Marinated Tomatoes & Mozzarella Salad

My tomatoes are coming in LIKE CRAZY...Basil is way overgrown...so what better thing to do than to buy some mozzarella and make caprese salad.....but not just any caprese salad, because I have had too much of that this summer and am bored. I found a recipe that had other flavors and let me tell you, this is definitely a keeper! The original recipe can be found here. I lightened it up and added a few things to make it just right for my taste buds! I decided to turn my leftovers into a sandwich on my favorite italian bread, and that just took it to a whole other level! YUMMY!

Marinated Tomatoes & Mozzarella Salad

Ingredients:

* ~1.5lb. tomatoes (I used a Bradley, sliced and a whole lotta cherry tomatoes quartered)

*  Mozzarella cheese balls (I got 1 container and cut the balls into smaller pieces)

* 1/2 Tbsp. olive oil

* about 10 large basil leaves

* 2 Tbsp. Red Wine Vinegar

* 2 Tbsp. Balsalmic Vinegar

* 1/2 tsp. Italian seasoning

* 1/2 tsp. pepper

* 1/2 tsp. garlic powder

Directions:

1. Combine vinegars, sugar, oil and all seasonings in a small bowl. Whisk.

2. Roll basil leaves and carefully cut into marinade. Mix well.

3. Add sliced tomatoes and cheese to a container that you can flip (like ziploc or glad).

4. Pour over marinade and carefully flip a few times. 

5. Refrigerate at least 30 minutes.

6. Flip a couple times just before serving.

7. ENJOY!

Corn on the Cob and Smoky Lime Butter

On this rainy 4th of July I had to improvise when it came to some of the food I had planned to cook on the grill. Corn on the Cob was one of these casualties, but after I found a 'Magic Pot' recipe, all was well with the world! I combined this with a Smoky Cilantro Lime Butter recipe and it was SO GOOD! 

Corn on the Cob in the Magic Pot

Ingredients:

6-8 ears of corn with the husks

Directions:

1. Remove all husks, reserving the tender husks near the actual cob.

2. Cut off the stems of each cobs and run under cool water.

3. Line the bottom of the magic pot with the tender husks.

4. Place corn carefully in  pot, then top with other tender husks.

5. Add 1/4 cup water and cover.

6. Microwave 8-10 minutes.

7. Voila!!

Want to top it with some good butter sauce??

Smoky Lime Butter

Ingredients:

* 1/2 cup butter or margarine

* 1 lime

* 1-2 Tbsp. chopped cilantro

* 1/2 tsp. salt

* 1/2 tsp. red pepper

* 1/4 tsp. black pepper

Directions:

1. Melt butter.

2. Add remaining ingredients and stir until combined.

3. Serve with warm corn. 

WW Butterfinger Dessert

I originally pinned this recipe on Pinterest a while ago, but pulled it out to celebrate my library partners Birthday (since I know she loves Butterfinger and we are both trying to diet). Link is here. It was fairly easy and light and tasty! The hardest part was crumbling the butterfingers without losing the chocolate, and even better the day after!

WW Butterfinger Dessert

Ingredients:

* 1 angel food cake (prepared)

* 1 small pkg. Fat Free Sugar Free Instant Vanilla Pudding Mix

* 2 containers of Fat Free Cool Whip

* 8.5 oz. of Butterfinger Bars (or 4 full size)

* 1 1/2 cups skim milk (I used a combo of rice milk and Vanilla Soy)

Directions:

1. Combine pudding mix, 1 1/2c. milk, and both containers of cool whip until smooth.

 2. Spray 9x13 dish, and tear half of angel food cake and add to bottom.

3. Spread half of pudding mixture over angel food cake.

4. Crumble 2 of the butterfinger bars and cover pudding.

5. Tear the remaining cake and cover butterfinger layer.

6. Spread remaining pudding over cake.

7. Crumble and spread remaining butterfinger and add.

8. Enjoy!!

Crock Pot Spinach Dip

This was a pinterest inspired recipe, although I kinda did my own thing. Here was the original site. Of course, I also had to make it a little WW friendly. It was still really yummy though!

Crock Pot Spinach Dip

Ingredients:

* 8 oz. tub fat free cream cheese

* 1 1/2 cup reduced fat sour cream

* 1 package ranch seasoning/dip

* 1 box frozen creamed spinach (Like green giant)

* Dash (or more) red pepper flakes

Directions:

1. Place Cream cheese in a slow cooker on low.

2. Meanwhile, microwave frozen spinach according to directions. Place in strainer and drain off excess juices.

3. Mix ranch seasoning with sour cream.

4. Add the remaning ingredients to the crockpot and stir until well combine. 

5. Let cook on low until comfortable temperature is achieved, then leave on warm.

Jalapeno Cream Cheese Spirals

This was, get ready for it, ANOTHER Pinterest find. I wanted to tone it down a bit, however, so you can find the original recipe here. They were a hit, and Brian really enjoyed them!

Jalapeno Cream Cheese Spirals

Ingredients:

* 1 (8oz) tub fat free cream cheese

* 1 tube of reduced fat crescent rolls

* Jarred jalapenos

* 1/2-1 tsp. Truvia

Directions:

1. Roll out crescent rolls and divide into 2 large rectangles (mine weren't cooperating, so I did 4). Connect perforated areas.

2. Mix the cream cheese, with however many jalapenos you want, and the Truvia until well mixed.

3. Spread cream cheese miture on each rectangle.

4. Carefully roll up.

5. At this point I put them back into the fridge until my guests were just about to arrive. Then I sliced them up and placed on a SPRAYED cookie sheet.

6. Bake at 375 for 13-15 minutes.

7. Enjoy!

 Per ~3 rolls, 1WWPP

Bulgur Wheat with Corn & Scallions

This was a Pinterest recipe that featured quinoa, but, of course, I changed it up a bit. The original recipe can be found here. It was really good, and I would make it again!

Bulgur Wheat with Corn & Scallions

Ingredients:

*1 box of frozen shoepeg corn

* 1 Tbsp. Fresh Lemon Zest

* 2 Tbsp. Fresh Lemon Juice

* 1/2 stick (1/4 cup) melted unsalted butter (Oops! I used 1 stick salted, but will fix it next time)

* 1 Tbsp. Honey

* 1/2 teaspoon salt

* 1/4 teaspoon pepper

* 2 cups uncooked bulgur wheat

* 4 scallions chopped

Directions:

1. Prepare corn according to package.

2. Prepare the bulgur wheat according to directions: bring 4 cups of cold water with the 2c. bulgur wheat to boil; cover and simmer 12-14 minutes; Done.

3. In serving bowl, mix together 1T. lemon zest, 2T. lemon juice, 1/4c. melted butter, 1T. honey, 1/2t. salt, 1/4t. pepper.

4. Add bulgur and corn to serving bowl, mix with dressing and throw in scallions.

5. Enjoy!

Beans and Greens

This recipe was inspired by The Wild Cow's dish, Beans and Greens! It tasted so good I just HAD to find something similar that I could make at home so we didn't have to drive to East Nashville to get this dish. It was actually VERY good and tasted almost exactly like the dish at The Wild Cow. At the restaurant I get it with quinoa, but once I found out how many calories were in quinoa, I decided to trade it in for bulgur wheat.

Beans and Greens

Ingredients:

*1 can of pinto beans, lightly drained

*Kale

*Minced Garlic

*Olive Oil

*Salt and Pepeper

*Red Pepper Flakes

*Bulgur Wheat

* 3/4c. mayo

* 2 1/2T. lemon juice

* 3/4t. salt

* 1/2t. pepper

Directions:

Beans:

1. Heat about 1T. of olive oil in a small pot over low/medium. Add about 1-2 t. minced garlic. Let saute 1-2 minutes. Add the beans and cover on low.

Kale:

1. Remove stems from Kale, wash carefully and lightly dry. Chop.

2. Heat a large saute pan and add enough olive oil to lightly cover the bottom of the pan (2T.-4T). Add as much garlic as you want (I used 2-4t.). 

3. Add kale, give a quick stir add salt and pepper, then cover to cook.

4. Once kale gets to the wilt-ness that you are comfortable with, lightly shake some red pepper flakes over. (5-10 minutes) Make sure it doesn't scorch. You can add water or oil to help this from happening.

Bulgur Wheat:

1. Prepare according to box directions except replace water with Reduced Sodium Chicken Stock.

Garlic Aioli Sauce:

1. Mix 3/4c. mayo, 1 1/2t. minced garlic, 2 1/2T. lemon juice, 3/4t. salt, and 1/2t. pepper. 

2. Set Aside.

The final product:

Scoop some bulgur wheat into a dish. Top with kale, then add beans on top. Drizzle with garlic aioli sauce and serve!

HG Funkadelic Chili Mac

I was on the hunt for another vegetarian dish and came across this one! It is nice and hearty and is packed with veggies in a good way! The recipe is from HG's 300 Under 300, page 184. Enjoy!

HG Funkadelic Chili Mac

Ingredients:

* 1 (14.5oz.) can stewed tomatoes, roughly chopped with the juice reserved

* 1 cup canned red kidney beans, drained and rinsed (I used the whole can)

* 1 cup frozen ground-beef-style soy crumbles

* 1 onion, chopped

* 1 green bell pepper, seeded and chopped

* 1 cup chopped fresh mushrooms

* 1/3 cup tomato paste

* 1 tsp. chili powder (or more to taste)

* 1/2 tsp. chopped garlic

* 1/4 tsp. ground cumin (or more to taste)

* 5 oz. (~1 1/4c.) uncooked elbow macaroni with at least 2g fiber per 2oz. serving (I used my Ronzoni Garden Spirals that I had)

* 1/4 cup shredded fat-free cheddar Cheese (I kept this optional and ended up using the 2% on it and adjusted points according)

Optional: Cayenne Pepper

Directions: 

1. To make the chili, bring a large pot sprayed with olive oil spray to medium heat on the stove. Add all ingredients except for the pasta and cheese. Stir thoroughly. Cover and cook until veggies are tender, about 15 minutes, stirring occasionally.

2. Meanwhile, in separate pot prepare according to box directions. Drain and set aside.

3. Once both are cooked combine the 2 and add any extra seasons. Top each portion with cheese and enjoy!

Breakdown per 1 3/4 cup:

8WWPP

297 cal

2g fat

637mg sodium

55.5g carbs

9.75g fiber

11.5g sugar

19g protein

"Skinny" Sensational Spinach Dip

Yum. This recipe comes from my favorite diabetic cookbook, Eat What You Love, page 131. I paired it with Homemade Pita Chips from the same book on page 135, or here. I thought the dip was fabulous, Brian thought it was too creamy, and Emily thought it was not creamy enough! Everyone did like the flavor though!

Sensational Spinach Dip

Ingredients:

* 1/2 cup light sour cream

* 1/2 cup light mayo

* 3/4 cup plain low fat yogurt (I used plain fat free greek yogurt)

* 1/2 tsp. minced garlic

* 2 tsp. reduced-sodium soy sauce

* 1 (8-oz. can) water chestnuts, drained and finely chopped

* 1 (10 oz. pkg) frozen chopped spinach, thawed and squeezed dry

* 1/4 cup dried parsley (I didn't have parsley, so I skipped this)

* 1/4 cup dried minced onion (whoops..I used fresh)

* 3/4 tsp. dried dill

Directions:

1. In a medium bowl whisk together the 1/2c. sour cream, 1/2c. mayo, and 3/4c. yogurt. Add 1/2t. garlic and mix well. Stir in 2t. soy sauce, and the finely chopped water chestnuts.

2. Add the spinach, 1/4c. parsley (if you use it), 1/4c. onion (DRIED, or fresh), and 3/4t. dill and mix thoroughly.

3. Cover the dip and refrigerate until ready to serve. 

Breakdown per 1/4 cup:

2WWPP

70 cal

4.5g fat

4g carbs

1g fiber

3g protein

Homemade Pita Chips

This recipe is also from my favorite diabetic cookbook, Eat What You Love, page 135. I paired it with spinach dip, but these things were so good they can go with almost any dip, or just enjoy them on their own!

Homemade Pita Chips

Ingredients:

* 2 (8-inch) whole wheat pita pockets

* 1/2 tsp. garlic salt (I used my handy dandy Melting Pot seasoning)

* Olive Oil Cooking Spray

Directions:

Prep: Preheat oven to 350. 

1. Carefully split each pita pocket in half, then stack them and cut into 3 wedges. 

2. Spray baking sheet with oil, place pita wedges, spray to coat, then top with seasoning of your choice.

3. Bake for 8 minutes or until pita is crisp and golden brown.

Breakdown (Truly depends on your pita): Mine was 2 points per pocket, or 6 slices

HG So-Good Chocolate Chip Softies

Yay for extremely low point desserts! This one comes from Hungry Girl's 200 Under 200: 200 Recipes Under 200 Calories, page 244. Brian doesn't like the cookies I've made lately because they are too "bread-like", but I LOVE them! Especially with them only being 2 points a pop! These were a pretty good size too. Enjoy! I know I did!

HG So-Good Chocolate Chip Softies

Ingredients:

Dry:

* 3/4 cup whole wheat flour

* 1/2 cup Splenda (I used about 1/4 cup Truvia)

* 2 Tbsp. brown sugar (not packed)

* 1/4 tsp. baking soda

* 1/8 tsp. salt

Wet:

* 6 Tbsp. No Sugar Added Applesauce

* 1/4 cup canned pure pumpkin

* 1/4 cup liquid egg substitute (I used whites)

* 3/4 tsp. Vanilla

Lastly:

* 2 1/2 Tbsp. mini semi-sweet chocolate chips

Directions:

Prep: Preheat oven to 375 and spray a cookie sheet with cooking spray. (I did the foil on cookie sheet thing to minimize clean-up)

1. In a large bowl combine all of the dry ingredients.

2. In a separate bowl, combine all of the wet ingredients.

3. Add wet mixture into dry (I did the exact opposite, whoops), and combine until well blended.

4. Fold chocolate chips in.

5. Spoon batter into 8 evenly spaced circles.

6. Bake in oven 10 minutes or until they look fully cooked and firm.

7. Allow to cool slightly, but eating while warm is encouraged!

Breakdown per 1 cookie: 2WWPP

88 cal

1.5g fat

93mg sodium

17g carbs

2g fiber

6g sugar

3g protein

WW Oatmeal Raisin Bites

I got this recipe from Maggie! Someone had made them for her and I tried one while at her house and fell in love! She said they were WW and got me the recipe! Voila!

WW Oatmeal-Raisin Bites

Ingredients:

* 1 1/2 cups rolled oats, instant

* 3/4 cup whole-wheat flour

* 1/2 tsp baking powder

* 1/4 tsp salt

* 1/2 tsp ground cinnamon

* 1/2 cup butter, softened (I used I Can't Believe It's Not Butter, Light)

* 1/2 cup packed brown sugar

* 1/4 cup sugar (I used 1 Tbsp. Truvia)

* 1 egg

* 1 tsp vanilla extract

* 1 cup raisins, chopped (I only used 1/2 cup)

Directions:

Prep: Preheat oven to 350.

1. In a medium bowl combine 1 1/2c. oats, 3/4c. flour, 1/2t. baking powder, 1/4t. salt, 1/2t. cinnamon, set aside.

2. In a separate bowl cream 1/2c. butter, 1/4c sugar (or 1T.), and 1/2c. brown sugar until combined. Add egg and 1t. vanilla. Mix well.

3. Add oat mixture into sugar mixture and mix until just combined.

4. Fold in raisins and drop by tablespoons onto cookie sheet. Bake 9-10 minutes for chewy and 11-12 for crunchy cookies. Remove from oven and let cool on cookie sheet 2 minutes before moving to a wire rack. 

Breakdown per cookie (should make 40 total): 1WWPP...but I only made 30 and they were 2WWPP

WW White Chocolate Macadamia Nut Cookies

Cookie time! I wanted an easy to grab and low point sweet treat, so I found this recipe and decided to give it a try! They were actually pretty good too! The original recipe is here. 

WW White Chocolate Macadamia Nut Cookies

Ingredients:

* 1 1/4 cup whole wheat all-purpose flour

* 1/2 cup light butter-like spread, at room temp (I used I Can't Believe It's Not Butter, Light)

* 1/2 cup light brown sugar

* 1 egg

* 1/2 cup white chocolate chips

* 1/4 cup slivered roasted macadamia nuts

* 1/2 tsp baking soda

* 1/2 tsp salt

* 1/4 tsp vanilla extract

* 1/4 tsp almond extract

Directions:

Prep: Preheat oven to 350.

1. In a medium sized bowl cream together the 1/2c. butter and 1/2c. brown sugar. Add in the egg and 1/2t. vanilla and 1/2t. almond extract.

3. In a large bowl mix together 1 1/4c. flour, 1/2t. salt, and 1/2t. baking soda.

4. Stir sugar mixture into the flour until just combined.

5. Add the 1/2c. white chocolate chips and 1/4c. nuts.

6. Drop by Tablespoons onto cookie sheet. Should make 24. 

7. Bake for 10 minutes. Remove from oven and let cool for 10 minutes before removing the cookies to a wire rack.

Breakdown per cookie: 2WWPP

92 calories

5g fat

10 carbohydrates

1.5g protein

1g fiber

4th of July Cuppie Cakes

Sorry guys..this post is a little boring, but it turned out just so pretty that I had to share!

4th of July Cuppie Cakes

Ingredients:

Cake:

* 1 box of white cake mix

* Red and Blue food coloring

Icing:

* Fat Free Cool Whip

* Marshmellow Cream

Directions:

Prep: Line muffin tin with wrappers and lightly spray.

1. Mix cake mix according to directions. (The only thing I did differently was use half coconut oil, half unsweetened applesauce in place of oil).

2. Divide cake batter into 3 bowls. Leave 1 alone, tine 1 red, and tint 1 blue. 

3. Mix.

4. Layer the cakes however you want ( did blue, white, and red on top). I ended up having enough batter for about 30 cupcakes, so keep that in mind while layering.

5. Bake in preheated oven according to directions.

6. While baking mix icing. I did 2 parts cool whip, 1 part marshmellow.

7. Top and enjoy!