Monthly Archives: December 2012

Roasted Cauliflower

I finally found a way for my husband to eat cauliflower!!!  I had to do a victory dance for this one.  It was so simple, yet so delicious.  I just love roasted vegetables 🙂

I head of cauliflower, cut into bite size pieces

1/2 Tbsp olive oil

Paula Deen’s House Seasoning *see recipe below

Heat oven to 425.  Put cauliflower on a roasting pan.  Drizzle with oil and sprinkle with house seasoning.  Bake for 20-25 minutes.

I don’t have the points for this, but it has to be minimal.  The only points would be the 1/2 tbsp olive oil for the whole recipe.

*House Seasoning

I keep this in an old spice container and put it on ALL my vegetables.  It is so good.

1/2 cup salt

1/4 cup pepper

1/4 cup garlic powder


Chocolate Buttermilk Bundt Cake

This was so moist and delicious!  It was a huge hit with the family.

2 cups all-purpose flour

1 1/4 cups sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup unsweetened cocoa

1 ounce semisweet chocolate, finely chopped (I used mini chocolate chips)

1/2 cup boiling water

1 cup low-fat buttermilk

1/3 cup canola oil

1 egg

1 egg white

1 Tbsp vanilla

3/4 cup mini semisweet chocolate chips

1.  Preheat oven to 325.  Spray 10 inch bundt pan with nonstick spray

2.  Whisk together flour, sugar, baking powder, baking soda, and salt in a medium bowl.  Combine cocoa and chopped chocolate in small bowl.  Pour boiling water over cocoa mixture, stirring until chocolate is melted.

3.  Whisk together buttermilk, oil, egg, egg white, and vanilla in large bowl; stir in cocoa mixture.  Add flour mixture, stirring just until no longer visible.  Stir in chocolate chips.  Pour batter into prepared pan.

4.  Bake until toothpick inserted into center of cake comes out clean, 45-50 minutes.  Let cool in pan on wire rack 10 minutes.  Invert and remove pan.

I served it with powdered sugar sprinkled on top!

Makes 24 servings for 4 points plus each.

Chicken and Wild Rice Soup

Another very tasty, hearty, and creamy soup to give you comfort on these cold, wet nights.

1 Tbsp butter

1 small onion, chopped

1 Tbsp flour

8 cups (64 oz) fat-free low sodium chicken broth

1 cup water

2 chopped carrots

3 garlic cloves, minced

2 celery stalks, chopped

4 skinless chicken thighs

4.5 oz long grain rice and wild rice combo ( such as Carolina -seasoned package- or Rice a Roni Long grain and wild rice)

1/2 cup long grain white rice

4 oz mushrooms, sliced

2 Tbsp light sour cream

salt and pepper

Melt butter in a large pot on medium heat, add onion and saute until soft, about 3-4 minutes.  Add flour and saute another minute.

Add chicken broth, water, carrots, garlic, celery, and chicken thighs, cover and simmer 20 minutes.  Add wild rice mix along with its seasoning, long grain rice, mushrooms, salt and pepper to taste and simmer on low, covered 25 minutes, stirring occasionally.

Remove chicken from pot and shred with forks, return to pot, add sour cream and more water if too thick.

Makes 6 servings of 1 1/2 cups each for 5 ww pts or 6 pts plus

Baked Potato Soup

Can you tell I’ve been on a soup kick lately??  I just love it.  It’s so filling, makes a ton, and is usually low in points.  This is a fantastic way to sneak some cauliflower into your family’s diet without them even knowing it.  You need an immersion blender, which I didn’t realize until I was already in the middle of cooking this.  So, I ran to Kohl’s to buy one as my potatoes cooked! LOL I served this with Garlic Cheddar Biscuits (recipe to follow).

2 russet potatoes, washed and dried

1 head of cauliflower, stem removed cut into florets

1 1/2 cups fat-free chicken broth

1 1/2 cups 1% reduced fat milk

salt and pepper to taste

1/2 cup light sour cream

1/2 cup reduced fat shredded sharp cheddar cheese, divided

6 Tbsp chopped chives, divided (I didn’t have any, so I used green onions)

3 slices bacon, cooked and crumbled

Cook potatoes either in the microwave or oven until they are tender.  Cool.  Peel.

Meanwhile, steam cauliflower with water in a large covered pot until tender.  Drain and return to pot.  On medium  heat, add chicken broth, milk, potatoes and bring to a boil.  Use an immersion blender to puree until smooth.  Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.

Remove from heat.  Ladle 1 cup soup into each bowl.  Top each serving with 2 Tbsp cheese, remaining chives, and bacon.

Makes 5 servings of 1 cup each for 4 pts or 5 pts plus

Starting fresh

Well, a LOT has happened since I posted on here last.  I was living in New Jersey, and had just started a new and improved blog on another site and then my world turned upside down.  My husband retired from the Air Force after 20 years in the service.  We moved back to South Carolina, bought a house, and turned civilian.  To say it has been an adjustment is an understatement.  I went back to work full-time. It was the first time I had to do that since having children.  It has not been easy for me to juggle the need to work 40 hours and the mommy guilt I feel.  A lot of other things in my life had to change to make room for my job and I wasn’t prepared for that.  I quit organizing my recipes, quit running with people (I’m now chained to my treadmill, but at least I have one!), practically quit cooking, and definitely quit blogging.  I miss the way my life was in NJ.  I miss my friends and the way of life I had there.  I’ve had to go through a mourning period, I think.  I’ve also had to adjust to being near family.  I think expectations on both sides were making the reality of it hard for everyone.  I’m not used to having family near by to depend on and they wanted to make up for lost time.

I’ve done a lot of thinking lately, especially with all the talk of New Years resolutions.  I’ve really missed blogging, so I’m going to give this another try.  I’m sure I don’t have any followers out there anymore, but this almost feels like therapy to me!  So, be on the lookout for more recipes very soon 🙂

I’ve also put on a few extra pounds with all the emotional eating.  I’m still getting my workouts in, but they are at 430 in the morning in my workout room, all alone.  I’ve searched for hours upon hours for a gym with classes before work (because doing it after work is not possible right now), or a running group with no results.  It’s very disheartening to feel so very very alone in my workouts.  But right now, that’s all I have.  I’m trying to figure out how I want to lose the extra weight.  Do I want to count calories, or join WW online (because there is no time for a weekly meeting, either).  I’m leaning towards WW because that worked so well for me in the past and counting calories is such a pain in the a&$!  I’ve really been beating myself up for not staying on track.  But I read a quote today that really stuck with me.  It said “Never let your past experiences harm your future.  Your past can’t be altered and your future doesn’t deserve the punishment.”  I really really love this.  I think I punish myself WAY too much.  I’m going to try to just look forward from here on out.

I have gotten into running again.  I kind of quit for a nearly a year.  I’m back on it though and am closing in on a goal to hit 3000 miles on the Nike website!  I’ve also signed up for a half marathon in April.  I don’t think I’ll be able to PR, but I hope to stay close to my last time.  I’m doing a sprint triathlon in September!!!  YIKES!!!  I don’t even own a bike or know how to swim that good, but it was on my fitness bucket list, so I was tired of saying “maybe next year”.  I’ll be sure to keep you updated on my progress.

Question of the day:  Do you count calories, points, or do you have a good handle on what you should eat, like its second nature?

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