Better than your ordinary Cornbread.

There are a few smells that remind me of my childhood. Not in a bad way. You know what scents I'm talking about. The ones that you smell and instantly your transported back to being 11 and coming in from playing with the neighborhood kids, fireflies in a jar on the porch and the sun setting as you look out the window at the table. My mom always used to make this recipe for us, after we would have Taco's. She would use the leftover taco meat, and poof another dinner of Mexican cornbread. Now most of you might think Mexican cornbread with just peppers in it. But this is like a heartier, dinner in a dish. I did lighten it up since starting Weight Watchers, but honestly you would never know the difference. It has all the same flavor and honestly it doesn't fill me up as bad.

Mexican Cornbread (Makes 6 servings)

WW pt value: 7

1 Box Jiffy Cornbread mix

1 egg

1/3 cup of milk

1 can Creamed Corn

Leftover Taco Meat, or 1/2 lb of ground turkey or beef

1 cup Salsa

2/3 cup Cheddar Cheese

Preheat oven to 350 degrees. Brown Hamburger meat (if not already done). In a bowl mix together cornbread, egg, and milk. Then fold in creamed corn, mixing through. Spray 9x9 pan with PAM. Then add 1/2 the cornbread mixture. Layer the meat, salsa then cheese, then top off with the rest of the cornbread mixture.

Bake in the oven for 45 minutes or until cornbread is done and golden brown.

*You could probably lighten it up even more if you wanted to use fat free or reduced fat cheddar Cheese, but personally I would rather spend the points on the real stuff. It just tastes better to me. And we had a salad with it as well, so I get a veggie or two in there.

I can't remember if I ever told you guys, or if you already knew this, but Cumin is amazing. I use it 10 time more than I use Taco Seasoning enough so, that I actually bought a big jar of it at Sam's. It is the distinctive flavor in Taco seasoning, without all the sodium, and if you've read any of my posts, you know how much I hate extra salt. So for my taco Seasoning I use:

Cumin

Garlic Powder

Cayenne Pepper

Black Pepper

Chicken Fajita Salads are good.

Does the title tell you everything that is on my mind or what?

It's true. We made a chicken fajita salad for dinner. It was so light and summery, while my taste buds were have a little fiesta celebration!!

Chicken Fajita Salad (makes enough for 2 salads)

WW pts: 6 pts (includes the dressing)

Dressing (for one):

2 Tbsp. Light Ranch

1/4 cup Pace Salsa

Chicken and Veggies:

1- Chicken Breast, sliced

1 small onion, sliced

Sliced Red, Yellow, Orange Bell Peppers

Cumin

Cayenne Pepper

Lime Juice

Salad Toppings:

Cheddar Cheese

1/4 tomato diced Tomato

4 cups Lettuce (of course)

Saute the Onions, Peppers and Chicken. When they are almost done I added the spices, and lime juice. I didn't put measurements, because everyone likes their different levels of spicy.

I chopped the lettuce, and tomato, then at the last minute added the chicken and veggies. Topped it with a little cheese. Then added the Dressing.

By adding the Salsa to the ranch it makes the dressing go farther, and it adds just a little more veggies to the already. OH and the spice of the salsa isn't too bad either.

6 years.

Today Michael and my 6th wedding anniversary. 6 years ago today, it was scattered thunderstorms, humid and in the 90's... kind of like it was today in real life. We were very lucky to have our preacher from Huntsville drive to Auburn to perform our ceremony, and even luckier because he was an ex Alabama football player, who actually told us War Eagle at the end of our ceremony. Larry was the best preacher before he retired. We miss him dearly.

We were surrounded by some great friends and family while we said the vows that we have upheld for 6 years and hopefully many more to come. We have come a long way in 6 years too. After our reception we went to see my grandmother who was too sick to come to the wedding, where we had bought a sheet cake for the assisted living center, so that we could share that special day with her. Then we headed off to Nashville, so Sunday morning at 5 in the morning we could hop on a flight to head to Seattle on our way to our Alaskan cruise. Longest and shortest drive I think I can remember. Long because, well after a full day of activities we were exhausted, but shortest, because well we were finally married and so blissfully happy. Then our romantic first dinner together at Taco Bell. Some of his co-workers and friends gave him crap about how I would never let him live that dinner down. But we both laughed... that was what we really wanted that night. All in all that one day has turned into our life together, and there's not much I would change.

1 house renovated.

2 dogs that are huge and loveable.

1 wonderful son Will.

I know Michael puts up with a lot from me... anyone who knows me, knows I can be a little crazy, moody... ok female.. it's our right to get to be a little crazy every once in a while. But all of that comes down to the fact that I can't see myself loving anyone more than I love him. What we have is great. Most days I would rather be at home with him than doing most anything.

I made a dark chocolate cake with vanilla cream cheese icing to celebrate, and let me just tell you how fantastic it is. The trick that someone taught me when I first started Weight Watchers was instead of oil, put the same amount of unsweetened applesauce to replace the oil. It makes the cake super moist and less points. Take a look for yourself.

While we didn't do anything spectacular today for our anniversary. Michael did get me 2 pink Hydrangea bushes (which I have wanted for so long). Hopefully these will survive, the last 2 we got didn't fair so well. For Michael I got him a new smoker. And Tuesday night after my customary Tuesday Weight Watcher's Weigh in my In-Laws are going to watch Will while Michael and I go to the Melting Pot to really celebrate our anniversary.

Thanks to all my facebook friends who wished us well.

Best Lasagna E.V.E.R.

So the Cajun and Creole Cookbook strikes again. Michael has been wanting lasagna, and while I like lasagna, all my lasagnas turn out runny. The sauce is never just right... UNTIL TONIGHT!! This is another one of those recipes, that I have the sneaking suspicion this one is going to be fabulous as leftovers.

The recipe called for 2 lbs of ground beef, but I used 1 lb of ground Turkey, and it was plenty. I don't think it needed a whole other pound and it cuts down on the points!!

Mama Fresina's Lasagna (makes 8 servings)

WWpts: 8 pts.

1 lb. ground turkey

1- 8oz package Lasagna ready bake noodles

1/4 cup olive oil

2 cups diced onion

1/2 cup minced garlic

1 tsp. Oregano

2 tsp. Parsley

2 tsp. Basil

1 tsp. Rosemary

1/2 tsp garlic Salt

1 tsp. salt and pepper

3- 8 oz. can tomato sauce

1- 6 oz. tomato paste

1 cup sliced mushroom

2 cups fat free cottage cheese

2 cups frozen spinach (drained)

2 cups shredded mozzarella

Preheat oven 350 degrees. In a dutch oven, brown ground beef with olive oil over medium high heat 20 minutes, until it separates. Add onions and garlic. Saute 3-5 minutes or until veggies are wilted. Drain excess fat. Season with Oregano, Parsley, Basil, Garlic salt, salt and pepper. Blend in tomato paste and tomato sauce, then bring to a low simmer. Add mushrooms and cook 15-20 minutes, stirring occasionally. Remove from heat and adjust seasonings. Fold in cottage cheese and spinach. Once blended, place a layer of sauce in bottom of a 9x13 pan. Add a layer of noodles then top with sauce and cheese. Repeat 3 times leaving 1/2 an inch at the top of the pan for overflow. Sprinkle remaining mozzarella evenly. Bake uncovered for 30 minutes.

Summer Vegetables

Our garden is in full bloom. I had a little bit of pride Sunday, when my In-Laws came over for dinner. My father in law wanted to go look at our garden and as an avid gardner and green thumb card carrier. When he was so surprised at how well our garden was doing. I have to admit I was pretty proud of us. We have managed to keep the bunnies and bugs from completely eating all our stuff, and our Eggplant and Peppers plants are doing amazing!!! We are currently awaiting the 30 tomatoes (not exaggerating) to turn red and then we are going to have some great recipes to use up some of them!!!

All of that was leading up to we have gotten 5 squash and 1 zucchini. So part of our dinner tonight was out of our own garden. After being so used to store bought squash, our squash was so sweet. I look forward to getting to eat more, and hoping that we keep getting more from the garden!!!

Kielbasa with squash and zucchini. With a side of Knorr Taco Rice.

I foreman grilled the veggies and kielbasa (4pts).

Taco Rice (5 pts).

Our whole dinner was 9 points, a little higher than I usually do, but the Taco Rice added just enough kick to the veggies, it was a great compliment side item.

Plus I didn't have to heat up a real grill or a stove for very long. So it was super easy cleanup!!

Deep thought.

I have been reading this book that brought up a good point about Weight Loss.

It said: Every bite you eat (or drink) solidifies the body that you want to be in.

For some reason that finally hit home to me. All my binges on pastries of any sort, or chips (I have a unhealthy love for Cape Cod- Parmesan and Roasted Garlic Kettle chips). It has solidified that I want to stay at the weight I currently am... So I'm going to start making the changes (slowly, but surely) to make sure that every bite I put in my mouth is actually going to reflect what I want my body to look like and to be.

Wednesdays usually bring on the confessions. So here are a few of mine. Yes, I am actually going to admit some of the embarrassing bad habits to the world... ok the 10 or so readers who actually read my blog. It's my way of refreshing myself and hopefully making a new start.

1.) I am a compulsive weigher. Most days I weigh myself 3-4 times. I know insane right. And for the longest time I have correlated a gain on the scale as to me being a failure. Forget the fact that I had Mexican for dinner, or it's that time of the month. A gain on that scale means that I failed. Well with saying all of this, I have decided that I'm going to weigh myself 1 a day, in the morning. Then no more. Because it has been a mind game for to long, and it's been winning.

2.) As posted before I have an unhealthy obsession for Cape Cod's Parmesan and Roasted Garlic kettle chips. I'm not usually the type that can sit down and eat a whole bag of chips. Except these. So I've decided I can't even bring them in the house. At 3 pts. a serving... I could finish off 24 pts+ easily. If I'm going to have them, it's going to have to be a single serving bag. But even that leads to wanting more.

3.) I worry everyday that I'm not doing enough for Will as a mom, or a wife to Michael. I know if Will could talk, and Michael would probably say in a second that I do a good job. It still one of those self doubts that I've got to work on. It's kind of hard to ever get to that point where you can actually sit down and say without a doubt that I've done a great job. Or it is for me. That whole self doubt is something that is going to take a long time to change, but I'm hoping that if I can conquer the scale addiction, then maybe I can conquer this too!!!!

Ok, so I know all that was a little heavy for a Wednesday night. But if you can't get it all out on Hump day, then how are any of us going to make it to the weekend and actually enjoy it? So I've spilled my beans for the night. Hoping that tomorrow will bring a good dinner and a new recipe for you guys!!!

Chicken Cacciatore

I couldn't wait to make this dish, it's so light and Italian. I know what your thinking, those two don't mix. Well it does when it's this dish. It was so beyond easy to. Which is good considering it's like 99 degrees outside. We've had other recipes, but Michael said this one was the best to date. So it's going in the keep pile!!

Please note that on the chicken in the picture below. I got a good deal on chicken quarters, so I had to cut and take the skin off of 20 lbs of Chicken. Which means that I did the best I could, but didn't get all the skin off.

Chicken Cacciatore (4 servings)

4 Chicken Thighs with skin removed or you can use Chicken Breasts

1 medium onion diced

1 medium green pepper diced

3 cloves of garlic, minced

2 tsp pepper

1/2 tsp salt

1 bay leaf

2 Tbsp Oregano

1/2 cup chicken broth(fat free)

4- 15 oz cans diced tomatoes, no salt added

2 Tbsp olive oil

In a deep pan, brown the chicken thighs, then remove. Saute the green peppers, onions, and garlic until they are soft. Then add the tomatoes, and remaining ingredients. Mix well, then add chicken back into pan, bring to a boil, then reduce and let simmer 45 minutes.

I had some leftover noodles from the Eggplant Parmesan, so I had 1 ounce whole wheat spaghetti with the chicken.

So my whole dinner was 5 pts. Not to bad huh!!!