Monday, April 19, 2010

Glace Icing

I had been wanting to make some crown cookies for my little girl's princess birthday party. I had been seeing this icing all over the internet and decided to try it out.

I looked all over and decided to try the one from Our Best Bites (love this website) because they had already done the experimenting and decided this recipe was a winner.

I was a little hesitant and didn't know how difficult it would be to work with - but guess what? It was super fast and easy to make and very simple to use. I loved working with it and will definitely try it again in the future. Even the toddler got to try her hand at it!

So go check out the Glace Icing by clicking here. You'll be glad you did!


Black Bean Salsa

One of my friend's made this salsa and I was instantly in love. It is so fresh and tasty and the perfect topping to anything - chips, tacos, baked potato, the list could go on and on.

1. 1 - 15 1/2 oz. can of black beans, drained and rinsed
2. 1 - 15 1/2 oz. can corn, drained
3. 1 green pepper - diced
4. 1 red pepper - diced (or orange or yellow)
5. 1 jalapeno - diced
6. 1/3 - 1/2 cup red onion - diced
7. 2-3 medium tomatoes (or a can of petite diced tomatoes - drained)
8. 1/3 cup cilantro
9. 1/3 cup olive oil
10. Juice from 3 limes (1/3 cup)
11. 1/2 tsp cayenne
12. 1/2 tsp cumin
13. 1 tsp salt

1. Stir it all together. It's better to let it sit.


Saturday, April 17, 2010

Peanut Butter Popcorn

Made this the other night. Heavenly. One food temptation that ALWAYS seems to get me is yummy flavored popcorn. This was no exception. I definitely ate my fair share before our company even got there!

My only dilemma - it started off chewy (which was utterly delightful) then it got hard after a little while. Any suggestions on how to keep it chewy? Should I have covered it right away rather than let it sit out during our movie???

Anyways...I saw the recipe HERE at Anissa's Kitchen. She has some fabulous stuff - go check her out!


1/2 cup unpopped popcorn, or 2 bags microwave popcorn
1 cup sugar
1/2 cup honey
1/2 cup light corn syrup
1 cup peanut butter
1 teas. Vanilla


1. Pop the popcorn, and place in a large bowl. Remove kernels.

2. Butter sides of a large 1 1/2 qt saucepan. Combine sugar, honey, and corn syrup in pan. Bring mixture to a boil, stirring constantly! Boil hard for 2 minutes, without stirring. Remove from heat.

3. Stir in Peanut Butter and vanilla until melted.

4. Immediately pour over popcorn mixture, stirring to coat well. Cool; break into bite size pieces.

5. Chocolate drizzled over the top of the popcorn is awesome. Melt some chocolate chips in the microwave and spoon over the peanut butter popcorn.


Thursday, April 15, 2010

Buffalo Chicken Chop Salad Wrap

Buffalo Chicken Chop Salad Wrap

courtesy of my weekly Weight Watcher emails


-1 large La Tortilla Factory Smart and Delicious Low Carb/High Fiber Tortilla (or other 1 pt. tortilla)

-2 ½ oz. cooked skinless lean chicken breast, chopped

-½ c. shredded lettuce

-2 ½ t. Frank’s RedHot Original Cayenne Pepper Sauce

-2 t. reduced-fat Parmesan-style grated topping

-1 ½ t. fat-free sour cream


1. Place chicken pieces in a small microwave-safe dish.

2. Top with hot sauce and Parmesan topping, and stir until chicken is thoroughly coated. 3. Microwave for 45 seconds, or until hot.

4. Microwave tortilla until slightly warm.

5. Lay tortilla flat and spread sour cream down the center. Place lettuce in the center of the tortilla, and top with the chicken mixture. Wrap tortilla up by folding in the sides first, and then rolling it up tightly from the bottom.

Yield: 1 serving / 4 pts.


Monday, April 12, 2010

Mexican Lettuce Garnish

I have these green enchiladas that our family loves. My mom started making them and the last time I had them at her house she included lettuce to top it off with - it was so simple and yet oh so tasty!
- Shredded lettuce
- Squeeze (or squeezes) lime juice
- cilantro

Give it a try!


Saturday, April 10, 2010

Green Enchiladas

I got this recipe from an enrichment we had when I was young and single and in college. We have been in love with it ever since.

WW points - around 6 per enchilada

1. Corn tortillas (1 per enchilada)
2. Oil (a few tablespoons)
3. Chicken (1-2 oz. per enchilada)
4. Sour Cream (around 1/4 - 1/2 cup)
5. Green Enchilada Sauce (1 super large can or 2-3 regular cans)
6. Cheese (as cheesy as you like it!)

1. Boil and shred as much chicken as you'd need for your family. I do around 1-2 oz. per enchilada.
2. Take shredded chicken and place it in large skillet. Add green enchilada sauce and sour cream until it's the consistency you like it. We like ours a little runny.
3. Heat up oil in small skillet and slightly coat/fry the tortillas so that they are gently coated and will easily roll up.
4. Take tortillas and add a few tablespoons full of chicken mixture. Roll up and place in casserole dish.
5. Top with more green enchilada sauce and yellow cheese.

They are SUPER yummy just like that but here are some other variations:

- add onions to the chicken mixture
- use pepper jack cheese
-top with sour cream
- top with pico de gallo or lettuce garnish


Thursday, April 8, 2010

Swiss Chicken

The other week I brought dinner to a friend who's baby had been in the hospital and she requested this recipe. So here it is. I'm glad they enjoyed it :)

It's definitely a 'go to' recipe because I usually have all the ingredients on hand.

Sorry, no picture or WW points.

1. Boneless skinless chicken tenderloins
2. Swiss cheese slices
3. Cream of chicken
4. Milk
5. Chicken stuffing mix
6. Butter

1. Place as many tenderloins as you would like in a casserole dish.
2. Top each tender with a folded slice of swiss cheese.
3. Mix 1 can (or more if needed) of cream of chicken soup while slowly adding milk until it's to desired consistency. Pour over chicken/cheese.
4. Crush up 1/2 a bag (more if needed) of dry chicken stuffing mix and mix with a couple of tablespoons of melted butter. Sprinkle on top of dish.
5. Bake at 350 degrees for 30 minutes covered and 30 minutes not covered (watch so stuffing on top doesn't burn).