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!

15 Soup Recipes for Weight Watcher’s




Fall is just around the corner!  One of my favorite things to make besides everything baked with pumpkin is soup. I’ll make a big pot of soup in my dutch oven and have leftovers for a couple days. Sometimes, I’ll just have a piece of bread to dunk in the soup or make a sandwich like grilled cheese.  These soups will keep you full from all the  protein and   keep you warm on those cool Fall evening nights. Since the weather has been getting cooler at nights lately, I’ve been craving soup. What is your favorite soup?  Mine is chicken tortilla. Click on the links for the recipe.

1. Pasta e Fagoli Soup

2. Butternut Squash Soup

3. White Chicken Chili

4. Crock Pot Potato Soup

5. Corn, Bacon, and Potato Chowder

6. Lasagna Soup

7. Beef and Bean Chili

8.  Weight Watcher Recipes – Tortellini & Vegetable Soup

9.  Spaghetti and Meatball Soup  (7 points)

10. Chicken and Dumpling Soup

11. Turkey Chili

12. Chicken Noodle Soup

13. Chicken Florentine Soup

 14. Gazpacho Soup

 15. Chicken Tortilla Soup



Banana Pudding Cake – Trisha Yearwood

banana pudding cake 004

Do you guys ever watch Trisha Yearwood on Food Network? I’ve made quite a few of her recipes. Her Chicken Tortilla Soup, Chicken Tortilla Casserole, and Miss Mickey’s Peanut Butter Balls, all have been super good and very popular on this site.  They kind of over play her episodes on Food Network a lot and I’m glad she finally has a new season out with all new recipes.

This banana cake doesn’t have any type of flour in at all. Unless you count the flour from the vanilla wafers. Instead of flour, this recipe calls for ground up vanilla wafers. You pulverize them to death until the vanilla wafers look like flour. If you haven’t tried this method yet, you must! The cake doesn’t have any type of baking powder in it. It’s a very flat cake with layers of vanilla pudding. SO GOOD. I could eat just the cake part of this and not even have any frosting on it at all. Those vanilla wafers just make this cake extra special. I doubled the vanilla pudding so there would be some of that on the top of the cake. She just put the pudding in the middle.

banana pudding cake 011

banana pudding cake 003




Banana Pudding Cake - Trisha Yearwood
Recipe type: Cake
  • All-purpose flour, for dusting the pans
  • 3 ripe bananas
  • 2 teaspoons freshly squeezed lemon juice
  • ¾ cup (1½ sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 3 large eggs
  • One 11-ounce box vanilla wafers, crushed
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • Filling:
  • 2 large eggs
  • ¼ cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon cornstarch
  • Pinch salt
  • 1 cup milk
  • ¼ teaspoon vanilla extract
  • Confectioners' sugar, for sprinkling
  1. For the cake: Preheat the oven to 350 degrees F. Spray two 9-inch round cake pans with nonstick cooking spray and lightly dust with flour. Set aside.
  2. In a small bowl, mash the bananas and then stir in the lemon juice. Set aside. Using an electric mixer, cream the butter and granulated sugar until fluffy, about 5 minutes. Add the eggs, one at a time, beating after each addition. Add the vanilla wafers in 3 additions and the buttermilk in 2 additions, beginning and ending with the wafers. Beat until combined, then add the mashed bananas and vanilla and beat until fully incorporated.
  3. Divide the batter evenly between the prepared pans and bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before turning out onto racks to cool completely.
  4. For the filling: Separate the yolk from the white of 1 of the eggs. Discard the white. In a saucepan, whisk together the granulated sugar, flour, cornstarch and salt until completely combined. Stir in the egg yolk and remaining whole egg, and then stir in the milk. Cook uncovered over medium heat, stirring often, until the pudding thickens, 5 to 7 minutes. Remove from the heat and stir in the vanilla. Cover the pudding with plastic wrap, laying the wrap directly on the surface so a skin doesn't form. Chill in the fridge until completely cooled, about 30 minutes.
  5. Spread the pudding between the cake layers. Chill the cake until the pudding filling is set, 30 minutes to 1 hour. Sprinkle the top of the cake with confectioners' sugar just before serving.
Recipe adapted from Trisha Yearwood

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
  • 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
  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.
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
  • 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
  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.
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
  • 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
  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.
Recipe adapted from Weight Watchers



30 Weight Watcher Recipes for Dinner


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



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.



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



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
  • 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
  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
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
  • 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
  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.