Foodie Friday ~ Lemon Garlic Chicken and Shrimp

So how about a gourmet lunch...............

Healthy Choice Cafe Steamers

I feel like a commercial. These are so good. Maybe you can have a gourmet lunch soon.

Foodie Friday is presented by

"Designs by Gollum"

Visit her site for more fabulous recipes:)

Foodie Friday ~ Creamy Macaroni and Cheese

Looking for a meatless recipe for the Lent season..........this is a great Weight Watchers meal with a point value of 6. Creamy Macaroni and Cheese

8 ounces uncooked elbow macaroni

3/4 cup fat-free milk

2 tablespoons all-purpose flour

1/4 teaspoon salt

1 cup (5 ounces) cubed light processed cheese (such as Velveeta Light)

Cook pasta according to package directions, omitting salt and fat. Drain. While pasta cooks, combine milk, flour, and salt in a large saucepan, stirring with a whisk. Cook over medium heat 3 minutes or until thick, stirring constantly with whisk. Add Cheese; stir until cheese melts. Remove from heat. Stir in pasta; toss well to coat. Serve immediately.

Yield: 4 servings (serving size: 1 cup).

Enjoy:)

Foodie Friday is presented by
"Designs by Gollum"
Visit her site for more fabulous recipes:)

Foodie Friday ~ Just like Julia!

I was so excited to find this recipe in the January/February 2010 Weight Watchers magazine.

So if you haven't........get inspired!

First, you have to have a glass of RED wine. It just kind of goes with the recipe:)

Then how about a nice healthy salad.

Yes, you guessed it........Boeuf Bourguignon!

The original: 17 points value

Weight Watchers remake: 8 points value

Boeuf Bourguignon

2 lbs bottom round roast, trimmed and cut into 3/4-inch cubes

1/4 cup all-purpose flour

1 tablespoon olive oil

1 (14 1/2-oz) can low-sodium beef broth

1 cup red wine

1 (16-oz) package frozen pearl onions (I couldn't find the frozen ones so I used the ones in a jar)

1 (10-oz) package cremini mushrooms (Didn't have mushrooms and I made this Tuesday when we had all the snow so I used parsnips)

2 tablespoons tomato paste

4 garlic cloves, chopped

1 tablespoon chopped fresh thyme

1 bay leaf

1/2 teaspoon salt

1/4 teaspoon black pepper

1 pound carrots, thickly sliced

2 tablespoons chopped fresh flat-leaf parsley

Toss beef ad flour in medium bowl until evenly coated. Heat oil in large Dutch oven over medium-high heat. Add beef, in batches if necessary, and cook, turning occasionally, until browned, about 6 minutes. Transfer to medium bowl with slotted spoon.

Add broth, wine, onions, mushroom (parsnips), tomato paste, garlic, thyme, bay leaf, salt, and pepper, bring to boil, scraping up browned bits from bottom of pot. *Stir in carrots. Cover and simmer until beef and vegetables are fork-tender, about 30 minutes. Serve, sprinkled with parsley. *Instead of cooking on the stove, I place pearl onions, carrots, parsnips on the bottom of my crock pot and then added the cooked meat and topped it with the cooked wine juice from the pan. I cooked it on low for 6 hours.

Still have room for dessert.......how about sliced bananas with chocolate sauce and whipped cream, with just a sprinkle of cinnamon.

Bon Appetit!

~ Happy Valentine's Day ~

Foodie Friday is presented by

"Designs by Gollum"

Visit her site for more fabulous recipes:)

My blog has been restored ~

I had trouble on Friday when I was posting for Foodie Friday. I kept loosing my site. Didn't think much of it. Over the weekend I received an email from Rhonda at Shellbelle's Tiki Hut to let me know I had a problem with my blog. She said she opened my blog and it automatically redirected her to a porn DVD site. Oh my gosh.

Didn't know what to do....................I went to the blogger help site and was reading through every ones problem. Someone had something similar happen and she said to DELETE all the widget, (you know all the cute stuff), so I did and it seems to be working fine:)

I hated the thought of loosing everything. My blog is almost one year old.

Just wanted everyone to know..............beware of the widgets.

Foodie Friday ~ Grilled Brisket with Tangy Mop Sauce and Peanut Butter Cupcakes

A few weekends back I was watching Sandra Lee on Sandra's money Saving Meals

and discovered this wonderful recipe. Hope you try it soon. I served the Brisket with potatoes and fresh pineapple.

Ingredients:
1 (3-pound) beef brisket, point cut
3 tablespoons spice rub (paprika, onion powder, sugar)
1 medium onion, diced
1 tablespoon chopped garlic
1 (12-ounce) can beer

Tangy Mop Sauce:
1/4 cup cider vinegar
2 tablespoons canola oil
2 tablespoons brown sugar
2 teaspoons chopped garlic
1/2 teaspoon red pepper flakes
1/4 teaspoon freshly ground black pepper
1 teaspoon Worcestershire sauce
2 teaspoons hot sauce
1 tablespoon ketchup
1/4 cup water
Directions
Preheat the oven to 300 degrees F.
Coat the brisket on all sides with the spice rub. In a roasting pan add the onion, garlic and beer. Arrange the brisket in the roasting pan, loosely cover with foil and put it in the oven for 2 1/2 to 3 hours.
Combine all the mop ingredients in a medium pot. Bring to a simmer over medium-low heat and let cook for 5 minutes. Remove from the heat and set aside.
Preheat a grill or grill pan over medium-high heat.
Remove the brisket from the oven and put it on the grill. Add the liquid from the roasting pan to the mop sauce. Brush the brisket generously with the mop sauce and grill until the brisket develops a nice crust about 5 minutes per side. Make sure to brush the brisket about every 2 minutes with the mop sauce.
Transfer the brisket from the grill to a cutting board and let rest 5 minutes before slicing. Cut the meat, against the grain, into 1/4-inch thick slices. Top with a bit of the tangy mop sauce and arrange on a serving platter.

Looking for a quick dessert..........
Make the cupcake recipe as per the box. Put into cupcake papers and before putting in the oven add 1 teaspoon creamy peanut butter to each. Bake.
For the frosting.....add 2 tablespoons creamy peanut butter to the frosting mix.

Foodie Friday is presented by
"Designs by Gollum"
Visit her site for more fabulous recipes:)