About Me

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Michigan, United States
I am a mommy of 7 year old boy/girl twins, as well as two additional daughters ages 2 and 4 and a teenage step son!! Life is always crazy around here!!

Wednesday, August 31, 2011

Laughing Cow Chicken

1 pound skinless boneless chicken breast
8 slices deli-style fat free ham slices
4 wedge Laughing Cow Cheese - Regular
1/4 package shake n Bake Pork

Preheat oven to 400 degrees.
Place each chicken breast between wax paper and pound to 1/4 inch thick. Place 2 slices of ham and one cheese wedge on each chicken breast. Roll chicken up and secure with toothpicks. Spray a baking dish with Pam and place chicken breast edge side down on dish. Sprinkle chicken evenly with Shake 'n Bake.
Bake at 400 for 35 to 45 minutes or until juices run clear and chicken is browned.

Makes four 5 point servings

3 Point Broiled Eggplant

6 slices of Eggplant (1/4” thick)
1 tsp. of Olive Oil
6 slices of Tomato (1/4” thick)
2 oz of shredded mozzarella cheese (part-skim if poss.)
Black Pepper

 Place eggplant slices in a single layer on a non-stick baking sheet. Lightly brush slices with ½ tsp. of olive oil. Broil until eggplant is browned. Turn slices over and brush with  remaining oil and broil until eggplant is browned.
 Top each eggplant slice with a tomato slice and broil for an additional minute.
 Divide the cheese between each slice and sprinkle with basil and pepper. Boil until cheese is melted and golden brown.

Makes 2 servings @ 3 points per serving.

Friday, August 12, 2011

Crock Pot Chicken

1lb. Boneless Skinless Chicken Breasts (I put mine in frozen)
1/2 cup of salsa
1 bag frozen sweet corn
1 can of black beans, drained and rinsed
1 can of Rotel Tomatoes with Green Chilies
Chili Powder
1/2 block of cream cheese (I use 1/3 fat free)
1 small onion diced

Put chicken in crock pot and cover with all ingredients except for cream cheese.
Add in chili powder and S & P to taste. I sprinkle it all on the top and add more later if needed.

Wednesday, August 10, 2011

Weight Watchers Mexican Chicken

1 pkg Taco seasoning
4 (4 oz) chicken breasts
1 cup salsa
1/4 cup non-fat sour cream
Place chicken and  taco seasoning in plastic bag, shake to coat.
Spray casserole dish with no stick cooking spray then place chicken in dish.
Bake 30 minutes  @ 375 degrees.
Top with salsa about 5 minutes before done cooking.
Top with sour cream and serve!      makes four  4 pts servings

Saturday, April 16, 2011

Frog Eye Salad

I went to a baby shower today  and  this salad was SO good.  I had to come home and look up the recipe. Not sure if this is the exact recipe but this one sounded the most simple, and you all know me, simple simple simple! I myself love tapioca and rice pudding so this was right up my alley!
1 c. acini di pepe pasta

1 (11 oz.) can mandarin oranges, drained
1 sm. can crushed pineapple, not drained
2 sm. pkg. French vanilla instant pudding
Cool Whip

Cook 1 cup of pasta in boiling water for 1 minute. Drain. Add oranges, pineapple and juice with pudding. Add pasta and Cool Whip.

Photo courtesy of :  http://www.thedailymeal.com/viewrecipes?id=2147729224
Recipe courtesy of : http://www.cooks.com/rec/doc/0,1943,150176-249197,00.html

Sunday, March 13, 2011

Quick Vegetable Roll-Ups


1 large eggplant

1 zucchini

½ olive oil

8 ounces mozzarella

1/3 cup shredded parmesan cheese

6 spring basil

1/3 cup parsley springs

1 cup spinach, stems removed

3 pieces of roasted red pepper, cut into ¼” slices

Salt and pepper to taste

 Set the oven to broil and line a baking dish with parchment paper brushed with oil.

 Cut the eggplant into 1/4” slices lengthwise until you have eight eggplant shaped slices. Repeat with the zucchini. Brush both sides of each slice with olive oil and season with salt.

 Lay the eggplant and zucchini slices on the baking sheet and broil until golden brown, about 8 minutes. Remove from oven and flip the slices using tongs.

 Divide the cheeses among the eggplant slices, placing the mozzarella on the larges part of the eggplant and sprinkling the parmesan over the entire slice. Broil until cheese is bubbly and slices are golden brown. Remove from oven and let cool enough to handle.

 Toss the basil, parsley, and spinach with 2 tablespoons of olive oil and a pinch of salt and pepper.

 Layer the zucchini on top of the eggplant and top with divided roasted red pepper slices, placing the slices on top of the widest side of the eggplant (where the mozzarella was placed), top with the divided spinach mixture and roll the eggplant slices, starting at the thickest end.
Recipe via the following link.

Creamy Cauliflower Soup

Saw this on the same program this morning!

2 tablespoons butter, divided

1 shallot, chopped

2 garlic cloves, smashed

1 head of cauliflower, chopped

1 teaspoon cumin powder, plus extra for garnish

1 teaspoon thyme, plus extra for garnish

2 cups milk

1 cup chicken stock

2 tablespoons cream cheese

1 cup shredded Parmesan cheese

 In a stockpot over medium-high heat, melt 1 tablespoon of butter and sauté the shallots and garlic. Add the cumin, thyme, the remaining butter, and the cauliflower. Season with salt and sauté until golden brown.
 Add 1 cup of milk and the chicken stock and simmer lightly until cauliflower is tender.
Transfer soup to a food processor and blend until smooth. Return soup to pot and add the remaining milk, cream cheese, and half of the parmesan cheese.
 Divide the soup among four bowls, sprinkle the remaining cheese on each bowl, along with the cumin, and top with a sprig of thyme.


Chopped Root Salad

 Saw this being made on tv this morning. Looks SO yummy I am going to get the Ingredents for it next time I go to Randazzo's!


¼ cup oil

4 parsnips

4 red skinned potatoes, cubed

4 parsnips, peeled and cubed

4 carrots, peeled and cubed

1 tablespoon thyme, chopped

½ cup parsley, chopped

 In a large sauté pan over high heat, heat the oil until shimmering. Add the potatoes and parsnips do not stir right away. Cook, stirring occasionally, until vegetables get a little color, then add the carrots and brown all the vegetables. Add the thyme and season with salt and pepper.

 Remove from heat and add in the parsley.

Recipe from  http://katiebrown.com/kbep1.cfm?cat=cook&episodeid=4&seasonID=5

Sunday, February 20, 2011

My purpose in life.

"My children are my heart and soul, my reason's for breathing. I love them more than ANYTHING in this word. They make everyday worth waking up. They make my daily struggles and weekly strain's bearable. WITHOUT them I would truely be lost. WITH them I know my purpose in life." ~ Rachel Stabenow

Saturday, January 15, 2011

Cannoli Filling

The other day I decided I wanted to make a cannoli cake. We had been watching season one and 2 of "Cake Boss" and  in one episode they were talking about cannoli's and my hubby could not stop talking about how much he wanted one he  even tried bribing me to drive to St Joes Hospital and get him one from Java Joe's. ( his mom spoiled us to them after  his kidney removal)  Instead I attempted to make my own filling. It turned out REALLY good too!

2 cups (15 oz.) Part-Skim Ricotta Cheese
3 Tbsp. sugar
1-1/2 tsp. vanilla
1 cup whipping cream, whipped
1 cup semisweet mini chocolate chips (optional)
To make Ricotta Filling: Beat Ricotta cheese, sugar and vanilla on medium speed in bowl with electric mixer 3 minutes. Fold in whipped cream and chocolate chips.

My cake did not exactly stay in one piece so I made it into more of a triffle. I did not use a particular recipe for the cake. I made a cake per box direction's added 4 tbs's of sour cream ( I love the Cake Doctor cook book) It was a very yummy moist cake. I used a ganache frosting to drizzle on top recipe can be found here http://pleasedontburnette.blogspot.com/2010/10/ganache.html

 cannoli filling recipe form


Sunday, January 9, 2011

Cherry Chip Cake

3 C. cake flour 1 3/4 C. sugar
4 tsp baking powder
1 tsp salt
2/3 C. butter, softened
1/3 C. maraschino cherry juice
2/3 C. milk
16 maraschino cherries, very roughly chopped
5 egg whites

Sift together flour, baking powder and salt. Blend together sugar and butter. Add cherry juice, and milk.
Stir. Add dry ingredients. Beat 2 minutes and then add egg whites.Beat 2 minutes more.
Fold in cherries .Pour into prepared 9-inch round cake pans
Bake at 350degrees F for 30 to 35 minutes, or until done


1 tsp. baking powder
1/2 tsp. salt
1 1/3 C all-purpose flour 

1 C packed  brown sugar
1/2 C softenedbutter,
 2 large eggs
1 tsp vanilla extract

1 Cup semisweet chocolate chips( or any flavor you chose.)

Preheat oven to 350°F  Grease a 9 x 9-inch baking pan.

Combine flour, baking powder and salt in a bowl; set aside.

In a mixing bowl, beat brown sugar and butter until creamy. Add eggs and vanilla and beat until well mixed and smooth. Stir in flour mixture until just mixed. Spread into prepared pan.

Sprinkle chocolate chips  over top

Bake for 25 to 30 minutes, or until golden brown.

Chocolate Butterscotch Bar's.

1  package  Butterscotch Flavored chip's
4 cups rice crispy cereal
2 packages of  Chocolate  chocolate chip's 

Grease 13 x 9-inch baking pan.

Melt butterscotch chips in large, microwave-safe bowl  for about 1 minute; stir. microwave at additional 10 to 20-second intervals, stirring until smooth. Stir in cereal and 1 cup  chocolate chips. Press evenly into prepared baking pan.

Microwave remaining milk chocolate morsels in small, microwave-safe owl for about 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth. Spread evenly over mixture in pan. Refrigerate until firm. Cut into bars.  ENJOY!
Makes 24 bars.

Saturday, January 8, 2011

Weight Watcher's Stuffed French Toast

8 slices reduced-calorie white bread
1/4 C. soft fat-free cream cheese
1/4 C.  spreadable fruit spread   (you choose flavor)
2 eggs
2 Tbs skim milk
1/2 tsp vanilla extract

Spread 1 teaspoon cream cheese onto each slice of bread. Spread 1 teaspoon fruit spread over top of each. Put bread together to form 4 sandwiches. In a medium bowl, combine eggs, skim milk, and vanilla extract. Beat well, using a fork. Spray a griddle or large skillet with butter-flavored cooking spray. Dip each sandwich into egg mixture, coating both sides evenly. Place on griddle and cook 2 /3 minutes on each side or until golden brown.  ENJOY!
makes 4, 4 point serving's.

2 Point Veggie Bake.

1 C chopped zucchini
1 C. chooped tomato
1 C.  chopped onion
1/3 C. grated Parmesan cheese
1/2 C. Bisquick Reduced fat baking mix
1 C. skim milk
 2 eggs
1/2 teaspoon salt
1/8 teaspoon pepper

 Heat oven to 400  Grease 9-inch pie pan. Layer zucchini, tomato, onion and cheese in pie pan. mix remaining ingredients together and Pour into pie plate. Bake about 35 minutes or until knife inserted in center comes out clean. Cool 5 minutes.

Makes 6,  2 point servings.


3 Point Eggplant Casserole

1 C. spaghetti sauce
3/4 C. shredded lowfat mozzarella cheese
3/4 C. nonfat cottage cheese
2 Tb grated Parmesan cheese 
3/4 lb eggplant  sliced 1/2" thick

Grill eggplant on George Foreman Grill for about 8-10 minutes until soft. Spray 8x8 baking pan with nonstick spray. Put eggplant on bottom of pan. Spread spaghetti sauce over eggplant. Mix cottage cheese and mozzarella, and spread it over sauce. Sprinkle with Parmesan cheese. Bake at 350º for 30-35 minutes

Serving Size : 4
 3 WW points

Frozen Peanut Butter Cup's. 2 point's each!

1 (8 oz.) Container Fat Free Cool Whip
1/3 Cup Reduced Fat Creamy Peanut Butter
1/4 Cup Hershey's Light Chocolate Syrup

Line a 12 cupcake pan with foil liners. Combine 1 Cup of cool whip with the peanut butter with a whisk. Fold in remaining cool whip. Divide the mixture into the liners evenly. Top each cup with 1 teaspoon of chocolate syrup. Freeze. After frozen, remove from pan and place in a freezer bag or container.

Serves: 12 ~ 2 Weight Watcher Points each

Strawberry Cheesecake Bites

1 (8 oz.) Package Fat Free Cream Cheese, softened

1/3 Cup Powdered Sugar

2 teaspoons Lemon Juice

44 Medium Strawberries, whole

1/2 Cup Graham Cracker Crumbs

In a small mixing bowl, beat together the cream cheese, sugar, and lemon juice until smooth and creamy, set aside. Hollow out the top of each strawberry to a depth of about 3/4 an inch using a paring knife . Fill each with the cream cheese mixture using a pastry bag just slightly above the tops. Place them on a cookie sheet as you do this. Once all of the strawberries are filled, dip each top into the graham cracker crumbs and place back onto the cookie sheet. Place the cookie sheet into the refrigerator and leave them for a few hours or over night to completely chill.

Serves: 11 (4 each) 1 WW Point each.