Turkey Enchilada Pie

I officially rejoined Weight Watchers last Monday. I’ve been really good on my diet this week. Totally within points, and I’ve worked out 5 days in a row using Jillian Michaels’ 30 Day Shred DVD (which I highly recommend!!).

Anyways, being a member of Weight Watchers means I have an eTools membership. So, points values* will be determined using that tool instead of SparkRecipes. Along with that, eTools gives me GREAT W/W friendly recipes that I can adapt (and it will count points as I adapt). So, here is my first recipe that I made for Joey and I last night.

To me, it was spicy and I wish I would have used green chiles instead of jalapenos. I also cut this into 8 wedges instead of 6. (didn’t read directions well so I ate less points than I thought for supper)

Before I show the results of this dish, I want to give a shout-out to Rachael Ray (yes, I *heart* her!). This Furi tool pictured below, rocks my world in chopping vegetables. I usually cut myself a lot with using knives, and with this tool, my hands are safely on the grip! :) I found it (with cutting board) for $15 at Tuesday Morning!!


Look at how fine that chop is…I’m wowed by myself!!

Turkey Enchilada Pie
Source: Weight Watchers

Ingredients:

  • 1 sprays cooking spray
  • 3/4 pound lean ground turkey (used 1 lb.)
  • 1 medium onion(s), chopped
  • 1 tsp chili powder
  • 3 Tbsp all-purpose flour
  • 1 cup fat-free skim milk (used lowfat at FI’s request)
  • 4 oz canned jalapeno peppers, drained and chopped
  • 1/2 tsp ground cumin
  • 3 large burrito-size wheat flour tortilla(s)
  • 3 cup tomato(es), chopped (omitted because I’m a creole tomato snob and they are out of season for the year :( )
  • 10 Tbsp low-fat shredded cheddar cheese (used 2% mexican blend cheese)

Directions:

  1. Preheat oven to 350°F. Coat a large skillet with cooking spray. Heat skillet over medium heat. Place turkey, onion and chili powder in skillet and cook until turkey is browned, stirring occasionally to break up meat, about 8 minutes. Remove turkey mixture from skillet and set aside.
  2. Place skillet over medium-high heat and add flour. Gradually add milk, stirring with a whisk until blended. Bring to a boil and then reduce heat to medium; simmer until thickened, about 2 minutes.
  3. Remove skillet from heat; stir in turkey mixture, jalapenos and cumin.
  4. Wrap tortillas in damp paper towels and microwave on HIGH until softened, about 15 seconds. Place 1 tortilla in bottom of a 9-inch pie plate. Spread 1/3 of turkey mixture over tortilla. Spoon 1 cup of tomato on top and sprinkle with 4 tablespoons (1/4 cup) of cheese. Repeat layers with remaining ingredients ending up with 2 tablespoons of cheese.
  5. Cover pie plate with aluminum foil and cook until cheese melts and filling is warmed through, about 15 minutes. Let stand, covered, 2 minutes before cutting into 6 wedges.


Here is the pie out the oven :)

Check out how gooey those layers look…YUMMY!

Points*: 6

The site provided says it’s 4 points but eTools’ recipe link (which I can’t give because W/W has recipes in flash so bleh…) says 6…so I would calculate 6 to be safe here!

Slow Cooker Zesty BBQ Chicken

Last weekend, I was off and I wanted to blow Joey’s socks off with some killer food. We had chicken breasts in the freezer and a slow cooker for me to use while I was running errands…I found this recipe on All Recipes and was NOT disappointed…this chicken literally fell apart and shred beautifully into some TASTY bbq chicken sandwiches…mmm…


Not at all attractive looking…kinda looks like dog food actually but I promise it’s good!!


Check out how well it shreds…we used a fork with little effort!! mmmm…

Zesty Slow Cooker Chicken BBQ
Source: AllRecipes

Ingredients:

  • 4 frozen skinless, boneless chicken breast halves
  • 2/3 (12 ounce) bottle barbeque sauce (We used Jack Daniels original sauce)
  • 1/3 cup Italian salad dressing (I used Fat Free Dressing to lighten it up a bit)
  • 2 tablespoons and 2 teaspoons brown sugar
  • 1 tablespoon and 1 teaspoon Worcestershire sauce

Directions:

Place chicken in a slow cooker. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

Serves 8…these breasts can easily split into two servings!!

Nutritional Information:
Calories 206.3
Fat 1.6g
Fiber 0.1g

POINTS*: 4

**add standard whole wheat hamburger bun for 2-3 points and easily have an entree for 6-7 points**

Summer Exchange!!

As an engaged girl, I found the website, theknot.com. For the newlyweds who used the Knot, you then have the choice to move over to thenest.com. This site helps couples with everything they encounter in their married lives :). The resources there are absolutely wonderful!!

I stumbled across the Nest forums by chance. Around Christmas, I was looking for a sugar cookie recipe, and there is a “What’s Cooking?” board on the Nest. So, I lurked on there for ideas, and it seemed like SUCH a nice board. So, I stayed and started posting :). I’ve been there since.

Every season, one of the nesties, Joelen , hosts a gift exchange for the board. It’s a great way to just have a nice foodie surprise in the mailbox, and today, I got mine!!

Thanks to I&R.4.23.06!!! She sent me silicone spatulas, a cookie scoop, a silicone basting/pastry brush, and a pack of cake tips. These are gadgets I needed, and cake tips, you can never have enough of those. AND, what I’m also excited about, Penzey’s spices!! I got Northwoods seasonings, Cake Spice and Hot Chocolate mix :). She also gave me some lotion and body spray in peony (such a beautiful flower!)


Check out the spread!! Thanks so much, Intisar!!

Blueberry Pound Cake

So, a few weeks back, I was in the grocery store…looking for cake mix for my first fondant cake, and these blueberries at $2/pint caught my eye. I had to buy them…just had to bake something with them. However, I had NO idea what to make. So, being on my diet, I looked at Cooking Light and searched blueberries…lo and behold, this recipe for a blueberry pound cake came up. It was on my “to make” list…

I finally had the opportunity to make this cake Monday, and with a few healthy substitutions for an already healthy recipe, it came out great. However, moreso like a sweet bread than a pound cake. Regardless, my stomach was happy and so was my diet!

I will admit, though, the cake looks purple because after I put all the ingredients in the pan, I forgot to put in an extra egg (that was called for)…so I mixed it in stupidly and realized OH NO! THE BLUEBERRIES!!!….thus my cake is purple….


The loaf :) I made this in a loaf pan instead of a tube pan because I didn’t have a tube pan..it worked out well!!

Blueberry Pound Cake (gone bread)
adapted from Cooking Light

Ingredients:

  • 2 cups granulated sugar (used 1 cup splenda, 1 cup sugar)
  • 1/2 cup light butter
  • 1/2 (8-ounce) block 1/3-less-fat cream cheese, softened
  • 3 large eggs
  • 1 large egg white
  • 3 cups all-purpose flour, divided ( 1 cup WW flour, 2 cups AP flour)
  • 2 cups fresh or frozen blueberries
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (8-ounce) carton lemon low-fat yogurt (I hate lemon in desserts, so I used blueberry yogurt instead)
  • 2 teaspoons vanilla extract
  • Cooking spray

For the glaze:

  • 1/2 cup powdered sugar (omitted…I don’t want a glaze on it)
    4 teaspoons lemon juice (omitted…same reason)

Directions:

  1. Preheat oven to 350°.
  2. Beat first 3 ingredients at medium speed of a mixer until well-blended (about 5 minutes). Add eggs and egg white, 1 at a time, beating well after each addition.
  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 tablespoons flour and blueberries in a small bowl, and toss well. Combine remaining flour, baking powder, baking soda, and salt.
  4. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Fold in blueberry mixture and vanilla; pour cake batter into a 10-inch tube pan coated with cooking spray.
  5. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
  6. Cool cake in pan 10 minutes; remove from pan. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Cut with a serrated knife.


My end slice :)


Look at that crumbly goodness!

Makes 16 servings.

Nutritional Information:
Calories 278.9
Fat 8.5g
Fiber 1.8g

POINTS*: 6

**I’m not sure how accurate Cooking Light is here…because their dessert had less fat, 10 more calories and 0.3 less g fiber/serving (weird!)**

Last Class of Gumpaste and Fondant…

I will show the flowers I made for the Wilton class in a later post…I left my microSD card at FI’s…so be ready this weekend!!

For now, I borrowed my gracious sister’s camera to take a quick pick of my final class’s cake. For this, I used marshmallow fondant from Wilton’s forums (thanks to user bunnywoman). The great thing about this recipe, is you can mix the food coloring in right after the marshmallows are melted, which is way easier than kneading it in!!

I do have to thank Melissa at Made by Mel for inspiring me that this fondant won’t be quite so hard to make. Check out her cakes…she is amazing at cake decorating!!

I also added Amaretto candy oil to the fondant to give it more flavor…the fondant tasted like italian cookies to me! Without the oil, it reminded me of circus peanuts! Regardless, MUCH better than the boxed stuff and WAY cheaper ($20/box vs. same amount for $6)!!

Here is the recipe for marshmallow fondant. Don’t be intimidated by the stuff…it’s easy…but remember line EVERYTHING in crisco (don’t be scared of crisco..it’s your BFF with fondant) to avoid the stickies!!

Marshmallow fondant
(to cover a cake, you need about two batches)
1 cup mini marshmallows (appx. 10-11 large marshmallows…I learned this b/c the grocery store didn’t have mini’s…I know…WTH???)
1 tbsp water (if you want to use candy oil, subtract 1/8 tsp of water and add 1/8 tsp of candy oil)
1 1/2- 1 3/4 cup powdered sugar

Place marshmallows in a standard 1 cup measuring cup and push down and pack them in. Place in a microwave safe bowl and add the water. Put in the microwave for about 20 seconds. Just long enough for them to soften and puff up. Take out and stir with a spoon until it is combined well. At this point it looks kind of soupy. Then add the sugar and mix and fold until all is incorporated and it is no longer sticky. I take it out of the bowl when it gets to the point where most of the sugar is incorporated and I knead it in my hands. This takes roughly about 5-7 minutes. Take a fondant roller or a regular rolling pin and roll out just as you would Wilton’s fondant. You can get this fondant almost paper thin and it also repairs well. It’s cheap, easy to work with, and tastes great too.

Without further adieu, here are some pictures of the cake. My sister was the photog and she did a great job! :)


My first fondant cake!

I decided to take fondant and gumpaste and skip Course 3. I do not like the idea of making a tiered cake for the reason of WAY too much cake, but I plan on teaching myself the fundamentals of course 3 through the books, which are sold at Hobby Lobby. Here is my first cake, which I made for the second class. It’s LSU colors hehehe :) I’m definitely ready for football season. I’m gonna challenge myself to make a gumpaste tiger come football season. Geaux Tigers!

Dorie’s All American Apple Pie!

Who couldn’t start the 4th of July weekend without an All American recipe, such as this one. :) If you have the book, consider making it for this weekend! You won’t be disappointed hehe!

When the ever so popular book “Baking: From My Home to Yours” went on bargain listings for Amazon (sorry, it’s not on bargain anymore :( ), I knew I couldn’t pass it up. So many people rave about this book. In fact, there is a group online solely dedicated to making a recipe from this book every Tuesday, but I can’t join that because of my diet, and I really lack the time right now. Plus with a dead camera at home, I can only make desserts on weekends (since my fiance graciously allows me to use his camera), and those will be VERY few and far between!!


My new shiny baking book!!

I chose this recipe as my first recipe out of the book, because my fiance bought a bag of apples a week ago, and so we had to use them all..so this was perfect for that!

This was my first pie that I’ve made from scratch, and PRAISE GOD for a food processor. This crust was light and flaky, and just mmm. I will say the tapioca in the recipe made me a little confused, and I wanted to omit it so bad. The only time I eat tapioca is in my bubble (boba) tea, and in really large pearls. So, imagining this in apple pie was like hmm…

However, I’m glad I didn’t omit it. I really think this made the texture of the filling amazing. I’ve always been known to sub things in baking and cooking, and if I’m lucky, it comes out right…so I went strictly by the recipe! Oh wait, I did forget the graham cracker crumbs…only 2 tbs. so I think I’m ok…**sinks in desk chair** but still, fabulous apple pie!


Peeling, coring and slicing 4 lbs. of apples is HARD WORK!! We used pink lady and granny smith apples (he had 3 lbs of pink lady and I picked up a couple granny smiths)


The dough halved, getting ready to roll down :)


The pie assembled and ready to chill before going in the oven.


The finished pie..sigghh…sorry, had to have a slice!


The gooey goodness in the middle!

Mexican Night: The Salsa

OMG…this stuff was the BEST part of tonight…I love salsa :). Once again, I chose a highly rated recipe from All Recipes and this wasn’t a disappointment at all and SUPER easy!

Ingredients
* 2 (14.5 ounce) cans stewed tomatoes
* 1/2 onion, finely diced
* 1 teaspoon minced garlic
* 1/2 lime, juiced
* 1 teaspoon salt
* 1/4 cup canned sliced green chiles, or to taste
* 3 tablespoons chopped fresh cilantro
* 1/2 tsp chili powder (an addition that I added for more flavor)

Place the tomatoes, onion, garlic, lime juice, salt, green chiles, and cilantro in a blender or food processor. Blend on low to desired consistency.


Mmm…hand over a bag of tostitos!

Mexican Night: Mexican Rice

This dish was a side we had for the mexican night themed dinner tonight. This recipe is from All Recipes and came highly rated, so I went for this one. It came out perfect, but wasn’t the mexican rice I’m used to at restaurants but this was still great!

Mexican Rice

Ingredients:

* 1 cup long grain white rice
* 1 tablespoon vegetable oil (we used canola oil)
* 1 1/2 cups chicken broth
* 1/2 onion, finely chopped
* 1/2 green bell pepper, finely chopped
* 1 fresh jalapeno pepper, chopped
* 1 tomato, seeded and chopped
* 1 cube chicken bouillon
* salt and pepper to taste
* 1/2 teaspoon ground cumin
* 1/2 cup chopped fresh cilantro
* 1 clove garlic, halved

Directions:

In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.

Mexican Night: Shrimp and Corn Fajitas

Tonight’s Menu was time consuming but it was a good dinner. However, by the time I was done cooking, I really wasn’t that hungry…figures right?

Oh! And by the way, you get pictures tonight :) I used my fiance’s camera hehehe :)

We had: Shrimp and Corn Fajitas, Mexican Rice, Refried Beans, and Chips and Salsa.

The shrimp and corn fajitas were from the What’s Cooking recipe exchange for June/July. The original submitted recipe was from I&R4_23_06 of the Nest, and the source is unknown.

Shrimp & Corn Tacos

Ingredients:

  • 2 T vegetable oil (we used canola)
  • 1/2 medium onion, finely chopped
  • 1 jalapeño, seeded & ribbed, minced
  • 2 garlic cloves, minced
  • coarse salt & ground pepper
  • 2 plum tomatoes, chopped (omitted)
  • 1 10 oz. package frozen corn, unthawed (canned b/c FI rathers canned veggies)
  • 1/2 pound shrimp, cut into 1/2″ pieces (We had 1 lb. of shrimp, 19-25 ct. and left whole)
  • 12 6″ corn tortillas, warmed
  • Taco accouterments- salsa, cheese, sour cream, cilantro, lime wedges

Directions:

  1. Heat oil in a large skillet over medium-high. Add onion, jalapeño, and garlic; season with salt and pepper. Cook, stirring occasionally, until onions are softened, 4 to 5 minutes.
  2. Add tomatoes and corn; cook, stirring occasionally, until corn is heated through and tomatoes are soft, 4 to 5 minutes.
  3. Add shrimp and cook, stirring occasionally, until opaque throughout, 2 to 3 minutes. Serve immediately with tortillas (which we heated in the oven for a couple minutes)