Monday, July 23, 2012

Wendy's Frosty

This was so yummy as you can tell by my son's face. :)

This was so easy and it tasted just like a Wendy's Frosty. It's hard to only eat one serving. ;)

1 can sweetened condensed milk
1 8 oz. tub Cool Whip
1/2 gallon chocolate milk

Mix the sweetened condensed milk,  cool whip and half of the chocolate milk.
Then pour the mixture into your ice cream freezer, and fill the remaining chocolate milk to the fill line.  
Follow your ice cream freezer directions to finish the ice cream.  

Stuffed Zucchini Boats

This was SO GOOD! My husband went on and on about it. It has a lot of flavor. So easy and good for you too. I hope you like it as much as we did. 
This recipe was adapted from Recipe Girl. 


Three medium (8-inch) zucchini, ends trimmed, then cut in half lengthwise
1 tablespoon olive oil
1/2 cup finely chopped onion
3 medium garlic cloves, minced
3/4-pound Italian sausage
1/2 cup Parmesan cheese
1/2 cup mozzarella cheese
1/2 cup tomato-basil marinara sauce or spaghetti sauce (I used spaghetti sauce)
3 tablespoons chopped fresh basil
salt and pepper
1. Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray. 
2. Use a small spoon to scrape out the insides of each zucchini half - the pulp. Don't scrape the zucchini all the way to the skin. Save the pulp and chop it.
3. Heat the olive oil in a large skillet over medium heat. Add the zucchini pulp, onion, garlic and sausage. Cook together 4 to 6 minutes, stirring often, until the onions are softened and the sausage is cooked through. Pour the mixture through a fine sieve to drain the excess moisture. Transfer the meat mixture to a medium bowl.
4. In a small bowl, mix the cheeses together. Remove two tablespoons of the cheese and set aside. Add the rest of the cheese to the meat mixture, along with the marinara sauce and basil. Add salt and pepper, as desired.
5. Divide the meat mixture between the hollowed out zucchini, filling and mounding into each one. Set the stuffed zucchini into the prepared pan and sprinkle the reserved cheese on top.
6. Bake 30 minutes, or until baked through and tender.

Nutritional Information per serving:
Serving size: 1 zucchini boat
Calories per serving: 241
Fat per serving: 13.5g
Saturated Fat per serving: 4.8g
Sugar per serving: 3.9g
Fiber per serving: 3.9g
Protein per serving: 19.2g
Cholesterol per serving: 51.6mg
Carbohydrates per serving: 12.2g
WW POINTS per serving:
Points Plus Program: 6 Old Points Program: 5

Thursday, July 12, 2012

Baked Parmesan Tomato

  • This was yummy. We thought it tasted like pizza with out the dough. ;)

  • Ingredients:

  • 4 tomatoes, halved horizontally
  • 1/4 cup freshly grated Parmesan cheese
  • 1 teaspoon chopped fresh oregano
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste
  • 4 teaspoons extra-virgin olive oil

  1. Preheat oven to 450° F.
  2. Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.

Per serving: 91 calories; 6 g fat ( 2 g sat , 4 g mono ); 4 mg cholesterol; 6 g carbohydrates; 3 g protein; 2 gfiber; 375 mg sodium; 363 mg potassium.

Yogurt Blueberries

This is a nice healthy snack and very delicious!


Fresh blueberries, 2 cups
Yogurt, 24 oz. You can use any flavor. I chose vanilla.


Place blueberries and yogurt in a bowl. Stir.

Cover cookie sheet with wax paper.

Stick a blueberry with a toothpick, dip and swirl with yogurt. Once  the blueberry is covered with yogurt transfer to cookie sheet.

When all the blueberries are covered place cookie sheet in freezer for 15 minutes. It does not take long to freeze.

I transferred the blueberries to a zip lock baggie and kept in the freezer.


Monday, July 2, 2012

Mexican Corn Salad

This recipe was adapted from Skinnytaste.

Very good! A great side dish for a Mexican meal. 

  • 4 large fresh cobs of corn
  • 2 tbsp light mayonnaise
  • 2 tbsp fat-free Greek yogurt
  • 1/2 tsp chili powder 
  • half a lime, juiced
  • 1 tbsp minced cilantro
  • 2 tbsp onions, minced
  • 1/2 cup pepper jack cheese or any white Mexican cheese, grated


Boil corn in boiling water for 5 minutes, remove from heat. Cool and then cut corn off the cobb. 
In a large bowl combine mayonnaise, yogurt, chili powder, and lime juice; mix well. Add corn, cilantro, onions and cheese and stir. Serve warm. 

Roasted Veggie Panini with Creamy Chipotle-Lime Dressing

  • This recipe was adapted from Our Best Bites. 
  • This was very good and filling. A quick and easy meal.

  • 4 sour dough panini's 
  • 8 1-ounce slices Provolone
  • 1/2 cup guacamole
  • 1 small onion, sliced
  • 1 zucchini, sliced
  • 1 red pepper sliced
  • 1 jar of artichokes, sliced

  • Creamy Chipotle-Lime Dressing:
  • 1 cup mayonnaise
  • 1/2 cup buttermilk
  • 1 1-ounce package Hidden Valley Ranch dressing mix
  • 3-4 cloves garlic
  • Juice of 1 lime
  • 1 tsp of adobo seasoning
  • 1/2 cup roughly chopped cilantro (about 1 handful)

In a medium size pan saute veggies in olive oil until tender. During this time mix all the dressing ingredients in a medium size bowl. 

Slice panini's horizontally. Spread each slice with the chipotle-lime dressing. On one side spread the guacamole. Place veggies and 3 slices of Provolone on sandwich. 

I don't have a panini maker so I used a George Forman. This works well. Grill on the Forman for about 8 minutes. 

You could add any veggies. Some add mushrooms and asparagus. I just used what was in my fridge. :)