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Chicken Parmesan
 I was in the mood for Chicken Parmesan and decided to try and lighten it up. I came up with a 9 point dish and felt like I wasn’t missing a thing. I did not bread the chicken and instead cooked it in the sauce. Right before serving I took the chicken out of the pan and added some mozzarella cheese and put it under the broiler to melt it. From start to finish this dish took about 30 minutes. Chicken Parmesan Author: Mary Ellen 2 chicken breast halves 1 medium Spanish onion, chopped in large pieces 16 oz. can petite diced tomatoes 1 small can tomato paste 2 cloves garlic, finely chopped 2 cups water 1 tsp sugar 1 Tbsp ground basil 1/2 tsp ground oregano 1 tsp table salt 1 large zucchini, cut in large chunks 6 oz uncooked whole-wheat pasta 2 oz. low fat mozzarella cheese 2 chicken breast halves 1 medium Spanish onion, chopped in large pieces 16 oz. can petite diced tomatoes 1 small can tomato paste 2 cloves garlic, finely chopped 2 cups water 1 tsp sugar 1 Tbsp ground basil 1/2 tsp ground oregano 1 tsp table salt 1 large zucchini, cut in large chunks 6 oz uncooked whole-wheat pasta 2 oz. low fat mozzarella cheese Spray pan with Pam. Cut each chicken breast into 3 strips. Brown lightly and remove from pan. Add onions and garlic. Add remaining ingredients except for zucchini. Cook over medium heat for 20 minutes. Taste to adjust seasonings. Chop zucchini into large pieces. Start pasta cooking and add zucchini and chicken back to the sauce. Cook 10 more minutes. Spray a pie pan with Pam and add cooked chicken strips. Top with the mozzarella cheese. Put under broiler until cheese melts. Drain pasta and add to sauce. Serve. WW points per serving using 4 - 5 oz. of chicken You will have 4 servings of pasta Mary Ellen Spray pan with Pam. Cut each chicken breast into 3 strips. Brown lightly and remove from pan. Add onions and garlic. Add remaining ingredients except for zucchini. Cook over medium heat for 20 minutes. Taste to adjust seasonings. Chop zucchini into large pieces. Start pasta cooking and add zucchini and chicken back to the sauce. Cook 10 more minutes. Spray a pie pan with Pam and add cooked chicken strips. Top with the mozzarella cheese. Put under broiler until cheese melts. Drain pasta and add to sauce. Serve. WW points per serving using 4 - 5 oz. of chicken You will have 4 servings of pasta Mary Ellen Irish Chicken Chicken Garlic Roulade Alice Springs Chicken
Old Fashioned Gingerbread
 When I was a little girl I can remember my grandmother making gingerbread often. She would top it with mounds of wonderful sweetened whipped cream. We are going to skip that part and use a couple tablespoons of Sugar Free Cool Whip instead and not miss a thing. This cake is full of flavor and is wonderful texture and an added bonus is your house will smell wonderful while it bakes! I learned some of my best cooking lessons in my grandmothers kitchen. All of my aunts, uncles and my mom would get in there and cook up a storm. I am sure that this gingerbread would pass their scrutiny. Old Fashioned Gingerbread Author: Mary Ellen Serves: Serves 9 1/2 cup(s) unsweetened applesauce 1/2 cup(s) packed brown sugar 2 Tbsp molasses 1/2 cup(s) regular egg substitute 1 cup(s) buttermilk 1/2 tsp table salt 2 tsp ground ginger 2 Tbsp crystallized ginger, chopped 1/4 tsp ground cloves 1 tsp ground cinnamon 1 1/4 cup(s) all-purpose flour 1 cup(s) whole wheat flour 1 tsp vanilla extract 1 tsp baking soda 1 tsp baking powder 2 Tbsp butter 1/2 cup(s) unsweetened applesauce 1/2 cup(s) packed brown sugar 2 Tbsp molasses 1/2 cup(s) regular egg substitute 1 cup(s) buttermilk 1/2 tsp table salt 2 tsp ground ginger 2 Tbsp crystallized ginger, chopped 1/4 tsp ground cloves 1 tsp ground cinnamon 1 1/4 cup(s) all-purpose flour 1 cup(s) whole wheat flour 1 tsp vanilla extract 1 tsp baking soda 1 tsp baking powder 2 Tbsp butter Cream together butter and brown sugar. Add all of the wet ingredients and blend well. Stir in dry ingredients and mix until well blended. Put batter into a 8 inch pan that has been sprayed with Pam. Bake at 350 (325 if using a glass pan) for 40-45 minutes. Serve warm. POINTS® Value: 5 for 9 servings Total recipe as written is 44 points in case you want to adjust number of servings Cream together butter and brown sugar. Add all of the wet ingredients and blend well. Stir in dry ingredients and mix until well blended. Put batter into a 8 inch pan that has been sprayed with Pam. Bake at 350 (325 if using a glass pan) for 40-45 minutes. Serve warm. POINTS® Value: 5 for 9 servings Total recipe as written is 44 points in case you want to adjust number of servings Chocolate Peanut Butter Ooey Gooey Butter Cake Spiced Apple Ooey Gooey Butter Cake Red Velvet 7 Layer Bars
Overnight Biscuits
 Overnight Biscuits I made these Sunday afternoon to go with our rib dinner. They have an interesting texture between a biscuit and a dinner roll. They take about an hour after you cut them for the final raise so take that into account when you get ready to bake them. You can make them up to a couple days ahead. Overnight Biscuits Author: Mary Ellen Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: 16 biscuits 1 package yeast 3 Tbsp sugar 1 cup(s) low fat buttermilk 2 1/2 cup(s) all-purpose flour 1/2 tsp table salt 1/2 tsp baking soda 1/2 tsp baking powder 1/3 cup(s) shortening 2 Tbsp flour for rolling out dough 1 package yeast 3 Tbsp sugar 1 cup(s) low fat buttermilk 2 1/2 cup(s) all-purpose flour 1/2 tsp table salt 1/2 tsp baking soda 1/2 tsp baking powder 1/3 cup(s) shortening 2 Tbsp flour for rolling out dough Mix yeast with 1 tablespoon sugar and 1/4 cup of the buttermilk. Set aside. In a large bowl mix together flour, 2 tablespoons sugar, salt, baking powder, baking soda. Cut in shortening. Stir in yeast mixture and 3/4 cup buttermilk until it forms a ball. Place in a greased covered bowl. Refrigerate overnight. Use a couple tablespoons of flour to roll out dough. Cut into 2 inch biscuits with cutter. Place on a greased baking sheet. Let raise until doubled. Bake at 375 for 10 - 12 minutes. Biscuits at 3 Points each Mom Mix yeast with 1 tablespoon sugar and 1/4 cup of the buttermilk. Set aside. In a large bowl mix together flour, 2 tablespoons sugar, salt, baking powder, baking soda. Cut in shortening. Stir in yeast mixture and 3/4 cup buttermilk until it forms a ball. Place in a greased covered bowl. Refrigerate overnight. Use a couple tablespoons of flour to roll out dough. Cut into 2 inch biscuits with cutter. Place on a greased baking sheet. Let raise until doubled. Bake at 375 for 10 - 12 minutes. Biscuits at 3 Points each Mom 3 Ingredients Biscuits The Best Drop Biscuits Quick and Easy Cinnamon Rolls in 20 Minutes
Yummy Dessert!
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Banana Bran Bread
 I made this bread this afternoon and ran out of the All-Bran I usually use. DH was at the grocery store so I asked him to bring some home. He brought home Bran Flakes instead so I decided to give it a try. It changed the point value a little but not enough that it mattered. It sure didn’t affect the taste, the bread is delicious and only 3 points per slice. Perfect for breakfast or an anytime snack. I easily caculated the points using the Weight Watcher site. It has an awesome tool in the tracker there when you are a member. You can add any recipe you have and get the point values for it. You can also add daily what you have eaten so you know where you are with your points for the day. It helps me to stay accountable. I also have a friend doing the program with me and that helps even more. We have started working out with a trainer once a week at the pool. She makes exercising fun so I find it is a great way to get out from in front of this computer that I spend way too much time on! Banana Bran Bread Author: Mary Ellen Cook time: 45 mins Total time: 45 mins Serves: 12 slices 2 small banana(s) 1/2 cup(s) unsweetened applesauce 1/2 cup(s) sugar 1/4 cup(s) regular egg substitute 1 1/2 cup(s) all-purpose flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp table salt 1/4 cup(s) raisins 3 Tbsp shortening 1/4 cup(s) water, hot 1 tsp ground cinnamon 1 cup(s) Post Bran Flakes, smashed up 2 small banana(s) 1/2 cup(s) unsweetened applesauce 1/2 cup(s) sugar 1/4 cup(s) regular egg substitute 1 1/2 cup(s) all-purpose flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp table salt 1/4 cup(s) raisins 3 Tbsp shortening 1/4 cup(s) water, hot 1 tsp ground cinnamon 1 cup(s) Post Bran Flakes, smashed up Place raisins in boiling water and set aside to cool. Add sugar to shortening and mix until blended well. Add cereal. Mash bananas and add to shortening with applesauce. Mix well. Stir in egg substitute. Add flour, salt, baking soda, baking powder and cinnamon to mixture. Blend well. Add raisins with water and stir in. Spray a bread pan with Pam. Add mixture to pan. Bake at 350 degrees about 45 minutes or until a tester comes out clean. Note: You could also make muffins with this mixture. POINTS® Value: 3 Servings: 12 slices Place raisins in boiling water and set aside to cool. Add sugar to shortening and mix until blended well. Add cereal. Mash bananas and add to shortening with applesauce. Mix well. Stir in egg substitute. Add flour, salt, baking soda, baking powder and cinnamon to mixture. Blend well. Add raisins with water and stir in. Spray a bread pan with Pam. Add mixture to pan. Bake at 350 degrees about 45 minutes or until a tester comes out clean. Note: You could also make muffins with this mixture. POINTS® Value: 3 Servings: 12 slices Trail Mix Bread Lemon Cheesecake Coffee Cake Zucchini Bread with Pineapple
Cream Puffs
Cream puffs are so easy to make and who doesn’t love them? You can fill them with any of your favorite fillings. I love to make cream puffs. People are always so impressed that it surprises me. I started making them as a child with mom watching over me so with some help this is something you can do with the kids. One of the secrets to having the puffs raise better is to let the hot mixture cool before adding the eggs. This is the filling we have made for years. Top the cream puffs with chocolate fudge topping. We use Sanders. Cream Puffs Author: Mary Ellen Prep time: 15 mins Cook time: 45 mins Total time: 1 hour Serves: Serves 8 1 cup water 1/2 cup butter (no substitutes) 1 cup all-purpose flour 1/4 teaspoon salt 4 eggs Filling: 1 1/2 cups cold milk 1 (3.4 ounce) package instant French vanilla pudding mix 1 cup whipped topping 1 (12 ounce) package miniature semisweet chocolate chips confectioners' sugar 1 cup water 1/2 cup butter (no substitutes) 1 cup all-purpose flour 1/4 teaspoon salt 4 eggs Filling: 1 1/2 cups cold milk 1 (3.4 ounce) package instant French vanilla pudding mix 1 cup whipped topping 1 (12 ounce) package miniature semisweet chocolate chips confectioners' sugar In a saucepan, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand for 15 minutes. Add eggs, one at a time, beating well after each addition. Beat until mixture is smooth and shiny. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400 degrees F for 20-25 minutes or until golden brown. Remove puffs to wire racks. Immediately cut a slit in each for steam to escape. Cool. Split puffs and remove soft dough. For filling, in a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Refrigerate for 5 minutes. Fold in whipped topping. Fill cream puffs just before serving; replace tops. Dust with confectioners' sugar. Mom and Aunt Janet In a saucepan, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand for 15 minutes. Add eggs, one at a time, beating well after each addition. Beat until mixture is smooth and shiny. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400 degrees F for 20-25 minutes or until golden brown. Remove puffs to wire racks. Immediately cut a slit in each for steam to escape. Cool. Split puffs and remove soft dough. For filling, in a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Refrigerate for 5 minutes. Fold in whipped topping. Fill cream puffs just before serving; replace tops. Dust with confectioners' sugar. Mom and Aunt Janet Pumpkin Cinnamon Cream Puffs Chocolate Cream Puff Trees
Western Omelet
Fluffy eggs with ham, green peppers, onions and cheese. Making an omelet can be easy once you get the knack of flipping or turning the omelet in your pan. Have you ever wondered how they flip eggs in the pan? It is all in the wrist action and you might have to try it a dozen times to get it but once you do, you will wonder why you’ve never done it this way before. Start out over a plate or garbage can. Make sure that you have enough oil or butter in the pan that when you move the pan the eggs freely move. Shake the pan and get the eggs to the front of the pan. Then make a forward motion with the pan and flip those eggs. It will happen so fast you will be amazed. Omelets are done the same way. You’ll be an omelet king or queen in no time with practice! You see chefs on tv using this motion all of the time when cooking. It is easier than it looks! If all else fails you can pour the egg on a flat griddle and make a folded omelet. I bet you though a dozen eggs and you’ll be doing it too. You’re going to see I add water to my eggs instead of milk. A chef taught me that once and it makes your eggs lighter than milk or cream will. 5.0 from 1 reviews Western Omelet Author: Mary Ellen Prep time: 10 mins Cook time: 5 mins Total time: 15 mins Serves: 1 omelet 3 eggs 2 tablespoons water 1/4 cup chopped ham 3 tablespoons chopped green pepper 3 tablespoons chopped onion cheese salt and pepper 1 tablespoon butter 3 eggs 2 tablespoons water 1/4 cup chopped ham 3 tablespoons chopped green pepper 3 tablespoons chopped onion cheese salt and pepper 1 tablespoon butter Beat eggs and water with a whisk until well mixed. Add salt and pepper. Spray an omelet pan with cooking spray. Melt butter in pan. Pour eggs in and add your ham, green pepper and onion. When the bottom of the omelet is set turn it over with a spatula. Add cheese. When finished cooking slide omlet unto a plate and fold over in half. Note: Sometimes if it is not entirely set I put it in the microwave for about 30 seconds to finish and let the cheese get good and melted. www.ThatsMyHome.com Beat eggs and water with a whisk until well mixed. Add salt and pepper. Spray an omelet pan with cooking spray. Melt butter in pan. Pour eggs in and add your ham, green pepper and onion. When the bottom of the omelet is set turn it over with a spatula. Add cheese. When finished cooking slide omlet unto a plate and fold over in half. Note: Sometimes if it is not entirely set I put it in the microwave for about 30 seconds to finish and let the cheese get good and melted. www.ThatsMyHome.com Maybe you’d like to try? Ham and Leek Quiche Alex’s Omelet Homemade English Muffins Follow me on Pinterest
Mini Pecan Pie Muffins
Mini Pecan Pie Muffins tastes like a pecan pie in a muffin form. Mini Pecan Pie Muffins tastes like a pecan pie in a muffin form. I first had pecan muffins about 20 years ago. A restaurant where my sister lives had them on their menu. She would often stop and get a box of them on her way down state to share with us. My dad in particular really loved them. We begged for the recipe but the owner was never willing to share it until my niece went to work there. Finally we could make them whenever we wanted. These are little bites of pure heaven if you are a pecan lover. Now I do something different that they did, I never can leave a recipe alone. The recipe says to fill the cups 2/3 full, well I overfill them almost to the top but not quite. Of course the muffin batter goes over the top of the muffin pan while baking. So I spray my pan really well and before I take them out of the pan I scrunch the batter back into the cup making the rippley top you see here. The batter that cooks on top of the pan kind of caramelizes and just adds to these muffins. I wouldn’t do this if you don’t have a really good no stick pan. If you don’t you are going to be saying all kinds of bad things and maybe even sending me an email. You can’t say you weren’t warned if you do it as I do. Just remember 2/3 full without a really good non stick pan. Mini Pecan Pie Muffins Author: Mary Ellen Prep time: 15 mins Cook time: 22 mins Total time: 37 mins Serves: 24 mini muffins 1 cup packed brown sugar 1/2 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 cup butter, melted 2 eggs, lightly beaten 1 cup chopped pecans 1 teaspoon vanilla 1 cup packed brown sugar 1/2 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 cup butter, melted 2 eggs, lightly beaten 1 cup chopped pecans 1 teaspoon vanilla Preheat oven to 350 degrees. Spray a non stick pan really well or use mini cupcake holders. Mix together the brown sugar, vanilla, eggs and butter. Stir in flour, salt and baking soda until well mixed. Stir in pecans. Fill 2/3 full. Bake at 350° for 22-25 minutes or until a toothpick inserted near the center comes out clean. Immediately remove from pans to wire racks to cool. Makes 2 1/2 dozen muffins or 2 dozen muffins my way as described above. Preheat oven to 350 degrees. Spray a non stick pan really well or use mini cupcake holders. Mix together the brown sugar, vanilla, eggs and butter. Stir in flour, salt and baking soda until well mixed. Stir in pecans. Fill 2/3 full. Bake at 350° for 22-25 minutes or until a toothpick inserted near the center comes out clean. Immediately remove from pans to wire racks to cool. Makes 2 1/2 dozen muffins or 2 dozen muffins my way as described above.
Gingerbread Muffins
Mini muffins full of the flavors of gingerbread. Quick and easy to make. Gingerbread Muffins I found this recipe the other day and it is supposed to be a clone of the muffins you get for free at Jason’s Deli. I could go to Jason’s for the muffins alone, but alas these are not it. They are delicious however as a gingerbread muffin. I have some ideas of how to adjust this to get it more like Jason’s and when I do I will share it. Gingerbread Muffins Author: Mary Ellen Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Serves: 2 dozen 1/2 cup brown sugar 1 egg 1/4 cup molasses 1/2 cup buttermilk 2 tablespoons oil 3/4 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon nutmeg 1/4 teaspoon salt 1 1/3 cups flour 3/4 teaspoon baking soda 1/2 cup brown sugar 1 egg 1/4 cup molasses 1/2 cup buttermilk 2 tablespoons oil 3/4 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon nutmeg 1/4 teaspoon salt 1 1/3 cups flour 3/4 teaspoon baking soda Preheat oven to 375 degrees. Spray a mini muffin pan with cooking spray. Mix together the brown sugar, oil, buttermilk, egg, molasses and spices. Whisk the ingredients together until well mixed. Add the flour and baking soda. Mix just until all is combined. Scoop the batter into prepared pan. Bake for 8 - 10 minutes. Remove from pan. www.thatsmyhome.com Preheat oven to 375 degrees. Spray a mini muffin pan with cooking spray. Mix together the brown sugar, oil, buttermilk, egg, molasses and spices. Whisk the ingredients together until well mixed. Add the flour and baking soda. Mix just until all is combined. Scoop the batter into prepared pan. Bake for 8 - 10 minutes. Remove from pan. www.thatsmyhome.com Maybe you’d like to try our? Blackberry Buttermilk Muffins Mini Pecan Pie Muffins Donut Muffins Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new!
Chocolate Banana Muffins
Chocolate Banana Muffins are dense, moist, fudgy and full of chocolate and walnuts. Do you love chocolate muffins? If so these might just be your dream muffin. They are dense, moist, fudgy and full of chocolate and walnuts. Look at those beautiful tops, they raised perfectly. I used sour cream in these but you could use yogurt if you desire. No mixer required here, you can have these muffins mixed up and in the oven in less than 10 minutes. Chocolate Banana Muffins Author: Mary Ellen Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Serves: 12 muffins 2 large or 3 small very ripe bananas 1 large egg, beaten 1/2 cup sour cream 1/4 cup butter, melted 1/2 cup Truvia 1 1/2 cups whole wheat white flour 1/2 tsp. baking soda 1/4 tsp. salt 6 oz. chocolate chips 1/2 tsp. vanilla 1/2 cup mini semi-sweet chocolate chips 1/2 cup chopped walnuts 2 large or 3 small very ripe bananas 1 large egg, beaten 1/2 cup sour cream 1/4 cup butter, melted 1/2 cup Truvia 1 1/2 cups whole wheat white flour 1/2 tsp. baking soda 1/4 tsp. salt 6 oz. chocolate chips 1/2 tsp. vanilla 1/2 cup mini semi-sweet chocolate chips 1/2 cup chopped walnuts Line a cupcake pan with cupcake liners. Preheat oven to 350. Melt chocolate chips with butter in the microwave for 1 minute. Still aside to cool for a few minutes. Mash the bananas in a mixing bowl. Stir in the sour cream, truvia, vanilla and the egg. Add the chocolate mixture and blend it in well. Stir in flour, baking powder and salt just until well mixed in. Do not overmix. Add walnuts and mini chocolate chips. Use a scoop and put the batter into the cupcake liners. Bake muffins for 15 - 18 minutes. Note: I used Truvia for this recipe in place of sugar. If using sugar use 1 cup. Line a cupcake pan with cupcake liners. Preheat oven to 350. Melt chocolate chips with butter in the microwave for 1 minute. Still aside to cool for a few minutes. Mash the bananas in a mixing bowl. Stir in the sour cream, truvia, vanilla and the egg. Add the chocolate mixture and blend it in well. Stir in flour, baking powder and salt just until well mixed in. Do not overmix. Add walnuts and mini chocolate chips. Use a scoop and put the batter into the cupcake liners. Bake muffins for 15 - 18 minutes. Note: I used Truvia for this recipe in place of sugar. If using sugar use 1 cup. Follow me on Pinterest How about Pumpkin Cheesecake Muffins Gingerbread Muffins Mini Pecan Pie Muffins