Cajun Tator Tots with Garlic Aoili

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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.

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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.

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Cajun Tator Tots with Garlic Aoili
  • 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
  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

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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.


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Nectarine Galette
  • 1 refrigerated rolled piecrust
  • 3 thinly sliced nectarines or peaches
  • 3 tablespoons turbinado sugar
  • 2 tablespoons unsalted butter, cut up
  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.
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

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Orange Balsamic Chicken Kabobs

Orange Balsamic Chicken Kabobs

Grilling season is almost done with. *Sigh   Although we grill here when it’s -25 degrees outside. How bout you? ;)

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I was browsing my pinterest boards and saw this recipe for orange basalmic glazed chicken, and then I thought it would be really fun to make chicken kabobs. It’s fun to put food on a stick. Food is better on a stick. Kabobs take no time to make on the grill. For chicken all it takes is 4 flips, with 2 two minutes per side. The chicken comes out really moist.  So, I used the glaze from that recipe, and made some kabobs. Kabobs is a fun word to say too. KAH BOBS. KAH BOBS on the BARBIE B Q. Ok, I sound like an idiot so I’ll stop now.

If you’re looking for ways to get rid of left over jam in your fridge this glaze is good for that. I want to try different jams like raspberry or apricot next time.


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Orange Balsamic Chicken Kabobs
  • ¾ cup orange marmalade or sugar free orange marmalade
  • ⅓ cup balsamic vinegar
  • 1 tablespoon honey
  • ⅛ tsp crushed red pepper
  • ½ tbs cornstarch
  • 8-10 boneless, skinless chicken thighs, thawed (can use skin-on chicken if you prefer it)
  • 1 tsp salt
  • 1 tsp pepper
  • 3 tbsp extra virgin olive oil
  1. Place chicken in a 9X13 in pan. Brush both sides with olive oil then sprinkle with salt and pepper. Heat grill to medium high and place chicken on the grill. Cook for 4-6 minutes, then flip and continue to cook for another 3-4 minutes (until chicken is cooked through).
  2. While chicken is on the grill, whisk orange marmalade, balsamic vinegar, honey, and crushed red pepper together over medium-high heat. Bring to a boil, and reduce heat to low. Whisk in cornstarch and let simmer for several minutes (should thicken up).
  3. Remove chicken from grill and place in a large shallow dish (or baking pan). Drizzle orange-balsamic glaze all over the chicken. Season with more salt and pepper if needed. Serve
Recipe adapted from Sweet Treats and More

Weight Watcher's Points Plus: 5
Use sugar free jam and 1 tablespoon of honey
Nutrition Information
Serving size: 4 Calories: 188 Fat: 1g Carbohydrates: 23.82g Fiber: 9g Protein: 26.02g


Cinnamon Applesauce Pancakes

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We had breakfast for dinner last night. Cinnamon Applesauce Pancakes and Maple Sausage. Ben and I both really liked these pancakes. Ben liked them because they didn’t have any dairy in it. He’s lactose intolerant but will eventually every now and then enjoy some ice cream and  pizza. I liked these because the cinnamon and applesauce reminded me of Fall. Then I wanted to start baking last night. I was thinking of pumpkin bread, pumpkin pancakes, everything with pumpkin. That season can not get here sooner enough! Oh let’s not forget the apple picking too.

These pancakes are only 2 points plus per pancake. I made a little bigger pancakes and used half a cup which came out to 6. Use 1/4 of a cup when measuring.

Speaking of pumpkins, you should see mine growing in my garden. There’s tons of  pumpkins starting and they just keep growing and growing. By September I’m sure the plant will have taken over my garden. I’ll have to put out a sign in the front yard that says come and pick at the Johnson’s pumpkin patch and sell them for like $5.00 a piece.



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Cinnamon Applesauce Pancakes
  • 2 cups of sifted flour
  • 4 teaspoons of baking powder
  • 2 cups of water
  • 2 tablespoons of sugar
  • ½ teaspoon of iodized salt
  • ½ cup of cinnamon applesauce
  • ¼ teaspoon of vanilla extract
  1. Mix together all the dry ingredients thoroughly.
  2. Add remaining ingredients and beat until smooth.
  3. Pour a half cup batter on hot Teflon pan, or lightly oiled skillet.
  4. Turn the pancake when surface become bubbly. Cooking time per pancake is 3 to 5 minutes, depending on its thickness.
Weight Watcher Points Plus: 2 (per pancake)
Nutrition Information
Serving size: 12 Calories: 89 Fat: 0.2g Carbohydrates: 19.5g Fiber: 0.7g Protein: 2.2g


Mexican Macaroni Salad


Mexican Macaroni Salad from Ree Drummond is going to be your next favorite pasta salad. This salad is packed full of black beans, tomatoes, corn, salsa, and cumin.  Add in whatever favorite Mexican toppings you like to this salad!


Mexican Macaroni Salad Ree Drummond


Did anyone follow the Next Food Network Star this season? I’m seriously ticked off about the winner this time. I never liked Lenny from the beginning, him and the Butcher Babe.  The first time I saw him, I thought, who is this annoying looking cowboy dude that they picked this time? Everybody else seems to love him though. My favorites were Emma and Lucca but Emma ended up getting eliminated and Luca had a really a good chance. REALLY GOOD chance. He was handsome and had that Italian accent.   I’d rather listen to him prounounce Italian food words than Giada. After they annouced the winner last night, I flicked off the tv screen, and then went outside to take pictures of the Super Moon.

Mexican Macaroni Salad Ree Drummond

The last pasta salad recipe I made which was a BLT Pasta Salad recipe did really well, so I’m hoping this one does just the same. People seem to really like pasta salads.  This recipe came from Ree Drummond,   One of my favorite Food Network Stars and food bloggers. I’ve tried many of her recipes and have never had any problems with them, most of them are super easy to make to like this one.   This Mexican Macaroni salad is packed with all your favorite Mexican ingredients: Black Beans, Tomatoes, Corn, Salsa, and Cumin. The pasta salad sauce has salsa in it which is my favorite part. Just look at how colorful this pasta salad looks!

Mexican Macaroni Salad Ree Drummond

Mexican Macaroni Salad
  • 1 pound elbow macaroni
  • Vegetable oil, for oiling grill
  • 2 ears corn
  • 1 can black beans, drained and rinsed
  • ½ cup finely chopped black olives
  • 6 Roma tomatoes, chopped
  • 3 green onions, thinly sliced
  • ½ red onion, finely diced
  • Dressing:
  • 1 cup jarred salsa
  • 1 cup sour cream
  • ¼ cup mayonnaise
  • ½ teaspoon cumin
  • Salt and freshly ground black
  1. For the salad: Cook the macaroni according to the package directions. Drain and set aside to cool.
  2. Heat an indoor grill and brush with oil. Cook the ears of corn, turning, until browned and cooked through. Cut the kernels off the cobs.
  3. Put the corn in a big bowl with the black beans, olives, tomatoes, green onions and red onions and toss to combine.
  4. For the dressing: In a separate bowl, whisk together the salsa, sour cream, mayonnaise, cumin and salt and pepper to taste. Pour over the salad ingredients and fold together until everything is coated. Taste and adjust the seasoning.
  5. Serve chilled.
Points Plus: 7
Used Light Mayo, and Light Sour Cream to figure out nutrition

Add some chicken to make it a whole meal!
Nutrition Information
Serving size: 12 Calories: 268 Fat: 5.3g Carbohydrates: 45.7g Fiber: 5.9g Protein: 10.3g


Weight Watcher’s Blueberry Scones

Weight Watcher's Blueberry Scones

I was trying to think of ways I could get more people to come to my website this weekend. Then, I realized that there’s hardly any breakfast recipes on this site and in the morning I rarely get a lot of traffic. Most of my site traffic comes at night when everyone is home and that makes sense. What type of recipes do people search for in the mornings? Probably breakfast ones, so I”ll be adding more breakfast recipes on this site. Breakfast is my favorite meal of the day.  Also thought about trying different Ethnic recipes, chocolate covered crickets, and adding random curse words to my blog. Like these mother bleeping scones are the bleeping best. Not sure what my readers would think of that. :)

These scones are the bleeping best! The dough was a bit sticky to work with, but make sure you flour the surface and the top of the scones when you roll them out. I just kept on adding the milk in the food processor until the dough came together. Used some fresh blueberries. This is a good scone recipe considering the fact that it is a Weight Watcher Recipe. It calls for only 2 tablespoons of butter where as a normal scone recipe calls for about a stick of butter. Add in whatever fresh fruit you like!

Weight Watcher's Blueberry Scones

Weight Watcher's Blueberry Scones

Weight Watcher's Blueberry Scones
  • 2 cups all-purpose flour
  • 3 Tbsp sugar
  • 1 Tbsp baking powder
  • ½ tsp table salt
  • 2 Tbsp regular butter, chilled and cut into small pieces
  • 1 cup low-fat buttermilk
  • 1 cup of fresh bllueberries
  1. Preheat oven to 400ºF. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder and salt. Mix in butter until mixture is size of fine crumbs. Stir in buttermilk and then stir in berries.
  3. Shape dough into two 7-inch circles on prepared baking sheet. Cut each circle into 6 wedges and coat with cooking spray.
  4. Bake until cooked through and golden, about 20 minutes. Yields one wedge per serving.
Points Plus: 3
Nutrition Information
Serving size: 12 Calories: 121 Fat: 2.3g Carbohydrates: 22.1g Fiber: 0.9g Protein: 2.9g


Chicken Tortilla Rollups

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I’ve been reading romance novels on my ipad lately. Don’t look at me that way, they were free.

I just love it how this one couple in my book met. Over bacon sandwiches with a can of coke. This girl stumbled into this guys apartment whom she thought was her friends apartment but it wasn’t. The number was upside down.  She ended up having lunch there with some strange man she’d never met before. The guy was cooking bacon on his stove top and just put the bacon between two pieces of buttered bread and served a can a coke with it. Now, that is my kind of romance novel. Bacon and coke.

Fajita rollups can be made ahead of time and taken out just before a party or before your ready to serve them.  The dipping part is fun, cause you can use whatever it is you like to dip these in. Ranch, Sour Cream, Salsa, Gaucamole. Heck, I’d chose every one of the dips for these. Just don’t double dip. To lighten them up, I used lighter cream cheese, and a low carb high fiber tortilla wrap.

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Chicken Tortilla Rollups
  • 8 ounces of cream cheese
  • 1 cup of cooked chicken breast, deboned and diced
  • ¼ pound cheese, shredded
  • 1 teaspoon of dried coriander
  • 2 tablespoons of fresh or canned jalapeno peppers, diced
  • 2 teaspoons of ground cumin
  • 3 pieces ground tortillas, (10-inch diameter and first class quality)
  • Vegetable oil, as needed
  • Salsa, as needed
  • Sour cream, as needed
  1. Mix together cream cheese, chicken, cheese, coriander, jalapeno peppers, and cumin.
  2. Divide mixture into 3 parts and spread each part evenly over each tortilla.
  3. Roll up tortilla tightly around chicken mixture.
  4. Wrap firmly in plastic wrap and refrigerate for at least 2 hours.
  5. Just before serving, cut each tortilla roll into ½ inch slices.
  6. Arrange tortilla slices on lightly-oiled baking sheet, brush with oil, and bake in oven preheated at 350 degrees, for 12 to 15 minutes or until lightly browned.
  7. Salsa and sour cream serve as dip sauce.
Points Plus: 8
Nutrition Information
Serving size: 8 Calories: 176 Fat: 12.2g Carbohydrates: 5.6g Fiber: 0.8g Protein: 11.2g

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How to use Ziplist

You can now save recipes and add ingredients to your shopping list  thanks to a new feature on my site called Ziplist. You see at the top of my site where it says Recipe Box? If you click on that, it will take you to your very own recipe box, where you can save as many recipes as you want.It’s your very own virtual recipe box, how cool is that?  If you don’t have an account already, you can just log-in using your facebook account or use your email address to sign up.




To save a recipe from my site to your recipe box, click on the the save button right next to print.


Once you click on save, it will then ask you to sign up with two different options.


I signed up for ziplist using my facebook account, but if you chose to use your email address you can. Once you get signed in, you will see this screen that shows you the recipe you just saved.


To see your recipes, just click on my recipes to view them or View my recipes.




If you click on the recipe for Ramen Noodles with Spicy Korean Chili Dressing, it will then take you to a screen that looks like this, where you can add recipe ingredients to your shopping list.


Click on the big purple button that says add ingredients to my list, and you will now have all the ingredients to your shopping list. This feature comes in handy for those of us who go to the grocery store without any list. Now you know what to get. You can access ziplist from your phones even. While I’m at work, I’ll think of an ingredient that I need, and write it down on a little note pad. Sometimes, I forget to take my notepad with me, but now since everyone has a smart phone these days it seems, this will make grocery shopping much much easier!


To get the mobile app for your phone, click here!