Tuesday, June 15, 2010

Broccoli Salad

I got this recipe from my Mama and it sure is a favorite in our house - especially at this time of year. Pair it with a hot dog, grilled chicken, a hamburger, or pulled pork sandwich - it's a great side for almost ANYTHING!

Yields 20 - 1/2 cup servings. Each serving is 3 Weight Watcher Points.


- the original recipes calls for 4 cups of chopped broccoli (I use around 7-8)
- 1/2 - 3/4 chopped onion
- 12 strips of bacon fried and crumbled (I used the already cooked strips)
- 1 cup shredded cheddar cheese
- 1/4 cup sunflower seeds

- 1 cup mayo (I used light)
- 1/3 cup sugar
- 4 Tablespoons red wine vinegar


1. Chop and mix all the salad ingredients.
2. Mix it with the dressing right before serving.
3. Serve/Store cold.


Sunday, June 13, 2010

Ronzoni Smart Taste Pasta

My favorite pasta - Ronzoni Smart Taste.

It is high in fiber which makes it lower in Weight Watcher points, it's white, it tastes no different than regular pasta (my hubby is not a fan of whole wheat pasta), and it goes on sale for $1 a box!

Check it out and give it a try - it's a keeper :)


Friday, June 11, 2010

Tomato Basil Chicken

I found this recipe over here at Smitten With My Kitchen. Go give one of her yummy recipes a shot! I love new pasta recipes that are simple and quick and my kiddos love.

Here it is:
Tomato-Basil Chicken

1 Tbsp olive oil
4 boneless, skinless breast halves cut into 1 inch cubes
2 cans (10 ¾ oz) condensed tomato soup
1 cup milk
4 Tbsp grated Parmesan cheese
1 tsp basil
1 tsp garlic powder
Hot cooked pasta

1. In a medium skillet over medium high heat, heat oil. Add chicken and cook 10 minutes or until browned. Set chicken aside and keep warm.

2. Add soup, milk, cheese, basil and garlic powder to skillet. Heat to a boil. Return chicken to pan. Reduce heat to low.

3. Cover and cook 5 minutes or until chicken is no longer pink. Serve over your favorite pasta.

The end - and delicious!


Wednesday, June 9, 2010

Aloha chicken

I found this recipe here at Smitten With My Kitchen. I met this sweet gal through church and when introduced to her blog I decided to give some of her yummy recipes a try! Go check out some of the delicious stuff she has posted over there! They're pretty simple and easy and use basic ingredients you usually have on hand.

I didn't calculate the WW points for this one. Although if I had to estimate I'd say it's about 4 points without the rice.

Here's one I tried called Aloha Chicken -


4 boneless skinless chicken breast halves (I used 8 tenders)
1 cup ketchup
1 can condensed tomato soup, undiluted
1 large green pepper, chopped
¼ cup packed brown sugar
1/3 cup balsamic vinegar
1 tsp ground mustard
1 can (8 oz) pineapple chunks, undrained
Cooked rice (I used brown)


1. Spray inside of slow cooker with non-stick cooking spray.
2. Cut chicken breasts in half. This will yield you 8 chicken pieces.
3. Place chicken in prepared slow cooker.
4. Combine remaining ingredients, except rice, and pour over chicken.
5. Cook on low for 5 hours. Serve over rice.

Yields: 8 servings

You can also bake this in the oven in a 9 x 13 casserole dish for 1 hour at 375 degrees.


Monday, June 7, 2010

Steakhouse Potato Salad

Many of my favorite recipes come from Kraftfoods.com. I think it's partly because the emails come directly to me and therefore I see lots of new recipes to try - without having to search for them.

I'm not a huge fan of potato salads although potatoes are my absolute favorite food! But when I read over this recipe it sounded perfect to me - all the ingredients were by far my some of my favs!

So here it is (go right here for the recipe, nut. facts, reviews, etc.)

1 serving = 1/2 cup = 3 Weight Watcher Points

Steakhouse Potato Salad

Steakhouse Potato Salad


3 lb. small red potatoes (about 9), quartered
1/2 cup water
1/2 cup MIRACLE WHIP Dressing
1/4 cup KRAFT Ranch Dressing
6 slices OSCAR MAYER Bacon, cooked, crumbled
1 cup KRAFT Shredded Cheddar Cheese
4 green onions, thinly sliced


1. PLACE potatoes in 2-qt. microwaveable dish. Add water; cover with lid. Microwave on HIGH 12 to 15 min. or just until potatoes are tender; drain. Place in large bowl.

2. REFRIGERATE 1 hour or until completely cooled.

3. MIX dressings. Add to potatoes with remaining ingredients; mix lightly

I almost doubled the recipe to take to a BBQ. So if you were making this for your family I would stick to this recipe or make it a tad smaller. It turned out yummy but I would suggest eating it all that day or the day after for best results.