Monday, September 28, 2009
I am a sucker for caramel popcorn - especially at this time of the year. It was risky of me to make two batches because of course I ate almost an entire bowl (a really really BIG one) of it!!!
The recipe is called Cinnamon Caramel Popcorn with Pecans and White Chocolate - the cook also labeled it A.K.A. Cinnamon Bun Popcorn.
The recipe is from Our Best Bites and can be found here.
The only alterations I would make would be to make a little more of the caramel (not double but maybe 1 1/2) because I love each piece of popcorn to have a really good coating.
Second, I would probably add the pecans to the popcorn while it's nice and sticky (I added mine to the popcorn while waiting for the caramel to cook and they just all sank to the bottom).
Third, buy regular size pecans and then coarsely chop them like the recipe calls for. I bought already chopped pecans and since they were so teeny they had a hard time sticking.
Give this new recipe a try! It's worth it!
Wednesday, September 23, 2009
Yields 16 - 1/4 cup servings
Each serving is a little under 1.5 weight watcher points
2 - 3 boneless skinless chicken breasts (I used 2 - 8oz pieces)
1 can of black beans
1 pint of fresh salsa
1. Throw it all in the crock pot and cook all day on low or for a few hours on high.
2. Shred chicken and throw back in.
3. Serve by itself or on tortillas with desired toppings (sour cream, cheese, cilantro, green onions, etc.)
Monday, September 21, 2009
Although it hasn't snowed here yet (thank heavens!!!) we did have some s'more goodies leftover from summer and I thought I'd attempt making a craft with my lovely toddler.
I'm not sure how much of the craft that she actually made but she did however have fun eating the goodies.
All we did was use stuff I scrounged up from around the house. A graham cracker, marshmellows, pretzels, mini chocolate chips, an orange skittle, and something to hold it all together (we used Elmer's glue but if you want them edible I would go for some frosting).
We had fun and she enjoyed seeing her snowman all day! I'm looking forward to all of the fun little crafts and treats we can make together in the future.
Saturday, September 19, 2009
1. PROCESS cookies in food processor until fine crumbs form; mix with butter. Press onto bottom of 13x9-inch dish. Refrigerate 10 min. Meanwhile, beat cream cheese, sugar and 2 Tbsp. milk with mixer until well blended. Add 1-1/4 cups COOL WHIP; mix well. Spread over crust.
2. BEAT pudding mixes and remaining milk in large bowl with whisk 2 min. Add peanut butter; mix well. Spread over cream cheese layer. Let stand 5 min. or until thickened. Top with remaining COOL WHIP.
Thursday, September 17, 2009
The recipe makes 4 servings. Each serving is 6 weight watcher points.
1 green bell pepper, cut into strips
1. HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add bell peppers and onions; cook and stir 6 to 8 min. or until vegetables are crisp-tender. Transfer to large bowl; keep warm.
2. ADD meat, garlic and black pepper to same skillet; cook and stir 3 min. Add soy sauce; cook 1 min. or until meat is cooked through. Add barbecue sauce; cook until heated through.
Tuesday, September 15, 2009
I'm always looking for new recipes. Since I joined Weight Watchers 3 weeks ago I've been on the search for new and healthy recipes (I don't think the hubby is in love with grilled chicken and veggies every night for dinner!) and have been cooking up a storm in our kitchen ever since. Of course not all turn out to be recipes you want to eat over and over again but this is one that will definitely be added to my cookbook. It was very yummy and healthy as well.
It makes 6 servings and each serving is 7 Weight Watcher points.
1/2 lb. (8 oz.) spaghetti, uncooked
1. Preheat oven to 350°F. Cook pasta as directed on package. Meanwhile, spray large nonstick skillet with cooking spray. Add chicken, peppers and mushrooms; cook and stir 5 min. or until chicken is no longer pink. Remove from skillet; set aside.
2. Place Neufchatel, flour and broth in skillet. Cook and stir with wire whisk until boiling. Reduce heat to medium-low; simmer 5 min., stirring frequently.
3. Drain pasta; return to saucepan. Add Neufchatel cheese mixture, chicken mixture and 2 Tbsp. of the Parmesan cheese; mix well. Spoon into 2-qt. round casserole dish; cover with foil. Bake 25 min. Top with mozzarella and remaining 1 Tbsp. Parmesan cheese; continue baking, uncovered, 2 min. or until mozzarella cheese is melted.