I Am So Blessed

Truth be known, last night I didn't even want today to exist. I wasn't looking forward to another dreadful day of imitation smiles, feigned thank-you's, and monotonous things to do. But I was wrong... delightfully wrong.

I woke up at 6:30 to the phone ringing. From the other end a cheerful duet of "Happy Birthday" roused me from my bed. On my way out the door in a hectic flurry I found two cards, one from my husband and one from my children. I grabbed the cards I had received earlier (one from my dad and step-mom, one from my best friend) which I hadn't read yet, stuffed them in my bag, and headed out into the cold.

Once my daughter was safely in the hands of her bus escort, I headed straight for coffee headquarters. As I rounded the corner of the secretary's desk, I noticed a shiny blue bag with a silver ribbon and a card with my name on it propped up by the coffee pot. Slowly my heart began to be filled. I was serenaded two more times by fellow colleagues on my way back to my classroom. Finally back at my desk with a hot cup of coffee, I pulled the cards from home out of my bag, and I browsed through them again:

"Friends like you are precious and few."

"I want you to know how much I enjoy your visits."

"May your day be filled with happiness and blessings!"

"It's wonderful having a friend like you..."

"... all my words don't have the depth to say how much I love you..."

"You are everything I ever hoped you would be."

"...the confident, loving person you are today makes me prouder than anything..."

"Your kindness and energy never cease to amaze me."

"... because you're very special..."

My cup overfloweth. I have been showered with genuine love and blessing the whole day, and I have all of my dear, dear friends and family to thank. The gifts I have been given have been thoughtful and completely fitting... all of my favorite indulgences and treats. Every time I was greeted today I was filled up just that much more, and I honestly don't think that anything that happened today went unnoticed or by accident. I believe in divine appointments -- and today was MY appointment.

And so I am grateful today... that I have found favor with my God who loves me too much to leave me wallowing in my own self-pity, who loves me so much that He would have it in His plan to arrange one of the most fulfilling birthdays I've ever experienced, and who also says, "It is good." And I am also indebted to all of you who listened and obeyed... who said exactly the right word, who gave the best hug at exactly the right time, who gave the most thoughtful gift perhaps even if you second guessed it, for you are His divine and perfect love to me today, which is EXACTLY what I needed.

I cling tonight to a concept that a very close friend of mine wrote to me today, "I hope that this birthday marks another turning point for you: the year of Becky." Let the festivities commence!

All my love, Becky

Mint Chocolate Chip Cookies

I found these lovely little minty angles while I was looking for a different recipe on the Betty Crocker website. I love, love, LOVE mint and chocolate together, so this was definitely one I wanted to try. What I love about it the most is how easy it is. No measuring out flour, sugar, baking soda/powder, etc. Just tear open the bag, add butter and an egg, and you're off! I bought two "Snack Size" bags of cookie mix because I couldn't find the 1 lb. bag, and I ended up adding 1 T. of water to the dough to make it come together. Delish!

Mint Chocolate Chip Cookies

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/2 cup butter or margarine, softened

1/2 teaspoon mint extract

8 drops green food color

1 egg

1 cup creme de menthe baking chips

1 cup semisweet chocolate chunks

1. Heat oven to 350°F. In a large bowl, stir cookie mix, butter, extract, food color and egg until it forms a soft dough. Mix in creme de menthe baking chips and chocolate chunks.

2. Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet. (I always use parchment... thanks Mom!)

3. Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.

Yield: 36 cookies (3 each)

Crustless Pumpkin Pie

This is the most recent recipe I picked up at my weekly WW meeting; with the holidays soon approaching, it is timely. I tried it out on my in-laws last Wednesday after a delicious (and heavy) potato dumpling supper. My father-in-law gave his "You Can Make This Again" stamp of approval. It's very similar to the texture of traditional pumpkin pie without the added calories of the crust. It was a bit more dense and custardy. I'm not a crust-lover myself, so this version satisfied my Thanksgiving pie craving quite delectably. We served it with Reddi Whip and hot coffee. M-m-m-m-m-m.

Crustless Pumpkin Pie

1 (15 oz.) can pumpkin

1 (12 oz.) can fat free evaporated milk

3/4 c. egg substitute

2/3 c. Splenda (OR 1/3 c. Splenda for Baking)

1/2 t. salt

3 t. pumpkin pie spice

1 t. vanilla

Mix all ingredients until well blended. Pour into a sprayed 9-inch pie pan. Bake at 400 degrees for 15 minutes. Lower oven temperature to 325 degrees and bake an additional 45 minutes.

Yield: 8 servings (2)

Pumpkin Brownies

I'm not sure why these little darlin's are called "brownies" because there's no chocolate involved, but they are super-moist and perfect for our fall cravings and potlucks. I got the recipe out of the local newspaper's insert called "American Profile" a handful of years ago. I've had a lot of compliments and a lot of requests, so... let's get on with it already. =)

Pumpkin Brownies

4 eggs

1 c. vegetable oil

2 c. sugar

1 (15 oz.) can pumpkin

2 c. flour

1 t. baking soda

1 t. baking powder

1 t. cinnamon

1/2 t. salt

Preheat oven to 350 degrees. In a large bowl, beat eggs, oil, sugar, and pumpkin until well combined. Add flour, soda, powder, cinnamon, and salt. Mix just until the batter is smooth (no lumps); do not over-mix. Pour the batter into a greased and floured 9x13 inch baking pan. Bake for 30-40 minutes, or until center springs back to the touch. (If the center "jiggles" when you're moving the pan, it's not done yet.) Cool and frost with cream cheese frosting (I used Pillsbury Whipped Supreme) or serve with ice cream or Cool Whip.

Yield: 24 pieces *Without frosting (5) *With frosting (6.5)

S'More Brownie Bars

Here's a new recipe I tried last night. It's had great reviews! A big "THANK YOU" to those who agreed to be my guinea pigs and to Steph for giving me the recipe. It's soooooo good, but it's also SOOOOOO "bad." Enjoy!

S'More Brownie Bars

Crust

14 whole graham crackers, crushed

3 T. sugar

1/4 t. salt

6 T. butter, melted

Brownie

6 oz. bittersweet chocolate, chopped

3/4 c. butter

3 eggs

1 1/4 c. sugar

1 c. all-purpose flour

1 t. salt

2 tsp. vanilla extract

Topping

1 (7.5 oz.) jar marshmallow cream

2 T. milk

1 c. mini chocolate kisses (I used regular chocolate chips.)

3 whole graham crackers, broken up (I used four or five.)

Heat oven to 350 degrees.

CRUST: In a small bowl, combine the graham cracker crumbs, sugar, salt, and melted butter until evenly moistened. Transfer the crumb mixture to a 13 x 9 x 2 inch baking pan; press crumb mixture evenly over the bottom and up sides of pan. Refrigerate until chilled and set.

BROWNIE: Combine the bittersweet chocolate and butter in microwave-safe glass bowl. Microwave chocolate mixture 1 minute. Stir the chocolate mixture until smooth. If necessary, microwave another 15 seconds to melt. In a large bowl, beat together the eggs and sugar on medium-high speed until well blended. Reduce the speed to medium and gradually add the melted chocolate mixture; beat until smooth. Stir the flour and salt into the egg mixture; stir in vanilla until smooth. Scrape the brownie mixture into the crust-lined baking pan; smooth the top level. Bake at 350 degrees for 30 minutes or until toothpick inserted in center tests clean. (I baked mine for 40 minutes and the toothpick still didn't come out clean. I was running late for church, so I called it good anyway.)

TOPPING: Meanwhile, whisk together the marshmallow cream and the milk until well blended and smooth. Pour the marshmallow topping mixture over the brownie layer. Tilt the pan to level the topping or spread it, covering the brownie layer completely. Sprinkle the mini chocolate kisses/chips evenly over the topping, then scatter the broken graham crackers over top. Bake at 350 for 3 minutes or until the chocolate kisses are glossy and the marshmallow topping is set. Let cool completely in the pan.

Yield: 24 bars (7!)

Sausage Minestrone

I copied this one out of one of my mother-in-laws papers. It sounded good, so I gave it a try. Trent said it was tasty (I agree); however, he adds cheese (lots and lots and lots) to just about everything I cook. I did not. It was delicious without. For those of you who are watching your calories... I ran it through my recipe calculator with ground sausage, turkey sausage, and ground beef. The results were surprising to me! For the Italian taste, I would stick with regular ground Italian sausage. (Hugo's sells it in bulk; no casings to remove.) Try it out and let me know what you think.

Sausage Minestrone

1 lb. sweet Italian sausage

1 c. carrot, chopped small

1 c. celery, chopped small

1 c. (or 1 med.) onion, chopped

2 cans (15 oz.) diced tomatoes

2 cans (10 oz.) fat free chicken broth (I used beef; it's what I had.)

1 c. small pasta (I used macaroni; the recipe calls for Ditalini)

1 can kidney beans, drained and rinsed

In a large kettle, brown sausage. Add chopped vegetables and saute until tender. Add tomatoes and broth; simmer 15 minutes. Add pasta, simmer 15 minutes more. (You may want to watch it and add more broth or water if it gets too dry.) Stir in beans the last 2-3 minutes to warm through.

Yield: 10 1-cup servings (5) *With Jennie-O turkey sausage (3) *With 93/7 beef (3)

Apples, Apples, Apples

My friend Mara emailed me her recipe for Apple Crisp. It tastes good, so I thought I'd share.

Apple Crisp

4-5 c. apples, peeled, cored, and sliced thin

2 T. sugar

1/2 c. oats

1/4 c. flour

1/2 c. brown sugar

1 t. cinnamon

4 T. butter, room temperature

Toss the sliced apples in the 2 T. sugar and transfer them to an 8x8" baking dish. In a medium bowl, combine the oats, flour, brown sugar, and cinnamon. Cut in the butter until it resembles coarse crumbs. (You can use a pastry knife, a fork, or your hands.) Evenly distribute the oat mixture on top of the apples. Bake at 375 degrees for 45 minutes, or until the top is golden. Serve warm with vanilla ice cream. Yummy. =)

Blueberries

Almost a hundred years ago now (or that's how it feels, at least) the five acres of property I grew up on in Bemidji was mostly wooded, and our backyard was filled with wild blueberry and raspberry bushes. It was a relief when my Mom had them bull-dozed over and cleared the land years later. Berry picking started to be a chore instead of a treat. Who knew that 24 years later I would be wishing they still grew there so that my kids and I could go to Bemidji and pick berries. So this week I (gladly) inherited almost an ice cream pail full of hand picked wild blueberries. "Can you do something with these?" Um..... YES! In the wake of nostalgia, I dug through my recipe box until I found Grandma Shirley's Blueberry Bundt Cake recipe. It is so simple, yet so very elegant... just like she was. I can imagine serving it on those blue and white porcelain dessert plates, if I had them. You will love it, I promise.

Grandma Shirley's Blueberry Bundt Cake

Pam for Baking

1 c. butter, room temperature

2 c. sugar

1 t. vanilla

3 eggs

1/2 c. milk

3 c. flour

1 1/2 t. baking powder

1/8 t. salt

2-3 c. blueberries

powdered sugar

Preheat oven to 350 degrees. Spray bundt pan with Pam for Baking; set aside. In a large bowl, cream together butter, sugar, and vanilla. Alternately add eggs and milk, mixing until combined after each addition. Add flour, baking powder, and salt. Mix just until moistened. Fold in blueberries. Spoon into prepared pan and bake for 80 minutes, or until a toothpick comes out clean. Allow the cake to cool for a bit and invert it onto a cake plate. When completely cool, dust the top with powdered sugar.

Yield: 24 servings (5); 18 servings (6); 12 servings (9)

Potato Chowder

This recipe originally comes from the Week 1 Weight Watchers book, but I modified it to make six servings instead of one. I also re-entered it into the Recipe Builder to make sure the caloric measure is accurate. The recipe called for corn from the cob; I had frozen on hand. I also added cheese or I doubt my husband would have eaten it. I really liked this chowder; I imagine it would be a good one to make and take to work for lunches this winter. Let me know what you think.

Potato Chowder

6 new potatoes (just about tennis ball size)

2 stalks celery, chopped

1 small onion, chopped

1/2 (10 oz.) bag frozen corn

1 red pepper, diced

2 (3 oz.) packages pizza-type Canadian bacon, rough chopped

3 c. skim or 1% milk

4 oz. 2% Velveeta, cubed (this is my variation)

salt and pepper to taste

Clean and pierce potatoes. Microwave on a plate on high power for 10 minutes. Allow to cool and mash with a fork (lumps and skin are all good). Meanwhile, coat a medium saucepan with Pam. Add celery, onion, corn, and red pepper. Saute over medium-high heat for 5 minutes, stirring frequently. Add bacon, milk, Velveeta, and potatoes to pan; mix well. Season with salt and pepper. Simmer 10 minutes, stirring frequently. **DO NOT ALLOW TO BOIL. (Because it's milk-based, the soup will scorch easily. Trust me.)

Yield: 6 servings (5)

Product Spotlight -- Potato Dumplings

I do not have the time or the skill involved in making authentic potato dumplings, at least not ones that will even compare to my mother-in-law's or Auntie Tootie's. I was skeptical when I brought Ragna's mix home with me, but I put them to the ultimate test: my husband and my father-in-law. The results?? They loved them! Not LOVED like they love Deb's or Tootie's dumplings, but "loved" like "these will suffice when we can't get the real deal" loved. They told me that I could make them again someday, so that has to count for something. =) I even bought a tiny boneless half-ham (which Joshua exclaimed "Woah, Mom! That's a biiiiiigggggg hotdog!" when I put it into the cart) and put little cubes in the middle of the dumplings. I sliced and browned the rest of the ham to serve along side. If you're interested in Ragna's dumpling mix, it's next to the other instant potatoes and sells for around $3.00 a box. One box makes 12-14 dumplings and fed four adults with a couple left over. I appreciated that it's made right here in Minnesota.

Product Spotlight -- Smoothie Mix

Concord Foods Smoothie mixes were definitely a yummy find. The kids and I stumbled upon the Yoplait frozen smoothie kits, but they're almost $3.00 for one bag. These little smoothie packets are $.89, and you can find them in the produce section on a display stand. We tried the orange flavor this morning, but it also comes in banana, pineapple, and strawberry (pictured above). Instead of using fresh oranges (or pineapple), I used two 11 oz. cans of mandarine orange segments, drained. Plus instead of the 1/2 c. of water, I substituted 1 Yoplait Fiber One vanilla yogurt plus one yogurt container of milk. Our freezer makes smaller ice cubes, so I added 12 instead of the suggested 8. The product was a thinner version of a traditional smoothie, but the flavor was not compensated, and it was easier for the kids to drink that way. There was plenty of smoothie for all three of us, too. We can't wait to try another flavor tomorrow! =)

Double Whammy

Today is a "two-fer." You'll get a M-M-M-Monday recipe and a product review. See, I started working part-time at the local grocery store, and while verifying prices I get the opportunity to check out some of the more inconspicuous items, ones that have definitely gone unnoticed by me during regular, run-of-the-mill shopping excursions. Today's feature product is Read's German Potato Salad (pictured above). My grandma Shirley used to make the very best German potato salad, complete with large pieces of bacon and warm dressing. Unfortunately it is also one of the many recipes she took with her when she passed. My mom and I have been searching for a recipe similar to hers, to no avail. The closest we've come is from the Better Homes and Gardens cookbook. The beauty of Read's is that I don't have to prepare it, and it tastes good. Just open the can, add sausage, and viola! -- supper is served.

The taste of Read's German Potato Salad was good... I'd say an 8 out of 10. ((I'll have to think up a more creative rating scale for future posts. Suggestions are welcome!)) It was tangy, saucy, and the potatoes were not mushy. I suppose it could be doctored up by adding freshly crisped bacon and sauteed onion, but then the caloric count increases as well. It was a good, quick meal as I prepared it with the turkey sausage, and relatively low in calories for the size of the serving. I will purchase this product again, but I'll have to save it for another evening when I'm eating supper solo -- I just can't convince my family to participate in my German tastes.

German Potato Salad & Sausage

2 cans Read's German Potato Salad

1 (14 oz.) Hillshire Farms Turkey Sausage

Cut sausage into bite size pieces (on a diagonal makes it look fancy). Transfer to a large skillet and begin to warm through. Add potato salad and cook over medium heat until bubbly.

Yield: 4 servings (7)

Raisin Bran Muffins

I was thumbing through the little blue notebook I keep my weekly WW recipes in, and I was thinking, I'm going to have to start trying some new recipes if I'm going to keep this blog business up each week. And then I stumbled across this yummy muffin recipe given to me by a fellow WW member and teacher-friend back when I first started. She got her bran from the Old Mill in our area, but it is probably accessible in the whole foods section of your grocery store (by the produce). It really is a delicious option for breakfast or an afternoon snack. I haven't made them in forever, but I just might have to whip up a batch tonight.

Raisin Bran Muffins

1 1/2 c. wheat bran

1 c. skim milk

1/2 c. unsweetened or natural apple sauce

1 egg, slightly beaten

1/2 c. brown sugar, slightly packed

1/2 t. vanilla

1/2 c. all purpose flour

1/2 c. whole wheat flour

1 t. baking soda

1 t. baking powder

1/2 t. salt

1 c. raisins

In a large bowl, combine bran and milk; let stand 10 minutes. Add applesauce, egg, brown sugar, and vanilla; mix well. Slowly add both flours, baking soda and powder, and salt; mix to combine. Fold in raisins. Spoon batter into 12-count muffin tin with paper liners. Bake at 375 degrees for 20 minutes.

Yield: 12 servings (2)

Sausage & Sauerkraut

This recipe appeals to my German descent (and tastes). My Scandinavian family doesn't care much for sauerkraut, but they humor me and eat it without complaint at least two times a year. I also copied down a recipe for German Potato Salad, but I haven't had a chance to try it yet. When I do (and if it's good), I'll be sure to post it, too. "Disfrutar!" ((Enjoy!))

Sausage & Sauerkraut

2 (14 oz.) Jennie-O smoked turkey sausage (rings), 1-2" pieces

1 medium onion, sliced thin

1/2 t. caraway

1/4 t. pepper

1 T. olive oil

1 1/2-2 apples, peeled, cored, and diced

1 (12-16 oz.) package sauerkraut, rinsed and drained

1 c. apple juice (or cider)

In a large skillet, combine oil, caraway, and pepper. Add onions; cook 6 minutes or until soft. Add diced apple; cook 3-4 minutes longer. Stir in sauerkraut, juice, and sausage. Simmer uncovered for 15 minutes.

Yield: 6 servings (5)

Sage Rubbed Chops with Mushrooms

I'm fairly certain I got this one out of a WW cookbook, but I can't remember which one. Last night was the trial-run, and my guinea pigs (husband and father-in-law) said, "You can make this one again." I guess that means it was good. =)

Sage Rubbed Chops with Mushrooms

6 center cut pork chops, trimmed

2 (8 oz.) packages cremini mushrooms, quartered

1 T. + 1 t. dried sage, divided

salt and pepper, to taste

2 T. olive oil

1/4 c. water

1 T. parsley (fresh or dried)

Sprinkle both sides of chops with 2 T. sage, salt, and pepper to taste. Grill 6-7 minutes on each side, or until no longer pink inside. While chops are grilling, saute mushrooms in olive oil with remaining 1 t. sage. Add water and parsley to mushrooms the last 2-3 minutes; sauce will thicken as it stands. Serve 1/2 c. mushroom sauce with each pork chop.

Yield: 6 servings//1 chop + 1/2 c. mushrooms (5)

Cucumber Salad

Cucumbers are on sale at Hugo's this week! This recipe will come in handy this summer, too, when cucumbers seem to be everywhere. It's definitely a staple in our refrigerator during grilling season. =)

Cucumber Salad

3 c. cucumbers, seeded and cubed (two large)

1 shallot, thinly sliced (or 1/4 to 1/2 regular onion)

1/2 c. fat free sour cream

3 T. vinegar

3 T. sugar (I use 1 1/2 T. Splenda for Baking)

1 t. salt

1/2 t. white pepper

Yield: 4 - 1 c. servings (1)

Mama Mattson's Sloppy Joes

1 1/2 to 2 pounds ground beef (or venison)

1 medium onion, chopped

1/2 c. celery, chopped (I used two ribs.)

1/2 c. shredded carrot, optional (I used three.)

1/2 c. green pepper, chopped (I used a whole small pepper.)

2 T. brown sugar

2 T. prepared mustard

1 T. vinegar

1 t. salt

1/8 t. pepper

1 c. ketchup (to start; feel free to add more to desired taste/consistency)

Brown beef (or venison) with onion. Drain off any excess fat. Add green pepper, celery, and carrot (optional). Cook until veggies begin to get tender. Stir in brown sugar, mustard, vinegar, salt, pepper, and ketchup. Mix well and simmer 20 minutes.

Yield: a lot (?)

Strawberry Pie

I can't believe I haven't posted this one yet! This was one of my first few WW recipes, and it has come to have a permanent place in the Mattson household. I made it tonight because all the ingredients are on sale at Hugo's this week, and it just happens to be Trent's favorite. (It actually beat out cold rhubarb cake for his birthday request!) I also make several for 4th of July offerings or whenever the berries look good. It never lasts long, that's for sure.

Strawberry Pie

1 ready-made pie crust (either graham or shortbread)

2 c. sliced strawberries*

1 small package sugar free strawberry Jell-O

1 small package sugar free Cook-and-Serve vanilla pudding (NOT instant)

1 1/2 c. water

Wash and slice strawberries; place into ready-made crust. In a small saucepan, combine Jell-O, pudding, and water. Cook over medium-high heat, stirring frequently, until it comes to a boil. Pour over berries and chill overnight.

Yield: 8 servings (3)

*I use almost two pounds (one container is a pound, right?) of strawberries when I make it for Trent. I quarter the smaller berries on the bottom, and I save eight or so of the larger berries to half and arrange over the top. It's so full the plastic cover barley closes. =) I figure, it's strawberries! Eat up!

Apple Turnover Crunch

Okay, so this tasty snack doesn't really have a name, and I'm too spent to try to think up something more creative than "Apple Turnover Crunch." Sorry, kids. It is, however, very (very) yummy. In fact, I went to Hugo's to get more yogurt, and when I realized they were out, I was disappointed. Just give it a try; it makes a healthy, filling, and delicious breakfast. It could even cure a late-night sweet tooth in lieu of apple pie a' la mode.

1/2 c. Special K low-fat granola

1 medium Golden Delicious apple, diced

1 (4 oz.) carton Yoplait Light Apple Turnover yogurt

Combine all ingredients in a bowl, stir, and eat. Yum.

Yield: 1 serving (5)

Cabbage Hotdish

A friend at work asked for a cabbage recipe, and this is the first one that came to mind. It is from my mother-in-law. The problem with Cabbage Hotdish is that I could quite literally eat myself sick on it. (Yes, it's that good.) All you need for side dishes are toast and an assortment of pickles because there are gobs of veggies already in it. I try to use up whatever is in my produce drawer with this one, so I might be inclined to add more or less of the veggies accordingly. Trent would cover his portion with American cheese slices or shredded cheddar cheese; however, adding cheese will change the listed caloric value.

Cabbage Hotdish

1 lb. lean ground beef*

1 medium onion, chopped

1 small head cabbage, chopped

2-3 stalks celery, chopped

1-2 carrots, shredded (optional)

1/2 c. white rice (uncooked)

2-3 cans tomato soup

Brown beef and onion; drain off any excess fat. Set it aside. Spray a medium roasting pan with Pam. Layer cabbage, celery, and carrot (optional) in the bottom. Sprinkle rice over all. Spread browned beef/onion mixture over all. Top with two cans of tomato soup to start. Cover and bake at 350 degrees for one hour. Stir half way through; add more tomato soup if appears too dry.

Yield: 6 (scant 2 c.) servings (5)

*I use ground venison instead of (in combination with) the beef when it's on hand.

Diet Coke Chicken

A friend just called me to double check this recipe. It's fool proof! (And it is what's for supper, I'll bet.)

Diet Coke Chicken

1 c. ketchup

1 can Diet Coke

4-8 boneless, skinless chicken breast halves*

Whisk ketchup and Diet Coke together until combined. Place chicken breasts in large skillet. Pour sauce over top. Simmer covered on medium/medium-high heat for 20-25 minutes. Remove chicken and keep warm. Increase heat and allow sauce to reduce, whisking frequently. Pass sauce with chicken.

Yield: one breast half per serving (3)

*Some people choose to brown the chicken slightly in the pan before adding the sauce. Others confess to grilling them a few minutes before transferring to the skillet. It's just a matter of time and taste. Also, the original recipe calls for only four breast halves, but there is certainly enough sauce to accommodate eight if the need be. Breast halves should be 3-5 oz. portions; any larger than that and the caloric value should increase as well.

Swiss Steak & Key Lime Pie

After overeating at last night's anniversary/Valentine celebration, I thought that I would never again be interested in eating. But that thought dissolved quickly as I scrolled through my ever-growing WW recipe builder repertoire. I couldn't decide between these two recipes for today, so make them both! The swiss steak recipe is my mother-in-law's... my mouth is already watering.

Swiss Steak

1 3/4 lb. beef round steak, trimmed and cut into serving size portions

salt and pepper to taste

2 t. olive oil

1 package sliced fresh mushrooms (button or baby portabello)

1 medium onion, halved and sliced thin

1 can tomato soup

1 c. frozen peas (optional)

Season steak with salt and pepper to taste. In a large skillet, brown steak in 1 t. oil (2 batches), about 3 minutes per side. In a small roasting pan, layer half of steak portions topped with half of mushrooms and half of onions. Repeat layers with remaining ingredients. Top with tomato soup. Bake in a 350 degree oven for 1 1/2 to 2 hours or until meat is tender. Option: Add frozen peas the last 20 minutes of baking.

Yield: 6 servings (7)

Key Lime Pie

1/4 c. boiling water

1 small package sugar free lime Jell-O

1 (8 oz.) container Cool Whip Free

2 (6 0z.) Weight Watchers Key Lime Pie yogurt

1 reduced fat ready pie crust

In a medium bowl, dissolve Jell-O in boiling water. Whisk in yogurt. Fold in Cool Whip. Pour into pie crust. Refrigerate at least four hours; overnight is best.

Note: Feel free to substitute flavors as long as the Jell-O and yogurt match.

Yield: 8 servings (3)

Taco Soup & Cornmeal Muffins

Sounded quick and yummy. Perfect for a "chili" evening. =)

Taco Soup

1 lb. ground beef

1 medium onion, chopped

3 (15 oz.) cans chili beans

1 (15 oz.) can corn, drained

1 (15 oz.) can diced tomatoes

1 (4 oz.) can diced green chilies

1 1/2 c. water

1 packet taco seasoning

1 packet dry ranch dressing

Brown the beef and onions; skim off excess fat. Add the rest of the ingredients; simmer on low for 20 minutes. If desired, serve with tortilla chips, shredded cheddar cheese, and sour cream. (Garnishes not included in caloric value.)

Yield: 10 (1 c.) servings (3)

Corn Muffins

1 1/4 c. flour

3/4 c. corn meal

1/4 c. sugar

2 t. baking powder

1/2 t. salt

1 c. skim milk

1 egg, beaten

1/4 c. canola oil

In a large bowl, combine dry ingredients with a fork. Add wet ingredients and mix until combined. Spoon into 12-count, paper lined muffin tin. Bake at 400 degrees for 18-23 minutes (or until toothpick comes out clean).

Yield: 12 muffins (3)

Chicken Fettucini with Creamy Tomato Sauce

• This is another special request recipe. I originally found it on the label of a Hunt's spaghetti sauce can. As far as the chicken is concerned, feel free to substitute whatever method of preparation works best for you. The recipe I found calls for pan frying the chicken and then slicing it diagonally before lying it across a bed of pasta. I don't have time for that, so I just chop up whatever cooked chicken I have on hand and mix it all together. I listed the alternative portion/serving information for the "all-mixed-together" version I make, as well.

Chicken Fettucini with Creamy Tomato Sauce

1 1/4 lb. chicken breast

1 (26 oz.) can spaghetti sauce (with mushrooms)

1 (4 oz.) can sliced mushrooms, drained

1 (14 oz.) can diced tomatoes

1 (9 oz.) package refrigerated fettucini pasta

1/4 c. heavy cream

2 T. grated parmesan cheese

Spray a large skillet with cooking spray. Cook chicken breasts until browned on both sides and no longer pink, about 8-10 minutes. Remove from skillet; keep warm.

Combine spaghetti sauce, tomatoes, and mushrooms in the skillet. Add pasta. Bring the mixture to a boil. Reduce heat and simmer over low for 10 minutes or until pasta is tender. Add cream and stir until blended.

To serve, portion pasta onto individual plates, slice chicken breast into strips, and place on top of pasta. Sprinkle with parmesan cheese.

Yield: 4 servings (as indicated above) (7)

Yield: 6 servings (mixed together; generous 1 c. portions) (5)

Tossed Salad with Poppyseed Dressing

I'm coming off of a down-right obscene week, kids. Everything was going semi-well throughout the week (50 research paper presentations, mind you), and -- boom -- Friday hit. I really don't know what came over me, but I decided to have... not one, but TWO dishes of ice cream after the kids went to bed. I resolved to two, really, because I couldn't decide which topping I wanted more. So to be fair, I had both -- each with it's own dish of ice cream. Sick, isn't it?

I tried to busy myself the remainder of the weekend with my own very Monica-ish organizing project. I established to go through all of the design magazines I'd accumulated over the last year and cut out the pages and examples I wanted to emulate in our new home (this summer... I think). I went to my favorite Mart, picked up a "delux" three-ring binder and some page protectors and went to work. A sketch of each room's dimensions went into the page protector and any ideas I clipped from a magazine was placed strategically behind it. What's that? Research papers to be graded, you say?? I don't have any idea what you're talking about.

The problem is that while I was rummaging through a back issue of Ty Pennington Magazine on Sunday, I came across a RECIPE. (I was perplexed, too, but apparently Ty enjoys good eats at his beautifully decorated rustic Thanksgiving gatherings.) A quick scan of the ingredients list left my mouth watering, ALL of which I had on hand -- no need to even brave the blustery winter storm to get my fix. So I made... deep breath, please... chocolate chunk pecan pie. ((Cringe!!)) I know, I know... 1/8 of a pecan pie is 12 points! But I simply could not contain myself, justifying that 1) I had hand-shelled Alabama pecans in my freezer and 2) it had been since we were in Georgia this August since I'd had pecan pie. Damage done.

All that being said, today is a new day, and in the words of my very good friend, it's time to make some good choices. Today's offering is another gem discovered by my mother-in-law. It is simple, elegant, delicious, and versatile. The essence of the salad is in the dressing, which is a lighter version of the creamy poppyseed dressing we're all used to. I hope you enjoy it.

Tossed Salad with Poppyseed Dressing

Salad:

torn lettuce (Ice Berg, Romaine, etc.)

torn spinach (Baby or regular, stems removed)

shredded swiss cheese

cashews

thinly sliced apple or pear

Dressing:

1/2 c. Splenda for Baking (or a bit less, to taste)

1 t. chopped green onion

1/3 c. cider vinegar

1 t. salt

1 t. dry mustard

1/2 c. canola oil

1/2 c. water

1 1/2 t. poppy seeds

To prepare dressing: In a medium sauce pan over medium heat, combine Splenda, onion, vinegar, salt, and mustard. Do NOT boil; heat only until sugar dissolves. Whisk in oil, water, and poppy seeds. Chill. Drizzle over salad as desired

Yield: 32 (1 T.) servings (1)

Note: From a WW perspective, be cautious of the cheese (1/4 c. = 3) and cashews (14 items = 4). The lettuce, spinach, and fruit together are barely anything. Feel free to substitute a light swiss and/or simply leave the cashews off. I prefer to cube my fruit; it was just easier to eat.

Pineapple Chicken Lo Mein

I stumbled across this one in the Evangelical Covenant Church centennial cookbook I put together almost four years ago while I was looking for recipes for my non-cooking friend to try. She decided there were too many ingredients for her level and interest in cooking, so I thought I'd try my hand at American-Chinese from scratch (instead of a box). Let's just say I'm adding this one to my stash of "definitely make again." I'm only sad that my in-laws didn't get to try it... yet.

1 (20 oz.) can pineapple chunks, drained (reserve juice)

1 lb. chicken breast, cubed (1/2" pieces)

2 cloves minced garlic

1/2 t. ground ginger

3 t. olive oil

2 medium carrots, julienned

1 medium green pepper, julienned

4 oz. (thin) spaghetti, cooked

3 green onions, chopped

1 T. corn starch

1/3 c. low-sodium soy sauce

Reserve 1/3 c. of the pineapple juice; set aside. In a large skillet over medium-high heat, cook the chicken, garlic, and ginger in 2 t. olive oil until chicken is cooked through (about 6 minutes). Add carrots, green pepper, and pineapple; cook 5 minutes more. Stir in spaghetti and green onion. To the pineapple juice add remaining 1 t. olive oil, corn starch, and soy sauce; whisk until smooth. Stir the sauce into the chicken mixture. Cook for 2 minutes more or until the sauce has thickened. I served this with egg rolls, pot stickers, and cheese wontons. It was amazing!

Yield: 5 servings (6)

Cappuccino Mousse

I've been eating this treat after my lunch this week, and my yearbook staff has asked that I post the recipe. My kids call it "Mocha Moose." They think it comes from Dunn Bros., too. =)

Cappuccino Mousse

1 small box sugar free pudding (white chocolate, chocolate, or chocolate fudge)

2 c. skim or 1% milk

3 t. instant coffee granules

2 c. Cool Whip Free

In a large bowl, combine pudding, milk, and coffee granules. Mix for 2 minutes. Fold in Cool Whip. Chill to set.

Yield: 8 (1/2 c.) servings (1.5)

Cinnamon Applesauce Salad

I just recently stumbled across this recipe in my WW notebook. I hadn't made it before, so I thought I'd give it a whirl. My kids LOVE it; it's just a bit different from a traditional layered Jell-o salad. I like that it's virtually calorie free!

Cinnamon Applesauce Salad

2 small boxes sugar free orange Jell-o, divided

1 3/4 c. boiling water, divided

3/4 c. ice water

1 c. unsweetened applesauce

1 c. fat free sour cream

1/4 t. cinnamon

In a medium bowl, dissolve 1 box Jell-o in 1 c. boiling water. Add ice water. Chill until just about set (about 1 hour or so). In another medium bowl, dissolve second box of Jell-o in 3/4 c. boiling water. Add applesauce, sour cream, and cinnamon; mix well. Gently pour over first layer and chill until set.

Yield: 6 servings (1)

Hawaiian Roni

I've been eating this for lunch the past couple of days. One of my students said it smelled good. If a teenager was interested, then it must be good... perhaps?

Hawaiian Roni

1 lb. boneless pork loin chops, fat trimmed and cut into 1" pieces

1/4 c. teriyaki sauce (or marinade)

1 (6 oz.) box Rice-a-Roni Fried Rice

1/2 c. chopped onion

2 t. butter (or olive oil)

1 (8 oz.) can pineapple tidbits, drained (reserve 1/4 to 1/2 c. juice)

2 c. sliced carrots

1/4 c. slivered almonds, toasted

In a small bowl, combine pork and teriyaki sauce, set aside. In large skillet over medium heat, saute rice mix and onion with butter (or oil) until golden. Add enough water to reserved pineapple juice to equal 1 1/4 c. Slowly add to pan, along with carrots, pork mixture, and special seasoning packet. Bring to a boil. Reduce heat to medium-low. Cover; simmer 15-20 minutes or until rice is tender and pork is cooked through. Stir in pineapple chunks and toasted almonds. Let stand 5 minutes before serving.

Yield: 6 servings (6)

Company Casserole

It's Wednesday (not Monday), but I'm hungry. I don't want to eat, so I'm going to write about eating instead. This is one of my mother-in-law's recipes. It is one of our family's favorites. I made it Sunday when I saw that rotisserie chickens were on sale at Hugo's. I give the drumsticks to the kids for lunch and use the rest of the deboned chicken for cooking. I usually buy several rotisserie chickens when they're on sale, debone them all at once, and freeze the meat into recipe-size portions. Although rotisserie chicken has a bit more calories than regular boneless, skinless breasts, it lends a richer flavor and is a nice treat once in a while. I hope you enjoy this dish as much as our family does!

Company Casserole

1 (6 oz.) box Uncle Ben's Long Grain & Wild Rice Original Recipe

1 (10 oz.) package frozen broccoli florets*

1 1/4 lb. boneless, skinless chicken breast, cubed

1 (4 oz.) can sliced mushrooms, drained

1 c. 2% shredded Cheddar cheese

1 can Healthy Request cream of celery soup

1 c. light mayonnaise

1/8 c. skim or 1% milk

1/8 c. grated Parmesan cheese

Prepare rice as per package directions; set aside. Brown chicken in skillet until cooked through; set aside.** In a 9x13" baking dish, layer rice, broccoli, chicken, mushrooms, and Cheddar cheese. In a small mixing bowl, blend cream soup, mayo, and milk; spread evenly over all. Sprinkle Parmesan on top. Bake uncovered at 350 degrees for 45 minutes. Let stand 10 minutes before serving.

Yield: 8 servings (8)

*You can substitute a bunch of fresh broccoli florets for the frozen ones; no need to precook.

**The chicken can be prepared however you prefer. I've grilled the breasts before cubing them. You could broil them, poach/steam them in a little water, or substitute with deboned rotisserie chicken, like I mentioned earlier.