Friday, February 24, 2012

Cobb Salad!

This is Cobb Salad - well, it is Cobb Salad my way, it is what's for dinner tonight.  I don't really like romaine lettuce (unless it is a Grilled Caesar Salad from the Belvedere Inn) and I am not a fan of bleue cheese, so does it remain a Cobb Salad with the changes I made or does it become something else?

I try not to be to picky when I go out to eat, but sometimes I am that person. You know, the one who says, can I substitute this for this.....the one waitresses probably roll their eyes at....I know, I used to waitress, I used to roll my eyes, as a matter of fact, I think I still roll my eyes - ask the hubby, he will tell you.

Today at work, the ever popular Reuben Sandwich was the special....but it was made with corned beef (not a fan). I asked if I could substitute turkey for the corned my surprise, no can do.  Now, I was the eye roller.  Oh well - Crab Cake Sandwiches were the other sandwich special - that was a much better choice!  I really am babbling about nothing, I'm like that, ask my friends - they will tell you. 

So here we go:

Cobb Salad - My Way
Mixed Greens (I think I used about 2 Cups)
1/2 of a plum tomato, diced
2 Tbsp. chopped egg
2 Slices Turkey Bacon, cooked and crumbled
1/4 C. Chicken, roasted & diced - (I bought one of the roasted chickens from Costco)
1/4 of an avocado, diced
2 Tbsp. Reduced fat Feta
2 Tbsp. Garbanzo Beans
2 Tbsp. Newman's Own, Light Balsamic Vinaigrette
DIRECTIONS:  Pile your salad greens on a plate.  Layer on your toppings and top with dressing.  Enjoy!! 


Thursday, February 23, 2012

Chocolate Chip Stuffed Raspberries ~ Yes, please!

How can something so simple, taste so good?  I mean really!  I saw this idea on pinterest and immediately had to buy raspberries (mind you, I typically don't eat them but with chocolate, all things are possible).

So I bought the raspberries, stuffed them with Hershey's White Chocolate Chips and Hershey's Special Dark Chips and popped some in the freezer and left some unfrozen. 

Both are tasty!  Try them!  I insist!  I am not posting the recipe, because well, there isn't one.  If you need help figuring it out, let me know!

Turkey Egg Cups! (Old WW Points - 1 pt. per serving)

I am not sure what website or blog I found these tasty little gems at but thank you.  I am typically not a breakfast eater, but I shifted my work hours today so I could attend an afternoon meeting and I had some "free" time this morning and thought, why not make some breakfast! (And yes, I like a little coffee with my creamer).  The nice thing is, I have extra now that are ready to heat and go.  If I really wanted to, these turkey egg cups would be great heated and placed on an english muffin or a pita pocket for a grab and go type breakfast.
I adapted this from the original recipe because I didn't need 12 egg cups sitting around and I have to be in the mood for cilantro, and I wasn't in the mood so I left it out.  (I like cilantro when it is disguised  in things like salsa, but when you buy fresh cilantro it smells like stink bugs and last night at the store, I couldn't get past the smell, so I didn't buy it).

Here we go:  Start off with a regular muffin tin and line it with very thin turkey slices.  Add 1 Tbsp. salsa to each turkey cup.  (I use Kirkland Brand Organic Salsa)!
Next add approx. 3 Tbsp. of egg white to the "cup"
Top with cheese and serve!  ~Because I like my cheese to be melty, I place back in the oven for about 1 minute or until cheese melts~

Turkey Egg Cups
4 Large Egg Whites
4 Pieces of Thinly Sliced Turkey
4 Tbsp. Salsa
4 Tbsp. Low Fat Cheese
4 Tsp. Cilantro, chopped (optional)
DIRECTIONS:  Preheat oven to 400 degrees.  Prepare muffin tin by spraying with non stick cooking spray.  Set aside.  Separate eggs and place whites in a separate bowl.  (You may discard the yolks, unless you need them for another recipe).  Whisk egg whites and set aside.  Line muffin tin with turkey slice, place 1 Tbsp. salsa in each cup.  Spoon 3 Tbsp. egg white into each cup.  Bake in the oven for 10-12 minutes. When done, place 1 Tbsp. cheese on top of each cup.  Either serve from this point or place back in oven to melt the cheese.
The recipe states that there are 2 Egg Cups per serving.


Sunday, February 19, 2012

Peanut Butter Cup Rice Krispy Treat!!

Okay, there are some new posting thingys (like my techy terms??), on this blogger site.  I am hoping that it all still works out okay - I am having trouble getting the text and photos to align left....sorry!  Our weekend was pretty uneventful - running kids to all sorts of activities and play dates -
wondering how/when they have developed a better social life than us but thankful that we are able to do such things for them!  And thankful for the fun friends that they have!

I made these wonderful tasting things on Saturday night.... they are simple to make but do take a little time because there are 4 layers....
Peanut Butter Cup Rice Krispy Treats
1st Layer:
3 Cups Rice Krispie Cereal
1/2 of a 10oz. package of mini marshmallows
2 Tbsp. Butter
1/3 C. Peanut Butter
1.2 tsp. Vanilla
2nd Layer:
1/2 C. Butter
1/2 C. Peanut Butter
1/2 tsp. vanilla
1 1/2 Cups Confectioners Sugar
1 1/4 C. Reese's Mini's
3rd Layer:
3 C Rice Krispies
2 Tbsp. Butter
1/2 (10oz) Bag Mini Marshmallows
1/2 tsp. Vanilla
4th Layer:
1 C. Peanut Butter
2 C. Chocolate Chips (I used Hershey's Special Dark)
DIRECTIONS:  Grease a 9x13 with butter.  In a saucepan over low-meduim heat melt the ingredients for the first layer (minus the rice krispies).  Once butter, peanut butter, marshmallows and vanilla are all melted - add rice krispies.  Stir until well combined.  Pour into pan and spread evenly and press firmly into bottom of dish.  For 2nd layer - melt butter and peanut butter until smooth.  Add powdered sugar and vanilla and stir until smooth.  Spread evenly over first layer.  Sprinkle peanut butter cups over the top and press lightly into the peanut butter mixture.  Place in fridge while making 3rd layer.  To make 3rd layer - melt butter, marshmallows and vanilla in a saucepan.  Stir in rice krispies and spread evenly over the peanut butter cups, pressing firmly.  For the 4th layer - melt peanut butter and chocolate chips.  Pour over the rice krispy layer.  Place in fridge to firm up the chocolate.


P.S. Can I just say how much Rosie just fits into our family!   She is so much fun and well, pretty much rules the roost around here!!

Wednesday, February 15, 2012

Cheesy Chicken Ranch Casserole!

Hello out there blogger world! I haven't forgotten about you~but sometimes life gets busy! There is gymnastics, soccer, field hockey, baseball clinics, Scouts (both boy and girl)....and there is getting away with hubby for a weekend!

Thank you pinterest for this yummy recipe! How many of you have tried pinterest? Me, I LOVE it!
Can't get enough of it! Anyway, this is the casserole before baking (it already looks yummy right?)....

Cheesy Chicken Ranch Casserole

3 Cups cooked, diced chicken

4 Cups cooked noodles (I used mafalda - because it is fun to say)

1 1/2 C. Mozzarella Cheese, shredded

1 1/2 C. Sharp Cheddar, shredded

2 (12oz) Cans Evaporated Milk (2% is fine)

1 pkg. Hidden Ranch Salad Dressing Mix (not the dip mix)

DIRECTIONS: Preheat oven to 350 degrees. Cook noodles according to package directions. Drain and set aside. In saucepan, combine milk and ranch dressing. Bring to a boil over medium heat, stirring constantly. Immediately after reaching a boil, turn down to a simmer. Continue to stir constantly. Sauce will thicken slightly. In 9x9 dish layer 1/2 the noodles, 1/2 chicken, 1/2 the cheeses and 1 cup sauce. Repeat layers, except layer the rest of the sauce over the top of the casserole. I sprinkled a few bread crumbs over the top, just because it makes it look pretty. You can too if you want! If not, just bake at 350 for 25-30 minutes. Enjoy!