Hi, I'm Jenna. Located in Fargo, ND where it's freezing all the time. This blog started out as Weight Watcher Recipes site, and grew into a more wide variety of food. I still post those types of recipes every now and then so if you're into Weight Watchers check back often!

Lasagna Pasta

Lasagna Pasta 014

I’ve noticed a couple of things about the romance novels I’ve been reading lately….

1. Most of the books I’ve read so far, involve 2 guys fighting over a girl. I always feel sorry for the guy who ends up not getting the girl. Can’t they both just get a long?

2. The people on the book cover look totally older than the age they are in the book. The ones on the cover look like they’re in their mid 30′s and the ages in the book mentioned are always 18 or 17 years old.

3. The guy who doesn’t get the girl, will try to come up with some lie about the guy who has the girl’s heart. Like for instance, I always see him with some other females that walk into the guys apartment all the time to make him look like a sleeze ball.  If you’re going to win the girl’s heart, don’t lie!

4.The main characters  never cook. The guys are so rich they all have chefs cooking for them in their fancy pants kitchen. The way to win  over a girl’s heart is by cooking her food! :) Besides, she’s not going to eat for a couple of days anyway after you end up breaking the girls heart.  So, why not cook her some of this Lasagna pasta and bring it to her? I’m sure she’ll forgive you in an instance.

This lasagna pasta is full of your favorite lasagna flavors, and it’s so much easier to make than lasagna. I’d rather stir everything together in a pot instead of just layering food on top of food together. Wouldn’t you rather do that? This isn’t a one pot meal either, I wish it was. The original recipe calls for 16 ounces of pasta which is a pound, and I cut back on the noodles and only used a 12 ounce box. The 12 ounce boxes are the normal sizes we normally get in the store. You can use whatever shaped pasta you like. Bowties are so cute and fun.  To lighten this recipe up, I used Jeanie-0 lean turkey sausage, light sour cream, and light mozzarella cheese.

 

 

Lasagna Pasta 016

Lasagna Pasta 022

Lasagna Pasta
 
Author:
Ingredients
  • 1 lb bowtie pasta
  • 1 tablespoon olive oil
  • 1 lb ground chuck
  • 1 jar spaghetti sauce (or 3 cups homemade)
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • 1 heaping teaspoon Italian seasoning
  • 1 cup shredded mozzarella
  • 1 cup sour cream
Instructions
  1. Boil pasta in large pot of salted water until al dente, drain. In large skillet, brown and crumble ground chuck until fully cooked, drain fat and return to pan. Pour cooked pasta on top of meat, then drizzle on olive oil. Pour on jar of sauce, salt, garlic powder and Italian seasonings. Stir. Add cheese and sour cream. Stir over low heat until cheese is melted and all ingredients are combined. Taste and add salt and pepper, if necessary. Serve with parmesan or additional mozzarella, if desired.
Notes
Recipe adapted from Katie Cooks Dinner

I made the recipe with low fat mozzarella, low fat sour cream, and lean ground turkey sausage from Jeanie-o.

Points Plus: 10
Nutrition Information
Serving size: 8 Calories: 386 Fat: 15.3 Carbohydrates: 39.8 Fiber: 3 Protein: 21.26

Lasagna Pasta 024

The Best Damn Guacamole Ever

The Best Damn Gauc Ever 011

This weekend at the cabin, I had the best damned gaucamole EVER! EVER! I kid you not!

I’ve never had guacamole  like this, and I’m just used to the regular which in my mind is avocado, onion, cilantro, salt, pepper, and lime juice. This guacamole recipe had roasted corn in it and cotija cheese on top. The roasted corn made it really sweet and the salty cheese on top made it even better. If you’ve never had cotija cheese, it’s kind of like a Mexican parmesan cheese. If you can’t find that sub parmesan cheese or feta cheese. Don’t be frightened by the white cheese on top. :)

Everybody was saying how good this guacamole was and I got this recipe from Ben’s aunt Sherry. She told me where she had got it from, but I’ll have to ask her again because I can’t really remember. Some California Association. She said she took it to a party and it was gone in seconds and make sure you double it too. This guacamole doesn’t last long. Football season is coming up and this would be a great appetizer to bring.

The Best Damn Gauc Ever 016

My friend told me a secret about buying avocados. Even if they aren’t ripe yet, put them in the fridge right away. They last longer until they ripen. The last avocados I bought, I did that and they ended up being the best avocados I’ve had in a long time. Thanks for that tip!

Classes start again today which means reading and writing papers. My last class all I had to do was code and now I get to write essays. That’s one thing I hated doing when I was in college! I’d rather just design, code or make something and then show it to the teacher for a grade. :)

The Best Damn Gauc Ever 030

The Best Damn Guacamole Ever
 
Author:
Ingredients
  • 1 ear of fresh sweet corn
  • 1 jalapeno
  • 2 ripe, Fresh California Avocados
  • ¼ cup of prepared pic de gallo
  • 2 tablespoons of lime juice
  • 2 tablespoons cilantro
  • 2 large garlic cloves
  • 1 tsp of kosher salt
  • black pepper to taste
  • Cotija cheese for garnish
Instructions
  1. Roast the corn and jalapeno over the fire (either on a gas stove or on a grill) until blisted and charred on all sides.
  2. (not burned please)
  3. After cooling for a few minutes, cut the corn off of the cob. Chop the avocados the mix in the pico de gallo.
  4. Seed and mice the roasted halapeno. Add the jalapeno, fresh lime juice, cilantro, roasted corn, garlic, kosher salt, and pepper to the avocado mixture. Adjust seasonings and serve. Garnish with Cotija cheese.
Notes
Recipe from Ben's Aunt Sherry who found it at californiaavocado.com

 

Ultimate Blueberry Muffins

Birthday Weekend 064

Blueberry Muffins Take 2 001

I made a second batch of these without the brown sugar topping on them, and liked them better.

It has been a long Birthday Weekend and I’m glad to finally be home. Birthday Weekend is when everyone goes up to the cabin to celebrate 4 birthday’s that happen all in one week in my husbands family. There were about 13 people there and 5 dogs. And if you’re wondering how 13 people can fit into one cabin, they can’t, cause there’s actually 2 cabins. We had sloppy joes, corn on the cob, watermelon, ice cream birthday cake and probably the best damned gaucamole I’ve ever had. Which I plan on sharing with everyone on this site soon. It was so stinking good and I couldn’t stop eating it.

Oh yes, and there were ducks too. I snapped a couple pics of them diving into the water for dinner.

Birthday Weekend 005

The weather was kind of drab cause it was cloudy and on Saturday night there were a few thunderstorms. Then it was really muggy and the sun finally decided to come out on Sunday. Why couldn’t it have been that way on Saturday?

Birthday Weekend 036

My favorite type of muffin is blueberry.  I like jumbo muffins with a crunchy topping. Have you ever tried blueberry muffin ice cream? Wow, is that every good. It almost reminds me of cake batter ice cream but with blueberry muffin batter in it, instead.  One of these muffins is only 6 Weight Watcher points and it was very filling for breakfast.  They have a cinnamon sugar topping on the top and lots of fresh blueberries in the middle. A very good low calorie muffin to keep you satisfied through the morning.

Birthday Weekend 048

Ultimate Blueberry Muffins
 
Author:
Ingredients
  • 1½ cup(s) all-purpose flour
  • ⅔ cup(s) whole wheat flour
  • 2 tsp baking powder
  • ½ tsp table salt
  • 2 Tbsp dark brown sugar, packed
  • ½ tsp ground nutmeg
  • ⅔ cup(s) sugar, granulated
  • ⅓ cup(s) light butter, stick
  • 1 large egg(s)
  • 2 item(s) egg white(s)
  • ½ tsp vanilla extract
  • ¾ cup(s) fat free skim milk
  • 1¼ cup(s) fresh blueberries, fresh
Instructions
  1. Preheat oven to 400ºF. Line a 12-cup muffin tin with paper or foil liners. Combine the flours, baking powder, and salt in a medium bowl.
  2. To make the topping, combine the brown sugar and nutmeg in a bowl.
  3. With an electric mixer on medium speed, beat the granulated sugar and butter in a large bowl until fluffy. Beat in the egg, egg whites, and vanilla until blended. On low speed, alternately add the flour mixture and the milk, beginning and ending with the flour mixture and scraping down the sides of the bowl. Fold in the blueberries.
  4. Evenly spoon the batter into the cups. Sprinkle with the topping. Bake until a toothpick inserted in a muffin comes out clean, about 25 minutes. Remove the muffins from the pan and cool completely on a rack.
Notes
Recipe adapted from Weight Watchers

blueberrymuffins

 

30 Weight Watcher Recipes for Dinner

weightwatcherrecipes

I’ve been busy collecting Weight Watcher Recipes from all over the web. I’ve been googling, pinning, and searching for all the best recipes too. Even made a fancy image in photoshop. I didn’t feel like putting a collage of all different pics together cause I’m lazy. ;) I’ve also been thinking of going back on the Weight Watcher program because I can’t do it on my own. Need something to hold me accountable and I like that I get to eat whatever I like with Weight Watcher’s and learn how to portion my food.

Also, some of these sites didn’t say if they were points plus values from the old or new weight watcher system so please use the Nutrition info and calculate the points if there is none. I tried to find sites that had NI included. Thanks. Happy dieting!

1. Lasagna Rolls with Roasted Red Pepper Sauce 

2. Buffalo Chicken Lasagna  (6 Points Plus)

3. Baked Cream Cheese Spaghetti (10 Points Plus)

4. Skinnylightful Nachos Supreme (5 Points )

5. Baked Pasta with Italian Turkey Sausage (8 Points)

6. Turkey Chili  (4 Points)

7. Pulled Pork Sandwiches (7 Points)

8. Skillet Lasagna (7 Points)

9. Slow Cooker Beef Stew 

10. Filet Mignon Stroganoff (9 Points)

11. Apricot Balsamic Chicken (8 points)

12. Weight Watcher’s Crock Pot Santa Fe Chicken (4 Points)

13. Weight Watcher’s Sesame Chicken (6 points)

14. Baked Chicken Parmesan (6 Points)

15. Three Cheese Zucchini Stuffed Lasagna (6 Points)

16. Crock Pot Chicken Taco Chili (4 Points)

17. Orange Chicken 

18. Lasagna Soup (6 Points)

19. King Pao Chicken (6 Points)

20. Healthy Chicken Salad 

21. Weight Watcher’S Mexican Casserole (9 Points)

22. Weight Watcher’s Ginger Lime Grilled Chicken (5 Points)

23. Weight Watcher’s Buffalo Chicken Soup (5 Points)

24. Weight Watcher’s ChimmiChangas

25.  Weight Watcher’s Chicken Pot Pie (6 Points)

26. Weight Watcher’s Chicken and Cheese Casserole (6 Points)

27. Weight Watcher’s Nacho Grande (8 Points)

28.Weight Watcher Recipes – Pizza Pasta Casserole (10 points)

29. Low Carb Ribs with Sriracha Glaze

30. Cauliflower Pizza Crust (2 Points)

Nutella Rice Krispie Treats

Sunflowers

 

Get ready, this post is going to be about Rice Krispie Treats and sunflowers. You’ll probably be sick of them by the time I get done.

Sunflowers are in full bloom here. North Dakota is known for growing corn, soy beans, and wheat. Sometimes, in the Summer, you’ll eventually get lucky and see a sunflower field. When I saw a sunflower field on my way home from the lakes one weekend, I knew I wanted to go and take some pics of it. I love sunflowers. We tried growing one one time in the garden, and it grew so tall that it ended up being taller than me. After awhile the sunflowers start to sink and look at the ground. You have to get them just at the right time.

Sunflowers

 

sunflower pics 030

There were lots of little grasshoppers and bugs everywhere we stepped. Whenever I moved some place a bug would fly up to a different plant.

 

I not only like taking pictures of food, but really close up shots of bugs and plants. :)

sunflower pics 016

Sunflowers

Sunflowers

After coming home from taking sun flower pics I devoured in some  rice krispie treats. I felt like every bug was crawling on me too after stepping in those fields.

Rice Crispy Treats are one of my favorite no-bake treats.  My hands end up getting really tired by the time the marshmallows and rice crispy treats are combined, but it’s worth it. It’s good arm exercise. When the marshmallows and rice krispie treats are combined, I like to add in some mini marshmallows and stir those in real quickly before they all melt. That way when you bite into the treats you get even more marshmallowy goodness. Swirl some Nutella on top of the treats and voila, you’ve got yourself one doctored up rice krispie treat.

Nutella Rice Crispy Treats

Nutella Rice Krispie Treats
 
Author:
Ingredients
  • 4 tablespoons salted butter, plus extra for greasing pan
  • 10 ounces large marshmallows
  • ⅛ teaspoon salt
  • ⅓ cup chocolate-hazelnut spread
  • 5 ounces semisweet chocolate
  • 6 cups crisped rice cereal
  • 1½ cups miniature marshmallows
  • 1 cup pecans, finely chopped
Instructions
  1. Thoroughly grease a 9-by-11-inch pan and set aside.
  2. Melt the butter in a large saucepan over medium-low heat. Add the marshmallows and salt and stir until melted. Halfway through the melting process, add the chocolate-hazelnut spread and stir until smooth.
  3. Meanwhile, melt the semisweet chocolate over a double boiler until smooth. Remove from the heat and let it cool quite a bit.
  4. Add the crisped rice cereal to a large bowl and fold in the marshmallow/chocolate-hazelnut mixture. When it's almost all combined, add the mini marshmallows and continue folding until everything's combined.
  5. Immediately press the mixture into the prepared pan. Sprinkle with half the pecans. Drizzle the chocolate in zigzags all over the top of the treats. Sprinkle the remaining pecans on top. Allow to set, then cut into squares.
  6. Read more at: http://www.foodnetwork.com/recipes/ree-drummond/chocolate-pecan-crispy-treats.html?oc=linkback
Notes
I left out the pecans.

Recipe adapted from Ree Drummond

Nutella Rice Crispy Treats

 

S’more Bombs

Smore Bombs 002

Smore Bombs 004

Do you remember the Bacon Cheddar Bombs I made awhile ago? When I’m at work, I like to keep a little sheet of paper beside my desk so I can write down recipe ideas whenever one pops up in my head. Like this one. I wanted to create a dessert “bomb”  that was completely the opposite of a savory bomb. Why not stuff some herhsey’s chocolate, marshmallows, and graham cracker crumbs into a biscuit and bake/fry it?? Then, I took some Nutella and drizzled it all over the bombs and dusted them with powdered sugar.

Although, I have to admit these would be better fried instead of baked. I opted to bake them because it would be healthier and I didn’t have enough oil to fry them with. They’re like little donuts with a surprise inside of them. A Smore. I’m going to try this tomorrow with the fried kind, you can do either one and they would still be great. Ben really liked them.

Smore Bombs 012

 

S'more Bombs
 
Author:
Ingredients
  • 1 tube of small biscuits (not the large ones)
  • 1 Hershey's candy Bar
  • 24 Mini Marshmallows
  • Graham crackers, crushed (about 1 or 2)
  • Nutella
  • Powdered Sugar
Instructions
  1. Preheat oven to 400 degrees.
  2. Using your hands flatten the biscuit dough or roll out the biscuit dough with a rolling pin.
  3. In the center of the dough, place 1 Hershey square, 3 marshmallows and sprinkle some graham cracker crumbs on top. Fold the biscuit dough in so that it's shaped like a ball and make sure it's sealed shut.
  4. Bake the bomb in the oven for 10 minutes or until the edges are golden brown.
  5. Heat up some nutella in the microwave for 15 seconds and use a fork to drizzle on top of the bombs. Garnish with some powdered sugar through a sieve.

 

 

 

Cajun Tator Tots with Garlic Aoili

Cajun Tator Tots 002

I mentioned a couple of days ago that one of my recipes was mentioned in the Huffington Post. Click here to see the article. I was so amazed at how many visits I got yesterday too, just a little over 11,000. On an average day my views are around 4,000. Pretty darn happy about that, and thanks to the Huffington Post for mentioning my Ramen noodle recipe. :)

We went to Sickie’s Garage last night for dinner because it was a friend’s birthday party on Monday night. It’s this new burger place in town that hasn’t been opened for very long and their burger menu looked promising. The selection almost reminded me of the different burgers you’d see on those food truck shows. Huge burger combinations with just about everything piled high on them from french fries, to mac and cheese, onion rings, pulled pork , fried eggs you name it. You can put anything on top of the burger. I had the Sickie’s burger which had pulled pork, bacon, an onion ring, fried egg, and hot sauce on top. That was way too much for one burger, and I could only eat half of it. Then there were the cheese curds which were ok, they weren’t like the ones you get at the Street Fair.

Cajun Tator Tots 007

Then they had these tator tots. Oh the glorius tator tots. When was the last time you ate some Tator Tots?  Tator Tot Hotdish is blech and  I can’t stand that casserole. I liked those tator tots so much, I decided to make them at home tonight with some cajun seasoning and garlic mayo. Aoili is just a fancy name for doctored up mayonnaise BTW.

Cajun Tator Tots 013

Cajun Tator Tots 015

Cajun Tator Tots with Garlic Aoili
 
Author:
Ingredients
  • 2 to 3 cups of frozen tator tots
  • 1½ teaspoon of Cajun Seasoning
  • ¼ cup of light mayonnaise
  • 2 teaspoons of garlic
  • ½ lemon, juiced
  • salt and pepper
Instructions
  1. Cook tator tots according to package directions. I baked mine.
  2. While the tator tots are cooking, make the garlic mayo with the next 3 ingredients in a small bowl. Stir the ingredients together.
  3. Once the tator tots come out season the tator tots with cajun seasoning and serve.

 

Nectarine Galette

Necatarine Gellate 005

I heard some good news this week people! My BLT Pasta Salad recipe is a top recipe this week on Ziplist. Pretty awesome. That, and one of my other recipes is going to be published in the news. How freaking awesome is that? I will keep you guys updated on that other one.

This is my first time making a galette and I can’t believe how EASY it was. Seriously easy, if you use a store bought pie crust. You can pick whatever fruit you like, I had nectarines in my fridge. I’ve been noticing a lot of a galettes online recently. This beautiful caramelized corn and heirloom galette and peach galette.  If you’re wondering what in the World a gallete is, it’s like a pie. Instead of putting a pie crust in a pie crust pan like you would usually do, you just lay this out on a baking sheet tray, put the fruit on the top, and fold the edges of the pie crust in. That doesn’t sound hard does it?  What I like about it is, you can pick it up and jut eat it with your hands.

 

necatarine galette 009

Necatarine Gellate 013

Nectarine Galette
 
Author:
Ingredients
  • 1 refrigerated rolled piecrust
  • 3 thinly sliced nectarines or peaches
  • 3 tablespoons turbinado sugar
  • 2 tablespoons unsalted butter, cut up
Instructions
  1. Heat oven to 375° F with the rack in the lowest position.
  2. Place the piecrust on a parchment-lined baking sheet. Leaving a 2-inch border, top with the nectarines or peaches. Sprinkle with 2 tablespoons of the sugar and the butter. Fold the edges of the dough toward the center, overlapping slightly and partially covering the fruit. Brush the dough with 2 teaspoons water and sprinkle with the remaining tablespoon of sugar.
  3. Bake until the juices are bubbling and the crust is golden (tent with foil if the crust browns too quickly), 35 to 40 minutes.
Notes
Recipe adapted from Real Simple

Weight Watcher Points Plus: 5
Nutrition Information
Serving size: 8 Calories: 195 Fat: 10.3g Carbohydrates: 25g Fiber: 1.4g Protein: 1.4g

Necatarine Gellate 015