Saturday, October 13, 2018

Culpeper Air Festival

SO much fun today!!!

Joe Edwards, Space Shuttle Pilot for NASA

Art Nalls, Harrier Pilot, Owner, and only Harrier owner in the world!

Wing Walker (eek)


Monday, September 3, 2018

Pumpkin Pancake

2 Servings - 0 Freestyle Points

1 egg
2 egg whites
1/4 cup pumpkin
1/2 tsp pumpkin pie spice
1 tbsp sugar free syrup

Whisk together all ingredients.  Pour into a skillet over medium heat.  Cook until bubbles and edges are cooked thoroughly.  Serve with yogurt or sugar free syrup. YUM!

Sunday, August 26, 2018

Slow Cooker Chicken Fajitas

0 Weight Watcher Freestyle Points (2/3 cup serving)
157 Calories, 2g fat, 7g carbs, 2g fiber, 25g protein

14.5 ounce can of diced tomatoes with chilis
4 bell peppers (used red, and yellow)
1 large Vidalia onion
5 cloves garlic minced
2.5 pounds chicken breast
2 tsp chili powder
2 tsp cumin
1 tsp smoked paprika
1/2 tsp salt
1/2 tsp pepper

Pour half of the diced tomatoes into the slow cooker.

Slice the bell peppers and onions very thinly using a sharp knife.  Add half to the slow cooker.

Sprinkle the garlic on top of the vegetable mixture. Then add the chicken.

Mix together the cumin, chili powder, paprika, salt, and pepper.  Sprinkle onto chicken.  Cover with the remaining vegetables and tomatoes.  Cook on high for 3-4 hours or 6-8 hours on high.

Sunday, August 19, 2018

Slow Cooker Chicken Taco Filling

Serving Size: 1/2 cup
0 Freestyle Weight Watcher Points
93 calories, 1g fat, 19mg cholesterol, 366mg sodium, 12g carbohydrates, 11g protein, 3g fiber
2 lbs chicken breasts
4 tbsp taco seasoning (used low sodium)
2 tablespoons garlic
30 oz canned black beans
1 lb frozen corn
16 ounces salsa (used pineapple salsa)

Place chicken in the bottom of the slow cooker.  Add the seasoning and garlic on top. Add the black beans, corn, and salsa on top.  Cover and cook 6 hours on low or 3 hour on high. (I did low).  After the chicken has finished cooking, take the fork and shred the chicken. Serve with avocado, lettuce, and tomatoes.

Sunday, August 5, 2018

Chilly Cheese Dog Casserole

Thanks to Emily Bites for the recipe!
6 Servings
5 Freestyle Points per serving
8 Smart Points Plus per serving
321 calories, 36g carbs, 7g sugars, 6g fat, 33g protein, 5g fiber

1 lb uncooked fat free ground turkey breast
1 Vidalia onion, chopped
1 garlic clove, minced
4 Hebrew National, 97% fat free beef franks. Chop into bite size pieces (quartered them)
1 cup drained and rinsed canned kidney beans
15 oz can diced tomatoes
8 oz can tomato sauce
2 tablespoons chili powder
1 teaspoon ground cumin
pinch of red pepper
1 (7.5 oz) can of refrigerated biscuit dough (used Kroger brand). Cut into small bite size pieces.
4 oz 2%, reduced fat sharp cheddar cheese (used Wegman's)

Preheat the oven to 350 degrees.  Lightly spray a 9X13 casserole dish with cooking spray and set aside.

Heat a large sauce pan and bring to medium heat.  Add the ground turkey and use a wooden spoon to break up into pieces.  When the turkey is breaking up and browning, add the onions, garlic, and hot dog pieces; stir together.  Continue to cook another few minutes until the turkey is browned and onions are softened.

Add the kidney beans, diced tomatoes, tomato sauce, chili powder, cumin, salt, and pepper to the turkey mixture.  Stir together until well combined.  Reduce the heat to low and cook, uncovered for about 5 minutes.

Stir in the biscuit dough pieces and transfer the mixture to the prepared baking dish. Spread evenly and bake for 25 minutes.  Remove from the oven and sprinkle the shredded cheese evenly across the top of the casserole. Return to the oven for another 15 minutes until hot and bubbly. Allow to cook for 5 to 10 minutes. Serves 6.

Sunday, July 29, 2018

Slow Cooker Sweet and Sour Chicken

2 Weight Watcher Freestyle Points
Serving = 1 1/2 cups chicken mixture
Rice = separate points

1 1/4 lb boneless chicken breasts
2 cups chopped red bell pepper
1 1/2 cups unsalted chicken stock
1 cup chopped yellow or sweet onion
1 cup thinly sliced carrots
1/4 cup lower sodium soy sauce
2 Tbsp. Worcestershire sauce
1 Tbsp. sambal oelek (chile paste)
3/4 cup ketchup, divided
1/4 cup pineapple juice
2 Tbsp. cornstarch

Add chicken, bell pepper, chicken stock, onion, carrots, soy sauce, Worcestershire sauce, simbal oelek, and 1/2 cup ketchup to a 6-quart slow cooker. Cover and cook on LOW until chicken shreds easily with a fork, about 7 hours.  Remove chicken from slow cooker. Shred chicken, and cover to keep warm. 

Whisk together pineapple juice and cornstarch in a small bowl. Increase slow cooker heat to HIGH, slowly stir in pineapple juice mixture and remaining 1/4 cup ketchup.  Cook, uncovered, until sauce is thick enough to coat the back of a spoon, about 30 minutes.  Stir in chicken.  Serve over rice. (I used cauliflower rice).  Enjoy.

Friday, July 20, 2018

Lots of Staycation Summer....

We have been amazingly busy cleaning my parents' house out to get it on the market.  We are exhausted, and I need more summer than we have left.  We have enjoyed some outings to Powhatan State Park, walks at home, and LEGO camp at Tuckahoe YMCA.  I enjoyed the return to working out there all this week before picking up our kid.  I ran into my fifth grade teacher, who is still rocking water aerobics at the young age of 83.  Love you Mrs. Smith!