Day 5: Your favorite recipes

One of my first memories of cooking was standing on a stool at the counter with my mother as a little girl, helping her make cowboy cookies. We counted each scoop of flour and sugar together to make sure we got it right (also a clever way teach kids their numbers—bribe them with cookies!).

I love the sense of accomplishment from taking basic ingredients and turning them into something magnificent. Although there are a lot of "classics" in my repertoire, a lot of my recent favorites come from a site called Skinnytaste.com

The recipes on SkinnyTaste are healthier (weight watchers points are even included), but not so healthy that they taste like “Diet food.” Just so you know, I base whether a dish tastes like “diet food” or not by whether B says he likes it and/or goes back for seconds. These are a few of our favorites from that site, but I highly recommend you search the site for more!

Baked Potato Soup
Tastes just like the real thing, but instead of only using potatoes, it also uses Cauliflower to create a creamy/potatoy base.

Baked Potato Soup
Servings: 5 • Size: 1 cup
Old Points: 4 pts
Points+: 5 pts
Calories: 207.6 • Fat: 7.8 g • Carb: 22.5 g • Fiber: 2.4 g • Protein: 11.9 g

• 2 russet potatoes, washed and dried
• 1 small head of cauliflower, stem removed cut into florets
• 1 1/2 cups fat free chicken broth
• 1 1/2 cups 1% reduced-fat milk
• salt and freshly cracked black pepper
• 1/2 cup light sour cream
• 10 tbsp reduced-fat shredded sharp cheddar cheese
• 6 tbsp chopped chives, divided
• 3 slices bacon, cooked and crumbled (you can use turkey bacon if you prefer)

Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 - 5 minutes, until tender. Or if you prefer to use your oven, bake at 400° for 1 hour or until tender. Cool. Peel potatoes.

Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot. On medium heat, add chicken broth, milk, potatoes and bring to a boil. Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.

Remove from heat. Ladle 1 cup soup into each bowl. Top each serving with 2 tbsp cheese, remaining chives, and bacon.


Chicken Pot Pie Soup
Tastes JUST LIKE a real chicken pot pie. I like to serve this with crescent rolls. Yummy!!

Chicken Pot Pie Soup
Servings: 9 • Serving Size: 1 cup
Old Points: 3 pt
Points+: 4 pts
Calories: 169.2 • Fat: 1.2 g • Protein: 18.5 g • Carb: 21.2 g • Fiber: 2.3 g

OR

Servings: 6 • Serving Size: 1 bowl (1-1/2 cups)
Old Points: 5 pt
Points+: 6 pts
Calories: 253.8 • Fat: 1.8 g • Protein: 27.7 g • Carb: 31.9 g • Fiber: 3.4 g

• 1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
• 2 cups water
• 4 cups fat free milk
• 1 large celery stalk, chopped
• 1/2 medium chopped onion
• 8 oz sliced baby portabella mushrooms
• 2 chicken bouillons
• fresh ground pepper
• pinch of thyme
• 10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
• 2 potatoes, peeled and cubed small
• 16 oz cooked chicken breast, diced small
• salt

Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.

Pour remaining water and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Remove lid, add potatoes and cook until soft, about 5 minutes. Add chicken, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.


Spinach Stuffed Shells with Meat Sauce
Delicious! It takes a little time to put this together but it's well worth the work. It makes a TON too, so I've frozen half of it for B and I to eat later on--it freezes really well. I've also made just the sauce to serve with pasta. SO much better than jarred pasta sauce.

Spinach Stuffed Shells with Meat Sauce
Servings: 11 • Serving size: 3 stuffed shells
Old Points: 6.5 pts
Points+: 8 pts

• 12 oz Jumbo Shells (I used Barilla)
• 1/2 white large onion, chopped
• 2 garlic cloves, chopped
• 1 tsp olive oil
• 1 lb 99% lean ground turkey
• 32 oz crushed tomatoes (I used Tuttorosso)
• 1 tbsp basil
• salt and pepper
• 2 cups part skim ricotta cheese
• 2 cups 2% milk reduced fat mozzarella cheese, shredded
• 1 egg
• 10 oz package frozen spinach, thawed and drained
• 1/4 cup Parmesan Reggiano

Boil water and cook shells according to package directions, make sure to make them al dente.

Meanwhile, saute onions and garlic in oil. Add turkey and salt and brown until cooked, breaking up in small pieces. Add tomatoes, salt, pepper and basil, then simmer on low, covered.

Preheat oven to 375°.
In a large bowl, mix together ricotta, egg, spinach, mozzarella, and Parmesan.

Once shells are cooked and cool, fill shells with the cheese mixture and place in baking dish with a little sauce in the bottom. Cover shells with half of the sauce, cover with foil and bake 40 minutes, uncover foil and bake 5 more minutes.

Serve with additional sauce on top. Calculations are based assuming you get 33 shells total



Then for a not so healthy recipe--a family favorite:

Chocolate no-bake cookies
Most people like to wait for the cookies to dry, but I think they're best when fresh and warm!

Chocolate no-bake cookies
2 cups sugar
1/2 cup cocoa
1 stick butter
1/2 cup milk
1 tsp. vanilla
3 cups quick-cooking oatmeal
1/2 cup peanut butter

Combine sugar, cocoa, butter and milk in a saucepan. On medium heat, bring to a boil for one full minute.
Remove from heat. Stir in peanut butter (optional), vanilla and oatmeal.
Drop by spoonful onto wax paper. Let cool.