Thursday, July 31, 2014

Homemade Loaded Weight Watchers Friendly Pizza



This pizza is amazing when you are just trying to feel normal while watching what you are eating. This pizza makes 8 slices, two slices per person, and if you are following Weight Watchers that is 4 points per slice.

So 8 points per person. I served the two slices of pizza with a large salad to make the meal more filling but not be so killer in points that it wasn’t do-able.

I have to admit I loved this idea! It was fantastic and easy and like I said before it made me feel a little normal again.

Obviously the points and calories will vary depending on the crust and topping you use to make your pizza.



Ingredients:
  • 1 Mama Mary’s Thin and Crispy Pizza Crust
  • 1 cup Spaghetti/pizza sauce
  • 1 cup Fat free mozzarella cheese
  • 2 tbsp. Parmesan cheese
  • 24 Pepperoni slices
  • 8 Black olives sliced
  • ½ cup Sliced Bell pepper
  • ½ cup Sliced Onion
  • ½ cup Sliced Mushrooms
Directions:
  1. Line a pizza pan with tin foil then spray with cooking spray
  2. Cover entire crust with pizza sauce
  3. Cover the pizza crust with pepperoni
  4. Spread vegetables evenly over the crust
  5. Top entire pizza with cheese
  6. Bake according to pizza crust directions
  7. Divide pizza into 8 slices.
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Wednesday, July 30, 2014

Wordless Wednesday: New Orleans Dragon Fly



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Tuesday, July 29, 2014

Apothecary Extracts Australian Tea Tree Oil Review




A few weeks ago I received a large bottle of Apothecary Extracts Australian Tea Tree Oil. I must tell you I was really excited about getting it.

The first time I ever used tea tree oil was in my shampoo when I was a kid. My Mom always bought our shampoo at the salon and it always had tea tree oil in it. I remember her saying that tea tree oil would keep lice away and she was right! I was lucky to have never been plagued with lice.

I personally love to use tea tree oil for cleaning. If you add a few drops to baking soda it makes an amazing grout cleaner, or my very favorite way to use it is to add 2 teaspoons of tea tree oil to 2 cups of warm water. Add it to a spray bottle and shake a few seconds. You will have a great chemical free cleaner that will leave your house smelling wonderful. I don't know about you but I prefer to use anything else besides chemicals to clean my house.

There are so many wonderful uses for tea tree oil like naturally fight Acne, Toenail Fungus, Lice, Yeast Infections, Skin Tags, Cold Sores, Dandruff, Ringworm, Fleas, Warts, Psoriasis, and More. Use to make your own Shampoo, Lotion, Soap, Face Cleaner, Body Wash, and Toothpaste.



My husband loves to use it to treat his sinus headaches. You add a few drops to a hot damp washcloth them cover your nose and eyes with the cloth. In no time your head will be opened back up and your headache will quickly disappear. It’s funny how many times I find him using the Apothecary Extracts Australian Tea Tree Oil. It's amazing all of the new ways he uses this product.
  
Apothecary Extracts Australian Tea Tree Oil is the best tea tree oil I have ever used. First off, for the price you are getting an extremely generous sized bottle (4 ounces), this is pure, no fillers to dilute your product, and it smells incredible and works even better than it smells.

There are just as many reasons to love tea tree essential oil as there are ways you can use it.
What are your favorite ways to use tea tree oil? Here is a great ebook with 53 uses for Tea Tree! You will love it!

You can purchase this wonderful product for your own home by visiting amazon.com!

I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.

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Toasty Dogs



When my husband was a kid the school would serve toasty dogs every once in a while for lunch. He would always buy his lunch on toasty dog day. 

I needed to cut some calories off of my dinner so I decided to cut down on calories by using a piece of bread verses using a hot dog bun. My husband told me about toasty dogs so I thought I would give it a try. The bread I used was 60 calories a slice whereas a bun is at least 120 calories.



Ingredients:
  • 6 slices Sandwich Bread
  • 6 low fat hot dogs
  • 3 cheese sticks
  • 1 cups hot dog chili
  • Condiments
Directions:
  1. Add any condiments to each slice of bread then put your hot dog in the middle of the bread along with half of a cheese stick  cut long ways.
  2. Fold your bread into a triangle. 
  3. Next bring your bread edges to a peak, then  you use a toothpick to put the edges together. Place each toasty dog in a baking pan that has been sprayed with cooking spray and bake on 350 degrees until the cheese is melted.
  4. Carefully remove from the pan.
  5. Use chili and other condiments as a dipping sauce for your toasty dog. Delicious and much lower in calories!
Easy Peasy Toasty Dogs!

*the nutritional information below do not include condiments other than chili



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Monday, July 28, 2014

Menu Plan Monday July 28- August 2, 2014


Happy Monday!!

I hope you all had a wonderful weekend. After last week I am looking forward to today being a fresh start and a new week. Last week was a nightmare. I PRAY this week will be much better, quite, an peaceful! 

We are eating out of the freezer this week. I have GOT to get it thinned out! We are overloaded and there is no room left for anything!

Here is our menu plan. What do you have cookin’ this week?

 Week Day 
 Main Course 
 Vegetable 
 Side Dish 
Monday
Pizza
Salad
Tuesday
Chalupas
Spanish Rice
Wednesday
Chicken Taco Crock Pot ChiliSalad
Thursday
Black Eyed Pea GumboSalad
Friday
Ranch Chicken Tacos
Left Over Spanish Rice
Saturday
Lasagna
Salad
Sunday
Garlic Parmesan Oven Fried ChickenBroccoli

For More Menu Planning Ideas Visit www.OrgJunkie.com or Check Out Our Previous Menu Plans.

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Sunday, July 27, 2014

Secret Recipe Club Reveal Day: Strawberry Coconut Soup



Happy Secret Recipe Club Reveal Day!! I love this day! This month Colie’s Kitchen had the pleasure of taking over Tara’s Kitchen at the Tara’s Multicultural Table.


Secret Recipe Club

Talk about decisions decisions… I debated so many of Tara’s recipes. I really I mean REALLY wanted to make her recipe for Red Roasted Carrots, it sounds amazing, but then I decided I didn’t want to heat up the house by turning on the oven. It’s almost 100 degrees outside. Needless to say the recipe has been pinned!

Then I debated her Roasted Vegetables with Orange Vanilla Vinaigrette, but same thing, heating up the house. Orange Vanilla Vinaigrette? Seriously WOW I can’t wait to try that recipe! Then I decided to find something cooler so I chose Vanilla Bean Moose, only to find that my heavy cream must have died months ago. Ugh! So I kept looking!



Oh My Goodness! I found the most amazing recipe EVER Strawberry Coconut Soup! This recipe is perfect for serving after a heavy meal. Have you ever been to an Asian restaurant where they serve orange slices after dinner? It’s to clean your pallet and lighten up your stomach after a heavy meal. This recipe is exactly the same way. I served it after a lasagna dinner and it hit the spot with everyone. I tripled the recipe to insure that everyone I was having over for dinner would get a nice generous helping. 

To decorate it up a bit I served it in goblets garnished with lime and strawberries on toothpicks with a spoon verses a straw so that everyone would eat it slower… soup!

I can’t tell you how many compliments I received! I did change up the recipe a bit to fit my current dietary restrictions. I am trying to lose weight so I am trying to eat as few calories as possible.

I hope Tara can forgive me for the changes I have made!!



Ingredients:
  • 8 ounces fresh/frozen strawberries hulled
  • 1 cup unsweetened coconut almond milk
  • 1 tbsp. fresh lime juice
  • 4 packets stevia
Directions:
  1. Place all ingredients in a blender and blend until smooth then refrigerate for 30 minutes to 1 hour. 
  2. Serve about ½ cup per person served in a nice glass with a lime, coconut, strawberry garnish.
Thank you Tara for allowing Colie’s Kitchen to take over your kitchen this month! I can’t wait to try your other recipes!!


*anything with a zero is not necessarily a zero we do not have all of those numbers available to us.



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Sunday Recipe Rewind: Caramel Corn with Nuts Recipe


 

I got this recipe out of the Taste of Home magazine. I LOVE their mag!! This would make a nice gift or something to bring to a holiday party! You don’t have to heat up the house, it’s delicious, and it’s inexpensive. I don’t think you can ask for more than that!

OK so you probably can ask for more than that… like more of this amazing recipe! You can’t possible eat too much. OK So maybe you can?

Ingredients:
  • 10 cups popped popcorn (I microwave it in a brown paper bag)
  • 1 Cup packed brown sugar
  • 1/2 Cup butter, cubed (1 stick)
  • 1/4 Cup dark corn syrup (I used light)
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/2 Cup mixed nuts
Directions:
  1. Place popcorn in a large bowl; set aside. 
  2. In a large heavy saucepan, combine the brown sugar, butter, corn syrup and salt. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil. Cook and stir until candy thermometer reads 238° (soft-ball stage). 
  3. Remove from the heat; stir in baking soda (mixture will foam). Quickly pour over popcorn and mix well; stir in nuts.
  4. Transfer to two greased 13-in. x 9-in. baking pans. Bake at 200° for 45 minutes, stirring once. Remove from pans and place on waxed paper to cool. Break into clusters. Store in airtight containers. 

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Saturday, July 26, 2014

Fruity Cottage Cheese Cups



I love fruit on the bottom cottage cheese. I think it’s fantastic but what I am not a huge fan of, besides the fact that it’s overpriced, but the fruit choices are very limited.

I starting thinking how silly it was to buy these little cups when I could just as easily make them myself. It’s fast simple and there is nothing added that you were not counting on like extra sugar or salt. I have become more aware of how much salt can be in a lot of processed food and it’s not pretty.

Here is a super simple recipe to make your own fruit filled cottage cheese cups.

Ingredients:
  • ½ low fat cottage cheese 2% milk
  • ½ black cherries (any fruit)
  • ½ packet stevia (or more)
Directions:
  1. Place all ingredients in a bowl
  2. Smash your cherries down a bit to make sure that they release some of their juices. 
  3. Mix well and refrigerator for a half hour or eat right away. I have found that letting it sit for about will help the flavors meld and will help thicken the cottage cheese back up.
Weight Watchers PointsPlus 2 Points

*anything with a zero is not necessarily a zero we do not have all of those numbers available to us.

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Thursday, July 24, 2014

Individual Frozen Chocolate Peanut Butter Pies



I have to tell you that this recipe is amazing especially if you are trying to watch your calorie intake! It’s just amazing!! It’s super sweet! I haven’t had anything this sweet in a long time so it was a total shock to my system. Although these little pies are just that “little” they come with a big punch and you certainly get a nice treat for you calorie buck so to speak.

This can easily be made into one big pan for a large pie but I want this to be more precise with the calories so that I wasn’t being charged even an extra calorie for something I wasn’t eating or even worse not being charged for that calorie but eating it anyway. I know it’s petty but when you are watching your calories you know they add up.

I will caution you that if you are making these you will want to weigh everything and divide it by 9 to make sure everything comes out exactly the same. I did this for all 9 pies. I know it’s anal but for me it was worth the extra steps.

I will caution you though, this is a messy finger licking job but oh wow will your fingers taste amazing!!


Ingredients:
  • 1 small box Sugar Free Chocolate Pudding Dry  
  • 8 ounces Fat Free Cool Whip
  • 2 Reese’s Peanut Butter (big cups)
  • 4-1/2 Sheets Chocolate Graham Crackers
  • 3 tbsp. PB2 + 2 tbsp. water
  • 3 tbsp. Chocolate Syrup
Directions:
  1. Break each sheet of graham crackers into two pieces each pieces should consist of two crackers. You should end up with 9 pieces total, then set aside
  2. To the container of thawed fat free cool whip add dry chocolate pudding and mix well until smooth then set aside. You might add a little of the pudding at a time to make sure you get it all in there without making a mess.
  3. In a small bowl mix dry PB2 with 2 tbsp. of water, mix until smooth, then set aside. If the PB2 isn’t thin enough to drizzle add a little more water
  4. Take the two peanut butter cups and coarsely chop them into small pieces then set aside
  5. To each graham cracker spread on 1/9 of chocolate cool whip approximately 25 grams of cool whip. Pack it on nicely and evenly. 
  6. Once all 9 graham crackers have chocolate cool whip on them sprinkle each graham cracker evenly with peanut butter cup pieces. With a fork or a spoon lightly press the peanut butter cup pieces into the chocolate cool whip just enough so that the peanut butter cup pieces stay in place.
  7. Next take 1 teaspoon of the liquid PB2 and drizzle it over each cool whip filled graham cracker then do the same thing with the chocolate syrup only using 1 teaspoon of chocolate per graham cracker. Then freeze for at least 2 hours.
*anything with a zero is not necessarily a zero we do not have those numbers available to us.

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Wednesday, July 23, 2014

Wordless Wednesday: Seriously? Almost $10? You Have Got to be Kidding me!



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