Deviled Egg Spread

My sanity has been less than even-keeled this week.

Okay, that’s a lie. For the past 3 weeks. And okay, while we’re being honest – even-keeled went “bye-bye” a while ago.

As I have mentioned, we tackled our first “DIY” project this month: re-doing our half bath off the kitchen. You know, the bathroom all of our guests see. It is almost done – barring any more unforeseen issues. And we’re hosting a couple’s shower at our house in 8 days.

8 DAYS PEOPLE!

As in, I’ve been so busy with the reno – that I almost forgot I needed to like, plan a party. You know, invitations, food, beverages, decor. Oh, and we’re heading out of town in a few weeks and need to plan our itinerary. Oh, and we’re attending 3 weddings in the next 4 weeks.

Why did I just now discover that Wine Ice Cream exists? I still haven’t tried it…but I’d be surprised if I made it home without a pint (or 5) to add to my freezer. I need it in my life now – I’m lookin’ at you Chocolate Cabernet.

Needless to say (silly phrase, since I’m about to say what is needless to say) – I haven’t been whipping up masterpieces in the kitchen lately. However, I do have a recipe I forgot to blog about a while back to share with you. Who knew my absent-mindedness would save the day?

This is a great snack to serve for a small group – but beware if you have deviled egg lovers like my dad. This could disappear quite quickly!)

Deviled Egg Spread (Serves 4-6 / 7 total WW points for the spread + cracker of choice)

Ingredients

3 medium eggs

1 Tbsp. white vinegar

1 1/2 Tbsp. fat-free mayonnaise

1 Tbsp. yellow mustard

1/2 tsp. ground mustard

1/2 tsp. salt

1/4 tsp. black pepper

1/4 tsp. curry powder

Paprika for topping

Place eggs in a medium pot and cover with water. Add 1 Tbsp. vinegar (helps seal the egg in case of a crack!). Bring water to a boil and allow to boil about 1 minute. Reduce heat to low, allowing the water to simmer 1-2 minutes. Remove pan from heat, cover and sit 10 minutes. Once the eggs have cooled, tap shell on a hard surface and peel the shell off the egg. Repeat, and then slice hard-boiled eggs in half.

Remove yolks and add to a mini food processor. Add 3 halves of the egg whites in with the yolks. Add mayonnaise, mustard, dry mustard, curry powder, salt and pepper. Pulse the processor a few times until the ingredients are blended well. Begin with half of the measurements above – and just add as texture and taste dictate. (Example – I usually start with 1 Tbsp. mayonnaise add if the mixture needs to be smoother).

Step by Step

Take the remaining halves of the egg whites and give them a coarse chop. Add to small bowl, then stir in the yolk mixture.

Refrigerate at least 30 minutes, sprinkle with Paprika and serve! I used the Everything Pretzel Crisps and found them to be the perfect pairing…

Deviled Egg Spread

Have a great weekend y’all!

Buffalo Chicken Enchiladas

Sooo, here’s the thing about our not-so major DIY project:

I have zero patience.

As in, I am annoyed that it’s not just done. As in, I found myself wanting to just stay home from work in order to get stuff done at home. Pesky jobs. You know, other than funding the project.

The good news is that there is a light at the end of the tunnel. Which is good considering we’re throwing a party in 2 weeks and well, the half bath is kind of crucial for that type of event.

I am loving watching everything come together and to see the fixtures and miscellaneous items we’ve ordered arrive. I always panic when I pick out things that aren’t “meant” to go together – like at my wedding, thought I had a theme in my head but was so freaked out it would just look like a bunch of random crap. It did not. So I think I need to have a little faith in myself. And my husband. And vice versa. *Wink wink.*

Luckily we have lights on for now and barring a few more hours of allowing paint to try, we should have lights from here on out – which is fantastic for my sanity! It means I don’t have to come home and chop and prep like a mad woman with the daylight hours waning.

So obviously, that means we need to celebrate. And you know how we celebrate on this blog, right? Buffalo chicken.

I figured if my buffalo chicken tacos turned out to be a hit, these had to be. Y’all. They are delicious – I highly suggest them for a delicious dinner the next time you just want to park on your couch and watch a big game. Super easy and they do not take long to throw together. I know you might think I’m ashamed of my love for all the buffalo things – but I’m not. Not even a little.

Close Up

Give these a try and let me know what you think!

Buffalo Chicken Enchiladas (5 WW pts. per enchilada)

Ingredients

5 whole wheat and/or high fiber tortillas

1 cup shredded chicken breast

1/4 cup shredded fat-free cheddar cheese

1/4 cup shredded reduced-fat mozzarella cheese

2 green onions, chopped

1 medium stalk celery, chopped

1 10 oz. can red enchilada sauce

1/3 cup + 2 Tbsp. Frank’s Red Hot Sauce

1/3 cup reduced-fat blue cheese crumbles

Preheat oven to 350.

In a small bowl, mix together enchilada sauce with 1/3 cup hot sauce. Adjust as your heat tolerance dictates.

Mix cheeses together in a small bowl.

In a medium bowl, mix shredded chicken with 1/4 cup shredded cheese, green onions, celery, 2 Tbsp. hot sauce and about 1 Tbsp. of the enchilada sauce mixture.

StepbyStep

Add a thin layer of enchilada sauce in the bottom of a lightly greased casserole dish.

Add 2-3 Tbsp. chicken mixture in the center of each tortilla. Roll lengthwise and fold ends under and place seam-side down in the casserole dish. When all of the tortillas are filled, pour remaining enchilada sauce over top. Add remaining shredded cheese.

Bake for 20 minutes. Remove and sprinkle with blue cheese and cook another 5-7 minutes until sauce is bubbly and cheese is melted…yeah baby.

Baked

Add to your plate…

Ariel Shot

And of course, devour.

Buffalo Chicken Enchiladas

Have a great weekend y’all!

 

Hoisin Plum Chicken

So it has been interesting in my house for the past week.

Well, more like in the half bath and kitchen. You see, the husband and I decided to re-do our half bathroom downstairs right by the kitchen. So for the past few weeks, our kitchen table and counter tops have been covered with cabinets to be painted, hardware to be replaced and lots of other goodies like paint trays, brushes, and tape.

Last week, in order to finish priming, we took out the light fixture in the bathroom. Which just so happens to be on the same circuit as our kitchen light (not appliances, thank goodness). Know what that means? This food blogger has been trying to squeeze in all prep work upon arriving home now that it’s starting to get a little darker out earlier.

Cooking in the dark. Probably not as much fun as dancing in the dark. (All 80’s fans – particularly my Biffer – you are welcome for that awesome reference.) The name of my blog now feels like a web of lies…

Anyways, I have managed to whip up a few things with enough lighting to give the people what they want – delicious recipes!

Twice this week, I’ve had people comment on some of my recipes having lots of ingredients – which I know can be overwhelming. Guess what – this one is super easy and has minimal prep work and just 10 ingredients (including salt and pepper!). It’s a surprising combo of flavors – a little sweet BBQ flavor with some tart from the fruit, and the green onion brings it all home for me. Try this one out and let me know what you think!

Hoisin Plum Chicken (2 servings / 5 WW pts. per serving)

Ingredients

2 thin cut boneless, skinless chicken breasts, raw (4-5 oz. each)

1/2 Tbsp. olive oil

Salt and pepper to taste

2 medium scallions, chopped

1 small plum, diced

1/4 tsp. minced garlic

2 1/2 Tbsp. Hoisin sauce (found in the Asian section of your grocery store)

1/4 cup fat-free chicken broth

1/2 lime, juiced

Begin by heating oil in a small skillet over medium-high heat. Sprinkle chicken breasts with salt and pepper on both sides. Add to skillet and cook 4-5 minutes on each side. Set aside and keep warm.

Saute and Sauce

Reduce heat to medium and add garlic, onion, plums and broth to skillet and cook 3-4 minutes. Stir in hoisin sauce and stir. Cook 1-2 minutes until slightly thickened and stir in lime juice. Add salt and pepper to taste and pour sauce over chicken breasts.

Spoon Sauce

Serve and devour. Told you it was easy!

Hoisin Plum Chicken

Have a great weekend y’all – I’ll be working in our bathroom and hopefully getting the lights back on soon!

Pesto Orecchiette with Sausage and Brussel Sprouts

Y’all, I was such a big girl this week.

I mean, almost a grown-up. And that says a lot being that I’m 29 and 1.

I have confessed to y’all that I have a bizarre perfectly normal fear of balloons. And needles.

This week – I faced both.

Wednesday we celebrated Baby Way’s (my youngest nephew) first birthday. So my 3 older nephews decided to put on a balloon show – which involved them throwing the balloons off of their 2nd floor into the entry way, with various spins and tosses. That part I handled like a champ.

However, you know that screechy sound balloons make when they have hands and feet on them? Like they are about to burst any minute? I heard that one a lot – because they didn’t want to put their balloons down and lose them. But you know what, Aunt Mary kept her cool. I survived!

Then, the next morning, I had my annual check-up and had to get my blood taken. Yes, as in with a needle. The past 2 times I’ve had this done, I’ve apparently gotten inept or brand new nurses who don’t know what they heck they are doing – so they’ve had to stab me with a needle twice. Which is one more time than I can handle without losing the blood in my face and my eyes rolling back in my head as I endured the torture. (I’d make a terrible spy – clearly I’m not to be trusted with government secrets). Thankfully, I had a pro this time around. I warned her I was a huge baby and she was nice. I still didn’t enjoy it, but at least I wasn’t reduced to a crumpled heap of Mary.

I know, I’m so mature.

So weeks like this one call for one thing – comfort food. For me, pasta is a great comfort food – it’s warm, usually has some form of cheese included and it’s super easy to throw together. Honestly, what good is comfort food if it takes forever to make and leaves a giant mess?

I discovered this dish on Pinterest (love) and it’s definitely in my comfort food rotation from now on! It’s easy, doesn’t make a giant mess, and it’s like a nice, big, warm hug that’s perfect for enjoying in your stretchy pants curled up on your couch – but also fancy enough that you can serve it to guests.

Pesto Orecchiette with Sausage and Brussel Sprouts (Serves 4 / 11 WW points per serving)

Adapted from original recipe found here.

Ingredients

8 oz. whole wheat orecchiette

2 1/2 links Chicken Sausage, Italian style (I used Archer Farms brand)

1/2 pound brussel sprouts, peeled and halved

4 Tbsp. store-bought Pesto sauce

1 1/2 tsp. minced garlic

1 1/2 Tbsp. olive oil

1/2 tsp. kosher salt

1/4 tsp. black pepper

4 Tbsp. shredded Parmesan

Preheat your oven to 400.

To prep your brussel sprouts, cut off the bottom “stem” and peel away exterior leaves. Then cut in half. Toss in a small baking pan with 1 Tbsp. olive oil, salt and pepper. Roast 25-30 minutes, stirring every 10 or so minutes.

While the brussel sprouts are cooking, heat remaining olive oil in a medium skillet. Slice sausage into 1/8-1/4 inch thick slices. Saute in olive oil over medium for 3-4 minutes. Add garlic and cook until chicken is browned and cooked through.

Step by Step Collage

Boil the water for your pasta and cook according to directions.

When everything has cooked, drain pasta and stir in pesto. Add cooked sausage and roasted brussel sprouts, stir until incorporated.

Plate and top each serving with 1 Tbsp. shredded Parmesan.

Plated

All we needed with this dish was some yummy garlic bread and a glass of red wine. Perfect way to enjoy a James Bond movie night with my husband…

Pesto Orecchiette

Hope y’all have a great weekend!

Stuffed Italian Zucchini

I realize Father’s Day was like, so last month. However, today’s blog post is a special one or my Dad, or as I call him, my “Duddy.”

I cook a lot of things, and sometimes they sound appealing to people. Sometimes they don’t. My darling Biffer is so supportive of my blog endeavor, even though she hates a very major ingredient in a lot of my recipes – cheese.

So I was describing this particular dish the other day to my Dad, who is going to be a bachelor next week as my mom is traveling, and he told me I had to post it immediately. I think I actually heard the drool through the phone.

You see, my dad loves Italian foods. There’s an awesome Italian festival in Memphis every summer and if he decides to brave the heat (he’s what I call, “heat intolerant”) to attend, his trip is not complete without an Italian sausage and pepper sandwich.

As they say, the apple does not fall far from the tree – because as soon as I saw this recipe on Skinnytaste, I knew it had to happen in my kitchen. So I hope y’all enjoy this one as much as I think my dad will!

Stuffed Italian Zucchini (Makes 8 “boats” / 3 WW Pts. each)

Ingredients

4 medium zucchini

1/4 yellow onion, chopped

1/2 cup chopped red bell pepper

1 tsp. olive oil

1 1/2 tsp. minced garlic

1 1/2 cups marinara sauce

1/2 cup reduced-fat shredded mozzarella

2 links hot Italian turkey sausage (I use Butterball brand), cooked and crumbled

8 tsp. reduced fat Parmesan

Preheat oven to 400.

Bring a large pot of water to a boil.

While everything is heating up, slice your zucchini in half and scoop out the insides, leaving a border about 1/8 – 1/4 inch think. Reserve about half of what you scoop out and chop it up.

In a medium skillet, heat olive oil. Add chopped bell pepper, onion and garlic. Saute 3-5 minutes. Then add zucchini, cooking another 2-3 minutes. Finally, add the sausage and and cook for 2-3 additional minutes.

Scoop and Saute

Place hollowed out zucchini halves in boiling water for about 1 minute each.

In a large baking dish, pour a light layer of marinara sauce on the bottom. Arrange boiled zucchini halves on top of sauce. Distribute the sausage-veggie mixture in the zucchini. Then top with marinara sauce (about 2 Tbsp. per half). Add shredded mozzarella (about 1 Tbsp. per half) and grated Parmesan.

Stuff Top Bake

Cover with foil and bake for 30 minutes, until cheese is melted, zucchini is cooked through, and your kitchen smells amazing. How could it not – look at these babies!

Close up - Stuffed Zucchini

The husband and I each enjoyed 3 for dinner with some yummy french bread, and he took the remaining 2 for lunch the next day. However you divvy them up, I’m sure you will love them…

Stuffed Italian Zucchini

Hope y’all have a great weekend!

Baked Tacos

Let’s be honest – there are few things worse than the first day back at the office after a wonderfully relaxing vacation. I mean, other than the first entire week back. Obvi.

Apologies for my lack of updates – after a fun-filled wedding weekend in Chicago, I was in full on survival-mode with vacation on the brain! The husband and I spent 8 days in South Carolina with my parents, enjoying all that Lake Keowee had to offer! We ate good food, drank good wine, watched movies (it rained a few days), played some tennis, hiked to a beautiful waterfall, soaked up sunshine when we could, read some books, and just had an overall amazing time.

SC WaterfallsLake Keowee South Carolina

Thanks to my parents for putting up with us for a week!

Anyways – aside from that first day catching up on e-mails and curling up in fetal position under your desk when you look at your completed to-do list, the other quite miserable thing  is the kitchen.

Like, why didn’t somebody stock my fridge for my return? Seriously, going to the grocery store can be exhausting when you’ve just spend 8 1/2 hours in a car singing along to the 80’s and 90’s XM stations at the top of your lungs much to the delight dismay of your husband.

Luckily, I had a few items to throw together one of our of new-found favorite meals which was perfect for our “Meatless Monday”. The husband always loves taco night, but this way is so easy because everything is ready at once and the filling doesn’t fall out everywhere!  Honestly, this one is a bit surprising for 2 reasons:

1 – My hubby loves it even when I use the “fake meat”

2 – I love it even though it has re-fried beans, which I usually make the hubby scoop out of the can because they gross me out so much.

So, if anything in this recipe doesn’t sound quite up your ally, just give it a try – I bet you’ll be pleasantly surprised!

Baked Tacos (Serves 2 / 10 pts. per serving)

Ingredients

6 Whole Grain Taco Shells (I use Ortega)

1 1/3 cup MorningStar Farms Meal Starters Veggie Crumbles (or ground turkey/chicken/beef of your choice, will affect WW point values)

1/4 cup chopped yellow onion

2 oz. canned tomato sauce

4 oz. fat-free re-fried beans

4 tsp. Taco seasoning (we use the “Hot and Spicy” mix – yum!)

2 oz. chopped green chiles, canned

1/2 cup reduced-fat shredded cheddar cheese

Toppings of your choice (salsa, lettuce, avocado, olives, sour cream, etc. – adjust point values accordingly!)

Preheat oven to 350. Add taco shells to a lightly greased baking pan so that shells are upright.

Heat a skillet to medium heat and add non-stick spray. Add veggie crumbles and cook 2-3 minutes, then add onions. Cook another 2-3 minutes before adding tomato sauce, chiles, re-fried beans and taco seasoning. Cook another 5 minutes over medium-low heat, stirring to combine and heat through.

Step by Step Tacos

Bake taco shells 2-3 minutes. Remove from oven and distribute the meat(less) mixture evenly in the shells, pressing down to the edges. Distribute the cheese evenly on top of the mixture. Return pan to oven and bake 10-12 minutes until cheese has melted and shells are baked.

Plated

Add toppings of your choice and devour. I usually go with salsa, lettuce, black olives and avocado – but I’m sure anything will be delicious…

Baked Tacos

Hope y’all have a great weekend!

Cola Glazed Grilled Chicken

It’s finally here.

It’s golf tournament weekend.

This weekend my fine city hosts the FedEx St. Jude Classic played at TPC Southwind, and I could not be more excited. Back in the day (pre-employment), I got to sit outside and enjoy 5 solid days of golf. Now, I’m a little more limited to the weekend, but man do I love every single second.

Now, some of you silly people think that Summer begins on June 21st. But in Memphis, it’s like reverse groundhog day – Summer starts 2 weeks early. Seriously, I can walk outside and stand there for 5 minutes and break into a sweat. I know, I’m amazed I’m married too.

So for me, this weekend brings seersucker and linen, a Pronto Pup date (or two) with my Biffer, the infamous “Hush Y’all” signs, cold beer, exciting golf…and, of course, the urge to break out the grill.

I know some people are intimidated by the grill, but I assure you, it’s so easy once you learn! Grilling is a great way to add a little extra flavor to anything, including this delicious recipe I came across via one of my favorite magazines, Cooking Light.

This weekend I urge you to get outdoors, fire up your grill, and throw together a delicious meal featuring this simple, smoky and sweet recipe!

Cola Glazed Grilled Chicken (Serves 2 / 5 WW pts. per serving)

Adapted from original recipe here.

Ingredients

3/4 tsp. canola oil

8 oz. chicken breasts (2 – 4oz. pieces)

1 Tbsp. minced onion

1/4 cup Coca-Cola

1 1/2 Tbsp. ketchup

1 tsp. cider vinegar

2 tsp. Worcestershire sauce

1/2 tsp. Chili powder

1 tsp. smoked Paprika

1/8 tsp. salt

1/8 tsp. ground cumin

Preheat grill to medium-high heat and spray with non-stick spray.

Heat a small saucepan to medium-high. Saute onion in oil for 2 minutes, then add garlic and cook an additional minute. Pour in Coke, ketchup, vinegar, Worcestershire and chili powder. Stir and bring to a boil, then reduce to medium heat and simmer 10-12 minutes. Stir occasionally until sauce thickens. Set aside 2 Tbsp. and use the rest on the grill.

StepbyStep

For the chicken, mix together sugar, salt, paprika and cumin and sprinkle over both sides. I sprinkled a little more paprika and cumin over the chicken to make sure it was thoroughly seasoned.

Add chicken to grill and baste with sauce. Turn after 3-4 minutes and base again. Repeat until sauce is gone and chicken is cooked through. (I use the thin chicken breasts – so they cook in under 10 minutes).

Plated

Plate the chicken and brush with remaining sauce. I grilled some corn on the cob with the chicken and made my delicious Parmesan and green bean casserole, and it all came together perfectly.

Cola Glazed Grilled Chicken

Hope y’all have a great weekend…I know I will!

French Onion Style Salisbury Steak

Confession: I am like a little kid on Christmas morning when my magazines arrive in the mail each month.

They all usually come within a few days of each other, so I try to save them all up so I can scour the pages for tips on gardening (psh, right), decorating (eh, okay), shopping (heck yes) and of course, cooking (woot woot!).

So in addition to my Southern Living, Cooking Light, Food Network and Veranda magazines (don’t judge), I got a bonus one this month – and it’s full of recipes!

Okay, full is a bit of an exaggeration as it’s not a full-fledged 90-pager, but has anybody else received Cuisine at Home?

Well, I went ahead and sampled a recipe for y’all…slimming it down of course, because bathing suit season is upon us! I’ve even started a new workout program…if it doesn’t kill me, it is certainly going to make me stronger.

Now, I’ve never made or eaten salisbury steak, so I’m not sure what drew me into this particular recipe – but after eating it, it’s totally on the “make again” list. Hope you enjoy as much as we did!

French Onion Style Salisbury Steak (Serves 2 / 10 WW pts. per serving)

Ingredients

Adapted from original recipe here.

8 oz. ground beef (points based on 93% lean)

1/2 Tbsp. dried parsley

1 Tbsp. chopped scallions

1/2 tsp. kosher salt

1/4 tsp. black pepper

3/4 Tbsp. white whole wheat flour (+ 1/2 tsp. for later)

1/2 Tbsp. olive oil

1 cup yellow onion, sliced

1/2 tsp. sugar

1/2 Tbsp. minced garlic

1/2 Tbsp. tomato paste

1/2 tsp. dried thyme

1 cup beef broth

2 Tbsp. red wine

4 slices french baguette (I use the Target brand “Archer Farms” petite baguette

1 slice reduced-fat swiss cheese

2 Tbsp. shredded Parmesan cheese

“I Can’t Believe It’s Not Butter” spray

Heat oven to 350.

Begin by combining your ground beef, scallions, parsley, salt and pepper together. Form into to small patties. Dredge in flour.

Heat olive oil in a medium skillet. Add patties to skillet and saute over medium for 3-4 minutes on each side. Remove patties. Add onions and sugar to skillet and cook 4-5 minutes until tender. Stir in garlic and tomato paste and sprinkle with 1/2 tsp. flour. Add broth, wine and thyme and a little dash of salt. Stir until blended well. Return patties to the pan, reduce heat to medium low. Cover and simmer for 10 minutes until patties are cooked through.

Assembly

While the patties are cooking, get your cheese bread ready. Place baguettes on a baking sheet, spray with butter and sprinkle with garlic salt. Tear up swiss cheese slice and place on each slice, and sprinkle evenly with Parmesan. Bake 7-9 minutes until toast is crispy and cheese is melted.

Cheese

Add 2 slices of bread to a plate. Place a cooked Salisbury steak on top. Pour onion sauce mixture over each and serve.

FrenchOnionSalisburySteak

I served this with a side of mashed potatoes to soak up sauce and it was an excellent decision!

CloseupSalisburySteak

Hope y’all have a great weekend!

Cheeseburger Soup

I think Mother Nature needs to go shoe shopping. I mean, I know I can tend to be indecisive occasionally often rarely sometimes, but this is getting a little silly.

It’s been a pretty cold and drizzly week, which just always puts me in the mood for soup. I’m sure you’re aware by now that pizza soup is a staple in our household. But, we do have some alternates that we love!

With the big game coming up and all, you may already be planning a menu. It’s always nice to have a big pot of chili, chowder, etc. to feed a crowd. Heck, I think pizza soup would be great – as would buffalo chicken soup.

But I’d like to introduce you to another favorite – cheeseburger soup. Intrigued?

It sounds really weird, but I assure you, it is quite delicious – and, of course, good for you! The best part is you can set out condiments for people to customize their soup! Now I kind of want to throw a party…

Cheeseburger Soup (4 servings / 6 WW points per serving)

Ingredients

8 oz. ground turkey breast

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

1/2 cup yellow onion, chopped

1/3 cup celery, chopped

1/4 cup carrots, chopped

1/4 tsp. minced garlic

1/2 tsp. dried basil

2 Tbsp. white whole-wheat flour

3/4 cup fat-free milk

1 1/2 cups chicken broth

1 cup potatoes, peeled and diced

1 1/4 cup shredded fat-free cheddar cheese

1 1/2 tsp. salt

1 tsp. black pepper

Garnishes (mustard, ketchup, relish, diced onion, etc.)

First, cook the ground turkey. Drain any liquid and set aside.

In a medium saucepan, melt margarine and add chopped vegetables and garlic. Stir and saute 4-5 minutes before adding cooked turkey and basil. Add flour and stir to coat, cooking 1-2 minutes.

VeggiesFlour

Over medium heat, pour in milk. Stir and cook 4-5 minutes. Then pour in chicken broth and stir. Add your diced potatoes and stir. Cover soup and when it starts to boil, reduce head to medium-low. Cook an additional 15-20 minutes or until potatoes are softened.

MilkPotatoes

Stir in the cheese and add salt and pepper to taste.

Cheddar

Once cheese has melted, serve your soup. Top with whatever you like on a regular cheeseburger – I like a little ketchup, lots of mustard and some dill relish. It’s also fun to toast a burger bun (sprayed with butter and sprinkled with garlic salt) to dip in the soup!

Close up

Dig in and enjoy…

Happy Friday everybody!

Cheeseburger Soup Done

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!