I plan to make this i got material and batting so I am all set. I just need to do it lol
SO maybe today is the day. Will post a pic when and if I get it finished.
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8/23/12
8/20/12
Blueberry Breakfast Tops
WW Points Plus 4 old points 3
INGREDIENTS
2 sprays cooking spray
1 1/4 cups fresh blueberries, or frozen and thawed
2 Tbsp sugar
1 1/4 cups all-purpose flour
3/4 cups uncooked cornmeal
1 Tbsp baking powder
1/4 tsp baking soda
1/4 tsp table salt
1 cup buttermilk
1/3 cups honey
3 Tbsp unsalted butter, melted
1 large egg, beaten
DIRECTIONS
Preheat oven to 400°F. Coat a large baking sheet with cooking spray.
In a medium bowl, toss blueberries with sugar; set aside.
In a large bowl, whisk together flour, cornmeal, baking powder, baking soda and salt.
In a small bowl, whisk together buttermilk, honey, butter and egg. Pour wet ingredients into flour mixture and beat thoroughly to combine; fold in berries.
Place twelve 1/4 cup scoops of batter on prepared baking sheet about 2-inches apart. Bake until tops just start to turn golden, about 12 to 15 minutes. Yields 1 per servings.
8/18/12
Pasta with Italian Chicken Sausage, Peppers and Escarole
This hearty Italian pasta dish has plenty of flavor without all the added fat of traditional pork sausage. Quick, easy and delicious!
I found this recipe at Gina's Weight Watcher Recipes. I will make this when hubby decides to go back on weight watchers.
♥
☺~~HAPPY COOKING~~☺
INGREDIENTS
12 oz Ronzoni Smart taste pasta (or whole wheat or low carb)
1 tsp olive oil
1 medium onion, chopped
1 red bell pepper, chopped
5 cloves garlic, chopped
1 lb Italian chicken sausage, removed from casing
1 medium head escarole, rinsed and torn into bite sized pieces ( or bag)
1/4 cup grated Parmigiana Cheese
1/4 tsp crushed red pepper ( optional)
salt and fresh pepper to taste
DIRECTIONS
Rinse escarole and tear into bite sized pieces.
Cook pasta in a large pot of salted water. Reserve 1 cup water before draining.
While pasta water boils, heat a large non-stick skillet on medium heat. Add olive oil; when hot add onions, peppers, garlic, salt and pepper.
Cook until soft, about 4-5 minutes.
Rinse escarole and tear into bite sized pieces.
Cook pasta in a large pot of salted water. Reserve 1 cup water before draining.
While pasta water boils, heat a large non-stick skillet on medium heat. Add olive oil; when hot add onions, peppers, garlic, salt and pepper.
Cook until soft, about 4-5 minutes.
Add sausage, breaking up with a wooden spoon and cook until golden, about 6 to 8 minutes.
Add escarole, cover and cook 2 minutes; remove the cover, stir and cook about 3 more minutes or until wilted. Adjust salt and pepper to taste.
Add cooked pasta, red pepper flakes, reserved water and Parmigiano Reggiano, toss well and transfer to a large serving bowl. Serve immediately.
Add escarole, cover and cook 2 minutes; remove the cover, stir and cook about 3 more minutes or until wilted. Adjust salt and pepper to taste.
Add cooked pasta, red pepper flakes, reserved water and Parmigiano Reggiano, toss well and transfer to a large serving bowl. Serve immediately.
Servings: 6 • Serving Size: 1-1/2 cups
Old Points: 6 pts • Points+: 8 pts
Calories: 297.7
Calories: 297.7
Fat: 5.5 g
Protein: 20.6 g
Carb: 47.2 g
Fiber: 7.5 g
Sugar:1.1 g
8/15/12
Baked Breaded Eggplant
This is one of my favorites during the summer, with all the fresh grown eggplant. Hubby and I just love breaded eggplant and baked is so crispy with out the grease. Also you can make Eggplant parm since it makes a lot. You can freeze and make another time.
♥
☺~~HAPPY COOKING~~☺
INGREDIENTS
2-3 large Italian eggplant (peeled or unpeeled, up to you)
3 eggs, whisked in a large shallow bowl or dish
2-3 cups Italian seasoned breadcrumbs
1/4 cup of grated Parmesan cheese
salt and fresh ground pepper
PAM spray
DIRECTIONS
8/4/12
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