Foodie Friends Friday

Welcome to Foodie Friends Friday!

Please take a moment to read through the rules before getting started, Thank You!

*By linking up you agree that you read these rules and all photos/recipes are original and belong to you. You agree to allow Foodie Friends Friday and any of it's affiliated websites or publications (Social Girls Media, LLC) to use photos, links, and recipes for reprint and/or republishing and distribution without monetary compensation to you. If photos & recipes are used, proper link backs to you will be included.

Adding Links back to Foodie Friends Friday and our Button is our only form of advertising to bring in more people to see YOUR recipes.

Please remember to do this. It benefits you! To thank you, we will continue to feature those with links throughout the year on various outlets.

<div align="center"><a href="http://www.foodiefriendsfridaydailydish.com/" title="Foodie Friends Friday" target="_blank"><img src="http://i1271.photobucket.com/albums/jj628/busyvegetarianmom/FFFDDButtonNEW150Darker_zpse238f637.jpg" alt="Foodie Friends Friday" style="border:none;" /></a></div>

Meet our Co-Hosts at Foodie Friends Friday:

Now Let's meet our sponsor this week! *Giveaway Disclaimer: Facebook is in no way associated with this website or giveaway and holds no liability for this giveaway. "Liking" facebook pages is optional, not mandatory for entry. Sponsors will be responsible for shipping- if there is a delay or problem with prize, you must communicate directly with sponsor.

Have you ever had the opportunity to use a Woolzies Dryer Ball?
Well, if you get your name in the drawing you just may get that opportunity.
So to fill you in on my experience with the Woolzies Dryer Ball 
I will tell you a little about it.
I have washed everything from underwear to bed sheets.
The static is minimal.
Your clothing is not covered in perfume smells from dryer sheets.
And everything comes out of the dryer extra, extra soft.
The ultimate test was bed sheets and fleece blankets.
The bed sheets were so soft to sleep in, and the fleece blankets,
well, let's just say I wanted to wrap myself in all of them.
If you'd like some more information you can visit these links:
Facebook 
Web page 
Twitter

a Rafflecopter giveaway

Most Clicks from last week:

Blueberry Burst Crumb Cake ~ Cozycakes Cottage

Donut Muffins ~ Chicky's Cafe & Bowtique

Oven-fried Chimichangas ~ Mother on a Mission

Top Voted:

Blueberry Burst Crumb Cake ~ Cozycakes Cottage

Homemade Pimento Cheese ~ From Calculus to Cupcakes

The Best Beef Stew ~ From Calculus to Cupcakes

Our host favorites from last week's party can be found here.

Now onto the party:

My Famous Chocolate Chip Cookies

 These chocolate chip cookies are usually begged for.

Yup, my significant other loves these cookies.

For sure a "win a man over through their stomach" cookie.

They are so simple to put together too.

 Sean, my significant other, always asks, 

"Can I eat them till I get sick?"

He loves them that much.

Whip some of these up for your family to see what kind of reaction YOU get.

I guarantee they will love them.

My Famous Chocolate Chip Cookies

4 1/2 c. bread flour

1 tsp. baking soda

1 tsp. baking powder

1 1/2 c. butter, soft

1 1/4 c. sugar

1 1/4 c. light brown sugar, packed

2 eggs

1 TBS vanilla

1 (12 oz.) pkg. semi sweet chocolate chips

Can add chopped walnuts if you like

Heat oven to 375 degrees F.

Combine flour, baking soda, and baking powder in a medium size bowl. Set aside.

Combine butter, sugar, and brown sugar in a mixing bowl. Mix on medium speed until creamy. Add eggs and vanilla and continue beating until well combined. Turn to low speed and add flour mixture slowly until everything is incorporated. Stir in chocolate chips. 

Scoop dough with 1/4 c. sized scoop (I use my largest cookie scoop) and place 2 inches apart on ungreased cookie sheet. Bake for 10-14 minutes. Leave cookies sit on baking sheet for about 5 minutes before removing to cookie cooling rack.

This recipe is linked to:
Foodie Friends Friday

Weight Watchers Monday ~ Greek Pita

 Are you a Greek food fanatic like I am?

Whenever I see or hear Greek I get all giddy....

I love this recipe. 

It is so simple and satisfying.

Let me walk you through the steps to putting this fabulous pita together.

 I cooked my chicken and de-boned it. 

I cooked a large family size package of chicken legs.

Only 3 c. of chicken was used in this recipe, so I had enough leftover for soup.

That recipe will come later.

Anyway, I made the sauce for the pita topping.

2 c. Greek yogurt, plain

Juice of 1/2 of a lemon

3 small garlic cloves, minced

1 TBS chopped fresh cilantro

1 tsp. ground cumin

1/2 tsp. salt

1 tsp. freshly ground black pepper

Place all ingredients in a bowl and mix.

 Next, take 1/2 c. of the sauce and stir it into the picked chicken.

Stir until all the chicken is coated.

 Chop 1 cucumber

and tomatoes of your choice.

I used the tri-color grape tomatoes.

Just because I think they're cute......

Place about 1/2-3/4 c. of chicken in your pita.

Sprinkle with tomatoes and cucumber.

There you have it.

Stuff your pita and enjoy. 

Top the pita with a little more sauce and it is out of this world fantastic.

1/2 of a pita is 5 WW points.

This is awesome next to a bowl of low calorie soup.

This recipe is linked to:
Feeding Big ~ In and Out of the Kitchen
Foodie Friends Friday

Foodie Friends Friday

Welcome to Foodie Friends Friday!

Please take a moment to read through the rules before getting started, Thank You!

*By linking up you agree that you read these rules and all photos/recipes are original and belong to you. You agree to allow Foodie Friends Friday and any of it's affiliated websites or publications (Social Girls Media, LLC) to use photos, links, and recipes for reprint and/or republishing and distribution without monetary compensation to you. If photos & recipes are used, proper link backs to you will be included.

Adding Links back to Foodie Friends Friday and our Button is our only form of advertising to bring in more people to see YOUR recipes.

Please remember to do this. It benefits you! To thank you, we will continue to feature those with links throughout the year on various outlets.

<div align="center"><a href="http://www.foodiefriendsfridaydailydish.com/" title="Foodie Friends Friday" target="_blank"><img src="http://i1271.photobucket.com/albums/jj628/busyvegetarianmom/FFFDDButtonNEW150Darker_zpse238f637.jpg" alt="Foodie Friends Friday" style="border:none;" /></a></div>

Meet our Co-Hosts at Foodie Friends Friday:

  

  Now Let's meet our sponsor this week! *Giveaway Disclaimer: Facebook is in no way associated with this website or giveaway and holds no liability for this giveaway. "Liking" facebook pages is optional, not mandatory for entry. Sponsors will be responsible for shipping- if there is a delay or problem with prize, you must communicate directly with sponsor.

a Rafflecopter giveaway

Most Clicks from last week:

Make My Heart Pound Cake ~ Pint Sized Baker

Little Mom on the Prairie ~ Chocolate Pudding Cupcakes w/Strawberry Centers

Cherry Swirled Cheesecake ~ My Biscuits are Burning

Top Voted:

Giant Sweet Orange Rolls ~ Feeding my Giant

Homade Hot Cocoa Mix ~ From Calculus to Cupcakes

Cranberry Pecan Chicken Salad ~ Yesterfood

Recipes that caught our attention last week.

Recipes can be found here.

Now onto the party:

Red Gold Tomatoes Giveaway & Greek Spaghetti

 It's time for another giveaway!

Make sure you visit the Red Gold Web site.

They have a lot of fun stuff going on over there.

Red Gold Tomatoes contacted me to ask if I would do a taste test for them.

I love taste tests!

This is perfect timing for canned tomatoes.

With it being the off season for fresh tomatoes, you can't get any fresher

than Red Gold.

Open a can of these beauties and all you smell and see is fresh.....

Red Gold is my canned tomatoes of choice.

100% natural is all I need to see.

 I wanted to create a recipe that focused on tomatoes.

Anyone can make and eat chili,

but my focus was more on the Greek cuisine. 

So I set out to create a Greek dish.

And with this dish, it can be enjoyed warm or cold. 

Eat this warm with a seasoned piece of chicken, and use the 

left-overs as a salad next to a panini.

I love versatile!

Greek Spaghetti

1 (14.5 oz.) Petite diced Red Gold Tomatoes, drained

1/2 c. Kalamata olives, pitted

1/4 lb. feta cheese w/Mediterranean herbs

3 TBS drained green olives, sliced

2 TBS dried parsley

1/4 tsp. salt

1/4 tsp. fresh ground black pepper

3/4 lb whole grain spaghetti

5-6 TBS olive oil

3 cloves garlic, minced

In a large bowl, combine the tomatoes, olives, feta, parsley, salt, and pepper.

In a large pot of boiling salted water, cook the spaghetti until done. Drain.

Meanwhile, in a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and cook, stirring for 1 minute. Add the cooked pasta and the garlic oil to the tomato mixture and toss. Serve immediately. 

Thank you Red Gold for making this recipe excellent and tomato approved.

U.S. residence only please.

GOOD LUCK!

a Rafflecopter giveaway




This recipe is linked to:
Foodie Friends Friday

Weight Watchers Monday ~ Chewy Chocolate Cookies

Is there really such a thing as a great Weight Watchers cookie?

Anything that is considered diet in the sweet department usually turns me off.

You cannot disguise sugar.....

So when I found this cookie recipe I was kind of leery.

And only 2 Weight Watchers points?

Absolutely!

To the kitchen I went.....

I am so glad I decided to test these cookies. 

I can now whip myself up a sweet treat and not even feel the 

slightest bit of guilt. 

I will be sticking some of these in my pocket to take to work.

The chocolaty taste is fantastic and will for sure satisfy that chocolate

demon when it sneaks up on you.

Make some of these today.

You will be glad you did.

I used mini butterscotch and semi sweet chocolate chips. 

You can also replace those with toasted walnuts or pecans.

I just realized that I should probably give you a description of these fabulous cookies. They bake up kind of hallow. The tops and outsides remind me of a meringue, and the insides remind me of a brownie. They are definitely CHEWY.  

Weight Watchers Chewy Chocolate Cookies (2 WW points per cookie)
I ended up with 23 cookies, but if you stretch it, you could probably get an even 24.

2 c. powdered sugar

1/2 c. unsweetened cocoa powder

1/4 tsp. salt

1 T cornstarch

2 egg whites, lightly beaten (I used small farm fresh eggs, so I used 3)

1/4 c. toasted walnuts, pecans, or mini chocolate chips

Preheat oven to 300 degrees F. 

Combine first five ingredients in a bowl.

Add the lightly beaten egg whites and stir until a thick dough forms. Stir in the nuts or chips.

Use a cookie scoop (I used my smallest 1 inch), and place on a lined baking sheet (I used foil).

Bake for 17 minutes exactly. Move to cooling rack (I moved foil and all). When the cookies are cool they will peal right off the foil.

This recipe is linked to:
Foodie Friends Friday

Foodie Friends Friday

Welcome to Foodie Friends Friday!

Please take a moment to read through the rules before getting started, Thank You!

*By linking up you agree that you read these rules and all photos/recipes are original and belong to you. You agree to allow Foodie Friends Friday and any of it's affiliated websites or publications (Social Girls Media, LLC) to use photos, links, and recipes for reprint and/or republishing and distribution without monetary compensation to you. If photos & recipes are used, proper link backs to you will be included.

Adding Links back to Foodie Friends Friday and our Button is our only form of advertising to bring in more people to see YOUR recipes.

Please remember to do this. It benefits you! To thank you, we will continue to feature those with links throughout the year on various outlets.

<div align="center"><a href="http://www.foodiefriendsfridaydailydish.com/" title="Foodie Friends Friday" target="_blank"><img src="http://i1271.photobucket.com/albums/jj628/busyvegetarianmom/FFFDDButtonNEW150Darker_zpse238f637.jpg" alt="Foodie Friends Friday" style="border:none;" /></a></div>

Meet our Co-Hosts at Foodie Friends Friday:

  Now Let's meet our sponsor this week! *Giveaway Disclaimer: Facebook is in no way associated with this website or giveaway and holds no liability for this giveaway. "Liking" facebook pages is optional, not mandatory for entry. Sponsors will be responsible for shipping- if there is a delay or problem with prize, you must communicate directly with sponsor.

If you would like to know a little bit more about our sponsor,

you can find the information at Lodge Cast Iron Cookware.

I see lots and lots of items I would love to have.....

Host favorites from last week's party:

Recipes that caught our attention

a Rafflecopter giveaway

Most Clicks from last week:

Munchie's Mini Chocolate Chip Muffins ~ Cozycakes Cottage

Meyer Lemon Cake w/Lemon Buttermilk Glaze ~ Cozycakes Cottage

I Heart You Chocolate-Strawberry Cupcakes ~ Lady Behind the Curtain

Top Voted:

Stawberry Napoleon ~ From Calculus to Cupcakes

Stawberry Jam Cookies ~ From Calculus to Cupcakes

Oven Tacos ~ Yesterfood

Now onto the party:

Recipe Survival

 How do you survive 10 days away from home?

Let me introduce you to my dear friend Lynda.

Oh and, my sweet companion Marleigh.

Lynda is diabetic and totally blind, my best friend, 

and yes, if we go back many years, a first apartment roommate.

Two weeks ago Lynda had to have a full knee replacement.

And she had to find a caretaker for sweet Marleigh.

Of course, since Marleigh drowns me in kisses and hugs, 

I was the first to step forward.

Which this meant living at Lynda's house for about 10 days.

So, how does a foodie survive in a stranger's house?

I found out that I can live out of a laundry basket,

live without a coffee maker 

(Yes, I drove to McDonald's every morning for coffee),

and painfully survived without my desktop 

(most I've used my laptop, ever).

But the real question is: How does a foodie survive in someone else's kitchen?

Now that was a tough one.

Looking for something sweet within those 10 days....

I ran across a package of Martha White double chocolate muffin mix.

JUST ADD MILK!

Quick fix, and I would be satisfied with a baked treat.

But I was faced with another dilemma.....

Lynda is not a milk drinker.

No milk!

Nadda!

Nothing!

So, I had to think like I was surviving in the wild.

Coffee Mate, meet Martha White.

AND IT WORKED!

Within 20 minutes I was enjoying a baked sweet treat.

Sprinkled a few M&M's on top, and produced pure satisfaction.

And that's how a foodie survives outside their comfort zone for 10 days.

Weight Watchers Monday ~ Potato Chowder

 This is the perfect recipe to use left-overs.

And if you have been following me (forever) for a while you know 

how I like to introduce left-overs with new dishes. 

Turn left-overs into left-overs....

This recipe came at me when I had two of those Weight Watchers

Stuffed Potatoes left-over.

Do you remember them?

What a better way to eat them up....

SOUP!

 I chopped up the left-over potatoes and turned them into Potato Chowder.

And you are going to love this one. 

It was fantastic!

Weight Watchers Potato Chowder

2 left-over stuffed potatoes, chopped
1/4 of an onion chopped
2 garlic cloves, minced
4 c. low sodium chicken broth
1/4 tsp. dried crushed rosemary
1/4 tsp. black pepper
1 c. Silk unsweet soy milk
2 handfuls of baby spinach

In a dutch oven over medium heat, combine chopped potatoes, onion, garlic, broth, and rosemary. Cover and simmer for 30 minutes.
Stir in soy milk slowly while stirring and then add spinach. Simmer on low for another 10 minutes, or until spinach is at the consistency you want it.
You can eat it with or without crackers. The crackers shown are Cheez-Its new Provolone flavor. 

Serving size: 1 1/2 c.
Points 4
Nutrition Facts:
170 calories
1.5 g. fat
28g carbohydrates
9g protein
4g fiber

Foodie Friends Friday

Welcome to Foodie Friends Friday!

Please take a moment to read through the rules before getting started, Thank You!

*By linking up you agree that you read these rules and all photos/recipes are original and belong to you. You agree to allow Foodie Friends Friday and any of it's affiliated websites or publications (Social Girls Media, LLC) to use photos, links, and recipes for reprint and/or republishing and distribution without monetary compensation to you. If photos & recipes are used, proper link backs to you will be included.

Adding Links back to Foodie Friends Friday and our Button is our only form of advertising to bring in more people to see YOUR recipes.

Please remember to do this. It benefits you! To thank you, we will continue to feature those with links throughout the year on various outlets.

<div align="center"><a href="http://www.foodiefriendsfridaydailydish.com/" title="Foodie Friends Friday" target="_blank"><img src="http://i1271.photobucket.com/albums/jj628/busyvegetarianmom/FFFDDButtonNEW150Darker_zpse238f637.jpg" alt="Foodie Friends Friday" style="border:none;" /></a></div>

Meet our Co-Hosts at Foodie Friends Friday:

  Now Let's meet our sponsor this week! *Giveaway Disclaimer: Facebook is in no way associated with this website or giveaway and holds no liability for this giveaway. "Liking" facebook pages is optional, not mandatory for entry. Sponsors will be responsible for shipping- if there is a delay or problem with prize, you must communicate directly with sponsor.

a Rafflecopter giveaway

Most Clicks from last week:

Puppy Dog Cupcakes ~ Lemon Drops and Cupcakes

No Bake Snickers Cake ~ Winnie's Blog

Cherry Cordial Mocha ~ This and That

Top Voted:

Puppy Dog Cupcakes ~ Lemon Drops and Cupcakes

Hortobagyi Palacsinta ~ Lemon Drops and Cupckaes

Cherry Cordial Mocha ~ This and That

Now onto the party: