Cooked up a STORM! No really, we are expecting rain today. lol

Saturday was filled with cooking. I wanted to help my Mom, who is sick, by doing what I do best- cook! So I started out by making a frittata and a salad for us to enjoy for lunch. I saw this recipe in my Weight Watchers handout but then I just recently saw that Linda over at Diva Weigh made this and made the same changes to it that I had thought to do! Great minds think alike! :) hehe So here is Linda's version- Came out good!

Spinach-Cheese Frittata the Diva Weigh

1 1/2 cup egg beaters
1 cup chopped spinach
2 TBLS chopped scallion
1/2 cup chopped green chile (or any chile pepper you prefer)
1/4 tsp salt
1/4 tsp pepper
1/2 cup grated low-fat cheddar cheese

Pre-heat oven to 400 degrees.

Spray a 12 inch oven-proof skillet with cooking spray.
Mix everything except the cheese in a bowl.
Pour mixture in skillet and cook over medium heat until partially set, 5 minutes.
Sprinkle 1/2 cup cheese over top.
Put skillet in oven and bake for 5 minutes.
Remove and let stand for 1 minute.

Cut into 8 wedges.
yields 2 wedges per serving
(1 point per serving! the original recipe was 3 points per serving!)

Linda's pictures came out much prettier than mine! But here they are anyway...


Next up (after I had a full belly from a yummy lunch) was to make some meatloaf muffins so my Dad had lunches all set for the week. These are handy little guys- they are easy to freeze and defrost nicely too! I have two different recipes one with stuffing mix and one without. For my Dad I make it with stuffing.

Meatloaf Muffins
Makes 12 muffins

1 package lean ground turkey
1 box Stove Top stuffing mix
1 cup water
2 egg whites
1 medium onion, diced
1 medium green bell pepper, diced
1 cup grated zucchini

Mix together and divide into 12 muffin cups that have been sprayed with non-stick cooking spray. Bake at 350 degrees for 35-40 minutes.

I doubled this recipe and wrapped them up in pairs in foil and put a baggie of them in the freezer for my parents. When I make them and know I will be eating them for lunch I just take a pack out and leave it on the counter- by lunch time they are defrosted. Handy and yummy! :)



This is another version (the one I make for myself w/o the stuffing mix)
1.25 pounds lean ground turkey
1 red bell pepper-diced
1 yellow onion-diced
handful of mushrooms-chopped up
1 egg white
1 cup shredded carrots
salt, pepper
shake or two of onion and garlic powder
a few splashes of worcestershire sauce

Mix throughly and make 12 meatballs. Add them to a cupcake pan and bake at 350 degrees for 40 minutes.
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Dinner was a recipe from Weight Watchers that I have been DYING to try. I love comfort food and consider myself to be a pot pie connoisseur lol :) I almost did not want to make this in fear that it would not be good and make me want to run out and go order it at a restaurant to get my craving fulfilled! BUT, this was delicious and everyone, Mom, Dad, & myself included enjoyed it.



I made this in a larger dish and changed SOME steps but it came out really good! Here is the original recipe-

Old-Fashioned Chicken Pot Pie
Serves 6 (5 points)

2 serving(s) butter-flavor cooking spray
1 tsp butter
1 small onion(s), chopped
2 cup(s) mushroom(s), sliced
1/4 tsp paprika
1/4 tsp dried thyme, crushed
1/2 tsp table salt, or more to taste
1/4 tsp black pepper
2 cup(s) frozen mixed vegetables
1 cup(s) canned chicken broth
3 cup(s) cooked chicken breast, chopped
2 Tbsp all-purpose flour
1/2 cup(s) fat-free evaporated milk, divided
4 roll(s) reduced-fat crescent roll dough, unrolled

Instructions:
Preheat oven to 375ºF. Coat a 10-inch round shallow baking dish with cooking spray.

Coat a large pot with cooking spray. Add butter and melt over medium heat. Add onion and mushrooms and cook, until tender, stirring frequently, about 5 minutes. Stir in paprika, thyme, salt and pepper. Add vegetables, broth and chicken. Cover and simmer 15 minutes.

In a small cup, combine flour and 1/4 cup of evaporated milk; stir into chicken mixture. Cook over medium heat until thickened, stirring constantly, about 2 minutes. Stir in remaining 1/4 cup of evaporated milk and cook until mixture is slightly thickened, about 2 to 3 minutes more.

Spoon chicken mixture into prepared baking dish. Unroll crescent rolls and arrange dough around inside edge of baking dish to form a border (there will be a hole in the middle). Bake until rolls are golden brown and filling is bubbly, about 15 minutes. Cut into 6 pieces and serve.
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After all of that cooking yesterday I was TIRED! I went to bed early and had 10.5 hours of sleep! WOW! lol I plan on doing NOTHING today. lol Here's to a LAZY Sunday! whoohoo! :) Hope all of you have a great day! :) BYE!