Day 30(THE END): Spoon Tacos(low fat version)

Tonight marks the end of my 60 day journey through food and my kitchen. Though I will miss cooking(no seriously, I will), I am looking forward to all the yummy food Paul makes all summer on the grill. I will still dabble with some recipes; but for the most part, I am retired until the school year begins.

Out of 60 recipes, I can honestly say that I will probably go back to at least half of them come fall. This has certainly been a successful endeavor and I am really glad I did it. Thanks again to all of my friends and family who supported me these last two months. I would not have made it without you.

Tonight I chose one of Heather's favorite recipes since she is the one responsible for putting this bug up my butt in the first place. In order to have it fit into this challenge, I had to make some dietary changes because the actual spoon taco recipe...not so waist friendly :).
Obviously, the fact that "taco" is part of the name should make it a winner in Paul's book too.

Spoon Tacos(Serves 6)
85% lean ground beef
1pkg taco seasoning
2 large tomatoes, sliced
lettuce, shredded(about 1/2 a head)1-2 cups Reduced fat shredded Mexican Blend cheese
Tostitos or your favorite corn chip

Step 1: Brown meat and add seasoning(follow directions on package).

Step 2: Layer Tostitos on the bottom of a 9X13 pan.

Step 3: Top Tostitos with taco meat, lettuce, tomatoes, and cheese

Step 4: Bake in 350 degree oven for 30 minutes.

Step 5: Serve with sour cream, salsa and guacamole if desired.
Calories: 380 WW: 8 points

Kitchen Play by Play: We love Taco Bell taco seasoning so that is what I used. I made the taco meat as if I was making tacos for dinner but instead of serving it with taco shells I added it to the casserole dish. I was very generous on the chip layer; several were overlapping. I only used tomatoes on half and absolutely used 2 cups of cheese. Total prep time was maybe 15 minutes. I popped it in the oven, and VOILA, it was perfect after 30 minutes. I served it with everything listed in step 5.

The Finished Product
The Verdict:
Nicole: Much better than I remember them being. I actually remembered them being VERY mushy, but this time almost all of my chips were still crunchy. I did not add anything to my tacos, and I thought they were still fabu. I give it a 4.7.

Paul-gives it a 4.5. "It reminds me of my elementary school's cafeteria Taco Boats." That is a compliment; he LOVED them.

Austin-wasn't feeling it. He wanted yogurt for dinner.

Peyton-Yep, no that I got the all clear on table food from the Dr. the other day, she is eating everything. She put the meat in her mouth, sucked off all the flavor and spit out the plain ball of meat. Doesn't sound very attractive, but it was pretty dang funny.

Day 29: Mexico Joes

It has taco seasoning in it which right off the bat gets a, "yes please" from Paul. It also according to the directions is finished in like 10 minutes, so it gets my vote as well.

We decided to go to GG Bette's birthday party tonight and therefore were not home for dinner. I hadn't gone to the store for the ingredients yet, but I refused to give up this late in the game. We put the kids to bed, and I went to the store at 8pm. When I came home, Paul and I made Mexico Joes together.

We both tasted it, but clearly did not eat a sandwich as we had stuffed ourselves silly on party food. So, I'm not sure if tonight counts or not, but I did cook. I will either freeze it for a later time or make a dip out of it(see below). We cannot have them for lunch or dinner tomorrow because we are going up to the lake for the day :).

Mexico Joes(Serves 6)
1 lb ground round
1/2 cup frozen onion
4oz can chopped green chiles, undrained
8oz can tomato sauce
2 tablespoons taco seasoning
hamburger buns

Step 1: Brown meat and onion until cooked(about 5 minutes).

Step 2: Add green chiles, tomato sauce, and taco seasoning. Stir constantly on med-high heat for 3-5 minutes.

Step 3: Serve on buns

Calories: 284 WW: 6 points

Kitchen Play by Play: Peyton(9months) could make this recipe. It is that easy, and it really was done in less than 10 minutes. It's my kinda recipe: no chopping, mincing, cutting, etc. Just opening cans and browning meat. I just realized though as I was typing the ingredients that I did screw up this easy as pie recipe. I used a 12oz can of tomato sauce which explains why both Paul and I commented on the thinness of the joe mixture. When I do eat it for real, I will top it with some pepper jack cheese and maybe a dollop of sour cream.

The finished product

The Verdict:
Nicole: A little runny for me, but to be expected since I added too much sauce. I thought it lacked the taco flavor, but that too could be a result of too much sauce. I think I would also simmer it for longer than 3-5 minutes to help the flavors meld. It was certainly edible, but it didn't knock my socks off. I give it a 3.

Paul- gives it a 3.25. " I'm typically a sucker for taco seasoning, but I couldn't really taste it. It comes up short as a sloppy joe substitute. Though, I would like it with a brick of melted Velveeta in it to be served as a dip with chips."

Day 28: Chicken and Broccoli Pizza

Today was the official start to summer for our family. Friday was Paul's last day of school. We always try to do something fun to kick off summer, and today was no different. We chose to go to the Science and Industry Museum since teachers are free as well as kids under 3. We left the house at 10am and didn't get home until about 4pm. Therefore, I needed something really fast and easy for dinner. I had been eyeing this recipe for a while, so I decided that tonight would be a perfect night to give it a shot.

Chicken and Broccoli Pizza(serves 6)
1 tablespoon low fat mayo
1 teaspoon skim milk
1/2 skinless, boneless chicken breasts, cut into 1/2 inch strips
1/2 cup cornflake crumbs
3/4 part skim ricotta
1 10oz pkg thin crust pizza dough
1 10oz pkg frozen chopped broccoli, thawed and patted dry
3 tablespoons grated Parmesan cheese
1/2 cup shredded part skim mozzarella cheese

Step 1: Mix mayo and milk in bowl and add chicken to coat

Step 2: Place cornflake crumbs in large Ziploc bag and add chicken and shake until coated

Step 3: Put chicken in greased baking pan in a single layer and cook at 450 degrees until cooked through and browned, turning once(about 10 minutes).

Step 4: Spoon ricotta cheese on crust and top with broccoli, Parmesan, chicken and mozzarella

Step 5: Bake until hot and until cheese is melted and bubbly(about 15 minutes)

Calories: 295 WW: 6 points

Kitchen Play by Play: Easy, yes. Fast, not so much. So many steps. Thaw the broccoli, pat the broccoli;slice the chicken, coat the chicken, bread the chicken, cook the chicken; assemble the pizza, cook the pizza. I'm exhausted just typing all of the steps. Also, I feel like the recipe was missing a few steps. Like do you precook the pizza crust before putting it in for 15 minutes because my pizza crust instructions said 18 minutes to cook. Also, if you precook the chicken and then put it on top of the pizza to cook for 15 minutes, won't it get way overcooked? I did not put the cooked chicken onto the pizza until there were only five minutes left. I did not measure any cheese and added some Asiago on Paul's half at his request. The pizza ended up being in the oven for like 20 minutes in order for it to get a tad crispy on the bottom.

The finished product
The Verdict:
Nicole: Much better than the Easy White Pizza I made for the first blog. I would have liked a little garlic added for some more flavor and the crust to be a little crispier. Overall though, I would make it again. I give it a 3.8.

Paul-gives it a 3.5. " Could have used garlic or some kind of sauce."

Austin- loved the crust and the chicken. He ate broccoli on the side.

Day 27: Beef with Broccoli

Tonight, I almost failed. Dinner almost didn't happen. Paul got home from a golf outing, which he won, and said that he didn't feel good; Austin was so tired by 5:15 that I knew he would not make it until 6 when dinner would be done, and I would have been happy with a PB and J for dinner. So, I told myself that quitting with 4 days left was not something to be ashamed of and went about the kids bedtime routines figuring I'd throw something together for myself when they went to bed.

After I put the kids to bed, I came downstairs and Paul asked what we were making. I told him that I was quitting early, and he told me I couldn't and that he would cook. So, after a little pep talk from my hubby, I started pulling the ingredients from the fridge.

Tonight, no matter what the food tastes like, was the best night so far of either blog because Paul and I cooked together and enjoyed a meal alone without the kids.

Beef and Broccoli(serves 4)
3/4 lb beef top round, cut into thin strips
2 tablespoons of each:
cornstarch
oyster sauce
honey
soy sauce
canola oil
1/2 cup low sodium beef broth
1 tablespoon dry sherry
1lb broccoli crowns, cut into florets(4 cups)
1 tablespoon ginger, minced and peeled
3 garlic cloves, minced

Step 1: Combine beef with 1 tablespoon cornstarch. Toss well to coat and set aside

Step 2: Combine remaining cornstarch, broth, oyster sauce, honey, soy sauce and sherry in small bowl. Set aside.

Step 3: Cook(boil, steam, etc) broccoli to crisp tender

Step 4: Heat skillet/wok over med-high heat and swirl in oil. Then add beef and stir fry until just cooked through(3-4 minutes). Transfer to a plate.

Step 5: Add ginger and garlic to wok and stir fry until fragrant(about 20 secs).

Step 6: Add broth mixture and cook, stirring constantly, until the mixture boils and thickens(about 1 minute).

Step 7: Add beef and broccoli and cook until heated through(about 1 minute).

Calories: 216 WW: 4 points

Kitchen Play by Play: Jewel did not have top round(they don't carry it), so I had to buy top sirloin tip already in strips. I also did not use ginger, but added a clove of garlic(surprise, surprise). Paul took care of the meat prep and commented that the meat/cornstarch mixture felt really weird. Lots of measuring for the sauce, but it went very fast because it was basically 2 tablespoons of everything. Cook time was lightning fast. Total prep and cook time was less than 12 minutes. Even if I had been cooking by myself, I think the meal would have been on the table in 20. I served it with brown rice. Paul was excited while watching it cook and took out his chopsticks and said that he felt like he was at Panda Express.

The Finished Product
The Verdict
Nicole: Meat was a little too chewy for me, but the flavor was awesome!!!! The sauce got really thick and coated everything including the rice really well. I will absolutely make this again, but I will do some research on which meat to use next time. I give it a 4.

Paul-gives a 4.5. "Very tasty, not the best Chinese food I've ever had, but the best homemade Chinese food I've ever had."

Day 26: Chicken Parmesan

Tonight's meal was chosen based on two requirements. 1- What did I have in the house? I was not going out with two kids in the rain. 2-What would take less than 10 minutes in the kitchen since Paul was gone all day until about 5:30?

I took out my cookbooks and found this recipe in my WW: Simply Delicious cookbook. I had everything that it required plus noodles and spaghetti sauce to help make it a true chicken parm.

I'm not a huge fan of chicken parm in a restaurant because I find it to be way too rich. It's very cheesy and very greasy. However, I really like the flavor combination, so I am happy to find a less indulgent version of this classic Italian dish.

Chicken Parmesan(Serves 4)
4(1/4 lb) skinless boneless breasts
1/2 teaspoon salt
2 tablespoons reduced fat mayo
1/2 cup plain dry breadcrumbs
1 large tomato, cut into 8 slices
1 tablespoon olive oil
8 basil leaves
1/2 cup part skim shredded mozzarella
1 tablespoon grated Parmesan cheese

Step 1: Sprinkle the chicken with salt and brush both sides with mayo

Step 2: Put breadcrumbs in large Ziploc bag and add the chicken one piece at a time; shake to coat.

Step 3: Place chicken on a greased baking sheet and top with tomato, basil and cheese.

Step 4: Bake at 425 degrees until the chicken is cooked through and the cheese is bubbly(about 12 minutes).

Step 5: Sprinkle with Parmesan. Serve with pasta and sauce if desired.

Calories: 297 WW: 7 points

Kitchen Play by Play: My breasts were huge(Clearly, I'm not talking about my breasts then :) ), so I pounded then down a little. I forgot to slather the first breast in mayo, and it still coated fine. I did not have fresh basil anymore, so I just sprinkled dried Basil on top of each breast. I did not measure the cheese at all. I just put enough to cover the whole breast which basically means I should add like 2 more points to my meal, but come on, the cheese is what makes it taste soooo good. I did 14 minutes in the oven just to be sure since they were very large pieces. I served it with noodles and store bought sauce. I made corn as our veggie. Paul topped his with leftover Asiago from the other night, and I refrained from adding any more calories to the dish and went sans cheese on top.

The Finished Product
Sorry, I probably could have presented it better :)

The Verdict:
Nicole: It was cooked to perfection. Juicy,tender and hot. I really enjoyed the fresh tomato under the cheese which is strange coming from someone who doesn't care for tomatoes. I also took the non-mayoed breast and could not tell the difference, so I may not bother if I make it again. Plus, then I'll have more calories for cheese since I loved how brown the cheese got on top. I enjoyed the noodles and sauce to go with it, but I'm not sure it needed it. Without it, it still passed for Chicken Parmesan. I give it a 4.

Paul: gives it a 4. "It was good."

Austin: I did not give him much to begin with because I knew he was tired and would probably lose focus, but what I did give him he gobbled up.

Day 25: Reuben Sandwiches and Cannoli

Probably two of my favorite foods ever that I have never attempted to make because they always taste so damn good when I order them out.

I have been eating Reubens since I was like 5 minus the sauerkraut(yuck!). However, I know that they can be absolutely terrible for you. They are usually dripping in butter, slathered in Thousand Island dressing and oozing with cheese. So, it was very exciting to find a low cal recipe. We'll see how tasty it is.

Oh, Cannoli. I still remember our first encounter. It was in Vegas at the MGM Grand buffet. I thought I'd try a bite of one and ended up eating 5. It was love at first bite. I have NEVER met a cannoli I didn't like. So, I literally squealed when I found this recipe. I'm a little nervous that if it is good, I will be in trouble.

Reuben Sandwiches(serves 4)
1/2 cup Fat Free Mayo
2 tablespoons Chili sauce
4 slices rye bread1/4lb thinly sliced corned beef
1 cup well drained sauerkraut
2oz deli-thin Swiss cheese

Step 1: Combine mayo and chili sauce in small bowl

Step 2: Spread the mixture on the rye bread and top with beef, sauerkraut and cheese

Step 3: Place on a baking pan and cook for 3-5 minutes until the cheese is melted in a 400 degree oven

Calories: 221 WW: 5 points

Kitchen Play by Play: Austin could have made this for me. So easy in comparison to every other recipe I've done. NO chopping, NO sauteing, NO anything, but sheer easiness. I took one for the team and for the sake of the blog used all ingredients on my sandwich even the kraut. Musk Melon was the only accompaniment to this meal.

The finished product
The Verdict: I'm flying solo tonight. Paul was at an end of the year party, and Austin does not do lunch meat of any kind.

Nicole: Hello, lover. It was FABULOUS!!!!!!!!!!! I cut mine in half and made it into a sandwich rather than eat it open face. AND I may have eaten two. We've got trouble. I'm pretty sure this will no longer be considered low cal when I make it like 5 times a week. I give it a solid 5.


Cannoli(serves 6)
1 cup FF Ricotta cheese
2 tablespoons confectioners sugar
2 tablespoons coarsely grated orange rind
1 1/2 teaspoons orange liqueur or vanilla extract
2 tablespoons mini chocolate chips
6 prepared cannoli shells

Step 1: Combine ricotta, sugar, orange rind, liquer or extract, and chocolate chips into a medium bowl.

Step 2: Spoon mixture into a piping bag with a large tip and pipe into prepared shells. Dust with powdered sugar

Calories: 149 WW: 3 points

Kitchen Play by Play: Bought the shells from Caputos for .80 each when their Cannolis were on sale for .99 each. That was really hard for me. I of course bought the 6 shells plus a cannoli for comparison purposes ;). I used vanilla extract not orange liquor. Everything went very smoothly. I am not a baker, so I do not own a piping bag. I cut the tip off a Ziploc and called it a day. I dunked my ends into more chocolate chips to make it look more authentic. A few more calories added but who cares. I was not happy with the way the filling looked. It was not appetizing. Very lumpy and gritty.

The finished product
The Verdict:
Nicole: Who came up with this recipe? Clearly, not an Italian because no real Italian would ever try to pass this recipe off as anything remotely close to a cannoli. It was not good.* Way too much orange flavor and terrible texture. The best part was the store bought shell and the chocolate chips on the ends. I did eat one whole one though, so I can't quite give it a 1, but definitely no higher than a 2. Good thing I had the "real" cannoli in the fridge to satisfy my craving.

Paul: Took one bite, walked over to the garbage and threw out the rest. He gives it a -2.

Austin- I did not subject him to this impostor of a dessert. He had an cookie ice cream sandwich instead.

*I just went into the fridge to throw them away and something made me take another bite. After getting cold and melding for a while, it was actually pretty decent. I'm going to have to raise it to a 3.

Day 24: Pasta Primavera

I realized it had been quite a while since we had had a meatless meal. I also am trying to make sure we eat a lot more fruits and veggies even though we eat quite a bit to begin with. I thought this would be a hit with Austin: noodles and broccoli and carrots with cheese on top. Pretty much all his faves wrapped into one package with a few extra ingredients thrown in.

It is from the Italian Section of the WW: Take Out Tonight cookbook. I went to Caputo's for all the veggies and cheese because I knew they would be fresh and cheap. Turns out the cheese, not so cheap at the ol Caputo's, but I was already there so I sucked it up and bought them anyway.

Note: According to my brother, Caputo's delivers like Peapod. You place your order online and you can have it delivered for like $6.00 or they can have it ready for you to pick up. Something to ponder for those of you who don't have a lot of time to grocery shop or find it to be an Olympic sport to grocery shop with children. I swear between trying to get them in cart, stay in the cart, keep them from pulling everything off the shelves, and trying to focus at the same time, I deserve a gold medal every time I leave with groceries.

Pasta Primavera(serves 4)
1/2 lb pasta1 tablespoon olive oil
1 onion, chopped
3 garlic cloves, minced
3/4 low sodium vegetable broth
4 carrots, cut diagonally into 1/2 inch slices
1lb broccoli crowns, cut into florets
1 zucchini, cut diagonally into 1/2 inch slices
1 yellow squash,cut diagonally into 1/2 inch slices
1/2 teaspoon salt1/4 teaspoon black pepper
1/4 cup grated Asiago cheese
12 fresh basil leaves thinly sliced

Step 1: Cook pasta

Step 2: Heat large skillet over med-high heat. Swirl in oil and add in onion and garlic until golden about 5 minutes.

Step 3: Add the broth and carrots. Bring to a boil. Reduce heat to simmer covered for 5 minutes

Step 4: Add broccoli, zucchini, squash, salt and pepper. Return to boil; reduce heat and simmer until veggies are crisp tender(6-7 minutes).

Step 5: Toss with pasta. Serve at once. Sprinkle with asiago and Basil.

Calories:338 WW: 7 points

Kitchen Play by Play: Holy chopping, Batman. My wrist is killing me. I did not use squash; I cannot go there yet. I used more like 6 cloves of garlic instead of the 3 the recipe called for. I also used the Ronzoni Smart Taste pasta; so in addition to an abundance of veggies, we also got some added fiber. I do not like basil, so I only chopped about 3 leaves for Paul. To be honest, I only used the basil because I still had it in the house. I don't think I would have bought it just for this recipe. Even though, I don't think I like asiago cheese, I gave it a shot and topped my bowl with a small handful. This was an all in one meal. I did not serve anything with it. I would have enjoyed some garlic bread but that would have taken us over the 400 calories.

The finished productThe Verdict:
Nicole: Pretty yummy for a healthy dish. The veggies were cooked perfectly and my "overuse" of garlic proved to be a wise decision. The dish had a ton of flavor. I think grilled chicken breast would be awesome added to this recipe. I give it a 4. Plus, you really can cater it to your own taste. Peppers, cauliflower, and tomatoes could all be added to this dish.

Paul-gives it a 4. "Surprisingly a 4" were his exact words. "Lots of veggies, no meat but very tasty. The garlic and cheese give it great flavor."

Austin-ate most of it. I cheated and gave him Barilla sauce instead with the veggies. I thought the immense amount of garlic would be too spicy for him.

Day 23: General Tso's Chicken

Basically, we've tried almost every other recipe in the Chinese section of my WW:Take Out Tonight cookbook, so why not this one. I was a little nervous about the chili pepper icon that was located next to the recipe, but I figured I could tweak the amount of spice I wanted to use. Actually, as it turns out, I only made this for Paul and I because he didn't get home until later and Austin was not willing to wait. Austin had leftover chimichangas and enjoyed them thoroughly. He also ate his weight in Musk Melon.

General Tso's Chicken(Serves 4)
1lb chicken breasts, cut into 1 inch chunks
5 tablespoons dry sherry
1 tablespoon & 2 teaspoons cornstarch
1 tablespoon Oyster Sauce
2 tablespoons water
2 tablespoons reduced sodium soy sauce
1 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon Asian dark sesame oil
2 teaspoons Canola oil
1 tablespoon fresh Ginger, peeled and minced
2 garlic cloves, minced
3 scallions, chopped
1/2 teaspoon crushed red pepper
2 celery stalks, chopped
1 red bell pepper, seeded and chopped

Step 1: Combine chicken, 2 tablespoons sherry, 1 tablespoon cornstarch and oyster sauce in bowl. Let marinate for 5 minutes

Step 2: Combine remaining 3 tablespoons sherry, water, soy sauce, honey, rice vinegar, sesame oil, remaining 2 teaspoons cornstarch in small bowl and set aside.

Step 3: Heat a wok or deep skillet over med-high heat. Add oil and chicken. Stir fry until lightly browned(2-3 minutes).

Step 4: Add ginger, garlic,scallions and crushed red pepper until fragrant(about 30 sec)

Step 5: Add celery and bell pepper and stir fry until crisp tender(2-3 minutes).

Step 6: Stir in sherry mixture and cook, stirring constantly, until mixture boil and thickens(1-2 minutes)

Calories: 207 WW: 4 points

Kitchen Play by Play: In Paul's words, " Wow, it looks like quite the production." There were a lot of ingredients and A LOT of measuring and chopping. I was interrupted several times by the kids, Paul, etc so I cannot accurately state how long prep actually was, but I would guess about 25 minutes. I used everything except the ginger. To make up for the lack of ginger, I added 2 cloves of garlic. I followed all the directions on cook time even with the chicken. I'm really starting to gain some poultry confidence :). I made some brown rice and scooped very nice size portions into bowls for the two of us.

The finished product
The Verdict:
Nicole: Pretty good for make at home Chinese. The veggies were still a little too crisp for me which meant I could taste them more, and I don't much care for red pepper or celery. The spice was definitely present. I took some tips from Man vs Food and just ate it really fast so that I couldn't really feel the spice. I gave myself a huge pat on the back for perfectly cooked chicken. It's about damn time. I give it a 4.

Paul-gives it a 4.5. "All it was missing was tiki lights and a Koi pond."

Day 22: Turkey and Cheese Chimichangas

I had plans to go to SATC 2 with my cousins, so I made this ahead of time and left it for Paul, Austin and Jane. It is a recipe of Dianna's and one that she has tried and her family has liked.
Kitchen Play by Play: What am I supposed to do with the other 1/2 lb of turkey? I made it all. I followed all other measurements precisely. I also used mild salsa, so it wouldn't be too spicy for Austin. I used a four cheese Mexican blend because that is all I could find in reduced fat at Target. I definitely stuffed more than 1/2 cup of filling in each tortilla. There was some spillage as I rolled them up. I was able to fit 8 chimichangas into the 9x13 pan no problem. Since i did make the whole pound of meat, I did have extra filling. I put it in Tupperware and plan on using it as a dip or to make nachos. I left 90second(micro) Spanish rice pouch and some green beans for the three of them as well.

The Verdict:
Paul-3.95. I can't give a chimichanga that isn't 40 WW points a 4. They had great taste but could have use a little sauce or melted cheese on top.

Jane-gives it a 5. " The tortilla was crunchy and the filling was very tasty."

Austin-started out by making "mmmm" sounds but then decided he was done eating.

Day 21: Turkey and Red Pepper Panini

Paul had CPR training until 6:30, so I knew I wouldn't get a chance to make an elaborate meal with both kids running around. This was in my WW: Simply Delicious cookbook and sounded intriguing to me. Plus, I had fresh basil in the fridge from a different recipe and didn't want to end up throwing it out.

My mom gave us a panini maker she got for Christmas. It still had the price tag on it...$15 from Walgreen's. The first time I used it I didn't expect much from it, but to my amazement it cooked a sandwich pretty damn well. So, knowing that I could use this machine again, I happily bought the necessary ingredients for this recipe.

Turkey and Red Pepper Panini( 1 full sandwich)
2 oz(4inch) piece of french bread or Semolina bread
1/3 cup jarred roasted red peppers, sliced
1/4 teaspoon olive oil
2 large basil leaves
3 slices(1 oz) low fat deli turkey
1/4 cup part skim shredded mozzarella cheese

Step 1: Slice bread lengthwise almost all the way through

Step 2: Lay red pepper on bottom half. Drizzle with olive oil and top with basil, turkey and cheese.

Step 3: Gently flatten sandwich with palm of your hand(aka fold the top half on top of the bottom half)

Step 4: Use a panini maker to grill sandwich until crispy. If you do not have a panini maker, spray a nonstick pan and heat to med-high. Place the sandwich in pan. Use a heavy pan to place on top of sandwich. Flip sandwich over after 2-3 minutes and replace heavy pan on top of sandwich for another 2-3 minutes.

Calories: 148(1/2 sandwich) WW: 3 points

Kitchen Play by Play: It took a few tries to figure out what they were talking about with the bread. I could not visualize the cutting. I figured it out after butchering almost half the loaf of Three Cheese Semolina Bread. The rest was super easy and self explanatory. This meal was prepped and on the table in 8 minutes. I did not have basil on mine, and I used extra cheese on both of ours. I had hummus with mine, and Paul had baked chips with his.

The Finished Product
The Verdict:
Nicole: I thought it was good. Clearly, I had a full sandwich. Who can eat just a half for dinner? I, personally, would have liked a sauce of some sort. Maybe a roasted red pepper aioli. I really enjoyed the bread and the melted cheese. It was a nice change from the regular turkey sandwich. I give it a 3.5. A sauce would elevate it to a strong 4.

Paul- gives it a 3.5. "Good flavor, but a little too small for a sandwich."

Austin-didn't eat it. He had an impromptu date with Grandma Cathi at the Costco. They ate there. He told grandma, " Maybe I'll have a hot dog and a slice of pizza."

Day 20: Yankee Pot Roast(Crock Pot)

I had coffee with the Bon and Laura(Poor Katie got the stomach flu) today at 2pm, so I knew I wouldn't be home in time to make dinner and planned this recipe for today. I was bummed in the morning when the sun was shining because it wasn't a pot roast day, but thanks to screwy Illinois weather, by dinnertime it was cloudy and rainy...PERFECT pot roast weather. This recipe is from Dianna. It actually suggests you cook in steps in a dutch oven on the stove, but Dianna said that she has always made it in the crock pot. I'm all about easy and not having the stove on all day, so I took her advice and hunted down my crock pot.

Yankee Pot Roast(serves 8)
2 1/2 lbs boneless bottom round roast, trimmed
2 large onions, sliced
1 3/4 cups water
1 1/2 tablespoons balsamic or red wine vinegar
1 envelope dry onion soup mix
1 teaspoon dried thyme
1 3/4 lbs red potatoes, quartered
1 lb baby carrots
salt/pepper

Step 1: Put all ingredients in crock pot

Step 2: Cook on low for 8 hrs

Calories: 300 WW: 6 points

Kitchen Play by Play: Five minutes to prep the meat and veggies. I used balsamic vinegar, a 1 1/2 lb roast and only a very small pinch of thyme because we discovered we don't like it 3 recipes ago. I stirred it twice throughout the cooking process. THE END. I served it with biscuits.

The Finished Product The Verdict:
Nicole: Great flavor. I loved the baby carrots. They got super tender and sweet. I thought the meat was flavorful, but a tad dry. There was a ton of liquid in the pot, so I can't imagine how it could be dry. I think I may have trimmed a little too much fat off the meat. It had like no white on it when I put it in. I'll try to keep a little on next time and see if that makes a difference. I give it a 4.5 due to taste and sheer easiness.

Paul- " Good Flavor, a little dry, but putting all the ingredients together lands it a 4."

Austin- Big fan of the carrots. Ate a little meat, but for him tonight the biscuits is where it was at.

Day 19: Banana Raisin Bread Pudding

This was a last minute decision. I forgot that we had Paul's department party in the evening and that we would not be home for dinner, so I ran out and bought the fix ins to eat this for brunch.

Paul got home from Saturday morning golf as I was taking this out of the oven and the bacon was coming off the griddle. What an awesome way to start a Saturday!

Banana Raisin Bread Pudding(serves 6)
2 cups 1% milk1 cup fat free half and half
3 large eggs
2 egg whites
1 teaspoon vanilla extract
1 teaspoon Cinnamon
1/8 teaspoon nutmeg
1 16oz loaf of Cinnamon raisin bread, cut into 1 inch chunks
1 medium banana, sliced
1 tablespoon powdered sugar

Step 1: Whisk together milk, half and half, eggs, egg whites,vanilla, cinnamon, and nutmeg in a large bowl until well blended.

Step 2: Stir in bread and banana and let soak 15 minutes. Stirring occasionally.

Step 3: Spoon into a greased 9x13 pan and bake at 350 degrees for 1 hour.

Step 4: Dust with powdered sugar and serve immediately.

Calories 336 WW: 7 points

Kitchen Play by Play: Super easy. I just made a few changes. Paul doesn't like raisins, so I bought cinnamon and brown sugar bread instead. I didn't have nutmeg, so I used a pinch of pumpkin pie spice to get some of the nutty flavor. It was ready and puffy after an hour; it sank as soon as I got it on the counter(I think it is supposed too). I served it with more sliced banana, bacon and watermelon. I also put syrup on the table.

The Finished Product
The Verdict:
Nicole: Pretty good. Very similar to a french toast casserole. I used syrup and it didn't need it at all. I thought I'd want more banana in it but I was wrong. Plenty of banana. It was a nice addition to a Sunday brunch. I give it a 3.5

Paul-gives it a 3.86. "Tasty. Didn't really need syrup. Could use a little something"

Austin-ate some of it but was more focused on the watermelon and side of banana.

Day 18: Turkey and Vegetable Chili

This recipe is from Dianna, and one that I have had several times at her house. I really enjoy it when she makes it, so I was hoping that I wouldn't screw it up. It's amazing that I eat it though because I do not like zucchini at all. I think that squash and zucchini are pointless vegetables. They are just mushy when cooked and really have no flavor by themselves so why bother? I think I tolerate it in the chili because it takes on the flavor of the spices and sauce. The mush is hidden by the snap of the kidney beans. Truthfully, the kidney beans are not part of the original recipe. Dianna uses them instead of eggplant(which belongs in the above category), and I followed her lead especially since Austin would eat kidney beans straight from the can if given the chance.

Calories: 231 WW: 4 points

Turkey and Vegetable Chili(serves 6)
1 tablespoon olive oil
1 lb ground turkey breast
1 large onion, chopped2 garlic cloves, minced
1 jalapeno pepper, minced
1 28oz can crushed tomatoes
1/2 cup water
1 small eggplant, diced
2 zucchini, diced
1-2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon salt
1 teaspoon sugar1/2 teaspoon oregano
1 can dark red kidney beans(optional)

Step 1: Heat oil in large nonstick Sauce pan and add turkey until browned.

Step 2: Add garlic, onion and jalapeno pepper. Cook stirring frequently until softened and fragrant(about 4 minutes)

Step 3: Add all remaining ingredients(veggies and seasonings). Bring to a boil. Reduce to a simmer and cover stirring occasionally until veggies are well softened(about 45 minutes).

Kitchen Play by Play: I was able to make this in 15 minutes with both kids playing in the kitchen. That statement alone explains how easy and brainless this recipe is. The recipe says 2 cloves of garlic, but really it means 5 cloves :). Once I saw how much one diced zucchini produced I decided to stop there. I need to slowly integrate it into my palate. Plus, Paul shares my theory on zucchini and squash so I wasn't sure how he'd take the news about the secret ingredient. As I stated above, no eggplant for us...kidney beans all the way. I rinsed them before dumping them into the pot. I went with 2 teaspoons of chili powder, but actually measured out all the other spices perfectly. I let it simmer for 45 minutes and sit on the stove for another 10 while I put Peyton to sleep. I topped our bowls with reduced fat Mexican cheese and served the chili with saltine crackers.

The finished product
The Verdict:
Nicole- I really enjoy it, zuchani and all. It is VERY different from my chili recipe, and I like it that way. I called this "Summer Chili." It's very light and has a great fresh taste to it. The hint of chili powder is there, but it is not the star of the show like it is in my recipe. Still not ready to include the eggplant, but may be able to add the second zuchani next time. I give it a 4.5.

Paul-As he was bringing his bowl to the table, he asked," what's that?" while pointing at a piece of zucchini. I replied, "a vegetable." He countered, "Is that zucchini?" I said, "Maybe." So what did he say about it? He gives it a 4. "Light chili, good flavor, but could use a little more spice." He was surprised to hear that there was a jalapeno pepper in it. He couldn't taste it at all.

Austin- ate the entire bowl once he crushed about 5 crackers on top of it.

Day 17: Chicken Piccata

Just felt like chicken tonight and my WW:Take Out Tonight cookbook has yet to disappoint. End of story :0

Chicken Piccata
2 Tablespoons course grain Dijon mustard
1 large egg
1/2 Italian Seasoned dried breadcrumbs
4 boneless, skinless Chicken breasts, lightly pounded
2 teaspoons olive oil
2 tablespoons dry vermouth or chicken broth
1 tablespoon fresh lemon juice
1 tablespoon minced fresh parsley
lemon slices

Step 1: Combine mustard and egg in shallow bowl and place breadcrumbs on sheet of wax paper.

Step 2: Dip chicken in mustard mixture and then breadcrumbs.

Step 3: Heat a large nonstick skillet over med-high heat and swirl in oil. Add Chicken. Cook until golden and cooked through(about 5 minutes on each side). Transfer to a platter and keep warm.

Step 4:Add Lemon juice and Vermouth(chicken broth) in same skillet. Let simmer 30 seconds. Stir in parsley.

Step 5: Pour over chicken and garnish with lemon slices

Kitchen Play by Play- Those poor chicken breasts didn't see it coming. I pounded the shit out of them. There was splatter. I guess I have some pent up aggression. Other than that, prep was uneventful. Everything was really easy and went really smoothly. I used chicken broth. I was proud of myself for not feeling like I needed to keep the chicken on the stove for like 20 minutes. I learned my lesson last night with the turkey. I forgot the parsley, but since Paul and I decided it was more for color than taste, I did not bother going to the store. They call it a sauce, but it isn't. It all soaks into the chicken. There is nothing left to pour on the chicken or the noodles. The only reason I can think of for the lack of sauce is that maybe my pan was too hot and it evaporated before it really had a chance to simmer. NOTE: I just typed out the recipe. Apparently, the chicken is supposed to be removed from the pan before making the sauce. That would explain what happened to all the sauce. The chicken sucked it all up. Lesson learned. We had mini ziti and broccoli with the chicken.

The finished product

The Verdict:

Nicole- Yummy. Loved the flavor of the chicken and the light breading. It was like a lemony chicken nudie(Portillos). I didn't miss the extra sauce. I give it a strong 4.

Paul- gives it a 4. Upon first bite, Paul said, "Zingy."

Austin-"Mmm...Chicken fingers good." He asked for more and ate it all.

Day 16: Ham and Swiss Stuffed Turkey Rolls

No story. The recipe is from Dianna, and it sounded good. It also seemed relatively easy. I did need to go to the store just for Thyme though because it is not a current occupant of my spice cabinet.

Calories:146 (per roll) WW: 4 points

Ham and Swiss Stuffed Turkey Rolls

4 1/4 lb turkey breast cutlets

1/4 teaspoon black pepper

4 slices Black Forest Ham

2 slices reduced fat Swiss cheese, halved

5 tablespoons plain dried breadcrumbs

1 teaspoon dried thyme

1 tablespoon reduced fat mayo

1/4 cup dry white wine

1/4 reduced sodium chicken broth

1 teaspoon butter

Step 1: Sprinkle black pepper over cutlets. Place 1 slice of ham and half slice of cheese on top of each cutlet. Roll Jelly roll style and fasten with 2 toothpicks

Step 2: Combine breadcrumbs and thyme on wax paper

Step 3: Brush the turkey rolls with mayo and roll in breadcrumbs. Press lightly to coat

Step 4: Spray a large non stick skillet with cooking spray and heat to med-high heat. Add turkey rolls and cook until browned on all sides(about 5 minutes).

Step 5: Add wine, broth and butter to skillet and bring to a boil. Reduce heat and simmer covered. Cook until the turkey is cooked through and sauce is slightly thickened(about 5 more minutes).

Kitchen Play by Play: I bought the Jenny O cutlets and 7 came in the package. I had enough of everything else, so I went ahead and made all 7. Some of the cutlets fell apart when I took them out of the package so I had to do some patch work. Brushing with the mayo and rolling in the breadcrumbs presented a challenge due to the toothpicks. I tried to work around them and coat as best as I could. No huge surprise that the most stressful part of this recipe for me was the actual cooking. I must have checked to see if they were cooked 10 times. Then I was fooled by the melted cheese and thought that it was undercooked turkey, so I put them back on the stove. I decided to make tonight a mini thanksgiving and added stuffing and canned corn to the meal. Since the cutlets are so low in points and calories, there was some room for a splurge.

The finished product
The Verdict:
Nicole- There is a reason I didn't own thyme. I don't like it...at all. I also waaaaay overcooked the turkey. It was like trying to chew through leather. Probably not again. I give it a 3.

Paul-gives it a 2.75. "No thank you, thyme."

Austin- Paul mixed Austin's all together to ensure he was eating a little bit of every thing. First bite, he dug the the turkey out of his mouth and threw it on the floor. I guess he didn't like it.

Day 15: Sweet and Sour Pork

I was planning on margarita pork tonight because Jane was coming for dinner, and she loves a good margarita; but when I read the recipe again and saw the word grill, I said, "I'm out." I do not do the grill. Other than my mother, I do not know of any other woman who has permission or the will to use the grill. Frankly, it freaks me out and even though I have a gas grill I cannot figure out how to turn it on. Yes, I have a Masters degree, and I cannot figure out how to press a few buttons to make fire appear. So what?

So anyway, I needed to find a different pork recipe because the pork tenderloin was already in my fridge. I have made this recipe before and Paul really enjoyed it, so I figured that Jane would too. I actually remember going to Paul's house in high school and eating Sweet and Sour Chicken for the first time. The Abrams were a Mu Shu Pork and BBQ pork fried rice household.

Sweet and Sour Pork(serves 4)
Calories: 287 WW:6 points

1 lb pork tenderloin, trimmed of fat and cut into 1/2 inch cubes
2 tablespoons cornstarch
1/3 cup water
1/4 cup rice vinegar
1/4 cup sugar
3 tablespoons ketchup
2 tablespoons soy sauce
1 tablespoon canola oil
1 tablespoon minced ginger
2 garlic cloves, minced
1 green pepper, seeded and cut into 1/2 inch pieces
1 80z can of pineapple chunks in juice, drained

Step 1: Combine pork with 1 tablespoon of cornstarch. Toss well to coat and set aside

Step 2: Combine 1 tablespoon cornstarch, vinegar, water, sugar, ketchup, soy sauce in small bowl and set aside

Step 3: Heat a large, deep skillet over med-high heat and add oil. Add pork and stir fry until almost cooked through(2-3 minutes)

Step 4: add ginger and garlic. Stir fry until fragrant(30 seconds)

Step 5: Add the pepper and pineapple and stir fry until tender crisp(about 3 minutes)

Step 6: Add the sauce and cook, stirring constantly, until the mixture boils and thickens and pork is cooked through(1-2 minutes)

Step 7: Serve with rice if desired(not included in calorie or point total)

Kitchen Play by Play: Besides the touching of the pork, this recipe was pretty easy and uneventful. I read the recipe wrong and bought a red pepper instead of a green pepper. Who cares? I also did not use ginger because Paul and I hate it. It is soooo overpowering. I did only use 2 garlic cloves but one was on steroids. Though, the actually cooking seems complicated, it is actually very easy and takes about 10-12 minutes total. It also smells great, so you do not mind standing over the stove top the whole time. I served the pork with instant brown rice(less points) and store bought frozen egg rolls(add 3 points). We had broccoli too.

The finished product
The Verdict:Nicole- Yummy, just like the last time I made it. I don't love the peppers, but I deal with them. I do love the pineapple mixed with the sauce though. I don't know if I would go quite so healthy next time and use brown rice; it had a not so friendly after taste in my opinion. I give the overall meal a 4.

Paul- gives it a 4.25. "thought it was authentic."

Austin- ate it, but needed to be hand fed. Big day with grandma today and he had a lot to say and some sillies to get out.

Jane- gives it a 4. She thought the pork was tender, and she liked the red peppers. The only thing that could have made it better is if it would have been fried :)