SO Good Cocktail Weenies

It's that time of year! Time to try out new recipes and eat lots of party foods!! I found this recipe via Pinterest and the original website can be found here. These were REALLY GOOD! I dare say that I liked them better than the original grape jelly version! I altered the recipe a bit, and ended up using 3 packages of the weenies before it was all said and done!

SO Good Cocktail Weenies

Ingredients:

* 2 pkg. Hillshire Farms cocktail/beef weenies (I used one of each)

* 1 1/2 can of jellied cranberry sauce (I had about a half of a can in the fridge so I threw it in)

* 6 Tbsp. brown sugar

* 3 Tbsp. ketchup

* 3 Tbsp. mustard

* 1 heaping Tbsp. lemon juice

Directions:

1. Heat the cranberry sauce, 6T. brown sugar, 3T. ketchup, 3T. mustard, 1T. lemon juice in the crockpot. Stir until combined and wait about 10 minutes to make sure everything gets melted together.  

2. Add the weenies and set on low for about 20 minutes until heated thoroughly.

3. ENJOY!!

Creamy Rotel Soup

This was a pinterest recipe! I got it from here. I changed it up just a bit, but it was reallllllly good!! Probably one of the better crockpot chicken recipes I have ever made! It has a good, spicy flavor. Yumm-O! I even have leftovers for lunch tomorrow (barely)!

Creamy Rotel Soup

Ingredients:

* 1/2 lb. chicken breast, frozen

* 8 oz. reduced fat cream cheese

* 1 can of rotel

* 1 packet of ranch seasoning

* 1 can of corn, juices included

* 1 can black beans, drained and rinsed

* 1 Tbsp. cumin

* 1 tsp. onion powder

* 1 tsp. chili powder

* Chicken Broth (optional, save for the end)

Directions:

1. Place frozen chicken in the crock pot. Top with remaining ingredients.

2. Cook on low 8-10 hours.

3. Shred chicken and mix in. Add stock and mix until desired consistency is achieved.

4. Serve and enjoy!!

Green Bean Casserole (Crock Pot)

So I've never made green bean casserole, but have been dying to try it! Today I am going to a Thanksgiving lunch with some friends and thought I would give it a try. I was going to go the traditional route, but then I thought, CROCK POT! Everything tastes better in the crock pot! Of course it pains me to use full fat ingrediens, so I lightened it up a bit. The original recipe can be found here.

Green Bean Casserole

Ingredients:

* 1 can Campbell's condensed heart healthy cream of mushroom soup (Did you know the heart healthy version is lower than the fat free??)

* 1 can Campbell's condensed heart healthy cream of celery soup

* 2 (12oz) bags frozen cut green beans

* 1/3 cup 1% milk

* 1/4 tsp. salt

* 1/4 tsp. pepper

* 1 (2.8oz) can French Fried Onions

Directions:

Prep: Spray crock pot with nonstick spray.

1. Mix frozen green beans with both cans of soup and 1/3c. milk in the crock pot.

2. Sprinkle 1/4t. salt and 1/4t. pepper over the top. Add half of the can of french fried onions.

3. Cook on low 5-6 hours.

Breakdown: (1/10th of the recipe=4WWPP)

145cal

6.5g fat

17.9 carbs

1.5g fiber

4.2g sugar

1.5g protein

HG BBQ Chicken Cornbread Casserole

It's been a long day since I made a real Hungry Girl meal! (The original recipe can be found here). I decided to stop with my crash dieting and go back to the WW lifestyle, which meant I got to cook in the kitchen again! It's hard now that my commute is an hour, but today was a PD day so I got done at 3:30 andddd I was only 10 minutes from my house! I had enough time to make this and serve it with sweet potato fries and salad, and finish the meal with healthy apple crisp. This was a yummy and VERY filling recipe! (I only had half of a portion and I was definitely satisfied!)

HG BBQ Chicken Cornbread Casserole

Ingredients:

* 1 lb. raw chicken breast

* 1 cup diced onion

* 1 cup green bell pepper

* 1 cup frozen golden sweet corn

* 1 cup BBQ sauce (with 45 cals or less per 2T.), I used Jack Daniels Original No. 7

* 1/2 cup all-purpose flour

* 1/3 cup yellow cornmeal

* 2 T. Truvia (I ended up using sugar and it was fine)

* 1/2 Tbsp. baking powder

* 1/8 tsp. salt

* 3/4 cup cream-styled corn

* 1/3 cup liquid egg substitute

* 1/3 cup fat free plain greek yogurt

Directions:

Prep: Preheat oven to 375 and spray an 8x8 (or I used a 9x9) baking pan

1. Bring a pot of water to boil and add chicken to cook for 10-12 minutes.

2. Remove from water and shred chicken (in this case I used my stand alone blender, but you can use forks too).

3. Spray a large skillet and bring to medium/high heat. Add 1c. onions, 1c. peppers and 1c. frozen corn and cook until soft (~8-10 minutes).

4. Add cooked veggies to chicken, then add 1c. BBQ sauce.

5. Mix well, then add to the baking dish.

6. In another bowl mix 1/2c. flour, 1/3c. cornmeal, 2T. Truvia/sugar, 1/2T. baking powder, and 1/8t. salt.

7. Add in 3/4c. cream-styled corn, 1/3c. egg sub., and 1/3c. yogurt. Spread mix over the chicken.

8. Place in pre-heated oven and cook 30-45 minutes.

9. Enjoy!! 

Breakdown (1/6): 7WWPP

279 cal

2g fat

810g sodium

41.5g carbs

2.5g fiber

16g sugar

23.5g protein

Low Point Apple Dessert

I was wanting a yummy warm apple dessert for this fall night, but I started my diet today! What was I going to do?!? Well I found this recipe and made it my own, of course! With the 1/2 cup light vanilla bean ice cream, the whole dessert was 4WWPP!! Now that is yummm-mazing!

Low Point Apple Dessert

Ingredients:

* 1 medium Jonathan apple

* 1 tsp. oats

* 1 tsp. cinnamon

* tiny pinch of salt

* 6-8 spritzes of spray butter

* 3 tsp. sugar free Hungry Jack butter syrup

Directions:

1. Remove skin from apple (eating in the process, if you are like me!), the cut apple into chunks and add to a microwave-safe bowl.

2. Sprinkle 1t. cinnamon, pinch salt. Drizzle 3t. syrup. Add 1t. oats then spritz butter and give a slight toss.

3. Microwave for 1 minute. Stir. (I like my apples a bit crisp, so 1 minute was plenty for me, but if you need more mushy apples, microwave another minute).

4. Top with ice cream and enjoy!

Crispy Sweet Potato Fries

My new obsession. It is BAD how much I am in love with these things. I must say that this recipe was very tasty. The only down-side was that I used wayyyy too much corn starch on accident. Next time I will use the recommended amount. I only used a single potato and it was just enough for me and my husband! The original recipe can be found here.

Crispy Sweet Potato Fries

Ingredients:

* 1 sweet potato, peeled and cut into fry shapes, then soaked no less than 30 minutes in water

* 1-2 Tbsp. cornstarch

* Olive Oil

* Optional: Seasonings (Salt, pepper, garlic powder, seasoned salt, etc.)

Directions:

1. Preheat oven to 425.

2. Throw cornstarch and seasonings into a bag/bowl. Shake in sweet potato fries until lightly coated (my picture was with too much, this is WAY too coated).

3. Spray a cookie sheet with olive oil spray.

4. Drizzle/spray ~1-2 T. olive oil over fries. (the more oil, the more crispy, but also fatty)

5. Mix fries on the sheet until well coated.

6. Space out fries the best you can. The space helps them crisp.

7. Cook 15 minutes. Flip and cook an additional 5 minutes or longer.

8. Enjoy!

Buttermilk Rolls

After my last yeast bread recipe (Wheat Yeast Rolls), I had to try another roll recipe. These were no where near as good, in my opinion. They were a little bland and not as sweet, but they were good with a little cinnamon butter. They are a good basic roll! The original recipe can be found here.

Buttermilk Rolls

Ingredients:

* 3/4 cup buttermilk

* 1 egg

* 1/4 cup butter, cut up

* 3 cups bread flour

* 2 Tbsp. Sugar

* 3/4 tsp. salt

* 1 tsp. bread machine yeast

Directions:

1. Add ingredients in order (or according to manufacturer's directions).

2. Select dough cycle. When finished, remove and let rest for 10 minutes.

3. Preheat oven to 375.

4. Divide evenly between 12 greased muffin cups. Let rise another 30 minutes until they have doubled in size.

5. Bake 10-12 minutes.

*This site also said you could freeze the dough balls after you form them (before final rise), then add to a freezer bag. To serve frozen rolls, thaw covered in the fridge (overnight). Let rise in a warm place for 45 minutes, then bake.

Buttermilk Honey Wheat Bread

This was another result to the buttermilk I bought and didn't use. The original recipe can be found here. It was really good and I think is my favorite wheat loaf bread I have made to date! It tastes really good with peanut butter.

Buttermilk Honey Wheat Bread

Ingredients:

* 1 1/2 cup buttermilk, room temperature

* 1 1/2 Tbsp. vegetable oil

* 3 Tbsp. Honey

* 2 cups bread machine flour

* 1 cup whole wheat flour

* 1/2 tsp. baking soda

* 1 tsp. salt

* 2 1/2 tsp. active dry yeast

Directions:

1. Add all ingredients to bread pan (in order to your manufacturer instructions), in my case, I listed them in the order that I put them in.

2. Set on 'Light', Basic, 1.5 lb. loaf.

3. Enjoy!

Wheat Yeast Rolls

I decided to use the bread maker to make yeast rolls. AND THEY WERE AMAZING! Sooooo yummy! I found the recipe on Betty Crocker's website here. Definitely will be making these again!

Wheat Yeast Rolls

Ingredients:

* 1 cup water

* 2 Tbsp. butter or margarine, softened

* 1 egg

* 2 cups bread flour

* 1 1/4 cup whole wheat flour

* 1/4 cup sugar

* 1 tsp. salt

* 3 tsp. bread machine yeast 

Directions:

1. Add ingredients in order to bread maker except yeast. Make a well in the flour to add the yeast.

2. Set to dough cycle. After the 3rd rise (when there is about 40 minutes left) remove dough to a floured surface to rest for 10 minutes.

3. Roll dough into 15 balls and place in a grease 9x13 dish. Brush tops with melted butter (if desired).

4. Cover with plastic wrap, put in to a warm place to rise for 30 minutes.

5. Rolls are ready when you press into the dough and an indent stays.

6. Preheat oven to 375.

7. Remove plastic wrap and place rolls in a preheated oven to bake for 12-15 minutes. 

8. Serve warm. SO GOOD!

Nutrition Facts User Entered Recipe
15 Servings
Amount Per Serving
Calories		124.9
Total Fat		1.5 g
	Saturated Fat	0.3 g
	Polyunsaturated Fat	0.5 g
	Monounsaturated Fat	0.3 g
Cholesterol		12.4 mg
Sodium		172.1 mg
Potassium		23.0 mg
Total Carbohydrate		23.9 g
	Dietary Fiber	1.7 g
	Sugars	3.3 g
Protein		4.2 g

Vitamin A	1.7 %
Vitamin B-12	0.5 %
Vitamin B-6	0.6 %
Vitamin C	0.0 %
Vitamin D	0.7 %
Vitamin E	0.0 %
Calcium	0.4 %
Copper	1.7 %
Folate	7.4 %
Iron	4.7 %
Magnesium	1.1 %
Manganese	7.3 %
Niacin	6.9 %
Pantothenic Acid	0.8 %
Phosphorus	2.4 %
Riboflavin	6.2 %
Selenium	10.4 %
Thiamin	9.9 %
Zinc	1.3 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.