Wednesday, June 20, 2012

White Chocolate Chip Peanut Butter Pretzel Cookies

Recipe and picture HERE.

Oh my gosh! These were divine. I added milk chocolate chips, used part chocolate peanut butter, and added butterscotch chips and they were so good! Another one that I didn't get a pic of!

No Bake Cheesecake

Recipe is HERE.

This was SOO SOO good that I didn't get any pics of it! Try it!

Crockpot Pulled Pork and Sauteed Squash

 Recipe adapted from here.
2.5 lb boneless pork loin roast center cut, trimmed of fat
2 tsp red wine vinegar
2 tsp mesquite liquid smoke
1 tsp garlic powder
1 tsp sea salt
Barbecue Sauce ( I used Stubb's and it's the best!)

Directions:
Place pork in crockpot and season with salt, vinegar, garlic powder, and liquid smoke. Cover and set to high for 6 hours. Remove pork and transfer onto a large plate. Reserve all liquid. Shred pork and put back into slower with 3/4 cup reserved liquid and barbecue sauce. Cook on high one more hour.
 Enjoy!
3 oz pork is about 5 points + (Make sure you calculate your sauce, though.)
 I made sauteed squash to go with the sandwiches and it's the perfect side dish for it! 

Ingredients:
Yellow Squash, sliced
Diced Onions (I used frozen.)
2 tbsp butter

Heat skillet and add butter. Add sliced squash and onion. Cook, stirring occasionally until squash browns. 

Crockpot Chicken Tacos

Ingredients:

Chicken ( I used 3 chicken breasts.)
1 jar salsa
1 can diced green chiles
1 tsp ground cumin
1 whole onion, chopped (I used frozen chopped onion, Easy!)
2 cloves garlic

tortillas or taco shells
shredded lettuce, diced tomatoes, cheese, sour cream or whatever toppings you like!

Directions:
Place chicken in crockpot. Top with salsa, green chiles, cumin, garlic, and onion. Cover and set on low. Cook for 8 hours. Remove chicken from pot, shred, and return to juices. Spoon onto tortillas and top with toppings!

Red, White, and Blueberry Trifle

Recipe from here.
 Ingredients:
10 oz angel food cake, cut into 1 inch cubes
2 pints sliced strawberries
2 pints blueberries
6 tbsp fat free sweetened condensed milk
1 1/2 cups cold water
1 package suger free white chocolate instant pudding
12 oz fat free Cool Whip, thawed

Directions:
Whisk condensed milk and water in bowl. Whisk in pudding mix and let stand for 2 minutes; fold in Cool Whip. Arrange cake in the bottom of a trifle dish sprinkle with blueberries, then spread pudding mixture, then layer strawberries. Repeat layers-cake, blueberries, pudding mixture, strawberries. For the top, arrange prettily! Cover and chill for about an hour.

1 cup=4 points+

Bang Bang Shrimp

Recipe from here.

Ingredients:
5 tbsp light mayo
3 tbsp Thai Sweet Chili Sauce
1 tsp Sriracha

1 lb shrimp, peeled and deveined
2 tsp cornstarch
1 tsp canola oil
shredded lettuce or cabbage (optional)
chopped scallions (optional)

Directions:

In a bowl, combine mayo, sweet chili sauce, and Sriracha. Set aside.

 Place shrimp and cornstarch in bowl and mix well. Heat skillet and add oil when hot. Add shrimp and toss about 3 minutes or until cooked. Combine shrimp and sauce. 
 Place shrimp on shredded lettuce or cabbage and top with scallions.
 I served it with quinoa and fresh pineapple.
1/4th of recipe=5 points +