Baked Apples

I’ve been kind of slacking on the point counting lately since I’ve been on vacation. Vacations are fun, but it gets hard to track all that food. It’s nice to come home and make your own meals after that.Hope everyone enjoyed the pictures from my trip too. See the last 2 posts down from this one.

I’ve got a lot of pumpkin and apples to use up, so be on the look out for those types of recipes. I know a lot of people are gung ho about pumpkin right now since it’s Fall, but what about the apple? or squash even? Pumpkin seems to get all the glory in Fall.

I love apple crisp. The part I like most about it is the streusul topping. This recipe kind of reminds me of apple crisp, but with less work. You core out part of the inside of the apple, and just stuff them with the streusal topping. Bake in the oven and you’re done. Just make sure to bake the apples until they’re done. I thought mine were cooked long enough but they weren’t. Had to stick them in the oven for longer than 30 minutes. Also, the next time I’d make these I’d sprinkle the apples with some cinnamon and sugar. Hope you enjoy!

Servings: 8

Recipe from: Cooking Outside the Box

Points Plus: 6 (5 points if using light butter)

Calories: 205, Fat: 6.62, Carbohydrates: 35.34g, Protein: 2.69g, Fiber 2.9g


Baked Apples


  • 3-4 apples
  • 1/2 cup oats
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1/2 cup flour
  • 1 teaspoon cinnamon
  • dash of salt (optional)


Step 1
Slice 3-4 apples in half with a large knife, then scoop out the seeds and stem parts with a melon baller.
Step 2
Melt the butter and stir together the rest of the ingredients in a bowl.
Step 3
Fill and top apple halves with the mixture.
Step 4
Bake at 350 F/180 C until tops are golden brown and apples swell, about 30 minutes.

Bacon Taco Pizza

Bacon Taco Pizza. It’s a BLT and Taco  combined together in pizza form.  I made Taco Pasta Bake earlier this week and Taco Pizza today, so I thought I’d continue the Mexican theme for the rest of the week. Who doesn’t like Mexican food?!  I was going to use ranch seasoning instead of Taco seasoning, but my husband doesn’t like ranch flavoring at all (weird huh?).  You could almost use whatever kind of seasoning packet you like for this pizza. It’s a pretty versatile recipe.

Recipe Diaries Original

Nutrition Info: Calories: 181, Fat: 7.48g, Carbs: 21.45g, Fiber: 1g, Protein: 7.11g

Servings: 10

Points Plus: 6

Bacon Taco Pizza

1 store bought pizza dough (I used the PIllsbury Artisan can)

1 8 oz package of cream cheese

1 package of taco seasoning or whatever flavor you prefer

1/2 cup of cheddar cheese

1/2 head of lettuce, shredded

1 whole tomato, diced

6 strips of bacon


1. Bake the pizza crust according to package directions.

2. In a bowl combine the cream cheese and taco seasoning and spread that over the cooled pizza crust.

3. Top with remaining taco ingredients. Add whatever other taco ingredients you like on your pizza. I added lettuce, tomatoes, and cheese.


Summer Corn, Bacon and Potato Chowder

My first week on Weight Watchers was pretty successful. Lost 3 pounds. I’ve never eaten so healthy before in my life either. Usually whenever I wanted a snack before, I’d just go straight to the doritos and open up a can of soda. Not anymore. We found some baked tostitos at Sam’s Club and you can have 16 of those for only 3 points. Not a bad snack with some salsa.

Have you ever made soup in the summer? This one doesn’t take long to make on the stove top if you have all the ingredients chopped up and ready. You could even cook the bacon before hand too. This soup was ok. The picture of it on Weight Watchers looked way prettier than mine did because they used red bell peppers. Red peppers are too expensive so I just opt for the green ones since they’re always on sale. This soup had a nice taste to it, not really sure if I’d make it again. I think the pretty picture is what attracted me to it. ha ha.

Ingredients from Weight Watchers

1 medium uncooked yukon gold potato(es)
1 spray(s) cooking spray
1/2 cup(s) uncooked celery, chopped
1/4 cup(s) (chopped) uncooked onion(s), chopped (or 1 large shallot)
4 piece(s) corn on the cob, kernels removed with a knife
1 cup(s) sweet red pepper(s), diced
4 oz uncooked Canadian-style bacon, diced
2 cup(s) fat-free skim milk
1/2 tsp table salt
1/4 tsp black pepper
1/8 tsp hot pepper sauce, or to taste


Pierce potato in several places with a fork; microwave on high power until tender, turning over once, about 8 minutes. Allow to cool; peel and mash.

Meanwhile, coat a large saucepan with cooking spray. Add celery, onion, corn and red pepper; sauté over medium-high heat for 5 minutes.

Stir bacon and milk into saucepan; stir in mashed potato and mix well. Season

Spicy-Sweet Glazed Shrimp

Oh siracha, I think I’m in love with your spicy goodness. If you don’t have this stuff in your pantry yet, you should go and get some. It’s really great for marinades. Mix it with some honey and use it as a glaze for grilling.

This recipe I found in Martha Stewart’s magazine. I haven’t been really pleased with her Every Day Food one. Sometimes, she’ll have good recipes in there, and sometimes she doesn’t. Although, I’m pretty darn sure she isn’t the one coming up with the recipes. She probably has slaves working for her, in her kitchen. Try this marinade the next time you grill outside on top of shrimp or chicken! Use skewers, so that you don’t have spend a lot of time flipping the shrimp too.

Calories: 225, Fat: 3g, Protein: 31 g, Carbs: 19, Fiber: 0

Servings: 6

Points Plus: 6


Recipe from Martha Stewart


2 pounds of extra jumbo shrimp
1/3 cup of honey
2 tablespoons Siracha
salt and pepper
Wooden Skewers
Oil for grilling


1. Salt and pepper peeled and deveined shrimp and place on wooden skewers. Brush with oil.

2. Meanwhile, while you’re waiting for the grill to fire up…. Mix together honey and Siracha.

3. Place shrimp on the grill and cook for 2 to 3 minutes on each side. Brush each side with the glaze
until done. Shrimp should be pink. Enjoy!

Chicken Floretine Soup

I saw this pasta recipe and started to figure out the nutrition info for it and didn’t like the amount of carbs that were in it. It was pretty scary. I was thinking of ways to make it a little more carb friendlier so it became soup. Chicken florentine is basically chicken, pasta, spinach and tomatoes. Sounds good doesn’t it? Ben asked me if I added in the pesto and I wish I would have now. That would have given it even more flavor. I know it’s almost summer time, but it doesn’t hurt to have soup every now and then. Especially when fresh produce is becoming more available.

I went to Minneapolis this weekend to visit my brother. It turns out he’s a pretty good cook. He made this shrimp dish which he still has to give me the recipe for. It had 4 heads of garlic in it. We went to this place called Mozza Mia and they had the best pizza there. I bought all the ingredients I needed to make this fig, caramelized onion and prosciutto pizza. Plan on seeing that post sometime later on this week. That bowl in the picture came from Pottery Barn too. The plate underneath it, I want to find a plate holder for it to hang up in my kitchen.

Servings: 6

Points Plus: 6

calories: 219, Fat 6.2, Protein: 23.7, Carbs: 17.1, Fiber: 2.4

Ingredients from Oxmoor House

1/2 cup uncooked ditalini (very short tube-shaped macaroni)
1 1/4 pounds skinless, boneless chicken thighs, chopped
3 cups fat-free, less-sodium chicken broth
1 cup water
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
1 (6-ounce) package fresh baby spinach
2 tablespoons commercial pesto
1/4 teaspoon freshly ground black pepper
Grated fresh Parmesan cheese (optional)


1. Cook pasta according to package directions, omitting salt and fat. Set aside.

2. While pasta cooks, combine chicken, broth, and water in a large Dutch oven. Cover and bring to a boil. Reduce heat, and simmer 3 minutes or until chicken is cooked. Remove chicken with a slotted spoon; keep warm. Stir in tomatoes; cook 1 minute or until thoroughly heated. Stir in spinach; cook 2 minutes or until spinach wilts. Add cooked chicken and pasta to pan; cook 1 minute or until thoroughly heated. Stir in pesto and pepper. Ladle soup evenly into 6 bowls, and sprinkle with Parmesan cheese, if desired.

Cheesy Potato Casserole

Every year for Easter, my family will have this cheesy hash brown potato casserole. I love it because it’s full of cheese and really creamy. My mom would put those crinkle cut potato chips on hers. Maybe known as wavy lays potato chips. Some people put corn flakes and I wanted to do that, but I didn’t have any corn flakes. I used some oyster crackers instead and I think I like the crunchy potato chips better, but the oyster crackers still worked. This version has a little less fat in it than the full fat version. I always try to have a bag of frozen hash browns on hand too. You can do so much with them.

Also for Easter my grandma likes to make her frosted sugar cookies. These are so good.

Ben (my husband) has spent most of Easter weekend painting the dining room. It’s a pretty red color.

Well, I hope everyone has a happy Easter!

Recipe from Plain Chicken ( love this website!)

Servings: 8
Points Plus: 6

I halfed the recipe from the original one. 30 oz of hash browns would make a lot for 2 people. ;)


15 oz of frozen hashbrown potaotoes
8 oz of fat free sour cream
5 3/4 oz of 98% fat free condensed cream of chicken soup
1/2 tsp black pepper
1/2 teaspoon of Lawry’s Seasoing Salt
1 cup of 2 percent cheddar cheese
2 tablespoons of oyster crackers


1. Preheat Oven to 350

2. Combine sour cream, cheese, cream of chicken soup in a bowl with the potatoes. Spray an 8X8 pan and spread out the potatoes in the pan. Use your hand to crush the oyster crackers on top of the potaotes. Spray with cooking spray.

3. Bake at 350 for 45.



Breakfast Cookie

I’m learning how to knit. A co-worker is teaching me how to do it and it’s not as hard as I thought it would be. She gave me this recipe for a ginormous  breakfast cookie. If you add in extra things to it like a 1 tablespoon of raisins, chocolate chips, or m & m’s it’s 6 points. Without that stuff it’s only 5. I think a mashed banana or some cinnamon would be good with this too. All the ingredients together reminded me of one of those oatmeal packets but in the shape of cookie. Which, in my opinion makes it even better. ;)

Servings: 1

Points Plus: 6


3/4 ounces of quick cooking oats
2 packets of truiva or other sweetner
1 tablespoon of peanut butter
1/8 teaspoon baking powder
2 tablespoons + 2 teaspoons of milk powder
2 tablespoons hot water

Extra Ingredients:

1 tablespoon of raisins or chocolate chips


Preheat oven to 350 degrees F. In a bowl combine all the ingredients and place on a sprayed cookie sheet. Bake for 10-15 minutes. Enjoy!

Healthier Shamrock Shake

I like how thick and creamy the shamrock shake at Mcdonald’s is. I think it’d be kind of complicated to make it at home since Mcdonald’s uses soft serve ice cream that comes right out of their machine. Usually when we buy it in the stores it’s hard so , that is the main reason why I think it’d be difficult to make it that way. Store bought works just as good though. I think if you really wanted to you could go to an ice cream store  that sells just ice cream and ask for some soft serve. Or, if you have an ice cream machine at home you could make it yourself. Gotta to try that one time. ;)

Here’s my recipe for a shamrock shake that’s healthier. I added a scoop of protein powder to it this time and thought that made it a lot creamier. Very good. All you need is a blender to make this too. Happy St. Paddy’s Day!


Servings: 2

Points Plus: 6

2 cups of fat free vanilla yogurt
1 1/2 cups of 1% milk
4 drops of green food coloring
1/4 tsp of mint extract
1 scoop of vanilla protein powder
Extra toppings
Cool Whip Light
Green sprinkles


In a blender add all the four ingredients. Puree until smooth. Pour into two glasses and enjoy.