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Monday, August 31, 2009

Mashed 'Potatoes' with Chives

These potatoes mix half cauliflower and half potatoes. The original ww recipe doesn't have cream cheese in it, but I think adding it really helps the flavor and texture and it only bumps up the points from 2 to 3. It's worth the extra point.

Ingredients:
2 tsp butter
1/4 cup 1% lowfat milk
4 oz reduced fat cream cheese
1/8 tsp black pepper
1 tsp salt, divided
8 oz cauliflower, florets
1 tbsp chives, fresh, snipped
2 medium garlic cloves, peeled
3 small Yukon gold potatoes, peeled, cut into 1 inch chunks (about 10 oz)

Directions:
Place cauliflower, potatoes, garlic, and 1/2 tsp salt in a medium saucepan. Add enough water to cover ingredients and bring to a boil. Boil until vegetables are tender, about 10 to 15 minutes. Drain and return to saucepan.

Stir in milk, butter, cream cheese, remaining 1/2 tsp salt, and pepper. Mash with a potato masher until smooth. Stir in chives and serve.

Servings: 4
Points: 3

Pictured with Balsamic Chicken.

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Balsamic Chicken with Mushrooms

I'm going to be posting a lot of Weight Watchers recipes in the next couple months. I decided to go back on ww to lose that first year of marriage/vacation weight. This was one of the first ww recipes I tried, the first time around and it has been a regular on our menu. I love it because it is simple, delicious, and has a low point value. Usually I have most of the ingredients on hand, which makes it a great last minute meal. Serve with veggies for a perfect low calorie meal.


Ingredients:
2 tsp vegetable oil
3 tbsp balsamic vinegar
2 tsp dijon mustard
1 large garlic clove, crushed
1 pound boneless, skinless chicken breasts (four 4 oz pieces)
2 cups mushrooms, small, halved
1/3 cup canned chicken broth
1/4 tsp dried thyme

Directions:
Heat 1 tsp of oil in a nonstick skillet.

In a medium bowl, mix 2 tbsp vinegar, mustard, and garlic. Add chicken and turn to coat. Transfer chicken and marinade to skillet. Saute chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.

Heat remaining tsp of oil in the skillet. Saute mushrooms for one minute. Add broth, thyme, and remaining tbsp of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about two minutes longer.

Serve chicken topped with mushrooms.

Servings: 4
Points Plus: 4


Linked to Home Sweet Farm Delectable Tuesday and Delightfully Dowling Mangia Mondays.

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C&C 8-30-08

Yesterday was our one year anniversary and we had an amazing day. We got an anniversary dog on Saturday (yes, we now have three and realize that this makes us crazy people) so we spent most of the day walking the pups and then went to the restaurant where we got engaged for dinner.

Here is our new puppy, Bella.


My friend snapped this photo of a license plate that reminded him of us. I think it is appropriate for the anniversary post.

Monday, August 17, 2009

Blue Cheese Stuffed Burgers

Blue cheese and meat are a match made in heaven. Usually we just add some blue cheese on the top, if the desire strikes us but this time I decided to stuff 'em. The blue cheese is all warm and gooey in the center. Yum.


Ingredients:
1 lb ground beef (for 4 patties)
Your choice of seasoning (I used salt, pepper, parsley, onion powder, garlic powder and a small amount of worchestire)
Blue cheese (1-2 tbsp per burger)
Accoutrements (with this burger I had onion, tomato, and garlic & herb lemoniase which was a nice addition)

Directions:
Mix seasoning with ground beef. Divide beef in to 8 evenly-sized portions, flattened and shaped like a burger. Top patty with blue cheese, pressing the cheese lightly in to the meat. Cover with another patty and seal the edges, reshaping as needed. Repeat for the other 3 burgers. Grill. Serve. Eat.

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Doctored-Up Canned Refried Beans

So you know how those canned refried beans are all dry and kind of gross? Well, recently I decided to doctor them up a bit and give 'em a kick. I serve this on our turkey taco nights.

Ingredients:
1 can fat free refried beans
olive oil
1 tbsp garlic, minced
1 small can sliced jalepenos, drained
1 can Ro-Tel, drained (I use mild or medium, this is already plenty spicy with the japs)

Directions:
Heat up a small amount of olive oil in a pot, add garlic and allow to cook 2-3 minutes.
Add refried beans, stir, and let heat up. Once refried beans are heated, add the jalepenos and the Ro-Tel. Let simmer about 5 minutes. At this point I like to use a potato masher to mash everything together, but it's not entirely necessary. Serve topped with cheese. Be warned, they're spicy!

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C + C Marriage Factory: August 2009

C + C Marriage Factory