Wednesday, May 26, 2010
Teriyaki Turkey Burgers
Monday, May 10, 2010
No Bake Cheesecake...
- 8 ozs of Fat Free Cool Whip
- 8 ozs of 1/3 less fat cream cheese
- 1/4 cup of sugar
- 1 tsp of lemon juice
- One 9- inch round reduced fat graham cracker crust
How To Make It:
1. In a large bowl mix the cream cheese, sugar, and lemon till fluffy
2. Add Cool Whip and whip until smooth
3. Spoon into a pie crust
4. Chill for a few hours till firm
5. Enjoy!
(This recipe in only 5.5 WW points. )
Saturday, April 3, 2010
Warm Cabbage Salad
6 cups finely shredded Napa cabbage, about 1 medium head
One 2-ounce package "ready bacon", diced
8 ounces white mushrooms, sliced
4 ounces crumbles blue cheese
Place cabbage in a large bowl with cheese on top. Cook mushrooms in about a tablespoon of olive oil until quite soft. Add bacon.
Continue to cook both about 3 more minutes until bacon just begins to get a little crispy. Add dressing to pan, being careful as it'll splatter, heat through. Pour mushrooom-bacon dressing on the cabbage and mix well.
Season with a little Kosher salt and lots of fresh ground pepper.
This Dish makes 4 servings each serving is 7 Weight Watchers points.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXXA51JoW8cie6TNJBSD7X_UhQklxjzOwK4hIuyrzYuIWVmfJAqThqPylB3HmriuMTvHpwP4W5NaAfz3n7T5x2qcDA9kfbBpyAV3AGE2wR2bSm-ZFckeNfYvrV4t5FXOk870h3h1mD6R4/s400/blog+sig2.png)
Tuesday, March 2, 2010
Pioneer Woman's Chocolate Sheet Cake
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVJwh1SD_XJauhF_Y72ovcCT23fwO3SUfy3DrCHIrhjQbFjybSQGN2FDzCfAZlYhKJqb2PN2ZcvK5p3u2vNHNigW0oGcDfqJ3tlt9Hxu07DNCY8rpenPPf9DO0fW8OJR71xIhwpq1IbjI/s400/IMG_2909.jpg)
Ingredients
- FOR THE CAKE:
- 2 cups Flour
- 2 cups Sugar
- ¼ teaspoons Salt
- 4 Tablespoons (heaping) Cocoa
- 2 sticks Butter
- 1 cup Boiling Water
- ½ cups Buttermilk
- 2 whole Beaten Eggs
- 1 teaspoon Baking Soda
- 1 teaspoon Vanilla
- _____
- FOR FROSTING:
- ½ cups Finely Chopped Pecans
- 1-¾ stick Butter
- 4 Tablespoons (heaping) Cocoa
- 6 Tablespoons Milk
- 1 teaspoon Vanilla
- 1 pound (minus 1/2 Cup) Powdered Sugar
Preparation Instructions
In a mixing bowl, combine flour, sugar, and salt.
In a measuring cup, pour the buttermilk and add beaten eggs,
baking soda, and vanilla.
Stir buttermilk mixture into butter/chocolate mixture.
Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely.
Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat.
Add the milk, vanilla, and powdered sugar. Stir together.
Add the pecans, stir together, and pour over warm cake.
Cut into squares, eat, and totally wig out over the fact that
you’ve just made the best chocolate sheet cake. Ever.
Wednesday, February 24, 2010
Baked Chicken Nuggets
Tuesday, February 9, 2010
Pioneer Woman's Linguini with Clam Sauce
2 – 10 oz cans of clams, drained, juice reserved
3 cloves garlic, minced
2 tbsp olive oil
¾ c. white wine (optional- if you do not want to add it you can use white wine vinegar or non alcoholic white wine)
¾ c. heavy cream
Juice of ½ lemon
1 box of Linguini noodles
Salt and pepper to taste
- Cook pasta according to package directions (I use whole wheat pasta)
- Melt 1 tbsp of the butter with the olive oil in a large skillet over medium-high heat
- Add the clams and garlic, cook about 3 minutes
- Add the wine (or your substitute) and stir. Let cook for 3-4 minutes, until it has reduced
- Lower heat. Add lemon juice and the remaining butter, stir through and cook a few more minutes
- Add cream, parsley, salt and pepper (**note: you don’t need too much salt because the clams are fairly salty**). Cook until heated through
- Pour the sauce over the bed of hot noodles toss, top with cheese, and serve with a lemon slice.