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Showing posts from June, 2012

White Chocolate Chip Peanut Butter Pretzel Cookies

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Recipe and picture HERE.
Oh my gosh! These were divine. I added milk chocolate chips, used part chocolate peanut butter, and added butterscotch chips and they were so good! Another one that I didn't get a pic of!

No Bake Cheesecake

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Recipe is HERE.
This was SOO SOO good that I didn't get any pics of it! Try it!

Crockpot Pulled Pork and Sauteed Squash

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Recipe adapted from here. 2.5 lb boneless pork loin roast center cut, trimmed of fat 2 tsp red wine vinegar 2 tsp mesquite liquid smoke 1 tsp garlic powder 1 tsp sea salt Barbecue Sauce ( I used Stubb's and it's the best!)
Directions: Place pork in crockpot and season with salt, vinegar, garlic powder, and liquid smoke. Cover and set to high for 6 hours. Remove pork and transfer onto a large plate. Reserve all liquid. Shred pork and put back into slower with 3/4 cup reserved liquid and barbecue sauce. Cook on high one more hour.  Enjoy! 3 oz pork is about 5 points + (Make sure you calculate your sauce, though.)  I made sauteed squash to go with the sandwiches and it's the perfect side dish for it! 
Ingredients: Yellow Squash, sliced Diced Onions (I used frozen.) 2 tbsp butter
Heat skillet and add butter. Add sliced squash and onion. Cook, stirring occasionally until squash browns. 

Crockpot Chicken Tacos

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Ingredients:
Chicken ( I used 3 chicken breasts.) 1 jar salsa 1 can diced green chiles 1 tsp ground cumin 1 whole onion, chopped (I used frozen chopped onion, Easy!) 2 cloves garlic
tortillas or taco shells shredded lettuce, diced tomatoes, cheese, sour cream or whatever toppings you like!
Directions: Place chicken in crockpot. Top with salsa, green chiles, cumin, garlic, and onion. Cover and set on low. Cook for 8 hours. Remove chicken from pot, shred, and return to juices. Spoon onto tortillas and top with toppings!

Red, White, and Blueberry Trifle

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Recipe from here.
 Ingredients: 10 oz angel food cake, cut into 1 inch cubes 2 pints sliced strawberries 2 pints blueberries 6 tbsp fat free sweetened condensed milk 1 1/2 cups cold water 1 package suger free white chocolate instant pudding 12 oz fat free Cool Whip, thawed
Directions: Whisk condensed milk and water in bowl. Whisk in pudding mix and let stand for 2 minutes; fold in Cool Whip. Arrange cake in the bottom of a trifle dish sprinkle with blueberries, then spread pudding mixture, then layer strawberries. Repeat layers-cake, blueberries, pudding mixture, strawberries. For the top, arrange prettily! Cover and chill for about an hour.
1 cup=4 points+

Bang Bang Shrimp

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Recipe from here.
Ingredients: 5 tbsp light mayo 3 tbsp Thai Sweet Chili Sauce 1 tsp Sriracha
1 lb shrimp, peeled and deveined 2 tsp cornstarch 1 tsp canola oil shredded lettuce or cabbage (optional) chopped scallions (optional)
Directions:
In a bowl, combine mayo, sweet chili sauce, and Sriracha. Set aside.
Place shrimp and cornstarch in bowl and mix well. Heat skillet and add oil when hot. Add shrimp and toss about 3 minutes or until cooked. Combine shrimp and sauce.  Place shrimp on shredded lettuce or cabbage and top with scallions.  I served it with quinoa and fresh pineapple. 1/4th of recipe=5 points +