Archive | June, 2014

Strawberry Cream Pie with Chocolate Crust

30 Jun

This is a good pie. I am going to post the recipe, because it is very yummy… but please note: The texture is a little soft. I’m still working on perfecting it…but even with a too-soft texture, the taste is so good that I thought, for the first time, I’d post this recipe before it’s final version. (if you see this message I’m still working on it. I will remove this intro once the recipe is in it’s final stage.) What I did, was make it, and then stick it in the fridge a few hours… then the freezer to firm it up a bit. But really, i liked it just fine being soft.



– 1 oreo pie crust (found with graham cracker crusts)

– 1 tub of cool whip light

– 1 small box of cheesecake pudding, instant, sugar free

– 3/4 cup milk

– 2 tsp lemon juice

– 2 packets of splenda (or 1/2 tsp)

– 3 tbsp sugar free strawberry preserves

– 1 tbsp water

– 1-2 cups sliced strawberries



1, In a medium sized bowl, mix milk and pudding mixture until thick. Stir in splenda and lemon juice.

2. Slowly mix in coolwhip, until well incorporated.

3. Pour this mixture into pie crust.

4. In a small bowl, mix strawberry preserves and water together until smooth. Spread over top of pie.

5. Top with Sliced strawberries and refrigerate for at least 4 hours before serving.


Makes 8 Servings= 205 Calories per serving

approximately 5 weight watchers points plus per serving.




Chicken and Rice

12 Jun

Tonight I was wandering around the kitchen thinking…. “I feel creative” and “What experimental recipe can I throw together tonight?” I grabbed a few things from my pantry and decided to see how they got along in the oven.  The result is a simple, but tasty Rice and Chicken casserole.  Fun Fact:  I have had the same best friend for almost 30 years now; since we were itty-bitty kids.  So, I basically grew up in her house part-time.  My 2nd Mom makes a simple rice dish similar to this, that she calls “Party Rice.”  My intention here was not  to recreate that… but in the end, this recipe did take me back to that comfort food I grew up on.  So, I hope you like it too.  It’s simple, straightforward, and for me…comforting.   I actually like to eat “party rice” cold the next day.  I bet this would also be good that way.



  • 1 lb  cooked chicken breast, chopped or shredded (cook with salt and pepper to taste)
  • 3/4 cups uncooked white rice (i use jasmine rice, but white is fine)
  • 1 can of Campbells healthy Request cheddar cheese soup
  • 1 cup + 1 Tablespoon Water
  • 1/4 an onion, finely chopped
  • 1/4 Tsp Salt
  • 1/4 Tsp Pepper
  • 1 Tsp Sazon seasoning (found in the hispanic section of the grocery)
  • 1/4 cup 2% shredded cheddar cheese


1.  Preheat oven to 375.

 2.  Mix together following ingredients in a medium size bowl, until well combined: Rice, Soup, Water, Onion, Salt, Pepper, and Sazon.

 3.  Spray a 9×9 pan with non-stick spray. 

4.  Pour mixture into pan, and distribute chicken evenly over top of mixture.  Lightly press chicken slightly into Rice. 

5.  Cover Dish with Foil, and bake for 55 minutes.  Do not uncover during cooking.

 6.  Once the 50 minutes is up, uncover dish, and sprinkle Cheddar cheese over top.  Return to oven 2-3 minutes, or until cheese melts.   

Makes 4 Servings= 325 Calories per serving 

Approximately 9 weight watchers points plus per serving.    

Editors Note:  This would also be very good if you mixed in an extra 1/2 cup of 2% shredded cheddar into the rice mixture before baking.  If you did this, each serving would be 370 calories/10 ww pp. 20140612-192539.jpg       20140612-192848.jpg

Pulled Pork and Black Bean Burrito Bowls

4 Jun

This recipe is cumbersome, and I apologize in advance for the overwhelming list of ingredients. But, this is a marriage of 2 of my other recipes, and one that I really enjoyed. I thought the best way to present this is to give seperate directions/ingredients for each element (pork, beans, other) individually. I’d start with the pork in the crockpot in morning, and then come home to make the beans and rice. Enjoy.


Black Beans Ingredients (makes 8 servings):

  • 1 tablespoon olive oil
  • 1 chopped onion
  • 1 green bell pepper, finely chopped
  • 1 cup Rotel
  • 1 tablespoon chopped garlic
  • 1 bay leaf
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon Oregano
  • Salt and pepper to taste
  • 1 cup fat-free, low-sodium chicken or vegetable broth
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons chopped fresh cilantro
  • Ground black pepper to taste
  • 1 teaspoon red chile flakes (optional)


Pork Ingredients (makes 8 servings):


  • 2 lbs pork roast
  • 1 diced onion
  • 1 red pepper, chopped
  • 1 can of verde enchilada sauce (or 1 1/2 cups salsa verde)
  • 2 tbsp. lime juice
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 2 tablespoons minced garlic
  • 1/4 tsp dried basil
  • splash of hot sauce (optional)

Other Ingredients:

  • 2 cups uncooked white Rice
  • 1 chicken bullion cube
  • 1 cup reduced fat Sour Cream
  • 1 cup 2% shredded cheddar Cheese
  • 1 cup Mild, Medium, or Hot Salsa
  • 1 Tomato, fresh diced


Crockpot Pork Instructions:

1. Place the onion, pepper, salsa verde and lime juice into crockpot.

2. Add pork sirloin.

3. Top with all listed spices.

4. Cover and cook on low for 6-8 hours (until meat shreds easily with a fork)
5. Shred pork with 2 forks.

6. Either use tongs to remove pork for tacos, or, I prefer to place the mixture in a skillet and cook on stovetop until extra juice evaporates. I think it gives better flavor.

Black Beans Instructions:

1. Add the olive oil to a 3-quart saucepan over medium heat.

2. Add the onion and bell pepper and cook for about 5 minutes, or until the vegetables are soft.

3. Add the tomatoes, garlic, bay leaf, chili powder, cumin, oregano, and 1 teaspoon salt, and simmer for about 3 minutes. Carefully add the broth and beans.

4. Bring to a boil, reduce the heat to low, and simmer for about 10 minutes, stirring regularly, until the mixture is thickened and most of the broth has evaporated.

5. Remove from the heat and discard the bay leaf.

6. Stir in the vinegar and cilantro. Season to taste with salt, black pepper, and chili flakes, if desired. Keep the bean mixture warm.

Other Instructions:

1.Cook Rice according to package directions. Place bullion cube in the water used for rice. Portion out cooked rice into 8 bowls or containers once cooked.

2. Top each Bowl of rice with one portion black bean mixture, and one portion of pork (4 oz).

3. Top each bowl with 2 TBsp sour cream, 2 tbsp cheese, 2 tbsp Salsa, and diced tomatoes and cilantro to taste.


Makes 8 servings= 575 Calories Per Serving

Approximately 15 weight watchers points plus per serving