Strawberry-Avocado Salsa with Cinnamon Tortilla Chips

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I picked up a container of the most delicious strawberries at Sam’s Club this weekend. I also ended up picking up some more Choboni yogurt and those Jimmy Dean Turkey Sausage Delight sandwiches. Those sandwiches are so filling! I had one at about 8:30 this morning and I wasn’t hungry until about 12. One of those sandwiches is only 7 points and I think that’s pretty decent for breakfast with some fruit.

For lunch, I had this salsa. Probably not the best thing to have. It goes really good with the cinnamon chips, that go a long with this recipe. If you’ve never had strawberries with avocados you should try it now. It’s so good.


Nutrition Info: Calories: 138 | Fat: 6.7g | Carbohydrate: 17.3g | Protein: 2.8g | Fiber: 3.6g
Points Plus: 4
Servings: 12 (6 chips and 3 tablespoons of salsa)

Ingredients from Cooking Light

2 teaspoons canola oil
6 (6-inch) whole-wheat flour tortillas
2 teaspoons sugar
1/2 teaspoon ground cinnamon
1 1/2 cups finely chopped peeled ripe avocado (about 2)
1 cup finely chopped strawberries
2 tablespoons minced fresh cilantro
1 teaspoon minced seeded jalapeño pepper
2 teaspoons fresh lime juice
3/8 teaspoon salt


1. Preheat oven to 350°.
2. To prepare chips, brush oil evenly over one side of each tortilla. Combine sugar and cinnamon; sprinkle evenly over oil-coated sides of tortillas. Cut each tortilla into 12 wedges; arrange wedges in a single layer on two baking sheets. Bake at 350° for 10 minutes or until crisp.
3. Combine avocado and remaining ingredients; stir gently to combine. Serve with chips.

Beet-elicious Cupcakes

I keep on taking a bite of these cupcakes and trying to see if I can taste the beets. I can definitely smell the beets. With the cream cheese frosting that I made for these it kind of balances the beet flavor  out.

I think I screwed up with this recipe and didn’t use the beet juice that came with the can too. The batter was really thick with out it. Since the batter was so thick, I ended up adding an egg and 1/8 cup of oil to help the batter out a bit. To make these red velvet, you can add in a tablespoon of cocoa powder. Be warned, beets are really messy to work with.

Fun Beety facts

  • Beets are used to make table sugar.
  • Sugar beet plants stink, really they do…..
  • Beets contain lutein and zeaxanthin
  • Beets can cause your urine to turn red


Nutrition Info: (without frosting)  Calories 154, Fat 2g, Carbs 31g, Protein 2g, Fiber 0g

Servings: 15

Points Plus: 4

Beet-elicious Cupcakes from

1/2 cup of applesauce (120g)
1 8oz can of beets
Box of Store Bought White Cake Mix (I used Duncan Hines Moist Deluxe Classic White Cake Mix)
Sprinkles (optional)

Preheat the oven to 350 degrees. Line 15-18 muffin tins with liners and spray with a bit of non-stick to be safe. Note: I made 18 but if you’d like them a little bigger cut back to 15.

Put the beets and applesauce in the food processor. Puree. Dump the cake mix and beet puree in a large bowl. Beat with an electric beater for 2 minutes on medium until the batter is combined. Separate the batter into the cupcake liners. Add sprinkles if you like. This is my way of making them festive without icing. In my opinion, the cupcake has enough sugar already. No need to add tons more on top. Sprinkles are just as fun!
Bake for about 20 minutes, then enjoy and admire your festive PINK cupcakes!

Banana Muffin Tops

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Nutrition Info: 142 Calories |  2g Fat |  3g Protein | 30g Carbohydrate | 3g Dietary Fiber | 4 Points +

Yield: 14 muffin tops Serving Size: 1 muffin top

1/2 cup oat bran
1/2 cup quick cooking oats
1 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt — coarse salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg — freshly ground
1 cup banana — mashed
1 cup demerara cane sugar also known as turbinado or raw cane sugar
1/4 cup Greek yogurt fat free
1/4 cup applesauce, unsweetened
1 egg
1 teaspoon vanilla extract
1/4 cup walnuts — chopped

Preheat oven to 350 degrees.
Combine dry ingredients, oat bran through nutmeg in a medium size mixing bowl, stir with a wire whisk to combine.
In a small bowl combine wet ingredients, banana through vanilla extract, stirring until well combined.
Add wet ingredient mixture to dry ingredients, stir with a spoon just until all of the ingredients are moist.
Spray a muffin top pan with non stick spray or line baking sheets with parchment paper and spray with non stick spray.
Using a 1/4 cup measuring cup fill each muffin top indentation with batter spreading it evenly, or if using parchment lined baking sheets, use 1/4 cup of batter and drop it on the prepared pan forming the batter into a circle. Leave plenty of room between muffin tops as they will spread while baking. Sprinkle nuts evenly over the top of the batter.
Bake 10 -13 minutes or until toothpick inserted in center of muffin top comes out clean. My muffin tops on the baking sheet took 13 minutes to bake and the muffin top pan took just 10 minutes.
Remove from oven, let cool in pans for a few minutes before removing to a wire rack to cool.
Make a batch and freeze them for future use. Once completely cool, wrap with plastic wrap and place in a freezer bag.


Ever buy those expensive vita tops that Hungry Girl just raves about? Well now, you can make your own! It’s super easy too. You don’t even need a muffin top pan to make these. The first batch I tried using a piping bag and cut the hole on the bottom, and that worked out fine. The second batch, I used an ice cream scoop and flattened the bottom of the tops. Much easier and faster. These muffin tops won’t put any extra fat on your muffin top, that’s for sure! Sorry, that was pretty cheesy. I want to experiment with different flavors now. Like a chocolate flavored muffin top, and a blueberry one.

Recipe from:

Spicy Black Bean Hummus

Nutrition Info: Calories:148 | Fat: 6.2g | Protein: 4.5g | Carbohydrate: 20.6g | Fiber: 3.5g | 4 Points +

Serves 4:

Ingredients from Cooking Light

1  garlic clove, peeled
2  tablespoons  fresh lemon juice
1  tablespoon  tahini (roasted sesame seed paste)
1  teaspoon  ground cumin
1/4  teaspoon  salt
1  (15-ounce) can black beans, rinsed and drained
1  small jalapeño pepper, chopped (about 2 tablespoons)
Dash of crushed red pepper
2  teaspoons  extra-virgin olive oil
Dash of ground red pepper
1  (6-ounce) bag pita chips (such as Stacy’s Simply Naked)


1. Place garlic in a food processor; process until finely chopped. Add lemon juice, tahini, cumin, salt, black beans, jalapeño pepper, and crushed red pepper; process until smooth. Spoon bean mixture into a medium bowl, and drizzle with extra-virgin olive oil. Sprinkle with ground red pepper. Serve with pita chips.


Another yummy hummus recipe, using black beans instead of garbonzo beans. It’s a spicy Mexican hummus! Next time, I’m going to add more cumin and garlic. I baked some pita chips in the oven at 400 degrees for about 12 minutes, or until they were golden brown. It’s a very yummy snack.

I was downstairs exercising after work today, and I can’t really trust my dogs. They chewed up a pair of my unmentionables  on Tuesday, and today they ruined the zipper on my work jacket. Now I have to figure out how to get that back on. Anybody know how to put the bottom part of a jacket back on where you connect the zipper?

Slow Cooker Pork Carnitas


Weight Watcher Recipes 4 points

2.5 lb pork shoulder blade roast, lean, all fat removed

6 cloves garlic, cut into slive



garlic powder

3/4 cup 99% fat free chicken broth

2-3 chipotle peppers in adobo sauce (to taste)

2 bay leaves

Season pork with salt and pepper. In a medium sauté pan on medium-high heat, brown pork on all sides for about 10 minutes. Remove from heat and allow to cool.

Using a sharp knife, insert blade into pork, cutting small holes and insert garlic slivers. Season pork generously with cumin, adobo and garlic powder all over.

Pour chicken broth in the crockpot, add bay leaves and chipotle peppers. Place pork in crock pot and cover. Cook low for 8 hours. After 8 hours, shred pork using two forks and combine well with the juices that accumalated at the bottom. Remove bay leaves and adjust salt and cumin (you will probably need to add more). Let it cook another 15-30 minutes.


Tonight for dinner we had pork carnitas and I found this recipe off of Gina’s Weight Watcher Recipes blog. This was a very good recipe. It was spicy and had a kick, like Geena and Pat Neely like to say. My avocado however, had gone bad and I managed to salvage what I could of it. :( Avocados and mangoes are really hard for me to pick out in the grocery store. I think I have found one perfect ripe mango and that is it. I prefer to buy frozen mango now. By the time I get to the grocery store all the avocados look so dark brown you just hope that it hasn’t gone bad already!