Skinny Au Gratin Potatoes

Um, hey there. Remember me?

Yeah, I started this blog and was sharing some delicious recipes with y’all and then, well, I fell off the face of the earth for two weeks.

Over two weeks people! I didn’t even realize it until yesterday – I thought I was just tardy by one week…psh.

I am so sorry. Thank you for coming back. I mean, one week I got home late every night of the week and had stuff to do when I got home (like meetings, running to a kickball game, etc.). Then last week – well, last week was for fun – I got to go to Florida for another bachelorette party! And, you get to benefit from it because I cooked lots of goodies that I will be sharing with you over the next few weeks!

For now, I will try to make amends by sharing one of my favorite dishes that I figured out how to make a bit better for those who are not content to hide under baggy sweaters this fall! (Although they are really cozy!)

Skinny Au Gratin Potatoes (Serves 3 / 3WW pts. each)

1 medium russet potato

I Can’t Believe It’s Not Butter Spray

1/2 cup fat-free milk

1/2 cup fat-free shredded cheddar cheese

1/2 Tbsp. white whole-wheat flour

1/2 tsp. minced garlic

1/2 tsp. black pepper

1/2 tsp. salt

Preheat oven to 400 degrees. Lightly grease a small au gratin (or baking) dish and spray with butter spray.

Wash and dry potato and cut into 1/4 inch pieces.

Whisk together milk, flour, garlic and black pepper.

Add potatoes to baking dish and pour milk mixture on top.

Cover with foil and bake 30 minutes.

Remove foil and bake 15 more minutes. Add cheese and return to oven for 5 more minutes allowing cheese to melt.


This is pretty much delicious served with anything, but nothing beats steak and potatoes!

Enjoy y’all, and I promise, I won’t disappear again!

Skinny Faux-Fried Mozzarella Sticks

I’m not sure if I was more excited for a 3-day weekend or happier that this “short” week is almost over!

So as I said, I love college football and have always been a huge fan. Last Friday night was like my Christmas Eve – making Saturday my Christmas Day!

I wake up early and dance around singing “It’s College Gaaaame Day!”  – which I used to do to wake up my friends when we’d spend Labor Day weekend together. So this year, I just sent them all a voice recording so they didn’t miss out. It was nice getting to annoy them without getting their glares of death.

Well, after watching my team’s game early Saturday at the bar and eating some not so healthy football food, I decided that football food needed a healthy twist on Saturday night.

Enter Skinny Faux-Fried Mozzarella Sticks. Who (besides my crazy sister) doesn’t love delicious, melty, fried cheesy goodness dipped in marinara sauce?

That’s what I thought.

Skinny Faux-Fried Mozzarella Sticks  (1 WW point per piece)

6 pieces Weight Watchers String Cheese

2 Tbsp. Egg Beaters

1 Tbsp. white whole wheat flour

2 1/2 Tbsp. Panko bread crumbs

2 1/2 Tbsp. Italian-style bread crumbs

1 tsp. reduced-fat grated Parmesan cheese

1/2 Tbsp. dried parsley

1/4 tsp. garlic salt

1/2 cup marinara sauce (I used Newman’s Own)

Cut cheese sticks in half.

In a medium bowl, mix together  bread crumbs, Parmesan, parsley and garlic salt.

Set up your assembly line. First, a small bowl with flour. Next, another small bowl with the egg. Then the bread crumb mixture. Lastly, a small pan or dish lined with wax paper.

Roll cheese in flour, coating lightly. Then dip in egg, letting any excess drip off.

Then press cheese into crumb mixture, coating well. Then place on wax paper.

Repeat until all cheese is coated. Place coated cheese sticks in the freezer for at least 30 minutes – otherwise, you’ll end up with a melty mess! I also think this step make this recipe awesome for company because you can do all of the “work” ahead of time!

Preheat your oven to 400 degrees.

When you are ready to bake, move your mozzarella sticks to baking sheet lined with lightly greased foil. Spray tops lightly with olive oil and bake for 5 minutes.

Remove from oven and roll mozzarella sticks and bake another 5 minutes.

Heat your marinara sauce in the microwave until warm.

Serve mozzarella sticks warm with marinara sauce for dipping.

Mmmm, I might have to make these again very soon…

Happy Friday everybody – have a great weekend!

Artichoke and Parmesan Grouper

I realize it’s September, which is “Fall” for some people. I love every single thing about Fall (minus the back-to-school traffic of course). College football is back people! The weather is perfect – I’m a boots, jeans and chunky sweaters kind of gal! Time for bonfires. Beautiful colors. I love my cinnamon and apple candles. Oh, and hello, it means I can start breaking out soups and making chili again!

However, despite Starbucks trying to convince me it’s Fall with the offering of their Pumpkin Spice Lattes, I am not fooled people! Here in Memphis, we are still having days where the heat index is over 100.

Ridiculous, right?

So as long as it still feels like summer, I figure why not make the best of it. I’ve told y’all many times how much fresh seafood reminds me of trips to the coast with my family, so I have an amazing grouper recipe that seriously transports me to the beautiful white beaches!

Now I got the seafood right around the corner at a place called “Paradise Seafood” – which I finally know the name of since I finally got my behind there myself! It’s where my parents have been going for a few months now. Remember that delicious Triggerfish recipe I shared with you? Yeah, that’s the place. But this time, I picked up some massive fillets of grouper. The husband and I made 4 meals out of 2 fillets because they were that huge!

So whether it’s Summer or Fall where you are, I have a feeling you’ll enjoy this either way – especially because it’s very weight watchers friendly!

Artichoke and Parmesan Grouper (serves 4 / 5 points per serving)

24 oz. grouper fillets (can be 2 large cut in half or just 4 small)

2 Tbsp. fresh lemon juice

1 1/2 Tbsp. fat-free mayonnaise

1/4 cup reduced-fat grated parmesan cheese

1/4 cup quartered artichoke hearts

2 Tbsp. reduced-calorie margarine, softened (I use Blue Bonnet Light)

1 tsp. Tabasco (this is just enough spice but still mild – adjust accordingly)

1/4 tsp. salt

1/4 tsp. black pepper

4 additional lemon wedges (for serving)

Preheat oven to low broil.

Chop artichokes into small pieces. Add to a small bowl with mayonnaise, Parmesan cheese, margarine, salt, pepper and Tabasco. Mix until blended.

Place your fillets in a lightly greased, oven-safe dish and arrange so they all lay flat. Brush all fillets with lemon juice and sprinkle with a little salt and pepper.

Add grouper to oven and cook on low broil for 5-7 minutes. Grouper should flake lightly with a fork.

Remove grouper and spread evenly with Parmesan mixture, creating a thin layer over the entire surface.

Return to the oven and broil another 3-4 minutes until the coating is lightly browned and bubbly.

Serve with a glass of chilled white wine, kick back and enjoy whatever weather you are experiencing!