Vanilla Iced Coffee

While I am not a coffee drinker, I am slowly becoming obsessed with iced coffees.  A coupon for a free Dunkin Donuts Iced Coffee every Monday for two months came in the mail and I just started falling in love.  However, I do not want to spend a lot of money (or points) drinking these fancy ones too often so I wanted an easy recipe to make at home.  This is the perfect pick-me-up before work or just because :)

Vanilla Iced Coffee

Ingredients:

2 T Instant Coffee Granules

2 T Hot Water

1/2 Cup Skim Milk

2-4 T FF Vanilla Powdered Creamer (depending on your taste)

Directions:
Add coffee granules and hot water into a water bottle and shake until dissolved.  (I use my husband's protein shake bottles with the mixing ball and it works great for this!)
Add milk and vanilla creamer and shake again to mix.
Pour over ice and enjoy!

WW Points +: 2

Taco Chili

Taco Chili

Ingredients:

1/3 lb Lean Ground Beef, browned and seasoned with taco seasoning

1/2 Onion, chopped

1/2 Package Hidden Valley Ranch Mix

1/2 Package Taco Seasoning

7 oz Stewed Tomatoes (1/2 can)

7 oz Rotel (1/2 can)

7 oz Frozen Corn

1/2 can French Onion Soup

Directions:
Brown beef and onions.
Mix all ingredients together into a medium pot and simmer for 1 hour.

Pumpkin Spice Bagel Thins with Cinnamon Cream Cheese

Okay so this isn't a recipe as much as an OMG you must try this post.  This isn't sponsored or anything, this is simply my current obsession.  I'll admit I am just like everyone else and in love with pumpkin during this time of the year.  So of course when I saw the pumpkin spice bagel thins at the grocery store, I could not pass them up.  Pair a toasted pumpkin spice bagel thin with a cinnamon cream cheese laughing cow wedge and oh my goodness!!!  I won't lie this is definitely my motivation to wake up for work in the mornings.  It is that good.  And for only FOUR points plus, you can't beat it.

Taco Stacks

Ingredients:

Two tortillas cut in half (Four halves)

Taco toppings of your choosing

Directions:
Create your stack as desired.
Bake in the oven for 8-10 minutes until warm and melty.

Easy Cheesy Orzo

I am currently obsessing over food trucks.  I love how they take typical foods and give them a fancy twist.  Here is my take on typical mac and cheese.  This orzo is so rich and cheesy, it is the perfect side dish with burgers or chicken.  I made it with the french onion burger bites and it was definitely a delicious meal!

Easy Cheesy Orzo

Adapted from: Sprinkled with flour

Ingredients:

16 oz FF Chicken Broth

1 Cup Orzo Pasta

1/2 cup FF Cheddar Cheese

1/4 cup Parmesan Cheese

Directions:
Bring broth to a boil in a medium sauce pan.
Add orzo.  Cover and reduce heat to a simmer.
Cook for 15 minutes, stirring occasionally until liquid is absorbed.
Stir in cheese until melted.

WW Points +: 4 per serving

Makes four servings

D O :: Pumpkin Patch and Barrel Oak Winery

Happy Halloween!  Hope you were able to get out this month and enjoy the beautiful weather and leaves (before they all blew away in the storm!)  Last weekend, Rob and I took a little day trip to Delaplane, VA to get in all of our fall activities.  We had the absolutely perfect weather.  Taking the advice Amanda from Marshalls Abroad we went to Hollin Farm and picked pumpkins and drank delicious apple cider.  From there we headed to three local wineries.  We ended at Barrel Oak and split a bottle of their Bowhaus Red and a wood-fired pizza in front of a fire pit.  It was a pretty perfect day.





During our last year in Virginia, I am determined to make the most of every moment of these gorgeous seasons!

Canadian Bacon and Potato Chowder

Canadian Bacon and Potato Chowder

Adapted from: Lalaloosh

Ingredients:

2 cups Potatoes, cubed

4 oz Canadian Bacon, chopped small

1 Carrot, diced

1 cup Leeks, chopped

3 Garlic Cloves, minced

4 cups FF Chicken Broth

1/2 cup uncooked Barley

1 Bay Leaf

1/4 tsp dried thyme, crushed

1/4 tsp Pepper

1 cup FF half and half

Directions:
Add all ingredients except half and half to the slow cooker.
Cover and cook on low for 6 hours.
Stir in half and half and heat for ten minutes.

Baked Churros

Baked Churros

Ingredients:

1 Sheet Puff Pastry (frozen)

1/4 cup Sugar

2 t Cinnamon

2 T Lite Butter, melted

Directions:
Pre-heat oven to 450.
Thaw puff pastry and cut into twelve slices.
Bake on cookie sheet for 8-10 minutes until golden brown.
Melt lite butter.  Mix cinnamon and sugar together in a small bowl.
Let cool five minutes then brush with melted butter.  Dust with cinnamon sugar mix.
Flip over and repeat coating with butter and cinnamon sugar.

Creamy Taco Puffs

Creamy Taco Puffs

Ingredients:

1/2 lb Lean Ground Beef, browned

3 oz 1/3 Fat Cream Cheese

1/3 cup Mexican Blend Cheese

1/3 cup Salsa

1 Roll Reduced Fat Crescent Rolls

2 T Taco Seasoning

Directions:
Pre-heat oven to 375.
Brown beef and season with 1 tablespoon of taco seasoning.
In a bowl, microwave cream cheese and mexican cheese until soft.
Mix together cream cheese, mexican cheese, salsa, and 1 tablespoon taco seasoning until well mixed.
Add beef and mix well.
Lightly spray tin foil with cooking spray and separate crescent rolls onto tin foil.
Slightly stretch each crescent roll and add a spoonful of mixture to the center of each.
Stretch edges over mixture and pinch to close.  Flip over so flat side is on top.
Bake on cooking stone/baking sheet for 15 minutes or until golden brown

Fried Rice

Fried Rice

Adapted from: Weight Watchers

Ingredients:

1 Egg, lightly beaten

1 cup Frozen Mixed Vegetables

1 1/2 cups Minute Rice

2 T Soy Sauce

Directions:
Cook rice according to directions on box and set aside.
In a medium pan (spray with cooking spray), fry egg and chop into tiny pieces.  Set aside.
Respray pan and add vegetables.  Sauté until crisp-tender.
Stir in rice and soy sauce.  Cook for about 1 minute until heated and evenly coated.
Gently stir in egg then remove from heat.

Guilt-Free Orange Chicken

Orange Chicken

Adapted from: The Fit Cook
Ingredients:

2 Chicken Breasts

1/2 Cup Whole Wheat Bread Crumbs

1/2 T Orange Zest

1 Egg White

Juice from two oranges

2 T Honey

1/2 T Olive Oil

Directions:
Mix together orange juice and honey.  Set aside.
Add egg whites to one coating bowl, and bread crumbs mixed with orange zest in another coating bowl.
Pat chicken dry and cut with shears into 1 inch pieces.
Dip in egg and coat with orange bread crumbs.
Heat olive oil in a large pan over medium high heat.  (Add a drop of water, if it sizzles the oil is hot enough)
When oil is hot, add chicken in a flat layer and cook for five minutes.
Flip chicken and cook for an additional five minutes until golden brown.
Remove chicken and place in a large bowl.  Pour orange honey sauce over top and stir to evenly coat.

Cheddar Lime Beer Bread

Cheddar Lime Beer Bread

Ingredients:

3 cups Heart Smart Bisquick

1 Bottle Bud Light Lime

1/3 cup Cheddar Cheese

1/4 cup Chopped Green Onions

Directions:
Pre-heat oven to 350 degrees.
Add all ingredients into bowl and mix just until batter is moist.
Spoon into four mini loaf pans.
Bake at 350 for 50 minutes or until tops are golden brown.

Wonton Taquitos

Wonton Taquitos

Ingredients:

1/2 lb Ground Beef

1/2 packet Taco Seasoning

1 Queso Fresco and Chipotle Laughing Cow Cheese Wedge

16 Wonton Wrappers

2 T FF Sour Cream

1/3 cup Lite Mexican Blend Cheese

Directions:
Pre-heat oven to 400.
Brown meat and season with taco seasoning.
Add laughing cow cheese wedge and stir until well mixed.
Spoon meat evenly onto center of wonton wrappers.
Top with sour cream and cheese.
Wet two corners of the wonton wrapper and press together to seal.
Spray lightly with cooking spray and bake for 8-10 minutes until golden brown and edges are crispy.

Pumpkin Angel Food Cake

Pumpkin Angel Food Cake

Ingredients:

1 box Angel Food Cake Mix

1 can (15.75 oz) Pumpkin Pie Filling

Directions:

Pre-heat oven to 350.

In a large bowl, fold cake mix and pumpkin pie filling until evenly mixed.  (Do not use mixer and do not overmix)

Fill muffin tins 3/4 full and bake at 350 for 17-20 minutes until toothpick comes out clean.
Dust with powdered sugar and enjoy!

Chicken Bacon Ranch Pasta

Chicken Bacon Ranch Pasta

Adapted from: Just a Pinch

Ingredients:

6 oz Whole Wheat Pasta

3 Slices Bacon, cooked and crumbled

1/2 T Light Butter

1 lb Chicken

1 T Flour

1/2 oz Ranch Dressing Mix

1 Cup Skim Milk

1/2 Cup Low Fat Cheddar Cheese

Directions:

Cook pasta according to directions, drain, and return to pot to keep warm.

Cook bacon in skillet.  

Drain skillet leaving 1/2 T of bacon drippings left in pan.

Add butter to bacon drippings and melt together.

Season chicken with salt and pepper and add to butter/bacon drippings.  Cook until tender.

Add flour and ranch dressing mix on top of chicken and stir to coat evenly. 

Add milk and stir until thickened and bubbly

Add cheese and bacon and stir until cheese is melted.
Serve hot over pasta.

Old Bay Fries

Old Bay Fries

Ingredients:

1 Large Potato

2 T Old Bay Seasoning

1 T Olive Oil

Directions:
Pre-heat oven to 400.
Cover a baking stone with tin foil and spray lightly with cooking spray.
Slice potato into thick slices and soak in warm salted water.  (This helps them get crispy outsides with soft insides)
Place fries in a plastic bag with olive oil and toss to coat.  Add old bay seasoning and toss until well coated.
Put fries in one layer on tin foil and bake for 30 minutes, flipping occasionally.
Season as desired with additional old bay.

Black and Bleu Burger Bites

Black and Bleu Burger Bites

Ingredients:

8 oz.  Lean Ground Beef
1 T McCormick Hamburger Seasoning
4 Bleu Cheese Laughing Cow cheese wedges
2 T Sautéed Onions
16 Wonton Wrappers 
1 cup Low Fat shredded Mozzarella Cheese
Cracked Black Pepper

Directions:

Preheat oven to 375.  Spray eight regular sized cups in a muffin tin with non-stick spray.

Put one wonton wrapper in each cup,

Brown the meat and season with hamburger seasoning.  Sautée the onions. 

Microwave meat, bleu cheese wedges, and onions stirring occasionally until well mixed.

Press a wonton into the bottom of each of the sprayed cups. 

Fill each cup with a spoonful of meat/cheese mixture.  This should use up half of the meat.  Top each with a sprinkle of mozzarella cheese and black pepper.

Press a second wonton wrapper onto each cup.  This will make the second layer. 

Again, fill each cup with a spoonful of meat and top with cheese and black pepper.

Bake for 15-20 minutes until golden brown.

Raspberry Mango Sorbet in Lemon Cups

Raspberry Mango Sorbet in Lemon Cups

Ingredients:

Lemons (There is enough sorbet to fill 4-6 lemons)

1/2 cup Frozen Raspberries

1/2 cup Frozen Mangos

1/2 cup Orange Juice (or crystal light orange drink)

Directions:
To make lemon cups, cut top of lemon off.  Using a grapefruit knife, cut lemon out being careful not to pierce the skin.  Use a spoon to carefully scoop additional lemon out.
In a food processor, blend raspberries, mangos, and orange juice until smooth.
Spoon sorbet into lemon cups.
Cover with plastic wrap and place in freezer.  Thaw for ten minutes before eating.

Breakfast Grilled Cheese Sandwich

Breakfast Grilled Cheese Sandwich

Ingredients:

2 Slices Smart Wheat Bread

Butter Spray

2 Slices of Bacon, cooked

2 Egg Whites, fried

1 Slice American Cheese

1 Slice Tomato

Directions:
Spray butter on one side of both slices of bread.
Top with cheese, eggs, bacon, and tomato.
Cook both sides on griddle until golden brown and cheese is melted.

Parmesan Hash Brown Bites

Parmesan Hash Brown Bites

Adapted from: The Yummy Life

Ingredients:

10 oz Shredded Hash Browns (Simply Potatoes)

1 Green Onion, finely chopped

1/4 Cup Parmesan Cheese

1 T Olive Oil

Salt and Pepper to taste

Directions:
Preheat oven to 350.  Spray six cups of a muffin tin lightly with cooking spray.
In a large bowl, mix all ingredients together.
Spoon mixture into muffin tins and press down firmly to pack.
Bake for 60-70 minutes at 350.
Let cool for three minutes then flip upside down on cooling rack to remove.

Dunkaroo Dip

Dunkaroo Dip

Adapted from: Eat Yourself Skinny

Ingredients:

1 Box Funfetti Cake Mix

1 Cup Lite Cool Whip

2 Cups Nonfat Plain Yogurt

Directions:

Mix all ingredients until no lumps.

Refrigerate for four hours covered and serve with animal crackers.

French Dip Bites

French Dip Bites

Adapted from: Emily bites

Ingredients:

1/2 lb Deli Roast Beef (I got Boar's Head low sodium), shredded

3 White Cheddar Cheese Wedges

2 T Au Jus (I used the McCormicks spice packet and water to make my own)

12 Wonton Wrappers

2/3 Cup Mozzarella Cheese

Directions:
Pre-heat oven to 375.  Spray 6 cups of muffin tin with cooking spray.
In a large bowl, mix together shredded roast beef, cheese wedges, and au jus.  Microwave and stir until cheese is melted and well mixed.
Place a wonton wrapper in six muffin tin cups.
Fill each with roast beef mixture.  (You should use half of total roast beef.)
Add half of mozzarella cheese to tops of roast beef.
Add another wonton wrapper on top of mixture, pressing down to seal.
Repeat process layering roast beef and mozzarella cheese.
Bake at 375 for 18-20 minutes.
Let cool five minutes then remove from muffin tins and enjoy hot with au jus.

Cranberry Oatmeal Bake

Cranberry Oatmeal Bake

Adapted from: Rabbit Food

Ingredients:

2 Egg Whites

1/2 cup Rolled Oats

1 Banana, mashed

4 T Dried Cranberries (Craisins)

2 T Flax Seed

1 tsp Vanilla

1 tsp Cinnamon

1/2 tsp Baking Powder

Directions:
In a bowl, mix all ingredients together.
Spray two ramekins with cooking spray.  Add half of mixture to each ramekin.
Microwave for one minute thirty seconds.
Flip upside down onto plate and enjoy hot.

Baked Apple Bacon Brie Crostini

Baked Apple Bacon Brie Crostini

Ingredients:

4 oz French Baguette, sliced into 12 slices

1 Granny Smith Apple, diced

1/2 Onion, diced

1 Slice of Bacon, cooked and crumbled

3/4 T Brown Sugar

1/2 T Butter (Blue Bonnet Light)

3 Brie Cheese Wedges (I used Presidente Creme Petites)

1 tsp Salt and Pepper 

Directions:
Preheat oven to 400.
In a large skillet, melt butter and add onions and brown sugar.
Sauté over medium heat until soft.
Add apples and continue to sauté until brown and tender.
Add bacon and mix evenly.
Season with salt and pepper.
Toast baguette slices until crispy (Do not brown)
Spread brie evenly over slice.
Toast baguettes and brie for three minutes until brie is melted.
Add apple topping and bake for additional three to five minutes.

Baked Coconut Shimp

Baked Coconut Shrimp

Adapted from: Weight Watchers

Ingredients:

1/2 lb large Shrimp

1 Egg White

1/4 cup Silk Pure Almond Original

1/4 cup Panko Bread Crumbs

1/4 cup Sweetened Flaked Coconut

Directions:
Preheat oven to 400.  Cover baking sheet with tin foil and spray with cooking spray.
Peel, devein, and butterfly shrimp.  (How-to Video in case you are like me and didn't know how!)
In one bowl, mix egg white and almond milk together.
In a separate bowl, mix panko and coconut together.
Coat shrimp in egg mixture and then press to coat in panko and coconut.  Place on baking sheet.
Spray lightly with cooking spray and bake for 7-9 minutes.
Flip shrimp over and bake for an additional 7-9 minutes until golden brown.
Serve with favorite dipping sauce.

Garlic Cheddar Biscuits

Garlic Cheddar Biscuits

Adapted from: Skinny Taste

Ingredients:

1 T Butter

1 clove Garlic, finely minced

1 T Parsley, finely chopped.

1 cup Heart Smart Bisquick

1/4 cup Sharp Cheddar Cheese, shredded

1/3 cup Skim Milk

Directions:
Preheat oven to 400.  Cover baking sheet with tin foil and spray with cooking spray.
In a large bowl, mix together bisquick, cheddar cheese, milk, and half of garlic.
Divide evenly into seven biscuits and place on baking sheet.
Bake for 10 minutes at 400.
While biscuits are baking, melt butter in a medium saucepan and medium heat.  Add garlic and sauté for 1 minute.
Remove from heat and mix in parsley.
Remove biscuits from oven and brush garlic parsley butter over tops.
Put biscuits back and oven and bake for additional five minutes.