Grilled Pineapple & fancy, make your life easier slicer

Ever since I tasted the grilled pineapple at the local Brazilian steakhouse I crave it almost everyday. I am determined to figure out how to do it. If I'm going to be cutting all of those pineapples trying to perfect this, I had to have a super fancy pineapple slicer. Luckily I found one at JCPenney for only $10! It didn't come with directions, only a couple of drawings on the box which didn't make a lot of sense. Thanks to my husband, who can figure out anything, "we" figured out that you cut off the top, place the round part of the slicer on top of the pineapple and simply push down while turning the handle. So easy and so quick! It made perfect spiral pineapple slices. The first attempt wasn't the perfect Brazilian steakhouse recipe but it was a pretty good start.

Grilled Pineapple

Ingredients:

1 pineapple

1 can of coconut milk

1/2 sugar

1 tsp cinnamon

Heat grill to medium

Slice pineapple

Mix cinnamon and sugar together

Brush pineapple with coconut milk

Sprinkle with cinnamon sugar mixture

Place on grill for about 2 minutes on each side.

8 servings - Only 92 calories

Nana's Chicken Taco Soup - only 205 calories!

To prepare for the huge blizzard last weekend we first had to make Nana's Taco Soup! When you have the chance of snow in Texas you prepare like you won't get to make it to the grocery store for weeks. Stores run out of bread, milk, water, eggs, gas stations are so crowded you can't find a spot. People from the north look at us like we are crazy. (Bless our hearts) Anyway, we got a few flakes but nothing stuck. No snow day, but it was still cold enough that Nana's soup was a necessity.

Ingredients:

1 lb shredded cooked chicken

2 cans hominy

2 cans pinto beans

2 cans diced tomatoes

2 small cans green chilies

3 cans chicken broth

2 packets Hidden Valley Ranch Salad Dressing & Seasoning mix

2 packets McCormick Taco Seasoning Mix

To shred chicken:

Place chicken in pot, add just enough water to cover the chicken.

Bring to a boil and cover. Reduce heat to low, making sure that it still maintains a boil and cook until done, about 25 minutes.

Remove chicken from pot, let cool and shred.

Drain hominy and rinse pinto beans. Place in large pot with remaining ingredients.

Simmer for 2 hours.

Serves 12 - 205 calories per serving

Also great with tortilla chips or cheese

Baked Fajitas for a healthier option

I'll never forget the day that my friend came back from lunch and her boss told her she smelled like a fajita. She was so embarrassed. Personally, I think there are a lot worse things that you can smell like. But for those days when you don't want to smell like a fajita, here is a baked option that is just as good and a lot easier.

1 pound boneless, skinless chicken breasts, cut into strips

1 (15 oz) can diced tomatoes

1 (4 oz) can diced green chilies

1 medium onion, sliced

1 large bell pepper, seeded and sliced

2 T vegetable oil

2 t. chili powder

2 t. cumin

1/2 t. garlic powder

1/2 t. dried oregano

1/4 t. salt

12 Mission carb balance flour tortillas

1 1/2 cups Kraft Reduced Fat Mexican 4 Cheese Blend

Preheat the oven to 400 degrees.

Grease a 13×9 baking dish.

Mix together chicken, tomatoes, chilies, peppers and onions in the dish.

In a small bowl combine the oil and spices. Drizzle the spice mixture over the chicken and toss to coat.

Bake uncovered for 25 minutes or until chicken is cooked through and the vegetables are tender. Serve with warm tortillas.

Serves 6

372 calories - without cheese (8 Weight Watchers points) - 23.5g fiber, 11.1g fat

452 calories (recipe calculator) - with cheese (10 Weight Watchers points) - 23.5g fiber, 16.1g fat

Southwest Chicken & Black Bean Wraps

In Texas, Tex-Mex food is a staple...and a new Tex-Mex recipe is always an exciting thing! It gives me something else to serve corn cakes with too! I also learned how to shred chicken (coming from someone who used to not be able to cook meat, this is a big deal!)

1 cup cooked rice

1 cup shredded chicken (about 2 small chicken breasts)

1 can black beans, rinsed and drained

1 chopped green onion

1/2 chopped red pepper

1/4 cup chopped fresh cilantro

juice of 1 lime

1/2 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic salt

2 cups shredded Kraft Mexican blend cheese

1 tsp fajita Seasoning

1 tsp crushed red pepper

1 tsp salt

6 burrito sized flour tortillas

Place chicken, salt, crushed red pepper and fajita seasoning in a pot. Add just enough water to cover the chicken.

Bring to a boil and cover. Reduce heat to low, making sure that it still maintains a boil and cook until done, about 25 minutes.

Remove chicken from pot, let cool and shred.

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese.

Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. Spray the front and backs of tortillas with cooking spray.

Heat a large non-stick skillet over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 3 minutes per side.

8 Weight Watchers Points

6 servings - 410 calories - 10g fat - 7g fiber

Healthier Pumpkin Banana Bread - 237 calories

My husband informed me that he has gained 6 lbs since I started cooking. I've tried to tell him that is about portion control and not my cooking, but I'm going to attempt to do better with adding some healthy options. Today's attempt...Pumpkin Banana Bread. Pretty good and it has 2 fruits and whole wheat! It's practically like health food!

Pumpkin Banana Bread

1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
2 bananas, mashed
1 cup canned pumpkin pie mix
1/4 canola oil
2 eggs
1 teaspoon vanilla

1. Preheat oven to 350 degrees. Spray loaf pan with cooking spray. Set aside.
2. In a large bowl, mix together the flours, sugar, baking powder, baking soda, and spices.
3. In a medium bowl, whisk together the bananas, pumpkin, oil, eggs and vanilla.
4. Add the dry ingredients to the banana-pumpkin mixture, and gently fold until combined.
5. Pour batter into prepared pan. Bake 45 minutes, or until a toothpick inserted in the center and comes out clean. Cool in pan for 5 minutes. Remove bread from pans to a wire rack to cool completely.

12 servings - 237 calories (Recipe Calculator)

(6g Fat, 4g Fiber)

4 Weight Watchers Points

Strawberry Shortcake Sushi & Strawberry Dipping Sauce

A few weeks ago a friend forced me to try sushi. I was a good sport and tried 2! It confirmed what a I already knew...I am not a fan. For you fish lovers...sorry, but that's one thing you'll never find on my blog. I can't handle the taste or the smell and definitely can't handle sushi...until now!

Ingredients:

cake -

• 2/3 cup all-purpose flour
• 1 t baking powder
• 1/4 t salt
• 1/2 cup sugar
• 3 eggs + 2 more egg whites
• 1 t vanilla
• 2 T powdered sugar, for the towel when wrapping the cake

filling -

• 1 cups whipping cream
• 1/4 cup powdered sugar
• 1/2 t vanilla
• 1 cup diced strawberries (half for filling & half for topping)

Directions:

1. Preheat the oven to 400º. Coat a 15 x 10-inch jelly roll cookie sheet with cooking spray; line the bottom with parchment paper, and coat with cooking spray. Set aside.
2. In a small bowl whisk together the flour, baking powder and salt. In a medium bowl using an electric mixer or in the bowl of a stand mixer beat together the eggs and sugar at high speed until pale and fluffy (about 5 minutes). Stir in vanilla.
3. Add the flour mixture half at a time mixing on low until each portion is mixed in completely.
4. Pour batter into prepared pan; spread evenly. Bake for 8-10 minutes or until cake springs back when touched.
5. While the cake is baking sprinkle a clean dish towel with powdered sugar.
6. Remove the cake from the oven. Cut the cake in half long ways so that you have 2 long rectangles. Invert onto the powdered sugared towel. Peel off the parchment and on each side of the towel roll the cakes from the long side toward the center. Flip the towel wrapped cakes over seem-side down on the counter for 30 minutes to an hour to cool.
7. Make filling. Beat together the whipping cream, powdered sugar and vanilla until fluffy and thick. Stir in the strawberries.
8. Unroll the cakes from the towel and either pipe or spread the filling into the center. Roll up so the ends touch and wrap tightly in plastic wrap. Refrigerate for a couple hours or over night.
9. Slice, using a serrated knife into sushi-sized pieces. I ended up with about 18 pieces. Top with a strawberry slice and serve with strawberry coulis (recipe below).

Strawberry Dipping Sauce (my husband didn't like it with the sauce, I think it was what made it so good - you decide!...I promise I'm right though!)

Ingredients:

• 2 cups quartered and hulled strawberries, mashed
• 1/4 cup water
• 3 T granulated sugar
• 1 T lemon juice

Combine strawberries, water, sugar and lemon juice in a blender. Blend until very smooth. Press through a fine mesh strainer to remove seeds. Cover and refrigerate until cool. Place in a small dish for sushi dipping!

8 Servings - 200 calories each (Recipe Calculator)

Recipe adapted from: Takeamegabite

Mexican Sweet Corn Cakes

When you think about Mexican food most people automatically think of rice & beans as the side dishes. This is the best Mexican side dish EVER!!! Anything you scoop with an ice cream scooper has to be good, right?? Thank you Allrecipes.com!

Ingredients

• 1/2 cup butter, softened
• 1/3 cup masa harina
• 1/4 cup water
• 1 1/2 cups frozen whole-kernel corn, thawed
• 1/4 cup cornmeal
• 1/3 cup white sugar
• 2 tablespoons heavy whipping cream
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder

Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.

6 servings - 273 calories (so worth it!!!)

In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.

Using a food processor, process thawed corn (but leave chunky). Stir into the butter mixture.

In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water.