Sunday, May 13, 2018

Burgundy Birthday Card

The background was embossed with a Brocade Cuttlebug folder.

The center squares that are set on point are 1 3/4" in the burgundy cardstock and 1 1/2" for the inset piece.

The sentiment is from SU's Create A Cupcake set.

Sunday Afternoon Card Making

Today is the first time in months that I've sat down in my craft room to make some cards.  The area had sort of become a storeroom and took me a while to clear it out enough to get to my work table.  Then I had to refresh my memory on how to use MTC software and Cameo!

Using the Stamp-A-ma-jig I was able to position the sayings on the hearts cut with my Cameo.

There are only four of this design so I just hand cut the opening of the jar.  It's pop dotted off the base for dimension.
 This is a good way to use up some of the striped papers you have that you really don't like!

The butterfly is SU's Elegant Butterfly punch.

The pink pearls were purchased years ago at a scrapbook expo in Texas.

I've had the hello stamp for a long time and do not know the maker.
On on of my shopping trips with Okieladybug, I bought a package of precut borders at Tuesday Morning.  I cut the borders and had enough butterflies to complete four cards.

Tuesday, April 24, 2018

Green Cauliflower "Rice"



                                                 
 I ran across this recipe online and decided to give it a try.  It's interesting and simple enough to make.  The olive oil does add some flavor.  I topped mine with additional cilantro leaves and a little more lime juice.  It wasn't as green in color as the photo that's shown.  Using a food processor, I made my own crumbled cauliflower.


                                                     GREEN CAULIFLOWER “RICE”



Ingredients
  • 1 cup coarsely chopped fresh cilantro leaves and stems
  • 1/2 cup coarsely chopped white onion
  • 1 garlic clove
  • 1 seeded jalapeo
  • 2 tablespoons olive oil
  • 1 pound fresh cauliflower crumbles or riced cauliflower (about 4 cups)
  • 1 teaspoon fresh lime juice
  • 3/8 teaspoon kosher salt
How to Make It
Step 1
Place coarsely chopped fresh cilantro leaves and stems, coarsely chopped white onion, garlic clove, and seeded jalapeƱo in a mini food processor; process until finely chopped and almost paste-like, stopping to scrape down sides as needed.
Step 2
Heat olive oil in a large skillet over medium-high. Add fresh cauliflower crumbles or riced cauliflower (about 4 cups); cook, stirring occasionally, 3 minutes. Stir in cilantro mixture; cook, stirring occasionally, 2 minutes or to desired texture. Stir in fresh lime juice and kosher salt.

Monday, February 26, 2018

Refried Bean Soup -- 0 Freestyle Points


I haven't tried this recipe yet.  It was shared on our local Weight Watcher page on Facebook. 





REFRIED BEAN SOUP
  • 32 oz Chicken Broth
  • 2 16 oz cans of fat free Refried Beans
  • 1 10oz can of RO*TEL Diced Tomatoes & Green Chilies
  • 1/2 cup diced white or brown onion
  • 1/2 cup diced celery
  • 1/2 cup diced carrot
  • 1 garlic clove minced
  • 1/2 teaspoon salt
  • 1/4 cup water
  • Shredded Monterey Jack cheese (optional--not included in points)
Instructions
  1. Heat water on medium on large stock pot
  2. Add onion, celery, and carrot to water and saute for about 6 minutes or until onion is transparent
  3. About 3 minutes into cooking onion, celery, and carrot add minced garlic
  4. Add Chicken Broth, RO*TEL Diced Tomatoes & Green Chilies and salt
  5. Cover pot and simmer on Medium low for about 30 minutes or until veggies are soft
  6. Optional: I like my soups smooth so if you do too use an emulsion blender (stick blender) to puree the soup. If you like it chunky, skip this step.
  7. Add Refried Beans and stir until combined.
  8. Heat through and serve.
  9. Top with cheese, if desired.
 The original recipe didn't specify fat free refried beans and listed 1 T. of olive oil, for which I substituted the 1/4 cup of water.  This recipe is from frugallivingmom.co.

Sunday, January 14, 2018

Pizza Bombs -- 2 Points on Freestyle Plan

This simple two ingredient dough recipe is really popular now on Weight Watcher's pages on Facebook.  You can use it to make bagels and top them with your favorite seasonings, buns for sandwiches, flat bread, and pizza crust.

With the new Freestyle program, the dough is much lower in points than traditional recipes.  The Greek yogurt gives it sort of a sourdough flavor.

These are simple to make and with only 2 points per bomb, you can get your pizza fix and not use all your daily points!

Seal the balls tightly to prevent the cheese and marinara from leaking.  As you can see in the photo, mine leaked.  That's fine with me,  I like the crispy cheese! 






PIZZA BOMBS
Makes 12
2 Smart Points each

1 cup flour
1 ½ tsp. baking powder
1 tsp. salt
1 cup 0% fat Greek yogurt
12 slices turkey pepperoni
2 oz. grated mozzarella cheese
2 T. grated Parmesan cheese
Marinara sauce ***
1 egg white, beaten to a froth with a teaspoon of water

Mix flour, baking powder, salt and yogurt to make a soft dough.

Divide into 12 pieces.  Roll into balls.  Using a rolling pin, roll each ball into 3” circles.

Place about a teaspoon of marinara sauce on each circle.  Top with 1 slice of turkey pepperoni. Top with the cheeses. 

Fold over the edges and pinch to seal. Put the sealed balls onto a nonstick cookie sheet with folded edge down.

Brush the top of each ball with the egg wash.

Bake at 400° until brown, about 20 minutes.

Smart Points  24 for entire recipe
2 per bomb

flour                         12
pepperoni                  2
mozzarella cheese    8
Parmesan cheese     2
Marinara sauce         0    ***I make my own.  Recipe is on this blog.

The points I calculated are based on the brands of ingredients I used.  Be sure to check yours and recalculate if necessary.