Sometimes, I wish I could just post a recipe and not have to say anything about it. Sometimes, I wonder if people even read whatever it is I’m writing about and just look at the picture and recipe and that’s it? I know I’m guilty of that with other blogs. I’ll just look at all the yummy pictures and pin it to read it later.
I was trying to think of something to say about this salmon recipe. It felt like I was back on a tropical island again with the pineapple salsa. I served mine with some left over cilantro lime orzo from the weekend. Very tasty.
Calories 240, Fat 12g, Protein 22g, Carbohydrates 11g, Fiber 1g
3/4 cups p Lawry's® Hawaiian Lawry's Marinade With Tropical Fruit Juices
1 cup chopped fresh pineapple or canned
1/4 cup red bell pepper
2 tablespoons fresh cilantro
2 tablespoons red onion
1 tablespoon chopped jalapeno pepper
Place salmon in large resealable plastic bag or glass dish. Add 1/2 cup of the marinade; turn to coat well. Refrigerate 15 minutes or longer for extra flavor.
Meanwhile, mix 2 tablespoons of the remaining marinade, pineapple, bell pepper, cilantro, onion and jalapeno pepper in small bowl until well blended. Set aside. Remove salmon from marinade. Discard any remaining marinade.
Grill salmon over medium-high heat 6 to 7 minutes per side or until fish flakes easily with a fork, brushing with remaining 2 tablespoons marinade halfway through cooking. Serve salmon with pineapple salsa.
I was finally able to make it to Chipotle after I’ve heard my brother talking about it for years. After I told him that I went there, he said to me “Welcome to the real world.” The real world is obviously a restaurant where you stuff your face with burritos about the side of your head. It was really good and everything, but I didn’t care for the portion sizes. I liked the flavor combinations of everything, it was just too much for me to eat.
I made my own Chipotle inspired meal and it turned out pretty good. There’s a lot of food to prep if you do everything yourself, but there are some short cuts that you can take. Like for instance… you can use a bottle of store bought marinade from Lawry’s or Mrs. Dash. The grocery store has pico de gallo at your convenience too. All I did was make the corn salsa, rice, and chicken and I made the corn salsa and rice all while the chicken was cooking. Too change it up a bit, I used orzo instead of rice and I really liked that. I put everything into a bowl and it was very filling. I’ve got one extra serving to have and it will be all gone. It would be nice to see my town get a Chipotle, and a Panera, and a Trader Joe’s… but we will see if that ever happens.
Also, Mrs. Dash has a salt free chipotle marinade which I like to use. There’s a lot of sodium in one burrito at Chipotle around 1500 mg! Crazy. I’m pretty proud of myself for getting this down to 10 points per serving, considering the fact that a whole burrito there is 32 points. Yikes.
Chicken and Rice:
Points Plus: 10
Nutrition Info (without salsas and extra ingredients on top)
My husband was out of town this weekend and I thought it would be a good time to make a cheesecake. He doesn’t like cheesecake at all. I also made a lot of food with cilantro in it this weekend since he doesn’t like that either. It’s always nice when the husband goes away for the weekend so I can make foods that he doesn’t like. However, there are some draw backs of him leaving too. Like… loud scary noises coming from the heater that won’t go away. That kept me up all night long….
I wanted to make something for Halloween and normally if it’s a type of food that’s supposed to look like something gross, I normally don’t have any of the ingredients on hand. Everyone has leftover Halloween candy or has eaten a ton of it already before they have to go back to the store and get some more. I just decided to top my cheesecake with chocolate candy bars and caramel sauce. I used 4 snicker’s bars, 4 Milky way’s, and 4 Reese’s Peanut Butter cups (the fun size kind). It’s a good way of getting rid of that left over Halloween candy in your kid’s trick-or-treat bag. I had the girls over Saturday night and they loved it. Hope you do too!
Wow, I can’t believe how good and super easy this was! I’ve never tried Lawry’s marinades until now, but I’ve always used their seasoned salt in recipes. The marinade makes the chicken so moist when it’s cooked on the grill. To save even more time, I had a jar of queso cheese dip in the fridge and all I had to do was warm some of it up in the microwave. Ben doesn’t like cheese sauce on top of anything so that was really nice and I could just portion whatever of that I needed to use. The cheese sauce on top of the orzo and chicken almost made me think I was eating some kind of nacho pasta. So delicious. I will definitely make this again, and now I want to try more of Lawry’s marinades.
4 boneless chicken breasts (without skin or bone i)
2 cups chicken broth
2 tablespoons tomato paste
2 teaspoons chili powder or Southwestern Seasoning
8oz velveeta cheese
1 can rotel tomatoes
1 cup orzo
Pour Baja Chipotle Marinade over chicken and let marinate in the refrigerator for 30 minutes or overnight. When ready, grill chicken until done (165 degrees).
While the chicken is grilling prepare the orzo.
Heat oil in a large saucepan over medium heat and add orzo. Cook, stirring constantly, until lightly browned. Stir in Southwestern Seasoning or chili powder, tomato paste and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 15 to 20 minutes. Fluff with a fork.
Combine Ro-tel and Velveeta in a medium bowl. Heat on HIGH in the microwave in 30 second intervals until cheese is melted.
To assemble the Queso Smothered Chicken - place 1/4 of the orzo on a plate, top with grilled chicken. Pour 3-4 Tbsp cheese dip over chicken and orzo.
I’m just going to say, I wasn’t a fan of Subway’s Meatball sandwich. It just wasn’t good to me. One of the girls at work brought meatball subs for treat day one time and they were just fantastic and changed … Continue reading →
I’ve decided to start making some of my recipes I’ve previously had on my blog that were full of fat, lighter. Yay! Better than Sex cake was really easy to make lighter. The only thing I had trouble with was the toffee candy on top. There’s no way to make that lighter, but is there? Ever heard of Skinny Cow candy? It is heavenly. They have different flavored candy bars and chocolate covered caramel, I believe their called turtles for only 110 calories. They’re so good too. They had this one candy bar that almost reminded me of a Nutter butter. I was walking down the candy aisle trying to find something to put on top of the cake, and saw these. It’s been awhile since I’ve had them and I thought they would make a great topping for the cake and they did. Thank goodness.
The one thing I didn’t like about the full fat better than sex cake, was that it was really sweet. This version cuts back on the sweetness. Is it better than sex? That is up for you to decide. I tried making the cool whip frosting orange for Halloween. It turned out more like a peach color.
Points Plus: 4
Calories 131; Fat 4.87g; Carbohydrate 20.05g; Fiber 0.9g; Protein 2.28g
I recently bought a box of puff pastry at the grocery store. Puff pastry is really expensive and I think I paid 4.99 for the entire box, but the price is well worth it in my opinion. Puff pastry is … Continue reading →
Yesterday was a good day. Made an excellent soup for dinner, found a black pair of boots for Winter, and got $20.00 in Kohl’s cash. I ended up getting some items for Fall and Winter. Mustard color jeans, a purple sweater that came with a scarf, a Viera Wang scarf, and a new top. I had some extra spending money so I went a little wild yesterday. In case most of you don’t know…. I’m really into fashion now. I never used to be either. Kohl’s is a good place to do that to find the newest fashion for not a lot of money. I’m almost thinking about having one blog post a week on different clothes that I find. I’ve been looking for a good pair of mustard jeans for a long time now and finally found them. Yay!
Anyways, enough on clothes. I made a really fantastic chicken and dumpling soup with leftover rotisserie chicken that we had. It was in Martha Stewart’s magazine from the October issue. There were 3 different ways to re-make chicken pot pie and this was one of them. They took one recipe and just did it 2 different ways. Kind of cool. To save time on chopping vegetables, I used about a 1/2 bag of mixed frozen veggies from the freezer section. The only vegetables I chopped were the celery and onions. I want to make 5 other recipes from that magazine too. This soup was really good and only came out to 7 points plus per serving.
Points Plus: 7
Calories: 273; 12 g fat; 15 g protein; 27 g carbs; 3 g fiber
In a large sauce pan, melt butter over medium high heat. Add onion, celery, and carrots and cook until onion is translucent. 4 minutes
Add flour (1/4 cup and save the other 1 cup for the dumplings) and cook, stirring, 1 minute. Gradually add broth. stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in chicken an season with salt and pepper.
To make dumplings: Whisk together 1 cup all-purpose flour. 1 teaspoon baking power and course salt. Add 2 tablespoons of chopped fresh parsley. Cut in 2 tablespoons of cold butter. Stir in 1/2 cup whole milk. Drop heaping spoonfuls batter on top of chicken mixture.
Cover and simmer dumplings until they are cooked through. About 12 minutes. Top with additional chopped parsley.
I love rotisserie chickens! There’s a grocery store where I live, and you can get 2 of them for only $10.00. I think that’s a steal. I like using them to make easy recipes like this Chicken Ranch Pasta. The chicken is already cooked, so all I had to do was make the sauce and boil the noodles. Super simple.
I was really tempted to put this pasta in a casserole dish and make it into a mac and cheese casserole, but the sauce was super yummy I didn’t want to wait any longer to eat it. I tried making this first with some left over bacon grease in the pan (I really strained much of it) and a pepper jack cheese, but the sauce ended up being really gross and griny. I made it again with out the bacon grease and it was much better. This pasta dish has two of my favorite ingredients in it that pretty much can make anything better: ranch and bacon! I’d like to try making this again, but a mac and cheese version of it instead. Another recipe winner I found on pinterest.
Cook pasta according to package directions in boiling salted water; drain, return to pot, and keep warm.
Meanwhile, cook bacon in a large skillet over medium heat until crisp. Drain on paper towels. Drain all but 1/2 tablespoon of bacon drippings from the pan.
Season the chicken with salt and pepper. Add the butter to the reserved bacon drippings, then add the chicken to the same skillet. Cook until tender, no longer pink, and slightly browned.
Sprinkle the flour and ranch dressing mix over the chicken, stirring to coat evenly. Stir in the milk, and cook, stirring occasionally, until thickened and bubbly. Stir in the cheddar cheese and half of the reserved bacon; cook and stir until the cheese is melted. Taste for seasoning and adjust as needed.
Serve each plate of pasta with more bacon sprinkled over the top.
Since the pumpkin fluff post has been really popular lately, I thought I’d make Orange Fluff. I think I like it better than the pumpkin fluff actually. It’s kind of amazing what instant jello will turn into when you add in a box of instant pudding mix an some cool whip. There’s many possibilities with this, look for more “fluff” recipes coming soon!
To make this all you do is dissolve the orange jello in a cup of water. Once the orange jello is completely dissolved, add in a cup of cold water and let that sit for 5 minutes. I set my microwave timer to let me know when it was done resting. Fold in the cool whip, and add in the mandarin oranges. I added in some marshmallows to mine, to make it more decorative. Hope you like this! This orange fluff is best served cold. And it’s Weight Watcher friendly.
Mix Jell-O with 1 cup boiling water. Dissolve Jell-O completely. Add 1 cup cold water and let it sit for 5 minutes. Using electric beater, beat in pudding and mix until well combined. Fold in drained fruit and Cool Whip. Chill and serve.
I was contemplating on whether or not I should post this recipe. At first, I didn’t like it and thought it was just so, so. I think my problem when I first tried it was, that I tasted it when it was at room temperature. I tried some more of it today and liked it a lot better, because it had been sitting in the fridge. Also, I cut the snickers bars kind of too big and would have preferred them to be a bit smaller. This “salad” tastes like a caramel apple dipped in nuts. It almost reminds me of one of those fluff recipes that are popular too. I had seen this recipe floating around on pinterest a lot lately, so I thought I’d give it a try. Then, I found it again on Taste of Home’s website and they had the nutrition info posted for this recipe.
The pictures kind of look like just a bunch of cool whip. Believe me, the apples and snickers bars are in there. Cool whip type desserts are hard to photograph.
218 calories, 9 g fat, 31 g carbohydrate, 2 g fiber, 3 g protein
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Fold in apples and candy bars. Refrigerate until serving. Yield: 12 servings (3/4 cup each)
If you’ve been experiencing really slow loading times at my website, I apologize. Found out my host limits my bandwith usage since I’ve been getting so many visitors lately. I tried doing everything they told me, but I think I’m just going to end up switching hosts.
I was originally going to make some Italian Sausage Hoagies tonight but I wasn’t in the mood for that. I decided to make this Baked pasta recipe from Skinny Taste since we have had some lean chicken sausage in the freezer forever. I’ve been going through our freezer picking out things that I can make to get rid of it. Got a lot of frozen potatoes like tator tots and frozen vegetables to get rid of .Hmph, what am I going to make with those?
Chicken sausages have casings around them so remember to get rid of those first. I mistakenly placed the chicken sausages with the casings in the oil first, and had to take them back out and remove them. It was an Italian chicken sausage with parmesan cheese and the sausage ended up being really good. Jeanie-o makes it.Recommend by me. Ben thought this was really good to and now we have dinner for probably 3 more nights. Hope you enjoy it, because we did.
14oz sweet Italian chicken sausage (casing removed)
12oz high-fiber or low carb rigatoni pasta
1 tsp olive oil
2 garlic cloves finally chopped
4 cups Marinara sauce ((homemade or store bought) )
10oz frozen spinach (thawed)
Preheat the oven to 375°. Spray a 9- x13-inch baking dish with olive oil spray.
Bring a large pot of salted water to a boil.
In a medium bowl, combine the ricotta, 6 tablespoons of the Pecorino Romano cheese and half of the mozzarella cheese.
Meanwhile, in a large deep skillet, brown the sausage breaking up into small bits until cooked through; set aside. Add the oil to the skillet and sauté garlic about a minute, careful not to burn. Add spinach and season with a little salt and pepper and cook another minute. Return the sausage to the skillet and add the marinara sauce; cook on low about 2-3 minutes.
When the pasta water comes to a boil, cook pasta according to instructions for al dente, but undercook them by 4 minutes less; drain and return to pot.
Put half of the cooked pasta into the prepared baking dish and top with half of the meat sauce. Spoon the ricotta mixture on top of the sauce in an even layer. Cover with the remaining pasta and the remaining sauce. Top with the remaining mozzarella and Pecorino Romano cheese.
Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 6-7 minutes or until the mozzarella is melted and the edges are lightly browned.