Search & Win

Monday, January 24, 2011

Firecracker Tilapia.

Tilapia was the fish that we had on the menu for tonight. But I never wrote down how I had planned on cooking it. So I winged it. Ok, I didn't really wing it. My mother in law gave me Secret Restaurant recipes for Christmas, so I flipped through it until I found a fish recipe. Which just happened to be one from Chili's. I'd never heard of it or tried it, and I didn't have all the ingredients it called for, so I did have to improvise that is why I'm claiming to have winged it.

Fire Cracker Tilapia (makes 2 filets)
WW points plus: 5 pts per serving

2 Tilapia filets (3-4 ounce each)
1 tsp olive oil
1 Tbsp garlic, minced
1 Tbsp Soy Sauce, reduced sodium
1 Tbsp Rice wine vinegar
1 Tbsp Oyster Sauce
1 tsp to 1 tbsp Chili garlic sauce (depends on how spicy you want it)
2 Tbsp Brown sugar
4 Tbsp Panko Bread crumbs

Turn Broiler in oven on Low.
In a saute pan, heat oil on medium, add garlic and saute 1 minute. In a small bowl mix Soy Sauce, Vinegar, Oyster Sauce, Chili Garlic Sauce and Brown sugar. Pour into pan with garlic. Stir until sauce thickens and is bubbly. Turn stove eye off.
On a cookie sheet covered with aluminum foil spray with PAM, then spray 1 side of Tilapia with PAM, place sprayed face down. Spray top then sprinkle with Panko crumbs. Then spoon garlic mixture over the top to cover. And place under the broiler 8-10 minutes or until the fish is flaky.

We served it with Broccoli, and I was going to do rice, but didn't have any brown rice (how did I run out of that?? eek) So instead I did a Fresh steamer bag of Broccoli, Cauliflower and Carrots in Cheese sauce.

I have to admit the fish was better than I thought it was going to be. The sauce and panko crumbs made it a little crunchy, and was a great texture to the flaky fish!!

Saturday, January 22, 2011

Spicy Chicken Cacciatore

Way back in 2005 when I first joined Weight Watchers they had a program that was divided into Core and Flex. Flex used the points system that Weight watchers has evolved into a healthier program. Core was the other version that had certain foods that you could eat until you were satisfied (NOT STUFFED). It was a more regimented eating plan, where you ate lean meats, protein, fruits and veggies, some whole grains. Basically a healthy well rounded diet. When I first joined I never thought of doing the core plan. But after 8 months on a plateau. I was beyond frustrated. I can remember leaving meetings after not seeing a loss, or seeing a gain on the scale and crying out of frustration.

I finally told myself that I would try the Core plan, honestly for 8 weeks. And if it didn't get me off my plateau then I would quit Weight Watchers... within a week I was losing again. And after having lost another 30 pounds, I ended up pregnant with my little munchkin. Or I would have probably lost more.

While we were doing Core, I collected a 3 ring binder full of recipes. Some were great, while others were so so. One of the great recipes is this Spicy Chicken Cacciatore recipe. I haven't changed the recipe, but just re-calculated it for Weight Watcher's new points program.

Spicy Chicken Cacciatore (makes 4 servings)
WW Points Plus: 8 pts a serving

4 ounces whole wheat spaghetti
2 tsp olive oil
1/2 cup onions, chopped
2 medium garlic cloves, minced
1 medium green pepper, diced (or sliced)
1 cup mushroom, sliced
4 Chicken Thighs with skin removed
4 Chicken drumsticks with skin removed
2 tsp dried basil
1 1/2 tsp curry powder
1/4 tsp black pepper
1- 28 ounce can diced tomatoes, no salt added, drained
2 Tbsp dried parsley

In a large saucepan or stock pot over medium-high heat, add onion, garlic, green pepper and mushrooms. Saute until vegetables are tender and mushrooms release juice, about 4 minutes. Add chicken and saute until golden brown on all sides, about 5 minutes. Add basil, curry, salt and pepper. Stir to coat.
Add tomatoes and bring mixture to a boil. Reduce heat to low and simmer about 30-45 minutes or until chicken is done.
Meanwhile cook pasta according to package directions and keep warm. Transfer pasta to bowls and spoon 1 chicken thigh and drumstick then top with Tomato mixture.
Serve hot.

Friday, January 21, 2011

Week O' Ham.

If you guys haven't figured it out I like a good deal. Coupons, sales, if it means saving some money. I'm in.
Last weekend my sister and I headed down to Auburn to celebrate my mom's "significant" birthday. I'm not giving it away, because we all know how women don't like to tell their age. While we were down there my stepdad decided to play "Let's Make a deal"... for anyone who doesn't remember that show. It's the game show where the host offers a guest in the audience money or they can take whatever is behind a door... sometimes it works out good. Sometimes they get Zoinked. When my stepdad decided to play the game. I decided ahhh what the hell let's just go for it.
I chose to make the deal with him. I told him I'd buy him an Auburn Championship sweatshirt in return he would give me a piece of paper.... sounds like an iffy deal right. Well the paper was actually a coupon for a Honey Baked Ham!!! SCORE for me.

So I bought him his 22 dollar sweatshirt. We went to pick up the Ham, and of course they happen to be out of their 7 pound ham. So they gave me an 8 pound ham instead. SCORE AGAIN. It was a 60 dollar ham that I got for 22 dollars!! 48 dollar savings!

Here is where it gets even funnier. As you could have guessed we have been eating ham all week. We even invited my In Laws over to help us knock some of it out. So Wednesday my Mother in Law calls laughing. Michael's (my husband) grandmother went shopping and found a ham on sale... and is cooking it tonight for dinner. So we get to go out there and have a ham dinner. AGAIN. Haha (sort of)

So just in case anyone is counting.
This morning eggs with ham,
Lunch- Ham with chips and salsa
Dinner- Some for of ham with sides...


The upside is next week I'm making Cajun White beans with the ham bone!! I'm gonna get every last bit out of that ham I can!!

Thursday, January 20, 2011

Shrimp Caesar Salad.

Last October when Michael went fishing with his dad down to the Mississippi gulf, they caught a shrimping boat coming back into the docks, and got the shrimpers (is that even the right word to call them??) to sell them some fresh right off the boat shrimp. Then the came home, and proceeded to let me separate them into 1 pound bags. Leaving us with a LOT of shrimp. Good thing it's healthy when cooked in the right way. I know the point value seems high on a shrimp caesar salad, but it's mostly the dressing, which eats up the majority of points.

Shrimp Caesar Salad (makes 2 servings)
WW points plus : 9 pts a serving

1 pound raw, peeled and deveined shrimp
1 tbsp light butter or margarine
4 tbsp Newman's light Caesar dressing
2 tbsp parmesan cheese
1 head of romaine lettuce, rinsed dried and chopped
1 tsp garlic salt
1 tsp rosemary, crushed
1 tsp oregano

In a large bowl or tupperware container, place lettuce, and drizzle with the caesar dressing. Stir to mix up or place lid and shake it up. Shaking the container more evenly coats the dressing on the lettuce. Meanwhile in a saute pan, melt butter over medium heat, Add shrimp and cook 3-4 minutes on each side. Mix in garlic salt, rosemary and oregano.
Plate the lettuce, then add the cooked shrimp. Before you serve sprinkle with parmesan cheese.

It's a pretty simple recipe, light and fresh when you can get fresh shrimp. If we don't have fresh shrimp I usually look for the shrimp on sale in the seafood department. If I can find it at 3.99-4.99 lb or cheaper, I usually buy 2-3 lbs and separate it into 1/2 or 1 pound packages!!

Monday, January 17, 2011

Stuffed Chicken breast.

I'm still working on getting used to Weight watchers new Points plus program. But I'm really liking it. When I bought the new material it had a cookbook. We have started to go through the cookbook trying all the recipes. One of the first ones that caught my eye was this recipe. It turned out delicious, and was surprisingly filling.

Feta Stuffed Chicken Breast (makes 4 servings)
WW points plus value: 4 pts a serving

2 ounces fat free cheese, crumbled
2 moist packed sun dried tomatoes (not packed in oil), finely chopped
1 Tbsp basil
1/4 tsp salt
1/4 tsp pepper
1/4 cup panko (japanese bread crumbs)
4- 5 ounce boneless, skinless chicken breast
4 teaspoons fat free mayonnaise

1. Preheat oven to 425 degrees. Spray nonstick baking sheet with spray.
2. With fork, mix together feta, sun dried tomatoes, basil, salt and pepper in small bowl until blended. Spread Panko on sheet of wax paper or shallow pan.
3.With small sharp knife, cut pocket, about 2 1/2 inches long in each chicken breast. Put one-fourth of cheese mixture into each pocket. Brush top of each breast with mayonnaise. Press coated side of chicken, one breast at a time, in crumbs. Place, coated side up in prepared baking pan.
4. Lightly spray crumbs with nonstick spray. Bake until chicken is cooked through and crust is golden, about 25 minutes.

We served it with side of Sliced mushrooms sauteed. And fresh spinach sauteed in 1 tbsp olive oil.

Sunday, January 9, 2011

Shepherd's Pie & Tuscan Bean Soup!

I have had a few recipes that we are trying from the new Weight watchers points plus recipe book. So far we have 2 that have turned out fantastic! I forgot to take a picture of the Shepherd's Pie. But instead I will just have to post the recipe for that one until next time we make it and we will make it again.

Shepherd's Pie (makes 6 servings)
WW Ppts: 6 pts a serving

1 1/2 pounds (3 potatoes was enough) Yukon Gold potatoes, peeled and cut into chunks.
1/2 cup plain fat free yogurt
2 Tbsp finely chopped parsley (I used 1 Tbsp dried parsley flakes)
3/4 tsp Salt
1/2 tsp black pepper
2 tsp olive oil
1 large onion, chopped
1/2 pound lean ground beef (5% or less fat)
1/2 pound ground turkey (breast meat only)
1- 14.5 ounce can diced tomatoes
1 cup frozen peas (I used peas and carrots mix b/c it's what I had)
1/2 tsp dried thyme

1. Preheat oven to 375.
2. Put potatoes in medium saucepan and add enough water to cover. Bring to a boil. Reduce heat and simmer, partially covered for 20 minutes or until potatoes are tender. Drain. With potato masher, mash potatoes until smooth. Stir in yogurt, parsley 1/2 tsp salt and 1/4 tsp pepper.
3. Heat oil in large nonstick skillet over medium heat. Add onion, cook, stirring until softened, about 5 minutes. Add beef and turkey, cook breaking apart meat with spoon. Once fully cooked, drain off any fat.
4. Add tomatoes, peas, thyme, and remaining salt and pepper, bring to a boil. Reduce and simmer, stirring occasionally, 10 minutes.
5. Spread meat mixture in 10 inch deep-dish pie plate or 1 1/2 quart baking dish. Spread mashed potatoes on top. Bake until potatoes begin to brown and filling is bubbly about 20 minutes. Let stand 10 minutes before serving.

The only thing that I can think that would have made it any better. Is some brown gravy. But that is only b/c I'm used to Shepherd's pie with gravy. There are some low fat option out there that only use water to mix. Which I would have made except I didn't have any.


The Tuscan Bean Soup was delicious, but I "bulked it up a bit". Without making it go way up in points, and it was worth it.

Tuscan Bean Soup (makes 4 servings)
WW Ppts: 5 pts a serving

2 tsp Olive oil
1 Onion, chopped
2 Carrots, diced
2 Celery Stalks, diced
2 Garlic cloves, minced
1 - 15.5 ounce can Cannellini Beans, rinsed and drained
4 cups Chicken broth, fat free
2 - 14.5 ounce can diced tomatoes
1 Tbsp dried basil
1 tsp pepper
1 tsp crushed Rosemary
1/4 cup Parmesan Cheese
1 package of Tyson Ready Grilled chicken breast strips

1. Heat oil in medium saucepan over medium heat. Add onion, carrot, and celery; cook stirring, until onion is softened, about 5 minutes. Add garlic and cook, stirring, until fragrant. About 30 seconds. Stir in beans and broth. With potato masher, coarsely mash cannellini beans.

2. Stir tomatoes, basil, and pepper into soup. Bring to a boil. Reduce heat and simmer, stirring occasionally, about 30 minutes or until carrots and celery are soft but not mushy. Heat Chicken strips in microwave and then mix into soup.

3. Serve sprinkled with Parmesan cheese.

Monday, January 3, 2011

New Year. Same goals.

The title pretty much says it all. For 2 years I have made New Year resolutions and actually stuck to them. Kinda weird. So this year they are going to stay the same. And I'm putting them out here in print for all to read.

1)Lose weight. I know everyone says that as their #1 resolution, but I'm 23 pounds from my goal weight and by December 31, 2011 I want to be able to say. I'm a Weight Watchers lifetimer. I WILL DO IT.
2)Keep Couponing. It may seem a little silly handing over my stack of coupons at the register every week. But at the end of 2010. I had saved $2,976... Not including the coupons I used at Bed Bath and Beyond (which there were several).
3) I've gotta take you back to December 30th, 2008. That was the last day I went through a drive thru. It was Chick-Fil-A. Grilled chicken sandwich and french fries. I know most fast food have "healthier" options, but I'm gonna be straight with you. I would always go with the best intentions. Then get to that magic little box to order and poof out of my mouth rolls my old standby's that got me 105 pounds overweight. So for 2009 my New Years Resolution was to go 1 year without going through a drive thru... and I've stayed true to it. 2010 rolled around and I honestly don't need it anymore. Yes I do sometimes still get the cravings for a chicken quesadilla from Taco Bell or Chick-Fil-A nuggets... but I know I've gone this long.. I can make it through 1 more meal without it.

My only addition to these goals is:
To try and do more stuff just for me. I haven't figure out the specifics on this, but I'm thinking it's going to involve more girls nights out. Pedicures, clothes shopping for just me. Take more time for just myself.