender, 20 to 25 minutes.
In a blender, food processor or with a handheld immersion blender, puree the soup until smooth. Add toppings-recommendations above and serve.

Baking as I type- Hot Diggity Dog Cassarole

I picked up a new cookbook today, while stimulating the economy at Target . I picked up the Hungry Girl Cookbook, 300 Under 300. All the recipes are under 300 hundred calories. Some of them are called trios and only consist of three ingredients. Fortunately I happened to have some of the ingredients on hand. What I didn't have, I improvised.

157 calories, 2g fat, 1,040mg sodium, 19g carbs, 2.75g fiber, 2.5g sugars, 17.5g protein
PointsPlus® value 4*for her recipe, you'll have to get the book. :)
My Version

3 hot dogs with 40 calories and 1 gram of fat each (I used the 98 percent fat free Hebrew National)

1 whole wheat thin bun

3/4th cup fat free liquid egg product.

1/4 cup ww reduced fat shredded cheese

a shake of minced onions, salt and pepper

Jumbo Foil Cupcake Liners (4)

Cut up hot dogs, tear up bun and combine all ingredients. Divide amongst the foil cups. Top with a pinch or two of cheese. Bake 25-30 minutes. I even added a few drops of Siracha Sauce to the top of one before putting it in the toaster oven. It was delightful. Points Plus value: 4.

The best part, with the cupcake liners, no dishes to clean up and you only used one bowl to mix everything. Super easy. Plus you can just stick it back in the toaster oven to reheat. They have a whole chapter devoted to hot dogs. I think I love this book.

Low Calorie Greek Salad Recipe with Chicken Good lunch idea. And each 3 cup serving has just 4 Points +! Ingredients •12 oz boneless, skinless chicken breasts, cooked and chopped •6 cups chopped romaine lettuce •3 medium tomatoes, chopped •1 medium red onion, chopped •1 medium cucumber, chopped •2/3 cup Kalamata olives, drained and pitted •2/3 cup crumbled fat free feta cheese (Trader Joe’s makes a GREAT one!) •2 tbsp extra-virgin olive oil •1/3 cup fresh squeezed lemon juice •1 tbsp chopped fresh oregano •1 tsp Kosher salt •1/2 tsp freshly ground pepper Instructions 1.In a large bowl, whisk lemon juice, oil, oregano, salt and pepper together. 2.Add remaining ingredients and toss to coat. Cooking time (duration): 15 Entire recipe makes 4 servings Serving size is 3 cups Each serving = 4 Points + PER SERVING: 198 calories; 3g fat; 9 g carbohydrates; 32 g protein; 3 g fiber

Soyrizo Tacos

I made these last friday. Only difference is that I used all the soyrizo (both links) and still only used one potato. It made enough for four people and I had ample to send home and have left overs the next day. According to WW, 2 ounces of the soyrizo is one point. I didn't calculate the points for the potato but it think 1/10 of a russet might be negligable. I used the smaller la tortilla whole wheat tortillas, which are are also one point. Add in Pico de Gallo, fat free sour cream (or vegan substitute) and some fresh salsa, it's a seriously tasty diet friendly meal.

Soy Chorizo and Potato Tacos

Ingredients (use vegan versions):

    1 tablespoon olive oil
    1 large russet potato, peeled and diced small
    1 large onion, diced, divided
    salt and pepper, to taste 
    2 cloves garlic, minced
    1 link (about 6 ounces) vegan chorizo
    10-12 corn tortillas, warmed
    salsa, to serve
    lettuce, shredded, to serve
    handful cilantro, chopped

Directions:

1. In a large saucepan, heat the olive oil. Add potatoes and 1/2 the onion, and cook until lightly browned. Season with salt and pepper, add about 1/4 cup water, and put a lid on the pan. This will help the potatoes cook faster.

2. In the meantime, in another pan, cook the garlic and other 1/2 the onion until almost soft. Continue cooking over medium heat until all ingredients are hot and browned all over.

3. Season with extra salt and pepper if need be. The sausage is pretty much spiced and flavored so minimal salt is probably best.

4. When the potatoes are tender, add them into the pan of and stir all ingredients to combine. Remove from heat.

5. Spoon mixture onto the warmed corn tortillas and top with homemade salsa, lettuce and cilantro.

I like things hot so I add extra habanero hot sauce on top! They are great for breakfast, lunch or dinner!

Serves: 8, Preparation time: 20 min or so

Kosher

I'm not Jewish but I think I willmake this when I get back from DC.

Quinoa and Spinach

Course: side dishes
PointsPlus™ Value: 3
Servings: 8
Preparation Time: 12 min
Cooking Time: 25 min
Level of Difficulty: Easy

Quinoa’s delicate flavor pairs well with spinach. Since it’s not an actual grain, it makes an excellent Passover side dish.


Ingredients

1 Tbsp olive oil
1 large onion(s), minced
1 clove(s) garlic clove(s), minced (medium)
1 cup(s) uncooked quinoa, rinsed (or purchase pre-rinsed quinoa)*
2 cup(s) reduced-sodium chicken broth
1/8 tsp black pepper
1/8 tsp crushed red pepper flakes, optional
4 cup(s) spinach, baby leaves, packed, coarsely chopped
1/2 tsp table salt

Instructions
Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; cook, stirring frequently, until onion is tender, about 3 to 5 minutes.


Add quinoa to skillet; cook, stirring frequently, until quinoa starts to turn golden brown, about 2 minutes.


Add broth, black pepper and red pepper flakes to skillet; bring to a boil. Cover skillet and reduce heat to low and simmer for 13 minutes; stir in spinach. Cover skillet and cook until spinach and quinoa are tender and liquid is absorbed, about 3 to 5 minutes; season with salt. Yields about 1/2 cup per serving.

Notes
*To rinse quinoa, place quinoa in a fine wire-mesh sieve. Place in sink and set under cold running water until water runs clear; shake off excess liquid.

Quinoa is available in the grain or natural food section of the supermarket.

To make this recipe pareve, cook the quinoa in vegetable broth or water.

Serve this straight up with corn chips or alongside grilled pork chops or chicken. If you like a lot of heat, add chipotle chili powder or a fresh jalapeño — or both. Black Bean and Poblano Dip Makes 12 servings PointsPlus™ value 1 per serving Ingredients 2 cups fresh poblano chili, seeded, deveined and chopped 14.5 oz canned black beans, rinsed and drained 1 cup fresh cilantro leaves 1 tsp salt 1 cup chopped scallions 1 cup chopped tomatoes 2 Tbsp fresh lime juice Instructions Combine all ingredients in a food processor or blender; process to desired consistency. Yields about 1/4 cup per serving.

Breakfast or dinner

Course: main meals PointsPlus™ Value:    7 Servings:  6 Preparation Time:  22 min Cooking Time:  37 min Level of Difficulty:  Easy

Here is the perfect late-fall brunch dish. It can be made up to two days in advance and simply reheated. Or take it to a fall picnic and enjoy at room temperature.

Ingredients

	1 spray(s) cooking spray
	1 Tbsp olive oil
	1 medium red onion(s), chopped
	2 clove(s) garlic clove(s), chopped (medium)
	20 oz chopped frozen spinach, thawed and squeezed dry in a dish towel
	10 oz frozen winter butternut squash, thawed
	4 large egg(s)
	6 item(s) egg white(s)
	1/2 tsp table salt
	1/4 tsp black pepper
	2 Tbsp low-fat shredded cheddar cheese
	3 serving(s) orowheat sandwich thins
	1/4 cup(s) low-fat milk
	2 medium mushroom(s)
	1 medium zucchini
	1 1/2 serving(s) Jennie-O Turkey Store Lean Italian sausage link, sweet
	1/8 cup(s) grated Parmesan cheese

Instructions

Preheat oven to 375ºF.
Coat a large nonstick baking sheet with cooking spray. Cut bread into cubes, and spread out on sheet in a single layer. Coat with cooking spray; toast in oven until lightly browned, about 5 minutes. Remove from oven and spoon into a large bowl; set aside.
Heat a large nonstick skillet over medium-high heat; add oil. Saute onion until it starts to turn transparent, about 2 to 3 minutes. Add garlic and bacon; cook, stirring occasionally, until onion starts to brown, about 3 to 4 minutes more. Remove skillet from heat and set aside.
Place spinach, squash, eggs, egg whites, milk, salt and pepper in a large bowl; whisk to combine. Add onion-mixture; whisk again. Pour over toasted bread cubes and mix with a spoon to thoroughly combine.
Pour mixture into a 9- X 13-inch nonstick pan and spread into an even layer; sprinkle with cheese. Bake until a knife inserted in center comes out clean, about 20 to 25 minutes.  Yields 1 piece per serving.

* I didn't use olive oil, just cooking spray. I also added the zucchini and mushrooms. Original recipe called for Canadian bacon, which is prolly leaner but we had turkey sausages at home so I used them. Original recipe available on online tools and is much lower in points. I just tried to use what we had around the house.  But I also reduced the servings down to 6, so the portions are decently sized. 

And you thought biscuits would be off limits...

Cody made these Monday and they were really good! Bacon Biscuits by Weight Watchers Magazine Course: breakfast PointsPlus™ Value: 2 Servings: 16 Preparation Time: 10 min Cooking Time: 20 min Level of Difficulty: Easy These old-fashioned Southern-style biscuits are dropped, not rolled. Ingredients 2 cup(s) white all-purpose flour 2 1/2 tsp baking powder 1/2 tsp table salt 1/8 tsp baking soda 3 Tbsp regular butter, cold unsalted, cut into bits 4 slice(s) cooked crisp turkey bacon, chopped 1 cup(s) buttermilk, low-fat 1/4 cup(s) Over the Moon Fat free milk, or other brand Instructions Preheat the oven to 425°F. Spray a 9-inch round cake pan with nonstick spray. In a large bowl, whisk together the flour, baking powder, salt, and baking soda. With a pastry blender or a large fork, cut in the butter to coarse crumbs. Stir in the bacon. Mix in the buttermilk and milk to form a dough. Drop the dough by 1/4-cup measures into the pan, making 16 mounds; push the mounds together. Bake until golden, about 20 minutes. Serve at once. Notes For best results, bake the turkey bacon in a 425°F oven until brown and very crispy, 12–15 minutes. Chop it after cooking. Although using a 1/4-cup measure or large spoon and a sharp snap of the wrist is one way to drop the dough onto the baking sheet, a 2-inch ice cream scoop with a spring-release handle is easier. *I have no idea what is happening with my line breaks- sorry!

Workout Playlist

Okay, so this isn't a recipe BUT in hopes of other folks posting their song list I am posting my workout playlist. I'm hoping that if I share mine, y'all will share yours and perhaps I'll see some new songs to put on my list and vice versa.

 Okay, some of these are embarrassing to post so....don't hate.

Dirrty  4:59   Christina Aguilera Feat. Redman AM
SexyBack  4:03 J  ustin Timberlake FutureSex / LoveSounds
Drop the Tough  3:37   Groove Armada
One More Time  5:21   Daft Punk Discovery
Harder, Better, Faster, Stronger  3:44   Daft Punk Discovery Electronic
Coconuts (Movie Edit)   2:37   Junior Senior D-D-Don't Stop the Beat
Hot N Cold  3:40   Katy Perry One of the Boys
I Gotta Feeling  4:49   Black Eyed Peas The E.N.D. (The Energy Never Dies)
Someone To Love  3:53   Fountains Of Wayne Traffic And Weather
What You Waiting For?  3:41   Gwen Stefani Love, Angel, Music, Baby Pop
Try It Again  3:30   The Hives The Black And White Album
Hate To Say I Told You So  3:22   The Hives Veni Vidi Vicious
The Way You Make Me Feel  4:57   Michael Jackson Number Ones
I Want You To    3:29   Weezer Raditude
The Hand That Feeds  3:32   Nine Inch Nails With Teeth
Just Dance  4:02   Lady GaGa & Colby O'Donis The Fame
I Hate This Part  3:38   The Pussycat Dolls Doll Domination
The Stroke  3:37   Billy Squier 80's Super Hits
Poker Face    3:57   Lady GaGa The Fame
California Gurls  3:56   Katy Perry California Gurls (feat. Snoop Dogg)
Tik Tok  3:20   Ke$ha Animal
You Get What You Give  5:01   New Radicals Maybe You've Been Brainwashed Too
The Middle  2:46   Jimmy Eat World Jimmy Eat World
Eye of the Tiger  4:04   Survivor Now That's What I Call the 80s
Take It Off    3:35   Ke$ha Animal Pop
Party Hard  3:05   Andrew W.K. I Get Wet
Uprising  5:03   Muse The Resistance
Teenage Dream  3:48   Katy Perry Teenage Dream
Peacock  3:52   Katy Perry Teenage Dream
Derezzed  1:44   Daft Punk TRON: Legacy
End of Line  2:36   Daft Punk TRON: Legacy
Galvanize  6:34   The Chemical Brothers Push the Button
Tie Your Mother Down   3:46   Queen Classic Queen
A Kind Of Magic 4:25   Queen Classic Queen
Don't Stop Me Now 3:32   Queen Queen: Greatest Hits
Brown Sugar  3:50   The Rolling Stones Hot Rocks, 1964-1971 [Disc 2]
Rock And Roll  3:41   Led Zeppelin Mothership [Disc 1]
The Power Of Love  3:54   Huey Lewis & The News Greatest Hits
Hot For Teacher    4:43   Van Halen The Best Of Both Worlds [Disc 1]
Dreams     4:54   Van Halen The Best Of Both Worlds [Disc 1]
Hip To Be Square  4:01   Huey Lewis & The News Greatest Hits
Take It Off   2:40   The Donnas Spend The Night
The Difference  3:50   The Wallflowers Bringing Down The Horse Rock
Somebody to Love  3:33   Leighton Meester Somebody to Love
Don't Get Me Wrong  3:47   Pretenders The Singles
Get Outta My Way   3:39   Kylie Minogue Aphrodite (Deluxe Experience Edition)
F**k You   3:44   Cee Lo Green F**k You - Deluxe Single
Found Out About You   3:53   Gin Blossoms 20th Century Masters -
Hey Jealousy   3:56   Gin Blossoms 20th Century Masters -
Til I Hear It from You   3:51   Gin Blossoms 20th Century Masters -
Nothing Lasts Forever    3:08   Maroon 5 It Won't Be Soon Before Long
Can't Stop   2:33   Maroon 5 It Won't Be Soon Before Long
Breathless   3:29   The Corrs In Blue
Life In Technicolor   2:30   Coldplay Viva La Vida Or Death And All His Friends
Hash Pipe     3:07   Weezer  (Green Album)
We R Who We R   3:25   Ke$ha We R Who We R - Single Pop
Raise Your Glass   3:23   P!nk Raise Your Glass - Single Pop
Chelsea Dagger   3:35   The Fratellis Fearless: Zoom Jasari + Mixed Run Pop
Heavyweight Champion     3:30    Reverend and the Makers Heavyweight Champion of the World - Single

Made this one today. Two thumbs up.

Course: main meals PointsPlus™ Value:    5 Servings:  6 Preparation Time:  20 min Cooking Time:  0 min Level of Difficulty:  Easy Ingredients 4 slice(s) crisp cooked bacon      1 1/4 pound(s) Jennie-O Turkey Store Turkey breast tenderloins      1 1/2 small uncooked potato(es)      1 medium baby carrots      1 small raw onion    2 cup(s)  or two can Campbell's Healthy Request Cream of Mushroom Soup    2 cup(s) or 1 can canned chicken broth    1/2 tsp dried sage    1/2 tsp dried thyme    Instructions 1) In a medium skillet, cook bacon until crisp. Chop when cool. 2) put everything in crockpot,. Sitr well to combine. Cover and cookon low until soup is think and turkey is tender. (8-10 hours) Add salt to taste.

Crockpot chili.

• 1 pound ground buffalo
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon ground cumin
• 1 (10 ounce) can diced tomatoes with green chiles
• 1 (10.75 ounce) can tomato soup
• 1 (14.5 ounce) can kidney beans, drained
• 1 (14.5 ounce) can black beans, drained
• 1/2 medium onion, chopped
• 1/2 teaspoon minced garlic
• 1 Anaheim chile pepper, chopped
• 1 poblano chile pepper, chopped
• 2 tablespoons chili powder
• 1 teaspoon red pepper flakes
• salt and pepper to taste

Directions

1. Brown the buffalo in a skillet over medium heat; season with 1/2 teaspoon cayenne pepper and 1/2 teaspoon cumin; drain.
2. Combine the buffalo, tomatoes with green chiles, tomato soup, kidney beans, black beans, onion, garlic, Anaheim chile pepper, poblano chile pepper, chili powder, red pepper flakes, black pepper, and salt in a slow cooker. Cover and cook on Low overnight or 8 hours.

Calories: 220 | Total Fat: 2.4g | Cholesterol: 39mg

I also use the as a foundation for the veggie chilli. I leave out the meat and the tomato soup and add corn.

Vegan Chocolate Cookies

Vegan Chocolate Cookies


Course: desserts
PointsPlus™ Value: 1
Servings: 50
Preparation Time: 10 min
Cooking Time: 10 min
Level of Difficulty: Easy


These chocolate-coconut cookies are rich, moist and chewy. If you eat dairy, try swapping melted butter for the coconut oil for an entirely different flavor.*

Ingredients


1 1/2 cup(s) all-purpose flour
2/3 cup(s) unsweetened cocoa
1/2 tsp baking soda
1/2 tsp table salt
1 cup(s) sugar
1/3 cup(s) vegetable oil, coconut variety
1 tsp vanilla extract
3/4 cup(s) hot water, almost boiling, divided
1 cup(s) packaged shredded coconut, unsweetened


Instructions
Preheat oven to 350ºF. Line two cookie sheets with parchment paper.

In a large bowl, sift together flour, cocoa, baking soda and salt. In another large bowl, using an electric mixer, beat sugar with oil and vanilla until well-blended. Add half of flour mixture and half of water to sugar mixture; beat until smooth. Add coconut, remaining water and remaining flour mixture; beat until well-combined (dough might be a little stiff and sticky).

Scoop scant tablespoons of dough and roll into balls; place on prepared cookie sheets, leaving about 1 1/2- to 2-inches between each cookie. When all 50 cookies are made, flatten each ball into a 2-inch disk with the back of a wet spoon or fork.



Bake until done, about 8 to 10 minutes. Allow cookies to cool on cookie sheets for about 2 minutes and then remove to a wire rack to cool completely. Yields 1 cookie per serving.
Notes
You can melt the coconut oil over a low heat to make it easier to combine with the sugar, if desired.

*Could affect PointsPlus values.

Cherry Squares

This recipe originally called for blueberry filling and the can of filling and the cake mix I bought weren't exactly the same measurements.The measurements here have been alter to reflect what I actually used. To find it in the WW recipes in online tools, search blueberry squares.

Cherry Squares

 

Course: cakes PointsPlus™ Value:    2 Servings:  24 Preparation Time:  5 min Cooking Time:  30 min Level of Difficulty:  Easy

These tasty two-ingrdient squares whip up in minutes. They make a fabulous last-minute Valentine's Day treat.

Ingredients

	16 oz angel food cake mix, about 14 1/2 oz
	20 oz light fruit pie filling, Cherry

Instructions

Preheat oven to 350°F.
Combine cake mix with filling (do not add any other ingredients). Pour batter into an ungreased 9- X 13-inch baking dish; bake for 30 minutes. Cool and cut into 24 pieces.

Thai Tempeh with Veggies

This is what I will be throwing in the crockpot tomorrow morning. Kinda. This is another recipe from the Weight Watchers Slow Cook-it Cook Book.

This recipe is 8 points a serving.  Because I don't have tempeh just laying around, I'm going to substitute 8 oz of chicken breast which will lower the point value to 7 points.

Chile Con Queso

I'm not sure if the rule here is for tested and approved recipes, but I've spotted this one and I'm really looking forward to trying it.


Ingredients:
- 1 10-ounce can diced tomatoes, drained
- 1/2 cup diced Anaheim chilies
- 1/2 cup light ale beer
- 1 3/4 cups reduced fat shredded sharp Cheddar
- 1 1/4 cups skim milk
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 tbsp cornstarch
- 1/4 cup fresh cilantro, chopped
- 1/4 cup sliced green onions
- 2 tsp lime juice
- 1 tsp salt
- 1/8 tsp black pepper
- 1 tsp ground cumin
- 1 tsp chili powder

Directions:
Spray a large saucepan with non fat cooking spray and set over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, 4 to 5 minutes. Add beer and cook until reduced slightly, about 1 minute. Add 1 cup milk and bring to a simmer.
Meanwhile, whisk the remaining 1/4 cup milk and cornstarch in a small bowl. Add to the pan and cook, stirring vigorously, until bubbling and thickened, 1 to 2 minutes. Reduce heat to low, add cheese and cook, stirring, until melted. Stir in drained tomatoes, chilies, lime juice, salt, pepper, cilantro, green onions, chili powder and cumin . Serve warm, garnished with a bit of cilantro.

Entire recipe makes 4 cups
Serving size is ¼ cup
Each serving = 1 Points +

PER SERVING: 75 calories; 2 g fat; 3 g carbohydrates; 4 g protein; 1 g fiber


If you want an alternative to dipping veggies, apperantly Trader Joe's has organic reduced guilt white corn tortilla chips. 14 chips per serving= 120 calories; 4g fat; 19g carbohydrates; 2g protein; 1g fiber (3+ pts)