Tag Archives: recipe time

Busy Bee


In case you missed it, I was Runner of the Week over at Run Court Run on Monday. Go check it out and tell me what you think!

I have been fighting off a cold the last few days, starting with the fever on Saturday afternoon and leaving me with no voice today. Lovely.

All the kids in my class thought it was hilarious (haha) and kept telling me to go to the hospital. There’s nothing I can do except drink lots of water, get rest, and go buy more cough drops, I guess.

I finally got out for a run with my new Garmin 305 today! It was sunny, warm(er), and my legs were definitely itching to get moving. I did work out yesterday, but I just did some easy cardio because I’m still not 100% myself yet.

This watch is so large I feel like it needs a name. Suggestions?


Anyhow, here’s today’s stats. I ran 2.36 miles in just under 24 minutes. And my average pace was 10:02 – about 30 seconds faster than most of my Nike+ runs. It also helped that my legs were nice and fresh.

My legs definitely could have handled more than 2.3 miles, but my cough and stuffy nose kept getting in the way. Boo.

After I got home I started on dinner. I. Was. Starving.

I whipped up this chicken recipe and paired it with some green beans. Yum.


I then ka-powed my to-do list by crossing off everything on it. Go me!

Tomorrow will be another busy one, but I kind of like being busier. Less time to loaf on the couch and waste time.


So, would you rather be busy like a bee or free as a bird?


Baked Mac n’Cheese

This recipe comes from the January/February 2011 Weight Watchers magazine, with just a few alterations.



You’ll need:

  • 8 oz. whole wheat elbow noodles
  • 1 T olive oil
  • 2 T flour
  • 2 cups skim milk
  • 2 cups shredded low-fat Cheddar cheese, plus extra for sprinkling on top of dish
  • salt and pepper to taste

Preheat oven to 350 degrees.  Cook penne according to package directions. Drain in colander, then rinse under cold water; drain.


Heat oil in large saucepan over medium heat. Add flour and cook, whisking constantly, about 2 minutes. Slowly whisk in milk until smooth. Increase heat to medium-high and bring to a boil; boil about 1 minute. Remove pan from heat; whisk in cheese, salt and pepper to taste. Continue whisking until cheese is melted.

Stir pasta into sauce, then pour into a 2-quart baking dish. Sprinkle a bit of cheddar over the top, about 1/4 cup. Bake until lightly browned and bubbly, 25-30 minutes. Let stand and cool before serving.

Serves: 6

Points+ value: 7


This was really good! This serves 6, and those are gonna be 6 somewhat small servings. I mixed mine with about 1 cup broccoli and 1/2 can of tuna to bulk it up and give it some more nutrition value. Matt really liked it, though, and ate most of the dish.  He’s already requested that I make this again as well.  That, folks, is the mark of a good recipe in this house.

Simple Stuffed Peppers


Friday night I cooked the 2nd new recipe of the year, from this magazine.


Salsa-vegetable Stuffed Peppers

Points plus value: 4


  • 4 medium-sized green bell peppers
  • 2 cups bottled salsa, divided
  • 2 cups chopped zucchini – about 1 medium
  • 1 (15-oz) can black beans, rinsed and drained
  • 1/2 cup (2 oz) reduced-fat shredded cheese


Cut tops off bell peppers; discard tops, seeds, and membranes

Combine zucchini, beans, and 1 cup salsa in a medium bowl; stir well. Divide salsa mixture evenly among peppers.

Spoon remaining 1 cup salsa into a 6-qt slow cooker. Place stuffed peppers upright in cooker; cover and cook on low 4 hours. Sprinkle peppers evenly with cheese and serve.

Note: When I made these I didn’t have 4 hours to wait for dinner. I cooked them in the oven at 350 degrees for about 45 minutes, or until peppers are tender. You could even boil the pepper for a few minutes to speed up the process.

I didn’t grab a picture of these because we ate in a rush, but they were very colorful and delicious. I will definitely be making these again. For 4 pts+ and very filling, these are great to take for lunch

Try them and let me know what you think!

Lemon-Thyme Chicken & Potatoes


I tackled the first new recipe of the year a few nights ago, and it was pretty tasty.  It came out of this book:


Which I got for Christmas last year. I haven’t really made too much out of it, and I don’t know why – it’s got breakfast, lunch and dinner recipes, as well as desserts and drinks.

I pulled this from the WW website, but it’s pretty much the same as in the book.


2 clove(s) (medium) garlic clove(s)  

1 Tbsp thyme, fresh, fresh leaves, or or 1 teaspoon dried  

1/2 tsp table salt  

1/8 tsp table salt  

18 oz chicken breast, boneless, 2 halves, or bone-in  

1/8 tsp black pepper, freshly ground  

1/2 medium lemon(s), cut into 4 slices  

10 oz uncooked red potatoes, each cut into eighths  

1 small onion(s), chopped  

1 tsp olive oil  

  • Preheat the oven to 350°F.
  • Using a large chef’s knife, chop the garlic, thyme, and 1/2 teaspoon of the salt until a thick paste forms. With your fingers, gently separate the chicken skin from the breast meat; spread the garlic paste over the breast meat. Smooth the skin back into place and season with the pepper. Place the lemon slices on top of the breasts, slightly overlapping them, and place the breasts at one end of a broiler pan.
  • Toss together the potatoes, onion, oil, and remaining 1/8 teaspoon salt on the opposite side of the broiler pan; spread the mixture to form one layer.
  • Bake until the chicken is cooked through and the potatoes are just tender, about 30 minutes. Preheat the broiler. Broil the chicken and potato mixture 6 inches from the heat until the chicken and potatoes are browned, 3–4 minutes. Remove the skin before eating. Yields 1 chicken breast half and 1 cup vegetables per serving.
  • source


This is what was left – I heated it up for Wednesday afternoon’s lunch. It doesn’t look too pretty, but the flavors all combined quite well. The lemon gave the chicken a nice tenderness and slight lemon flavor that I loved.

Only 51 new recipes to go!

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.
  • 006

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.

  • 008
  • Sprinkle ~ 1/2 the corn mixture over the tortillas.
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  • Then layer 1/2 the seasoned ground beef in the dish.
  • 012 
  • 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!).