Weight Watchers Monday ~ Oatmeal

 Breakfast is the most important meal of the day.

And with a Weight Watchers breakfast it's even better.

2 WW points for this delicious oatmeal.

I used the old fashioned oats, but you can use quick oats if you like.

I like my oatmeal more course. 

With the weather still being cold, cold, cold, this will warm you right up.

It will get you all nice and toasty before you have head out to your car.

This would be perfect with a half of a toasted bagel.

Weight Watchers Oatmeal (2 WW points)

3 TBS oatmeal (of your choice)

1 TBS dried cherries, or cranberries

1/2 c. unsweetened applesauce

1/2 c. water

1/2 tsp. cinnamon

Place all ingredients in a microwave safe bowl. Stir, and microwave for 1 1/2 - 2 minutes. I left mine sit for about 5 minutes after it came out of the microwave.

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.

An Easter Brunch Party!
How fun is that?
Come and share your best brunch recipes with us.
Brunch means you can serve anything from breakfast to lunch.
Yummmy!
I love variety.
And brunch would be extra special with this gorgeous "Tea Time"
stamped spoon.
Who will the lucky winner be? 

Winner from last week's party!

a Rafflecopter giveaway 

Most Clicks from last week:

Key Lime Cake Pop Pie ~ Pint Sized Baker

Easy As Can Be Coconut Pie ~ A Cozy Place Called Home

Ultimate Brownie Pie ~ It Bakes Me Happy

Top Voted:

White Chocolate Mint Ice Cream ~ From Calculus to Cupcakes

Banana Bread ~ Bakewell Junction

Coconut Rice and Grilled Pineapple with Shrimps ~ Amelia's Dessert

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

Now onto the party:

A Chicken/Pork Soup

 It's almost Spring, and that means the soup season is coming to an end.

So I thought I would throw one more at you.

I was debating on posting this one. 

This soup is kind of odd with the ingredients I chose to put in it.

But my son was very persistent.

He said the soup was fantastic and that it needs to be shown to the public.

So here I am with a throw together soup that I created.

I have a full plate as of late, and some of you regulars may have noticed.

I am struggling with keeping up my posts, but I promise, no matter how busy

I get, I will keep you supplied with great recipes. 

It looks like I will be making another move (3 hours away from where I currently live), 

and there may be a slight break (down time) concerning the blog. 

I will keep you informed on what is going on.

Until then, let's eat!

A Chicken/Pork Soup

2 c. ham broth (jellied broth from ham roast that I had in the fridge, fat removed)
3 c. chicken broth
1 1/2 c. water
1 tsp. onion powder
1 tsp. garlic and herb seasoning
1 c. carrots sliced
1 (15 oz.) can black beans, rinsed and drained
2 c. dry whole wheat pasta shells
1/2 c. diced ham
2 c. cooked chopped chicken

Combine broths, water, onion powder, and garlic seasoning together in a large Dutch oven. Bring to a simmer and add carrots. Simmer carrots until tender (about 8-10 minutes). Add black beans and pasta. Simmer according to pasta package directions. Add ham and chicken, heat through.

Weight Watchers Monday ~ Buffalo Stuffed Celery

 Oh yummmy goooood!

It's Weight Watchers Monday again.

Aren't these recipes great?

I am not one to diet,

but if the food tastes great I'm all for it.

Not one single recipe so far has been tasteless.

And this 1 point (per piece) snack is out of this world fantastic.

Do you like buffalo chicken?

One of my faves!!!

You will love this snack, I just know it. 

It tastes just like buffalo chicken without the chicken.

Is that possible?

Yes it is.

I just made it and ate it.

I'm telling you, it's only missing the chicken.

 My son turned me on to this Cholula Hot Sauce.

It is not mouth burning hot (run to a fire hydrant hot), 

it is satisfying hot (MMMM.... spices are good hot).

Does that make sense?

It's the good hot that has all the taste and flavor.

I wanted you to get a closer look at this goodness....

I love these little firecrackers.

Weight Watchers Buffalo Stuffed Celery

1 WW point per piece

1/2 c. (4 oz.) reduced fat cream cheese, soft

2 TBS room temp Blue Cheese (I used Salemville Smokehaus Blue cheese, applewood smoked)

1/2 tsp. minced garlic (I used the kind in a jar)

Salt (your discretion)

Minced purple onion for sprinkling on top

Hot sauce to dot

Mix cream cheese, blue cheese, garlic and salt together until creamy (I just used a spoon). Fill 2 inch celery pieces (about 5 stalks celery). Sprinkle with purple onion and hot sauce. Serve. 

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.

Green Foods!!

Is there anything more cool?

I don't think so....

The color green is the bestest color in the crayon box.

Don't judge.....

We all demand that our favorite color is the best.

What a fun party!

Let's see how many green foods we can provide.

And make sure you get your name in to win some Eco Natural Soap.

Winner from last week:

Congratulations to Lisa! 

a Rafflecopter giveaway

Most Clicks from last week:

Sunflower Supper Club ~ Chicken Fried Rice

Feeing My Giant ~ Lemon - Lemon Cake

Feeding My Giant ~ Sweet Fire Chicken

Top Voted:

Macke Monologues ~ Milk and Cookies Cupcakes

Southern Blue Celebrations ~ Easter Basket Cupcakes

Just Dip it in Chocolate ~ Lasagna de Plantano Maduro = Plantain Lasagna

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

Now onto the party:

Tuna Salad Deviled Eggs

 Easter is sneaking up on us quietly.

And what a better time to start planning your deviled egg recipe?

Deviled eggs are one of those foods that can be found with so many odd ingredients.

I have a recipe sitting on my desk for Crab Stuffed Deviled Eggs,

and I hope to get to that recipe before Easter.

 But this one (Tuna Salad Deviled Eggs) is one that I created myself.

I had it all planned out in my head,

head to the kitchen and start tearing into the preparation....

I was so involved in creating this masterpiece that I forgot to write down

the ingredients, measurements, and instructions.

Are you kidding me?

I've been blogging since 2008 and I still can't get fully into bloggy mode.

But I sat down and put together a recipe from memory (I hope).

Deviled Eggs is one of those foods that is best created by taste.

So if my ingredients and instructions don't come together for you,

just make your own changes.

These went to a church potluck and were a huge hit.

Tuna Salad Deviled Eggs

12 eggs, hard boiled

1 celery heart stalk, finely chopped

2 TBS minced purple onion

1/4 c. Hidden Valley Ranch Dressing

1 TBS mustard

1 TBS green olive juice

Fresh ground pepper

2 regular sized cans tuna in water, drained

Paprika for sprinkling on tops

Hard boil eggs, peel, cut in half and place yolks in a medium sized bowl. Once yolks are in the bowl take a pastry blender and blend until fine. Add celery, onion, ranch dressing, mustard, olive juice, and pepper. Stir together well. Add flaked tuna last. Stir in tuna just until combined. You want the tuna to remain flaky. Fill hallowed eggs and sprinkle with paprika.

This recipe is linked to:
Foodie Friends Friday

Weight Watchers Monday ~ Chicken Penne & Asparagus

 This is another Weight Watchers recipe where you will have to have

willpower to push yourself away. 

This is fabulous!

Only 6 WW points per 1 3/4 cup serving.

And fresh asparagus will be here before you know it.

I will for sure be making this again and again.

You can also make this with lean ham,

but my choice is chicken.

Give this a try.

I know your family will love it, and they won't even know it's Weight Watchers.

Chicken Penne & Asparagus

2 c. penne, measured uncooked

1 TBS olive oil

3-4 garlic cloves, thinly sliced

3/4 tsp. red pepper flakes

2 boneless skinless chicken breast halves, cut into bite sized pieces

1 lb. asparagus, trimmed to 2 inch lengths

1 c. chicken broth

1 TBS lemon juice

1 TBS dried basil

Parmesan cheese for topping

Heat the olive oil in a large skillet over medium/high heat. Add chicken, garlic, and red pepper flakes. Cook until chicken is brown (while chicken is cooking, cook pasta according to package directions). Add the asparagus, broth, basil, and lemon juice to chicken. Bring to a boil. Reduce heat and cover and simmer until asparagus is fork tender (5-10 minutes).

Add cooked pasta and toss.

Sprinkle with Parmesan cheese when served.

This recipe is linked to:
Foodie Friends Friday

Spinach Patties

 I found this recipe on Pinterest.

From: The Domestic Mama & The Village Cook

Yes, that addicting pin-board that has everyone going crazy.

I am a lover of spinach, and when this recipe came into view

I knew right away that I had to have it on my plate.

This makes the most awesome breakfast sandwich.

And if you want to throw a little romance into the mix,

fix this for that special someone in your life.

Heart-shape an egg to show them that you love them.

Toast an English muffin, smear on a little mustard, 

and you have an awesome breakfast-in-bed.

 With this recipe I added egg whites until I thought everything came together

perfect. I wanted to make sure that the patties would set as they browned.

I also used fresh spinach instead of frozen.

 Make sure the first side is nice and brown before you flip them.

They held together nicely as you can see.

Say "I love you" with a spinach patty in a breakfast sandwich.

Spinach Patties

1 lb. fresh spinach, finely chopped

2-3 egg whites (add the two, and then if you need more add another one)

1 whole egg

1/4 c. diced onion

1/2 c. shredded cheese of your choice (I used cheddar)

1/2 c. Italian seasoned bread crumbs

1 tsp. red pepper flakes

1 tsp. salt

1/2 tsp. garlic powder

Mix all ingredients together well. Shape into patties and drop into a preheated (medium heat) oiled (I used cooking spray) skillet. Brown well on one side and flip. Brown well on second side.

Weight Watchers Monday ~ Beef Stroganoff

 Beef Stroganoff in a Weight Watchers meal?

You have got to be kidding me.....

The points are on the higher side, but that simply means that you can

side this with a large salad.

Which is exactly what I did.

The points for this dish is 8 WW points.

On my plate is about 1 c. of no-yolk noodles and topped with 1/2-3/4 c. stroganoff.

I hope you have some strong willpower because you will need it.

You will fight with yourself for seconds.

BUT DON'T DO IT!

This is how I made it:

Weight Watchers Beef Stroganoff (8 ww points)

1 lb. stew meat

2 tsp. onion powder

5 garlic cloves, minced or sliced

1 c. beef broth

1/2 c. tomato sauce

6 TBS red wine

1/2 tsp. Worcestershire sauce

1/2 tsp. salt

1/2 tsp. pepper

2/3 c. Greek yogurt (plain)

1/2 bag no-yolk noodles

Chopped fresh parsley, or dried (optional)

*Note: you can also add fresh sliced mushrooms when you add the garlic.

Place a non-stick skillet over medium/high heat until hot. Add stew meat and cook for 3 minutes, or until it is done to your liking (drain any liquid). Still over medium/high heat add onion powder and garlic. Saute 2 more minutes. Add beef broth and next five ingredients. Bring to a boil. Cover and reduce heat, and simmer 50 minutes or until meat is tender.

Remove from heat; stir in Greek yogurt. Spoon over cooked noodles, and sprinkle with parsley.

This post is linked to:
In and Out of the Kitchen ~ Feeding Big