Haven't posted in a while...

With the holidays and all, I've been busy and haven't posted in a while.  I have been cooking and taking photos, just haven't time to write it all down.

Here's a few things I've been making:

First up, Orange-Maple Glazed chicken.  The original recipe can be found here but I made some substitutions.  Of course, it's been so long since I made it, I can't be sure what all I did!  I will share the side dish that I served along side,  Broccoli Brown Rice Pilaf is from Taste of Home Comfort Food Diet cookbook.  I didn't use the suflower seed kernels so 2/3 cup serving is 5 PP.  This recipe is your carb and vegetable all in one!

Next up, Ranch Bacon Chicken Burgers.  You know my obsession with buffalo chicken, right?  Well, I'm starting to get that way with dry ranch seasoning.  For these burgers I mixed a packet of dry ranch mix with one pound of ground chicken breast.  Heat a pan with 2 teaspoons canola oil, cook chicken patties on medium heat until cooked through.  4 burgers = 4 PP per burger.  I topped these burgers with 2 slices centercut bacon (1PP), one slice Sargentos reduced fat colby cheddar cheese (1PP) and served these on a sandwich thin (3PP).  You can add avocado, mayo, lettuce, tomatoes...the possibilities are endless (and delicious)!

Later in the week, I made a Pork Roast with Rosemary Red Potatoes and Roasted vegetables.  For the pork roast I mixed canola oil, dried rosemary, minced garlic, salt and pepper.  Rubbed the oil mixture on the roast and put it in the oven according to the package directions.  The Rosemary Red Potatoes were just boiled in salted water, when tender I salted them to taste and added one tablespoon butter and some dried rosemary.  Click here for instructions on how to make roasted vegetables.  This time I used carrots, cauliflower, yellow pepper and broccoli. 

Skinny Chicken and Broccoli Alfredo was soooo gooood!  I think next time I make this, I would substitute a different pasta maybe penne or rigatoni.  The Points are figures using canola oil in place of the olive oil, 1% milk in place of skim and I lowered the parmesan cheese to 1/3 cup.  I also used chicken breast that I had cooked in the crockpot with chicken broth instead of grilling as the recipe calls for.  12 PP per serving, that may sound like a lot, but it is a huge portion and it's your main course plus side dish so you don't need anything else.

Anyone here like comfort food? If you said yes, you are going to love my Shepherd's Pie. What's more comforting than creamy potatoes on top of a delicious mixture of beef and vegetables? Nothing!
 

Shepherd's Pie

5-6 medium potatoes

1/4 non fat sour cream

1 T. Reduced calorie margarine

2t. Olive oil

1c. Onion chopped

3 medium carrots diced

3 medium celery ribs diced

1 lb ground turkey

3 T. Flour

1t. Dried rosemary

1 t. Dried thyme

2 c. Chicken broth

Preheat oven to 400*. boil potatoes and mash with sour cream, margarine and salt. Meanwhile, heat oil in large skillet add onion, celery and carrots; cook until soft. Add turkey and cook until browned. Add flour, rosemary, thyme, salt and pepper; stir to coat. Add broth and simmer until mixture thickens. Transfer to 9x9 and top with potatoes. Bake 30 minutes.

 

6 servings = 6 PP

 

 

 

Lastly, I made Italian Pasta Casserole. This made a large pan of food for 6 PP per serving, and makes great leftovers.

 

I hope to get back to normal in the near future, I will do better...I promise.  I also want to thank everyone who has taken the time to tell me how much you are enjoying my blog, it keeps me going and I really appreciate it!