Wednesday, May 29, 2013

Date Night--Wednesday May 29, 2013

I'm all over the place with this meal.  I mean, some weeks I have a theme.  This week, not so much.

I'll start at the beginning with Appetizers:

Creamy Corn Chipotle Dip



  • Place all ingredients in a food processor fitted with the chopping blade; pulse a few times, scrape down the sides of the bowl, and process until smooth. To store, spoon into a medium bowl, cover, and refrigerate for up to 3 days; return to room temperature before serving. Yields about 3 tablespoons per serving.


  • *When in season, use fresh corn kernels for the best flavor. To remove the kernels, break each cob in half. Stand a half on its flat end and run a sharp knife along the cob, slicing off the kernels.

    We prefer the flavor of this recipe a day after it’s been made. Leave the corn somewhat chunky if you prefer.

I will serve this with nacho-flavored chips for hubby and assorted veggies for myself.

I'll make Josh some kind of cocktail.  Me, I'll have some flavored water.  I won't be drinking too many points this evening.

Now to the Main Course.  I'm really excited about this.

 Crock Pot Chicken Philly Cheesesteak 

Crock Pot Chicken Philly Cheese Steak
A low calorie Philly Cheese Steak Recipe that’s made with well-seasoned chicken instead delivers one amazing meal! The vegetables along with the tender and juicy chicken, are in prepared in the slow cooker making the meal prep a snap while keeping the meat moist and full of delicious flavor.


  • 1 lb skinless, boneless chicken breasts
  • 2 tbsp light butter
  • 1 large onion, sliced
  • 2 green peppers, thinly sliced
  • 6 slices reduced fat provolone cheese
  • 2 garlic cloves, chopped
  • 2 tbsp steak seasoning
  • 6 small rolls (I used Trader Joe’s Artisan Rolls)
  • Salt and pepper to taste


  1. Slice chicken into thin strips. Toss in a bowl with salt, pepper, and steak seasoning.
  2. Place butter in crock pot. Place onions and green peppers on top, then add in the chicken.
  3. Cover and cook on low for 4-5 hours.
  4. Divide chicken, onions and peppers evenly amongst rolls. Top with a slice of provolone cheese and place in toaster oven for about 2 minutes on toast setting to melt cheese.
  5. Serve immediately.
Preparation time: 10 minute(s)
Cooking time: 4 hour(s)
Diet tags: Low calorie, Reduced fat, High protein
Number of servings (yield): 6
Culinary tradition: USA (Traditional)
Entire recipe makes 6 servings
Serving size is 1 sandwich
Each serving = 7 Points +

PER SERVING: 313 calories; 6.5g fat; 28g carbohydrates; 29g protein; 2.5g fiber

It's already bub-bub-bubling away in my crock pot.  I can't wait for dinner.  I'll be serving this with Baked Chipotle Sweet Potato Fries.


Baked Chipotle Sweet Potato Fries

Gina's Weight Watcher Recipes Servings: 2 • Serving Size: 1/2 • Old Points: 2 pts • Points+: 3 pts Calories: 108 • Fat: 4.7g • Protein: 1.1 g • Carb: 15.8 g • Fiber: 2.0 g  
  • 1 sweet potato, (about 5" long) peeled and cut into 1/4" fries
  • 2 tsp olive oil
  • sea salt
  • ground chipotle chile
  • garlic powder 

Preheat oven to 425°.
In a medium bowl, toss sweet potatoes with olive oil, salt, garlic powder and chipotle chile powder.
Spread potatoes on a baking sheet. Avoid crowding so potatoes get crisp. Bake 15 minutes. Turn and bake an additional 10-15 minutes. Ovens may vary so keep an eye on them and be sure to cut all the potatoes the same size to ensure even cooking.

Hmm...I suppose you could say that Chipotle is the theme.  It wasn't intentional. 

Now, to dessert.  This is a bit of a splurge...but that's only because I want a scoop of vanilla ice cream (fro-yo) with it.  I just saw this this morning in the Trib.  Are you ready?

Cherry Clafoutis


  • Preheat oven to 350. Stem cherries (leave pits in) and layer in botom of a 9-10" baking dish. Lightly beat eggs; add sugar, flour milk and vanilla bean seeds. Pour batter over cherries. Bake until top is browned and the juices are bubbling--about 1 hour.

Almost everything is ready.  Well, except dessert.  I HAVE the cherries but that's as far as I've gotten.  I'll do my workout and get myself ready, then I'll assemble dessert.

Do you think I can eat that for breakfast?  It's got eggs.  And fruit.

So that's what's cooking in my kitchen.   How 'bout yours?

Happy cooking!


Friday, May 10, 2013

Date Night--Friday May 10, 2013

Wednesday, May 1, 2013

Date Night--May 1, 2013

Uno De Mayo?

I've been bombarded by all of these yummy sounding recipes in preparation for Cinco De Mayo celebrations on Saturday.  But Saturday is Derby Day!  What's a girl to do?

I realized late morning/early afternoon that Derby Day is the fourth.  Sunday is actually Cinco De Mayo.  Consider this a retraction and or correction.  Thank you for your patience with me.

Well this one is making a fresh Mexican meal tonight.

Let's start at the top of the evening with Appetizers/Cocktails.

I made really yummy fresh lime Margaritas on Monday (8 points!!).  Probably it's what I'll do tonight.

I also made homemade guacamole.  And PopChips has just launched a nacho cheese flavored corn chip.  Picking up what I'm putting down?

Now to dinner.  Gina as has been going crazy with these yummy and easy recipes.  Here's what I've come up with:

 Easiest Crock Pot Chicken Salsa Verde
Servings: 6 • Size: 1/2 cup • Old Points: 3 • Weight Watcher Points+: 3 pt
Calories: 145 • Fat: 2 g • Carb: 5 g • Fiber: 0 g • Protein: 26 g • Sugar: 0 g
Sodium: 415 mg (without the salt) • Cholest: 0 mg


  • 1 1/2 lbs raw skinless chicken tenders
  • 1/4 tsp garlic powder
  • 1/8 tsp oregano
  • 1/8 tsp ground cumin
  • salt, to taste
  • 16 oz roasted salsa verde (I used Archer Farms)


Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the slow cooker. Cover with salsa verde, cover and cook HIGH 2 hours.

Remove chicken, shred with 2 forks. Remove 2/3 cup of liquid from the slow cooker, and discard (unless you want it over rice). Place shredded chicken back into the crock pot with remaining salsa, adjust seasoning to taste if needed and keep warm.

I think I'll accompany it with this recipe (also from SkinnyTaste)

Chipotle's Cilantro Lime Rice


I am a huge fan of the rice at Chipotle's. Here is my copycat version, it tastes just like the real thing. Of course, I used less oil. Makes a wonderful side dish for chicken, beef or pork.

Make your own burrito bowl, with my quick black bean recipe, barbacoa beef, sweet barbacoa pork, pork carnitas, chicken ropa vieja.

Chipotle's "Skinny" Cilantro Lime Rice
Gina's Weight Watcher Recipes 
Servings: 4 Size: 3/4 cup  Old Points: 4 pts • Points+: 5 pts
Calories: 201.0 • Fat: 3.4 • Carbs: 37.4 • Fiber: 0 • Protein: 4.0 g

  • 1 cup extra long grain rice or basmati rice
  • 1/2 lime, juice of
  • 2 cups water
  • 1 tsp salt
  • 3 tbsp fresh chopped cilantro
  • 3 tsp vegetable oil

In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 15 minutes. Shut off flame and keep covered an additional 5 minute.

In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.

Now for dessert.  I really don't know.  Dole just came out with these dark chocolate covered banana slices.  I have a coupon.  If they have them at the market I'll get them.  I wonder how Josh feels about it?  I can always get him some kind of bakery treat.  Yeah...that's what I'll do.

That's Date Night dinner at the Saxe's for 5/1/13.

Happy cooking!