Category Archives: recipe

Recipe Time!

This one’s just for you Kristen Winking smile

So, a few weeks ago when I was home my mom was telling me about this dinner she had made. She layered tortilla shells, ground beef, southwestern blend corn, salsa and cheese together in an 11×3 Pyrex and the result was delicious.

I made it for Matt a few nights ago and he’s already called dibs on the leftovers for tonight. It was good. It’s also super simple.

You’ll need:

  • – 1 lb ground beef (I used 90% lean)
  • – 4 –5 medium flour tortillas
  • – about 2 cups of salsa (any kind you like)
  • – 1 can Mexican/Southwestern blend corn
  • – 3/4 cup Mexican blend cheese (I used 2%)
  • – 1 taco seasoning packet
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  • Preheat oven to 350 degrees.
  • Brown ground beef. Add taco seasoning following directions on packet.
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  • Spread about 3/4 cup salsa on bottom of dish.
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Then add 1 1/2 tortillas to cover the bottom (like lasagna noodles). You could totally use 2, but I didn’t need the extra carbs the overlap would create.

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  • Sprinkle ~ 1/2 the corn mixture over the tortillas.
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  • Then layer 1/2 the seasoned ground beef in the dish.
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  • Pour over 1/2 the remaining salsa and about 1/4 cup cheese.
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Repeat once more (tortilla, corn, beef, salsa, cheese). Then, cover with one more layer of tortillas and the rest of the cheese. You can always skip this last layer if you’d like – just put a bit more cheese on top to get bubbly and golden brown.

Cover with foil and pop into the oven for 40 minutes. Remove foil and bake 5 minutes more so the cheese gets all pretty.


Let cool and serve. I made a small salad to finish this dinner off, but you could always roast some peppers and onions as well. That would be yummy.

You could easily substitute another ground meat (lean turkey or chicken) in place of the beef. And if you are vegetarian you can nix the meat and replace it with black beans (or any other bean) with delicious results.


This serves ~ 6 – 8 people.

If you make this into 8 servings, it is 8 Points Plus per serving, for 6 servings it would be 11 Pts+.



Recipe Time!

The best chewy chocolate chip cookies ever.

Dudes, these are in  no way WW-friendly. But when it comes to choc chip cookies, I don’t want them to be.  This recipe is courtesy of my aunt Kathy, but it’s not like a family secret or anything, they’re way too good to keep secret.

Chocolate Chip Cookies
Makes about 3 dozen medium size cookies

2/3 cup shortening
2/3 cup softened butter
1 cup sugar
1cup brown sugar
2 eggs, room temperature 

2 tsp vanilla
3 1/2 cups flour
1 tsp baking soda
1 tsp salt
12 oz chocolate chips

Mix shortening, butter, sugar, eggs and vanilla until creamy. Mix flour, soda, salt and morsels in separate bowl, then stir together. Drop dough on ungreased cookie sheets. Bake 8-10 minutes at 375 degrees. Cool before removing from cookie sheet.

I take them out at 8 minutes so that they’re really soft when they cool.

I made the dough for these last Thursday, and kept it in the fridge until  Friday. I just let it come to room temp and then baked them. They turned out perfectly, so you can definitely make the dough ahead of time (although it runs the risk of being eaten before you get a chance to bake it!).

Let’s Cook!


Time for another recipe (no pictures though).

Cumin chicken with chunky tomato sauce
Servings: 4
WW Points Plus: 6

  • Here’s what you’ll need:
  •    – Cooking spray
    – 4 6-oz boneless, skinless chicken breasts
    – 3/4 tsp ground cumin
    – 1/4 tsp salt
    – 1 10-oz can mild diced tomatoes and chilies (Rotel), undrained
    – 3/4 cup shredded reduced-fat Mexican blend cheese
    – 2 tbsp chopped fresh green onions


Preheat broiler.

Heat an ovenproof skillet over med-high heat. Coat with cooking spray. Sprinkle both sides of chicken evenly with 1/2 tsp cumin and salt. Cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.

Add 1/4 tsp cumin and tomatoes to pan; cook 1 minute. Return chicken to pan; spoon tomato mixture over chicken. Sprinkle with cheese; broil 2 minutes or until cheese melts. Top with green onions.

This recipe is a great quick dinner. It’s a bit spicy, which is fab, and a definite crowd pleaser. I love to serve it over brown rice or couscous with some veggies on the side.

Rain, Sweat & Soup

Happy Monday Bloggies!

So my running plans were squashed by the storms that rolled in this morning. It was so dark outside that the street lights downtown turned on. Freaky. Its pretty much passed now, still a bit overcast, but I opted for an indoor workout instead.

30 Day Shred, Level 2 Day 3
Banish Fat Boost Metabolism Circuits 1 & 3
No More Trouble Zones – Chest/Abs, Butt/Biceps, and Thighs/Triceps

I have to say that I am really not loving Level 2 of the Shred. I don’t know why – I think it’s all the plank moves – but I am ready to be done and move to level 3. Only 7 more days of it. Ack.
Also, splitting up the other 2 dvds and doing a few circuits from each was a nice change. I didn’t feel like I was going to keel over between sets, and I feel like I got a better workout in as well.

So, the new job. I’ve worked 2 days so far. Saturday night was a bit crazy, I didn’t get a whole lot of orientation and was pretty much just thrown behind the bar with the other 2 girls. It went fairly well, just poured a lot of beer and washed a lot of glasses. Sunday was MUCH better. There was one bartender on – and she really helped me figure everything out. I pretty much took care of everyone that came in. It was pretty slow day so I never got that overwhelmed feeling, and I had a chance to get a feel for the bar and start to learn the menu. I work again tomorrow (morning and evening split shift) so it’ll be a short workout in the AM. I’m off again on Wednesday, so I’ll make that a long workout. I’m hating that I haven’t been running much, but at least I have still been working out.

Wednesday Weigh In is coming up and I’m sort of anxious to see what the scale says. I have been really on track this week, tracking and counting everything, eating lots of fruits and veggies, and working out a lot. Only 2 more days.

So yesterday I made slow cooker red bean, sausage, and rice soup (WW recipe) and it was delicious. I enjoyed a serving after work, and again for lunch. It’s pretty easy to make, and only 4 pts for a 1 1/2 cup serving – and that’s a lot of soup! I only had 1 cup for lunch today and I’m pretty full.

Now I’m off to make myself look somewhat presentable and then I’m going to run a few errands, and maybe (probably) hit up the mall.