Friday, January 20, 2012

Turkey Taco Mac n' Cheese

Oh my word! If you are looking for comfort food on this cold and snowy weekend.....this is it! I tried to lighten it up a little bit!
Here is what you will need....

Mixing it all up in the pan ~

Ready to eat!

Turkey Taco Mac n' Cheese

12 oz. uncooked macaroni + 1 C. of the water that the macaroni's were cooked in

1 1/2 lb. ground turkey

1 Can (14oz) petite diced tomatoes

4 Tbsp. 30% less sodium taco seasoning

4 oz. 1/3 less fat cream cheese

1/2 C. Light Sour Cream

1/2 C. Shredded Cheese
DIRECTIONS: In a skillet, brown the turkey. After turkey is browned, add taco seasoning and can of tomatoes. Stir and allow to simmer. Cook pasta according to package directions. Before draining, reserve 1 C. of the water. Return drained pasta to the pot and add the reserved water, turkey taco meat mixture and all remaining ingred. Stir, stir, stir until all cheeses are melted. Dish into bowls. I topped mine with 1 Tbsp. of salsa, a little bit of sour cream and some crushed chips. YUMMY!!


Chocolate Oreo Pudding Cake!

Who remembers pudding poke cakes from your childhood? I do! Back then, they were the best thing and oh so gourmet! Well, atleast I thought that! We had Nicole and the boys for dinner last night and I wanted to make a dessert that would appeal to the kiddos....they all had second helpings - I guess they think pudding poke cake is gourmet too!
Here is what you need to make it (plus an container of cool whip and a few oreo cookies to crumble on the top).

Prepare and bake cake according to package directions. When you remove it from the oven, poke holes all over the cake while still warm. Prepare the pudding mix and allow to sit for just a minute or two, no longer, and pour over the warm cake.

Allow to sit on counter for about 10 minutes and then place in refrig. to cool. (Approx. 3 hours, but ideally let sit over night).

Once it is cool, top with Cool Whip and crumbled Oreos.

Chocolate Oreo Pudding Cake

1 Box Devil's Food Cake Mix + ingred. to make the cake

2 Boxes (4 oz. size) of Instant Oreo Pudding Mix

4 C. Milk

1 Tub of Cool Whip

Approx. 20 Oreo Cookies - coarsely chopped

DIRECTIONS: Prepare and bake cake mix according to package directions. Remove cake from oven to cooling rack. Poke holes all over the cake. Mix pudding with milk. Allow to sit for 2 minutes. Pour pudding mix over the warm cake. Allow to sit for 10 minutes. Place in refrig. and allow to cool and set up overnight. Top with Cool Whip and crumbled oreos. Enjoy!!


Sunday, January 15, 2012

A Sweet Day Candy Buffet!

My oldest and best friend Nicole and her fun sister Stacie started a very sweet business! A candy buffet company. If you are looking to add some "sweetness" to your next event, please call/email them so they can customize a candy buffet for you!!

This is a candy buffet they did for a 4th of July party...

Here is their contact information:

Thursday, January 12, 2012

Hungry Girl BLT Mac n' Cheese (Kind of)!

I know, again with the healthy recipes, but I really am trying to make an effort here! I really tweaked this recipe to what we had on hand so that I didn't have to run to the grocery, it is almost a Hungry Girl recipe (see the original here, but with some regular ingredients.

Finished dish looks like this...nice and creamy!

BLT Mac n Cheese (my version)

1 1/2 C. Macaroni

1 cups julienned baby spinach leaves

6-7 Cherry Tomatoes, quartered

4 wedges Crystal Farms Light Swiss Cheese

2 slices Weight Watchers Cheddar Cheese

2 tbsp. light sour cream

4 slices precooked real crumbled bacon
Optional: salt and black pepper, to taste

Directions:In a large pot on the stove, prepare pasta according to package instructions. Drain well, return to the pot, and cover to keep warm. Set aside. Place cheese wedges in a microwave safe bowl and break cheese slices into pieces, add sour cream. Stir cheeses and sour cream together. Microwave for 30 seconds, and then stir thoroughly. Microwave for another 30 seconds, or until cheeses have fully melted. Mix until smooth. Add cheese mixture, bacon, and veggies to the pasta. Toss to coat. If needed, bring to desired temperature on the stove. If you like, season to taste with salt and pepper. Enjoy!


Monday, January 9, 2012

Homemade Guacamole!

I have a new love for guacamole. It is an acquired taste I think, and I have managed to acquire the taste over the past year. My picky palate is funny about things...texture, temperature etc. so I wan't sure I was going to like making my own guacamole...when you can simply buy Wholly Guacamole! But in the attempt to make healthier choices, I tried my hand at it. I was not is what I used...(actually 2 avocados were used).

I used my mini processor to "mash" my avocado (although, I left some small chunks....I like a little texture to my guac.)...

Serve with your favorite chips...

Homemade Guacamole

2 Avocados

1 Lime

1 tsp. salt

1 Plum tomato, diced

1/4 C. Chopped Onion (I used 3 green onions because my other onions were not usable....)

1 Clove Garlic, minced

DIRECTIONS: Peel and seed your avacado. Cut up in chunks and mash (or use your food processor - it is really a matter of how you feel like doing it - I did find it easier to mix the garlic in by using the processor). Juice your lime and add to your avocado along with the salt. Add your diced tomato and onion. Chill!!


Tuesday, January 3, 2012

A Fun New Christmas Toy and Skinny Baked Potato Soup!

Happy New Year, Everyone! I am glad to be back to the routine of work, school and schedules! I know it sounds crazy, but I am a person who functions well with a routine - I am a planner....not everything always goes as planned (like catching the oven on fire when using the self-clean worries, the fire was contained to the oven and didn't escape and the oven still works!).

Anyhow, my in-laws graciously gave me a Bed, Bath and Beyond gift card for Christmas.....hello, can you say kitchen explosion store! I LOVE it. I purchased this handy little immersion blender or hand held blender...whatever you want to call it, it is the nicest thing! How did I not have one of these before! I am wanting to puree everything! (If only I had one of these when the kids were babies....they may have gotten more homemade baby food).
Check it out....

I bought it because of this recipe I found for a "skinny" baked potato soup. I am going to be trying to post some "healthier" recipe choices. Don't fret, I will still have tasty little tidbits, because a girl has to have her sweets and savories!
Here is the finished product of the heats up well and tasted great for my lunch today!

Skinny Baked Potato Soup (from
2 Medium Baking Potatoes, baked & cooled
1 Small head of cauliflower, stem removed and cut into florets
1 1/2 C. Fat Free Chicken Broth
1 1/2 C. 1% Reduced Fat Milk
1/2 C. Light Sour Cream
10 Tbsp. reduced fat, shredded, sharp cheddar cheese
6 Tbsp. Chopped Chives (I used green onions)
3 Slices Turkey bacon, cooked and crumbled
DIRECTIONS: Bake potatoes at 400 for 1 hour; or until tender. Cool, peel and cut potatoes into chunks. Steam cauliflower with water in large covered pot until tender. Drain and return to the pot. Add chicken broth, milk, potatoes and bring to a boil. Using your hand blender, puree until smooth. Add sour cream, 1/2 the chives and salt/pepper. Cook on low another 5-10 minutes. Stir occasionally. Serve hot, top with 2 Tbsp. cheese, chives and bacon. (This recipe makes 5 one cup servings).

If anyone is following Weight Watchers, this recipes old points=4, the new points plus is=5.