Tuesday, May 31, 2011

Crock Pot Italian Chicken

I stole this recipe from my mom and it really is such an easy crock pot meal. Like I really don't think it comes much easier. I like to serve this over rice and also double the recipe because that way I have enough leftovers for lunches or dinner the next day. Definitely a new favorite in the Pedersen house because of how busy we are with school.


2-3 chicken breasts thawed
1 (8 oz.) pkg. cream cheese
2 cans cream of chicken soup
1 pkg. dry Italian Dressing Mix

Mix cheese, soup and Italian dressing together. It helps to soften the cream cheese first. Place chicken breasts in crock pot. Pour sauce over chicken. Cover and cook all day on low or 4-6 hours on high. (I like to shred the chicken in the crock pot about an hour or so before serving). Serve over rice.

Monday, May 30, 2011

Blueberry Buckle

Mmm. This is a family favorite for sure. My mom has been making this for years. If you love coffeecake, you'll love this because it's exactly that only with blueberries. I shouldn't come out and say that I eat this for breakfast because it really isn't all that healthy, but the blueberries make it seem healthy haha. I definitely recommend this! :) (Sorry there is no photo... I forgot to take one!)



2 eggs

½ c. butter or margarine, softened

¾ c. sugar

2 c. flour

2 tsp. baking powder

½ tsp. salt

½ c. milk

2 c. blueberries


½ c. sugar

1/3 c. flour

¼ c. butter or margarine, softened

½ tsp. ground cinnamon

Preheat over to 350 degrees. Grease a 9 inch square baking pan. Cream together the eggs, butter or margarine and sugar. Mix together the flour, baking powder and salt, then mix into the egg mixture alternately with the milk. Fold in the blueberries and pour the batter into the baking pan. Combine all the topping ingredients and cut together with a pastry blender or 2 knives until crumbly. Spread over batter and bake for 30 min. or until the cake tests done.

Sunday, May 22, 2011


Okay so one of the main reasons I go to costa vida (aside from their incredible pork salads) is for their horchata. I haven't tasted any better except for when we were in Cancun on our honeymoon. I saw this recipe and just HAD to try it. Turned out really good for being my first time trying! I made this with white rice because I didn't have brown on hand and it still turned out just great!

Brown Rice Horchata
Gina's Weight Watcher Recipes
Servings: 5 • Serving Size: 1 cup Points: 3 pts • Points+: 4 pts
Calories: 137.5* • Fat: 0.7 g Protein: 2.9 g Carb: 31.4 g Fiber: 1.3 g
Sodium: 30.7 mg

  • 1 cup rinsed brown rice (I used short grain brown rice)
  • 4 cups water
  • 2 cinnamon sticks
  • 1 cup skim milk
  • 1/3 cup raw sugar or agave (or more to taste)
  • 1 tsp dark vanilla extract
  • 1/2 tsp ground cinnamon plus more to top

Soak the rice overnight or at least 8 hours in water with cinnamon sticks.

The next day discard cinnamon sticks and blend the rice and water in your blender water at the highest speed for about 5 minutes. Pass through a fine mesh sieve about two times to catch all the gritty bits. (A stocking works great) Discard the remaining rice pulp.

Pour into a pitcher, add skim milk, sugar, cinnamon and vanilla and mix well by stirring. Refrigerate until ready to serve.

To serve fill a glass with ice, pour horchata into a glass and sprinkle a little cinnamon on each serving just before drinking.

Friday, May 20, 2011

Baked Potato Soup

Baked Potato Soup
Skinny Taste - Weight Watcher Recipes
Servings: 5 Size: 1 cup Old Points: 4 pts Points+: 5 pts
Calories: 207.6 • Fat: 7.8 gCarb: 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, bakeat 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 Rollatini with Spinach alla Parmigiana

Chicken Rollatini with Spinach alla Parmigiana
SkinnyTaste Weight Watcher Recipes
Servings: 8 • Serving Size: 1 stuffed breast • Old Points: 4 pts • Points+: 5 pts
Calories: 194.7 • Fat: 7 g • Protein: 24.2 g • Carb: 7.2 g • Fiber: 1.5 g

  • 8 thin chicken cutlets, 3 oz each
  • 1/2 cup whole wheat Italian seasoned breadcrumbs
  • 1/4 cup grated parmesan cheese, divided
  • 6 tablespoons egg whites or egg beaters
  • 5 oz frozen spinach, squeezed dry of any liquid
  • 6 tbsp part skim ricotta cheese
  • 6 oz part skim mozzarella (I used Polly-O)
  • olive oil non-stick spray (I use my Misto)
  • 1 cup pomodoro sauce or your favorite marinara sauce
  • salt and pepper to taste

Wash and dry cutlets, season with salt and pepper. Preheat oven to 450°. Lightlyspray a baking dish with non-stick spray.

Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another.

Shred or finely chop 1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach (make sure you squeeze it dry), 2 tbsp egg beaters, and ricotta cheese.

Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray with olive oil.

Bake 25 minutes. Remove from oven, top with sauce then cheese. Bake until cheese is melted and bubbling, about 3 more minutes. Serve with additional sauce on the side and grated cheese.

Bangin' Good Shrimp

Okay I haven't tried this YET, but I know I will very soon. I just didn't want to misplace this recipe because look how delicious it looks!? I'll have to do another post as soon as I try this to let you all know how it was. Can't wait!

Bangin Good Shrimp
Skinny Taste - Weight Watchers Recipe
Servings: 4 • Serving Size: 1/4th of recipe Old Points: 5 pt • Points+: 5 pt
Calories: 215.7 • Fat: 7.6 g • Protein: 23.8 g • Carb: 11.9 g • Fiber: 1.0 g • Sugar: 6.3 g

Sodium 443.9 mg

  • 1 lb large shrimp, shelled and deveined (weight after peeled)
  • 2 tsp cornstarch
  • 1 tsp canola oil
  • 3 cups shredded iceberg lettuce
  • 1 cup shredded purple cabbage
  • 4 tbsp scallions, chopped

In a medium bowl, combine mayonnaise, Thai sweet chili sauce and Sriracha. Set aside.
Combine lettuce and cabbage and divide between four plates. Set aside.

Coat shrimp with cornstarch, mixing well with your hands.

Heat a large skillet or wok on high heat, when hot add oil. When oil is hot add the shrimp to hot pan and cook tossing a few times until cooked through, about 3 minutes. Remove from pan and combine with the sauce coating well.

Place shrimp on lettuce and top with scallions.

Saturday, May 14, 2011

Oreo Pie .. OH MY!

This pie is just as good as it looks! For those of you that have tried the Peanut Butter Pie from my blog, this is much like that one only with oreo's instead of peanut butter. I'm still not quite sure which one I like better, but I don't even know if I can compare the two... It's yummy and you should try it. That's all. :)

Oreo Pie
Photo and Recipe from My Baking Addiction

1 Oreo Pie Crust
12 Oreo cookies
8oz Cream Cheese, softened
1/3 cup sugar
2 cups whipped cream (Cool Whip)

In a small bowl, smash up 12 of the Oreo cookies…Set aside. In a medium bowl using a hand mixer, combine the cream cheese and sugar…Beat until light and fluffy. Add in the whipped cream and the smashed up Oreo cookies…Then use a rubber spatula and combine gently until well blended and the cookies are distributed throughout. Spoon into the Oreo pie crust and refrigerate about 2 hours or until firm.

Optional garnish… Cut 4 Oreo cookies in half and place the halves, cut side down, around a dollop of whipped cream placed in the center and dusted with Oreo cookie crumbs.

Note: The 2 cups of whipped cream is not the same as whipping cream. For this recipe the cream should be whipped. Use either freshly whipped cream or Cool Whip or similar… But the cream is to be whipped, not liquid.

Tuesday, May 10, 2011

Zucchini Bread

Okay you guys, this bread is delicious and there really isn't that much more to say about it. TRY IT! :)

Zucchini Bread

1 cup oil
2 cups sugar
3 eggs
3 teaspoons vanilla
2 cups shredded raw zucchini
3 cups flour
1 tsp. baking soda
1 tsp. salt
3 tsp cinnamon
1/4 to 1/2 tsp baking powder
1/2 chopped nuts (finely chopped)
(Optional) Chocolate chips

Combine oil, sugar and eggs in large mixer bowl. Beat well. Blend in vanilla and zucchini. Sift dry ingredients together. Add to oil mixture and blend well. Add nuts. (Add chocolate chips here too if you'd like).

Pour batter into 2 loaf pans 8x4x3, well greased and lightly floured. Bake at 325 for about 1 hour but test to see if they are done. Touch the center lightly it will spring back if they are done or use a tooth pick in the center and if it comes out clean or nearly clean it is done. Let the loaves stay in the pans about 5 to 8 minutes and then turn out on a cooling rack.
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