Any type of sandwich is better on a bagel, especially a BLT sandwich. Plain old bread for sandwiches can be pretty boring too. Why not change it up a bit and use a bagel instead? There was no mayonnaise in the house, but I had a container of Philadelphia Chive Cream Cheese. I believe that may be my new mayo whenever I make a BLT sandwich. Bagels are kind of pointy, but Thomas Bagel Company makes bagel thins for only 3 points. Everything bagels make good sandwiches too. I really really want some lox now. :)


Servings: 1

Points Plus: 9

1 Thomas Bagel Thin

2 strips of bacon

2 slices of tomato

1 lettuce leaf

2 tablespoons of Philadelphia Chive Cream Cheese


Toast the bagel. Spread with Philadelphia cream cheese. Top with 2 slices of bacon, tomato, and lettuce. Enjoy.

Chicken Tamale Casserole

Ben and I tried tamales this weekend at the lake for first time. They were so good too. If you’ve never had a tamale before, it’s kind of like an enchilada but it’s cooked in the corn husk. You make the dough out of masa harina and stuff it with ground beef, chicken, beans, whatever you like. Then you roll the dough and beef mixture together using the corn husks and steam that for additional 50 minutes. Sounds complicated right?

I wanted to try making them at home and I found this recipe. It had 322 reviews on This recipe almost reminded me of the Bubble Up Enchilada recipe that’s been really popular on this site. The corn muffin mix would be the biscuit part and you just top it with whatever kind of protein you like. Like chicken for instance. I think after making this recipe, I’m going to try making my own tamales one time, this recipe didn’t really live up to it’s name.

I leave you with a beautiful picture of the sunset this weekend.

Calories: 354, Fat: 14.1, Carbs: 36.3, Fiber: 2.5, Protein: 18.9
Points Plus: 9 (cut into 8 equal size portions)

Servings: 8

Ingredients from Cooking Light

1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided $
1/3 cup fat-free milk $
1/4 cup egg substitute
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (such as Martha White)
1 (4-ounce) can chopped green chiles, drained
Cooking spray $
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream


1. Preheat oven to 400°.

2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.

3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

I signed up for Weight Watchers today. I tried losing the weight by myself but it didn’t work. My goal is to lose at least 20 pounds so I can stop taking my blood pressure medication. Wish me luck! :)

Late Night Pasta

If you ever thought pasta carbonara was intimidating to make, then you’re in luck. I have tried making pasta carbonara before, but the eggs always ended up scrambling because the pan was too hot or something.

Cooking a fried egg to put over the top of the pasta is MUCH easier. All you have to do is wait for the egg whites to get cooked through and the yolk should still be runny. It’s quiet heaven, cutting into the egg and getting a combination of the pasta and bacon together. Just remember to save the pasta water, that’s the part I always forget sometimes! I’d kind of like one of those pasta pans that you keep in the big pot of boiling water while the pasta is cooking. That way, the pasta water won’t get dumped down the drain and you won’t forget it. I’d make this again anytime.

I used cooking spray to cook the fried eggs and reduced the amount of butter used. There’s enough here for 3 servings actually. You can opt to leave out the butter completely if you’d like because the pasta water makes the sauce pretty creamy. I used about a tablespoon for ours to make it a little richer. :)

Servings: 3

Points Plus: 9 (figured using the WW calculator on their website)

Ingredients from Martha Stewart

6 ounces thin spaghetti or tagliolini
3 pieces applewood smoked bacon, thinly sliced into 1/4-inch-thick pieces
1 1/2 teaspoon coarsely cracked black pepper, plus more for serving
1/2 cup onion, chopped
1/2 clove garlic, minced
1 cup freshly grated Parmesan cheese
4 tablespoons unsalted butter
2 large eggs
1 tablespoon chopped flat-leaf parsley
Coarse salt


Bring a large pot of salted water to a boil; add pasta and cook for 8 minutes.

Meanwhile, place bacon in a large skillet over medium heat. Cook, stirring occasionally, until crisp, 3 to 4 minutes. Add onion and 1/2 teaspoon black pepper; cook, stirring until onion softens, 2 to 3 minutes.

While onion is cooking, heat 1 tablespoon butter in a small skillet. Carefully crack eggs into skillet and cook until whites are just set. Remove from heat and keep warm.

Add garlic to skillet with bacon and onion and stir to combine. Add 1/4 cup pasta cooking liquid to skillet; drain pasta and add to skillet. Add remaining 3 tablespoons butter and reduce heat to low. Add cheese and toss until melted and sauce is well combined.

Divide pasta evenly between two serving bowls; top with fried egg and season with pepper. Serve immediately.

Cheddar Cheeseburgers with Caramelized Onions

We had burgers two nights in a row. Yesterday, I got a coupon in my email for a free burger at Ruby Tuesdays. Ben and I love the triple prime burgers there. They’re so yummy, but one of those burgers is 31 points. Yikes! A good thing, I only ate half of the burger.  We only do that about once a month though, that is, go and indulge in a fatty burger like that. Yumm….I’m surprised my blood pressure was still low this morning when I tested it, believe the running is helping with that part.:)

This was a good gourmet burger and lived up to it’s name. I think from now on, whenever we have burgers I’ll have to make some caramelized onions to put on top of them. Have you noticed lately I’ve been on a caramelized onion kick? I also made an avocado orange salad to go a long with this and that was delicious. Who knew avocado and orange would go so well together?  I almost felt like putting that salad on top of this burger instead of lettuce.


Recipe adapted from Cooking Light

Nutrition Info
Calories: 370, Fat 17.7g, Carbohydrates: 31.7g, Fiber 8.1g, Protein: 31.1g
Servings: 4
Points Plus for burger: 9

1 tablespoon olive oil, divided
2 cups thinly sliced shallots
1/2 teaspoon kosher salt, divided
1 tablespoon white wine vinegar
2 garlic cloves, minced
1 pound ground beef, 90% lean
2 ounces shredded sharp cheddar cheese (about 1/2 cup) $
1 cup baby arugula
4 (1 1/2-ounce) hamburger buns, toasted $
3 tablespoons light mayonnaise


1. Heat a nonstick skillet over medium-low heat. Add 2 teaspoons oil; swirl to coat. Add shallots and 1/4 teaspoon salt; cook 15 minutes or until golden brown, stirring occasionally. Stir in vinegar; cook 1 minute. Remove from heat; keep warm.

2. Gently combine garlic and beef. Divide the meat mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in the center of each patty. Sprinkle evenly with the remaining 1/4 teaspoon salt.

3. Heat a large cast-iron skillet over medium-high heat. Add the remaining 1 teaspoon oil to pan; swirl to coat. Add patties, and cook for 3 minutes on each side or until desired degree of doneness. Top each patty with 2 tablespoons cheese; cover and cook 1 minute or until cheese melts.

4. Place 1/4 cup arugula on bottom half of each bun; top with 1 patty and one-fourth of shallots. Spread about 2 teaspoons mayonnaise on top half of each bun; place on top of burgers.