Healthy Taco Salad (low calorie too)

This is my version of a healthy. low calorie taco salad.

Come along, I'll tell you what I did.

I tore up about a cup of romaine lettuce,

topped that with a handful of baby spinach.

I browned a 1/2 pound of ground chicken
along with 1/2 of a jalapeno chopped fine,
and 1 slice onion chopped fine,
and then seasoned with my favorite taco seasoning without draining.

Place six tortilla chips along the side of bowl (Trader Joes organic).

2 TBS lite sour cream

2 TBS guacamole 

2 TBS pico de gallo

Absolutely NO dressing. 

Eat and enjoy.....

I did!!

Weight Watchers Monday: Pear Salad

 This is the best darn fruit salad I have had in a long time.

The flavors in this salad cause an explosion to the palate.  

One thing about this salad, it is best served fresh.

Don't get me wrong, the next day salad is still full of flavor, 

but you know how cut fruit gets if it sits till the next day.

So, if you are entertaining for 6 (this recipe serves six) make sure it is all served.

I had some for breakfast the next day along with my whole wheat bagel.

Excellent breakfast side.

This Weight Watchers recipe is 5 points per serving.

Pear Salad

4 celery heart stalks, trimmed and cut in half lengthwise

2 ripe pears, diced (I left skins on)

6 leaves Boston lettuce

2 TBS honey (I used wildflower honey)

2 TBS pear infused vinegar

1/4 c. pine nuts, slightly brown in a skillet (until fragrant)

1 c. diced white cheddar cheese

1/4 tsp. salt

fresh ground pepper, to taste

Wash celery and pat dry. Cut lengthwise and then into slices.

Toast the pine nuts in a hot (medium/high heat) skillet until slightly browned and fragrant.

In a medium sized bowl, whisk together the honey, vinegar, and salt. Add the pears and stir gently to coat.

Add the cheddar cheese, pine nuts and celery, stirring to combine. Season with pepper. 

Place 6 lettuce leaves on plates and divide the salad, placing an equal portion of salad on top of lettuce leaves.

Serve either at room temperature or chilled.

Weight Watchers Monday ~ Vadalia Onion Pico De Gallo

 With Vadalia Onions being in season, I thought I'd put together something

that would bring out the awesome sweet flavor of the onion.

Why not Pico De Gallo?

Today is Weight Watchers Monday, and this is not by any means

a weight watchers recipe. But Pico De Gallo is all fresh.

So that means if you stick with moderation you will be fine.

I love the flavors of Pico De Gallo, and it can be used for almost anything:

Tacos

Burgers

Dipping tortilla chips

Salads

Beside rice

On top of enchiladas, burritos, and even eggs.

I will have something coming later in the week that I will be placing this on.

I can't wait to show you.....

Vadalia Onion Pico De Gallo

4 tomatoes, finely chopped

1/2 of a large vadalia onion, or a whole medium sized one, finely chopped

3 garlic cloves, minced

1 large jalapeno pepper, seeded and diced

1 handful of fresh cilantro, chopped

1 lime, juiced

1 TBS olive oil

Salt to taste

Combine all ingredients into a bowl and stir to combine.

Allow to chill for at least 1 hour before serving.

  

Weight Watchers Monday ~ Cucumber Salad

 Cucumber salad is usually one of my favorite go-to salads.

It's easy to make, and can be prepared quickly for those last minute

dinner invites. You know the ones I'm talking about.....

What makes this cucumber salad special is, it's a Weight Watchers salad.

Yup, 0 WW points.

You can eat 12-14 cucumber slices per serving.

When I peel my cucumbers I like to leave a little of the skin on.

I cut off the ends and peel the cucumber so it looks like it has stripes.

The dark green color give the cucumber salad a much more pretty 

presentation. More inviting to eat.

I found this recipe at Nana's Recipe Box, through Pinterest, of course.

I made a couple changes, but nothing drastic.

Weight Watchers Cucumber Salad

(0 WW points, 12-14 slices per serving)

In a large measuring cup mix:

1/4 c. white vinegar

1 TBS lemon juice

2 tsp. liquid sweetener (Agave In The Raw)

1 tsp. salt

1/8 tsp. pepper

1/2 tsp. celery seed

Stir together and pour over sliced cucumber and onion.

In a med/large mixing bowl slice cucumber and onion:

1/2 of a medium sweet onion, sliced (I cut the slices in half and separated the rings)

3-4 medium cucumbers sliced (I used organic).

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

2012 Was a GREAT Year: 6 Most Popular Recipes

2012 was a GREAT year,

and I'm here to review with you the top 6 recipes of the year.

I hope these recipes brought joy to your families,

and most of all to your palate.

Here we go.....

Crock Pot Beer Chicken

This recipe was viewed 3492 times in 2012.

I'm sure this recipe created many happy,

satisfied appetites.

 Crab Rangoon Dip

This is the perfect appetizer to serve to that seafood lover.

This recipe was viewed 2898 times in 2012. 

Sausage Gravy Biscuits

This recipe was an awesome challenge in 2012.

A reader challenged me to create a biscuit that has sausage

gravy right in it. An on-the-go biscuit.

And I never refuse a challenge.

This biscuit, I must say, was my most successful moment for 2012.

This recipe was viewed 2721 times.

Peanut Butter Nutella Cake

I remember this one just like it was made yesterday.

This cake made my whole entire house smell like peanut butter.

And everyone loves peanut butter, right?

This cake did not last long, and makes the perfect potluck cake.

This recipe was viewed 1142 times.

Spaghetti Salad

This will make your eaters happy, happy, happy....

It is also the perfect potluck dish.

This recipe came from a great friend of mine, Joelle.

If you have not taken the time to visit with her, you are

truly missing out. She is a wonderful cook and really knows

how to use her spices.

This recipe had 1061 views.

Pizza Pasta Bake

If you are looking for a family pleaser.....this recipe will hit the spot.

This recipe comes from a great blogging friend, The Country Cook.

Every recipe that I have made from Brandie's blog has been wonderful.

She usually has step-by-step instructions, along with pictures to

help you along.

Take some time to visit with Brandie. You will not regret it.

This recipe had 675 views in 2012.

What a great year! And I am looking forward to spending 2013

with all of you.

Don't be afraid to comment with suggestions, recipes you would like

to see, or new ideas that you would like me to apply.

Working together in 2013 is what I am most looking forward to.

Have a safe and happy New Year.

May all your dreams come true in 2013!

Love you all!! 

Snickers Apple Salad

 I had no idea there was such a thing as 'sin in a bowl'.

Well there is, and this is it.

Snickers Apple Salad.

There are tons of recipes floating around out there

in cyber space, but this one, with my twist on things,

takes the cake.

Or should I say, takes the prize.

 My son did flips for this salad.

I'm serious!

He flipped right to my refrigerator, and then flipped

the salad right into his own.....

I never laid eyes on this salad again.....

But my theory on food; 

if it makes someone happy

let them have it.

And he was definitely happy....

Once you make this salad you will be happy too.

I promise!

Snickers Apple Salad

6 apples, chopped (3 granny smith, 3 honey crisp)

1/4 c. lemon juice

6 regular sized Snickers candy bars, chopped

2 (4 serving size) boxes of sugar free vanilla instant pudding

1 c. milk

1 (8 oz.) Cool Whip

1 c. Cool Whip cream cheese frosting

Caramel ice cream topping to drizzle on top

Chop apples into bite size pieces into a large bowl. Pour lemon juice over apples and toss to coat. I poured my apples into a strainer in the sink while I chopped the candy bars. Once the candy bars were chopped I placed the apples and pieces of Snickers into a large bowl. Mix the pudding with milk and mix well. Add the cool whip and frosting and mix well. Pour the pudding mixture over the apple mixer and stir well. Once everything is stirred together drizzle with caramel topping.

This recipe is linked to:
Foodie Friends Friday
Weekend Potluck ~ The Better Baker

ASAP!! Bloody Mary Salad

 This is my off day....

And on my off days I do nothing but sit around,

drink wine,

and eat the foods that I present to you on Mondays,

Wednesdays,

and Fridays....

FOR REAL!

And drinking wine is my favorite part.

Why do you think I'm partial to recipes that call for alcohol?

I had to get this recipe to you ASAP! 

So, that means I'm interrupting my wine drinking day.....

So, that means this recipe is pretty darn special.

 I bet if you search my blog you would find at least twelve

recipes that call for some kind of liquor.....

And I know what you're thinking.....

"I'm following an alcoholic." Right?

I would be thinking that if I were you.....

I found this recipe at Framed Cooks, and when I saw the title,

I started doing flips.

For real!

Flips!

A Bloody Mary is one of my all time favorite drinks.

Don't forget, you're following an alcoholic.....

I also have to share with you the obsession I have with 

pretty plates and antiques.

I have it bad!

I sometimes go to a local antique store in my tiny little town

and walk around the store all day long.

That pretty bowl and glass salad tongs came from that store.

It's called The Green Awning Gallery.

And you can find their blog here.

Make sure you bookmark the blog because Kathy has some

awesomely amazing decorating ideas.

Oh, and I was telling you about a Bloody Mary Salad....

I'm not only an alcoholic,

antique freak,

but also a side tracked Sally.....(no offence to any Sally)

Sorry!

Bloody Mary Salad

4-6 ripe heirloom tomatoes, cut into wedges (I used garden tomatoes)

1 bunch of celery, cut into 2 inch sections. Include some of the leafy part!

1/8 cup capers (I used pimento stuffed green olives, sliced)

1/4 c. olive oil

3 TBS horseradish (I used finely minced onion)

1 TBS Worcestershire sauce

2 TBS vodka

1 tsp. celery seeds

1/2 TBS Tabasco (or less if you like), (or more if you like)

Fresh ground black pepper and coarse salt

Gently combine tomatoes, celery and olives in a salad bowl.

Combine all remaining ingredients except for salt and pepper in a medium sized mixing bowl. Whisk together. Then add the salt and pepper to taste. 

Pour dressing over salad and mix gently. Garnish with a scattering of celery seeds if desired and serve.

This recipe is linked to:
Thursday Treasures ~ Recipes for My Boys
Swanky Stuff Link Party ~ Something Swanky
Foodie Friends Friday
The Better Baker ~ Weekend Pot Luck

Summertime Says Chicken: Avocado/Strawberry Chicken Salad

 Here lately it seems like the thing to do is put fruit in chicken salad.

So I set out to create a fruit filled chicken salad.

And just to clear things up right at the beginning, my son loved it.

He is my best food critic.

 I not only added chopped strawberry, I added avocado to the dressing.

I love avocado, but it's one of those foods that I just can't eat plain.

Now guacamole....that is one of my favorites. 

 For the chicken salad I used:

3 boneless skinless chicken breast halves, simmered in water till done.

Shredded the cooled chicken breasts

1 c. finely chopped strawberries

Roughly 3 TBS finely chopped fresh cilantro

1/4 c. finely chopped celery

1/2 c. finely chopped walnuts

 For the dressing:

1/2 c. mayonnaise

1/2 c. sour cream

2 TBS balsamic vinaigrette salad dressing

2 TBS honey

1 avocado

1 tsp. salad supreme blend (McCormick, found in spice isle)

Placed all these ingredients in a blender and blended till smooth.

 I poured the dressing over the chicken salad ingredients and stirred well.

I hope you enjoy this as much as we did.

For sure a refreshing summertime chicken salad.

This recipe is linked to:
Foodie Friends Friday
Full Plate Thursday
Weekend Potluck

Zero Sugar! Rice Pudding

 Yes!

I've been playing in picmonkey......

And I'm having so much fun with it. 

Why am I playing in picmonkey?

Because picnik has left me....(tears)':

 I ran across this fabulous Web site called Eating Well....Living Thin-er! 

I will for sure be going back!

Her recipes are fabulous!

You better bookmark this site if you are serious about what you eat.

And me!

I need to get a little more serious.

I love this pudding!

It is called rice pudding, but there is not one single grain of rice in it.

WHAT?

Then how can it be rice pudding?

I call it FAKE rice pudding.

TRICKY rice pudding.

INVISIBLE rice pudding.

I'm sure you get the picture.....

But one thing that's for sure.....Definitely will be a staple in my house.

This is great to eat as a snack, breakfast, or dessert.

You pick!

And there is not one ounce of sugar in it.

ZERO! NADDA! NOTHING!

YOU control the sugar (I added a few chocolate covered raisins to my serving).

Rice Pudding

1 (4 serving size) pkg. sugar-free instant cheesecake pudding mix (1/2 c. 25 cal)

1 3/4 c. unsweetened Almond Breeze (1 c. 45 cal)

1 (16 oz.) small curd cottage cheese (1/2 c. 110 cal)

1/2 c. sweetened whipped cream (I used Land O Lakes light cream) (2 TBS 15 cal)

1/2 tsp. vanilla

1/4 tsp. cinnamon

1/8 tsp. nutmeg

In a large bowl whisk together the pudding mix and Almond Breeze until thickened. Fold in the cottage cheese, whipped cream, vanilla, cinnamon, and nutmeg. Cover and chill for at least two hours.

Do the math....less than 200 calories per 1/2 c. serving, and zero sugar.

You can add raisins to each serving if you like.

This recipe is linked to:

A Cool Find: Anna and Onion Green Apple Quick Pickle

I would like to share with you a Web site that I stumbled upon:  Fit From the Inside Out.
Let me tell you a little about Anna (from my perspective). Anna is definitely an inspiration to healthy eating, living, and thinking.....
I love the way she really pushes the subject of 'EATING CLEAN'. She is correct in that aspect. How many of us really eat CLEAN? I am definitely a guilty one when it comes to eating garbage. And the sad thing is, I know I do it, and I know I can correct it.
I read something on the internet (can't remember where I seen it) and it stuck in my head for days. It went something like this:
If your food spoils it's good for you
If your food doesn't spoil it's bad for you
(Makes sense, doesn't it?)
I like how Anna offers Marvelous in my Monday. Her blog is the place to go on that dreadful Monday day. The start of a new work week, the thought of week long household chores, or how about facing the errands, appointments, and sometimes dreadful phone calls?.....Anna can for sure lift that Monday 'BLAH' feeling. Give her a visit. You will be amazed at how much better you feel after reading some of her posts.

Anna, since you spend a lot of time discussing 'eating clean', I thought I would introduce you to this recipe that I found over at Everything in the Kitchen Sink. It's called Onion and Green Apple Quick Pickle. Just the name of it caught my attention.

After I made it and tasted it, I realized that it is kind of spicy. So to kind of tone down the spiciness I placed the mixture on top of a nest of shredded cabbage. Super delish!! I kind of turned it into a pickle slaw. And you know what? This is just perfect for a quick lunch. Or a side for a main meal.

I'm not going to type out the recipe because I followed Sarah's recipe exact. I didn't want to make any changes without trying it first. The only change I made was how I served and ate it (on top of cabbage).
Keep up the great work Anna! You are truly an inspiration! Love your blog!