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 :)

Day 14: BLT Pasta Salad

My sister-in-law, Laurie, invited the entire Fraser family over to her house today for a BBQ and to admire her brand new, beautiful backyard, so I knew we would not be hungry for dinner this evening. Therefore, I told Laurie that I would bring a blog worthy side to the BBQ. After I said this, I realized that I did not have a low cal side in my recipe box that I have tried before and liked, so I went through all my cookbooks and thought that BLT Pasta Salad sounded good. Well, it sounded good because I know how much the Frasers enjoy tomatoes not because I was dying to try it. I read Paul the recipe and asked his opinion and he agreed that it sounded family friendly.

Calories: 149(1 cup) WW:3 points

BLT Pasta Salad

8oz uncooked Macaroni
4 cups peeled, seeded and coarsely chopped tomatoes
4 Hickory Smoked Bacon Slices, cooked and crumbled
3 cups shredded lettuce(Buy Fresh Express Shreds to save time)
1/2 cup fat free mayo
1/3 cup low fat sour cream
1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper

Step 1: Boil noodles and drain. Let dry a little

Step 2: Toss noodles with tomatoes, bacon and lettuce

Step 3: Combine remaining ingredients in separate bowl and mix well.

Step 4: Pour dressing over noodle mixture and stir to coat. Serve immediately.

Kitchen Play by Play: I really don't want to talk about it. It was such a pain in the ass. The recipe gave instructions on how to prep the tomatoes. It included boiling them for 30 seconds, then shocking them in ice water, then peeling, then seeding, than chopping. I was exhausted after just doing the tomatoes. Then I had to cook the bacon to the perfect crispness only to have to wait for it to cool off enough for me to crumble. Because I tripled the recipe, it required a lot of pasta which needed a decent amount of water which took FOREVER to boil. The dressing was easy except because I tripled the recipe doing all that math made my head hurt. I was thrilled when I was done...until I looked at my kitchen and saw all the dishes. I left saying, " this better as hell be worth it."

Sorry no pic. We were at the party and I forgot to ask someone to take a pic for me.

The Verdict-
Nicole- IT WASN'T WORTH IT!!!!!!! I did think that it tasted like a BLT, but that it could definitely taste better and have a little more of a punch. Due to my kitchen nightmare and its lack of "wow" factor, I give it a 2.

Paul-gives it a 3.5. " I'd like a little more B(bacon). You couldn't really taste the bacon unless you got a bite with bacon in it."

Austin- Said "no way" to lunch. He was having way too much fun with squirt guns, water balloons and his new dancing monster from Aunt Michelle.

The crowd- I'd say on average the party goers gave it about a 3. Some comments were: " It doesn't leave me wanting more, " " Jury still out on it," "I really like the dressing."

Day 13: Nacho Ordinary Mac n Cheese and Peanutty Chocolate Chip Banana Muffins

No real explanation here except it is all about my boys. Austin requests "orange noodles" on a daily basis, and we know how Paul feels about tacos. The muffins have all their fav ingredients:bananas, chocolate and PB. We actually make pancake stacks with bananas, PB , and chocolate chips because the boys love the combo so much.

We did not get home from a fabulous day at the zoo with Grandma Jane and Grandpa Ray until 5pm, so this was the perfect meal to make. Fast, easy, fun.

Both are from the WW: Annual Recipes for Success(2000) cookbook. I think this cookbook is quickly becoming my new BFF.

Calories: 150 (2/3 cup) WW: 3 points

Nacho Ordinary Mac n Cheese
8oz uncooked macaroni noodles
5oz Velveeta light, cubed
1 teaspoon taco seasoning
1/2 cup salsagreen onion(optional)

Step 1: Boil noodles; drain

Step 2: Add Velveeta and taco seasoning until well mixed and all cheese is melted

Step 3: Stir in salsa. Top with chopped green onion if desired

Kitchen Play by Play: Bella, our dog, could make this recipe; it's that simple. This is a great recipe to make with tiny helpers. Austin helped...by eating like 10 pieces of my already cubed Velveeta :). A few changes: I used 8 oz of cheese because we like it, but given Austin's thievery it may have ended up being more like 5 oz. I also used only 1/4 cup of salsa because I only had Picante sauce, and it is runnier than salsa. The mac n cheese was prepped and ready in about 15 minutes. Just as easy as opening up a box of good ol Kraft. We had watermelon and the Black Bean Fiesta mix again.

The finished product: It doesn't look like much, but it was super creamy and had flecks of salsa running through it.
The Verdict:
Nicole: Dear Kraft Mac n Cheese, Check ya later. You've been replaced. I will forever be a Velveeta mac n cheese girl from now on. I may not bedazzle it every time with salsa and taco seasoning, but Velveeta and I will become VERY close. This particular recipe was like Velveeta and salsa poured over noodles. Done and done. Without question, it gets a 5.

Paul- took one bite and said, "5. This is pretty solid. Velveeta, salsa, taco seasoning...what's not to like?"

Austin-had two helpings and said, "Mmm. Thanks for the noodles, Mom."

Peanutty Chocolate Chip Banana Muffins(16 servings)
1 14 oz pkg of Pillsbury Banana Quick Bread Mix
1/4 cup mini semi-sweet chocolate chips
3/4 cup mashed banana
3/4 cup water
1/3 cup reduced fat chunky PB
3 large egg whites

Step 1: Combine bread mix and chocolate chips and leave a well in center of mixture

Step 2: Combine next 4 ingredients in a separate bowl and whisk together

Step 3: Pour wet mixture into well of dry mixture and stir until moist.

Step 4: Line muffin pan with paper cups or coat with cooking spray. Fill each 2/3 high.

Step 5: Bake for 18-20 minutes at 400 degrees

Calories: 155 WW: 3 points

Kitchen Play by Play: Austin helped with this too. No eating this time, just banging the spoon on the counter. I had a mental fart and just mashed 1 banana without measuring, so I am sure I was short banana. My other mishap was that I used way too small of a bowl for the wet ingredients, and I sloshed some of the mixture onto the counter. Ooops. Everything else went smoothly. I actually made 17 muffins. so a few are a little smaller than the rest. Mine were in for 19 minutes. We ate our first muffins while they were still warm and the chocolate was melted.

The Finished product
The Verdict:
Nicole: I do not love PB, but I thought these were pretty damn tasty. I could get used to having these around the house. I give the muffins a strong 4.

Paul- gives them a 4. " Not much to complain about."

Austin-enjoyed his thoroughly. He'll be excited to see them at breakfast time in the morning.

Day 12: Chicken Marsala

A McLear family favorite. I LOVE chicken Marsala. I order it often at Italian restaurants, so I was excited to learn how to make a low fat version at home. I took out 4 chicken breasts this morning because I didn't read the recipe correctly. It called for 4 halves. So I decided to double the recipe assuming we would enjoy it and welcome leftovers.

Upon further review of the recipe, I realized that it is 251 calories per serving and a serving is only half of a breast. That portion size is not going to cut it for us, so we will be going over tonight. Plus, I want to eat it with pasta. So tonight is our cheat night which I allowed for in the rules of this challenge.

Calories: 251 per serving WW: 5 points

Chicken Marsala(serves 4)
4 Skinless, boneless breast halves
1/4 cup flour
1/4 teaspoon marjoram
1/8 teaspoon salt
1 cup sliced fresh mushrooms
2 tablespoon sliced green onion
3 tablespoons margarine or butter1/4 cup chicken broth
1/4 dry Marsala or dry sherry wine

Step 1: Rinse chicken, pat dry. Pound each half to 1/8 thickness

Step 2: Stir together flour, marjoram, salt and 1/8 teaspoon pepper. Lightly press chicken into mixture on both sides; shake off excess.

Step 3: In large skillet, cook mushrooms and green onions in 1 tablespoon butter until tender. Remove from skillet

Step 4: In same skillet, cook chicken in remaining butter on med-high heat(about 4 minutes). Turning to brown evenly.

Step 5: Return mushrooms/onions to skillet and slowly add broth and Marsala. Cook uncovered for 2-3 minutes or until the sauce thickens slightly.

Step 6: Serve with pasta.

Kitchen Play by Play: Step 1, part 1...not so much. Whoops, I forgot to rinse and pat. I did beat the shit out of the chicken though and a few of them resisted the beating. Shake off excess? Or not. Whoops again. 4 minutes...not in my kitchen. More like 6-7; I was not going to serve raw chicken. Green onions were not part of our meal because Paul does not like them at all. Besides these minor mistakes, everything went smoothly. I made whole grain penne to complete the meal. Total prep time and cook time was about 25 minutes.

The finished product
The Verdict:
Nicole: I felt like I was at an Italian restaurant. I was very impressed with how much it tasted like the chicken Marsala I know and love. This is definitely a keeper. I will make this again, and again, and again. I give it a strong 4. Thanks, McLears.

Paul-gives it a 4.

Austin- Ate it all including the mushrooms. In fact, he asked for more mushrooms. Sorry Grandma Jane, he shares your love for chocolate but not your disdain for mushrooms :)

Day 11: French Bread Caprese Pizza

During my last challenge, I stated that if Paul were stranded on a deserted island he could live on taco meat alone. Well, if it was an upscale island, he would live on Caprese Salad. He had his first "real" Caprese about 2 years ago when we visited my dad in Texas. My dad's friend owns an Italian restaurant and made Paul his special caprese salad. It's special because Benot, the owner, only makes it for his friends and really good customers. It is too time consuming to have on the menu. He slices everything crazy thin and stacks the cheese, tomato, capers, and red onions onto the plate and drizzles it with imported olive oil and balsamic vinegar. Paul loved it so much that in the 7 nights we were in Texas, we ate at Benot's 5 of them.

Paul has tried to replicate this fabulous salad at home; after a few attempts, here is his most successful:
So, tonight is all about my wonderful husband who works sooo hard so that I can have my dream job. I, myself, do not care for any part of the Caprese salad. No thank you tomatoes, capers, basil, or fresh mozzarella, but I was willing to give some of it a try.

This recipe is from my WW: Annual Recipes for Success(2000). I just found this cookbook in my pantry and am pretty damn excited about it. It has a ton of recipes that sound ah-mazing.

Calories: 316 per serving WW:6 points

French Bread Caprese Pizza(6 servings)
16oz loaf of French bread
1 1/2 cups tomato and basil pasta sauce(They recommend Barilla)
2 tablespoons capers
6oz mozzarella cheese(I used Fresh. They recommended pre-sliced Deli)
Fresh Basil leaves(I bought the ones still on the root)
Tomato

Step 1: Slice French Bread in half horizontally and top both halves with sauce.

Step 2: Sprinkle capers evenly over sauce and place cheese on top. Top with sliced vine ripened tomato

Step 3: Bake on cookie sheet for 10-12 minutes at 425 degrees

Step 4: Finish off with fresh basil.

Kitchen Play by Play: Hello, easy. Total prep time: maybe 5 minutes. I almost didn't make both halves because it looked like too much, but Paul told me not to count my chickens before they were hatched. He said he couldn't make any promises about not taking down an entire half by himself.* So, I made both. One for him and one for Austin and I. Paul's had it all. Ours' had sauce and cheese. I forgot Austin liked capers, so he stole a few of Paul's. My fresh mozzarella brick was 8 oz, and I used it all. I did measure the capers and sauce. Plenty of both. I only used 1 tablespoon of capers since they were only going on Paul's half. I put them in the oven for 12 minutes. Paul added his basil and kept his in the oven on warm for about 3 more minutes. He didn't want the basil crisp; he wanted it to meld with the cheese a little. I put my piece back in under the broiler after cutting a piece for Austin. I like my pizza super crispy. After 2 minutes it was crispy and the cheese was a little browned. We had watermelon and green beans with the meal.

The Finished Product
The Verdict:
Nicole- I'm not sure if my rating even counts seeing as how I only had sauce and cheese; but if it does, I give it a 5. It was REALLY yummy. I actually told Paul that it was easier then making a Pillsbury pizza crust pizza and much tastier. I can see this becoming a new Fraser family staple. Maybe next time I'll add some veggies to mine and Austin's. The Barilla sauce was amazing. I didn't miss traditional pizza sauce at all. Austin and I had a watermelon eating contest...he won and that is saying a a lot because I can take down an entire watermelon in one sitting. Seriously, I've done it on more than one occasion.

Paul- gives it a 4.5. Austin's comment this evening says it all. "Daddy, sloooow down. You're gonna choke!"

Austin- ate it like it was his job. He is his mother's son. He loves pizza. It may have something to do with the amount of pizza he ate in utero. I couldn't get enough when I was pregnant. We ate pizza 3-4 times a week. My 53 lb weight gain was proof of this fact.**

*No, Paul did not eat an entire half. He ate about 2/3.
** Yes, I really gained 53lbs. Only 30 with Peyton. I have lost it all since, but if I hadn't started this challenge I would have been on my way to putting it back on :)

Day 10: Inside-Out Cheeseburgers

This recipe was sent to me by my Aunt Caryn who saw it on her MSN homepage. With the weather getting warmer, I was excited to find a burger recipe since we love to grill out. It also reminded me of the Juicy Lucy that was featured on Man vs. Food. Clearly, the Juicy Lucy has far more calories, but the concept is the same. The only negative right off the bat with this recipe is that it called for Gruyere cheese. I love the taste but hate the price. It only called for 1/4 cup of Gruyere, and I had to buy an 8 oz container for $7.00. WTF!!!!! I will now be on a hunt for another low cal recipe that requires a lot of Gruyere cheese.

Here is the link to the recipe with picture...

http://www.eatingwell.com/recipes/inside_out_cheeseburger.html

Here are the changes I made:
85%lean(I couldn't find 90%)
Reduced fat cheddar
1 and 1/2 tablespoon of Worcestershire(I love the stuff)
Light Hamburger buns

I'm not sure if these changes increase or decrease the calorie count, but I don't care. This is how I wanted to make them.

Kitchen Play by Play: I loathe the feeling of raw hamburger meat, so I very rarely make burgers. I just wait for mom to invite us over :). It was very tough for me to separate the 1lb of meat into 8 4-inch wide patties. Paul told me several times that they were not 4 inches but more like 2 or 3 inches. I had to re-roll and pat numerous times. It was also hard to keep a 1/2 inch border around the pile of cheese. I eventually said, "screw it, " and just closed the puppies up. I figured that the worst that could happen was that the cheese would ooze out onto the grill; I had frozen meals on standby. I let my burgers meld for about 45 minutes before grilling. Paul took over from there and because I am a "dead meat" girl, he kept them on the grill for a total of about 10 minutes. They shrunk quite a bit. I served them with tomato and pickles. We also had fresh strawberries and tater tots on the side. One serving of tater tots added 170 calories.

The finished product: Paul took the camera to school today to take pics of his Senior classes and forgot to bring it home, so please see the above link for a visual representation.

The Verdict:
Nicole: Pretty yummy. I did not taste the Gruyere per say, so I'm not sure if I would spend the money again. I may just use cheddar or Monterrey jack or a combo of both. The flavor of the burger was really good too. It is very similar to my mom's burger "recipe." Paul cooked mine perfectly. He is the grill master! I give the burgers a 4.

Paul-gives it a 3.95. The 90% lean makes it a little dry and you can always use more cheese. **

Austin- There were pickles. No need to say more. The meat was a mere side dish next to the pickles. He ate the tots too. He ate a quarter of a burger.

** I told him that it would no longer be low cal if we listened to his recommendations. He said, "yeah, I guess it's only fault is that I'm used to your mom's juicy burgers."

Day 9: Pork Tortillas Adobo

This is from my WW Take Out Tonight Cookbook again. Obviously, it was under the Mexican food section. The main reason for choosing this recipe tonight is that I still had 1lb of pork tenderloin left over from the 2 lb tenderloin I bought for the Chinese BBQ Pork. I wanted to use it before I forgot I had it.

This was a big step for me because i do not eat Mexican food unless American tacos and cheese quesadillas count. In fact, none of the ingredients in this recipe sounded good to me. However, I decided that I have been pleasantly surprised in the past by recipes I thought sounded disgusting, so this dish could actually vend up tasting good.

I needed the onions and cider vinegar and waited until Paul got home because Austin was having a good time in his pool. Of course, it waited until I was pulling out of the driveway to torrential down pour. The checker at the Jewel even said, "you came out in this weather just for these items." Thanks, dude. Before I just wanted it to be good, now I needed it to be good to make it all worth it :)

Pork Tortillas Adobo(serves 4)
Calories: 309 WW: 6 points

1 teaspoon olive oil
2 onions, sliced
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 cup water(Ooops. There was supposed to be water???)
1/2 cup tomato sauce
1 tablespoon packed light brown sugar
1 teaspoon chili powder
1 teaspoon dried oregano
1/4 teaspoon ground cumin
1 teaspoon cider vinegar
1 1lb pork tenderloin, trimmed of all visible fat
4 (8inch) fat free flour tortillas

Step 1: heat a large nonstick skillet. Swirl in oil and add onions, granulated sugar, 1/4 teaspoon of salt and WATER. Cook uncovered, stirring occasionally for about 20 minutes(onions softened and lightly browned).

Step 2: Stir in the tomato sauce and simmer about 5 minutes. Remove from heat and keep warm.

Step 3: Combine the brown sugar, chili powder, oregano, cumin, vinegar and 1/4 teaspoon salt in small bowl.

Step 4: Rub mixture all over pork. Place pork on greased rack in roasting pan.

Step 5: Roast pork at 450 degrees for 25 minutes or until internal temperature reads 160 degrees Fahrenheit. Transfer pork to cutting board and let sit for 10 minutes.

Step 6: Wrap tortillas in foil and warm in the oven(about 10 minutes).

Step 7: Thinly slice pork and stir into the sauce/onion mixture. Scoop 1/4 of mixture into a tortilla. Fold in half.

Kitchen Play by Play: Relatively easy. I put the onion mixture together first, but did not start it until I put the pork in the oven. I wanted to make sure that both components were hot when served. I was very surprised at how far the little amount of rub went. It coated the entire tenderloin very well. I was not a fan of the smell. I do not like cumin at all. I think it smells like dirty arm pits. The only real issue,other than the one noted above, with this recipe is that the pork was not done enough for me after 25 minutes, so I put it in for another 5. I then let it stand for about 8 minutes before slicing. Needless to say, by then, my onions were cold. I found Bush's Grillin' Beans, which we love, in Black Bean Fiesta flavor so that is what accompanied our pork tortillas this evening. One serving of the black beans is a little more than 1 pt.

The Finished Product
The Verdict:
Nicole- I actually really liked it. I loved the balance of sweet and a tad spicy. I'm not sure what kind of difference the 1/4 cup of water would have made, but I thought the onions were cooked perfectly and that the pork was super tender. I would maybe consider ordering this at a Mexican restaurant instead of my quesadillas. I give it a 3.5. The beans were excellent as well.

Paul-gives it a 3.5 too.

Austin- Could not eat the beans fast enough. He loves beans. He eats the kidney beans out of chili and always asks me for my black beans off my salads. He thought the pork was just okay. He didn't go crazy over it. It was no marinated flank steak.