Buffalo Chicken Burger

These have fast become my husband's favorite - we literally fight over the left overs.

Ingredients:

• 1 pound ground chicken - I've been buying 98% fat free and very happy with it.
• 1/3 cup of hot sauce - I use Franks Hot Sauce. 
• 4 Light burger buns
• 1/2 tsp chili powder
• 1/2 tsp paprika 
• 1/4 tsp kosher salt
• 1/4 tsp fresh ground pepper
• 4 wedges laughing cow blue cheese
• 4 tsp fresh blue cheese crumbles
• Lettuce, tomato, onion - whatever you'd like to top your burger with. Though we eat ours plain

Servings: Recipe makes 4 burgers, 1 burger per serving

Instructions:

1. In a small bowl, combine ground chicken, hot sauce, chili powder, paprika, salt and pepper. Mix well - I've found that a rubber spatula works well to blend everything perfectly. 
2. Divide mixture into 4 equal parts and form into thin patties. 
3. Cook in a skillet on medium-high heat until juices run clear, 6-8 minutes per side.
4. Remove the cooked burgers and place them on buns
5. Spread 1 laughing cow blue cheese wedge per burger
6. Sprinkle 1 tsp of blue cheese crumbles
7. Add lettuce, tomato, onion... whatever makes your burger perfect.

I'm able to make these delightful burgers for 7 WW points+ per burger. Be sure to plug your ingredients into your PP calculator or recipe builder to track how they work out for you. 

Bruschetta Tortilla Pizza

I know, I haven't blogged in forever... long story for another day.

My creativity has been diverse lately, going into a lot of new areas for me - but mostly, recipes. Which is odd. Generally, I'm not creative with food. But 6+ months on weight watchers, I've gotten creative with my meals and have had requests to share my recipes. Here is the first:

Ingredients: 

• Tortilla of choice - 1 per pizza 
  There are so many options, if you're on WW, you can find them for between 2-4 points per tortilla. They've got options for low fat, low salt, low carb. Go with what works for you.
• Tomato sauce - 2-3 tbsp per pizza 
• Diced roma tomato - 1 per pizzaIf I were making this for guests, I'd peel and seed the tomato, for myself, I don't bother. 
• Shredded mozzarella cheese - 1 oz per pizza  
• Fresh basil - 4 leaves per pizza 
• Garlic clove (minced) - 1 per pizza
• Olive oil - 1 tsp per pizza
• Balsamic vinegar - 1 tsp per pizza
• Kosher salt - 1 pinch per pizza

Servings: 1 tortilla pizza per serving.

Instructions:

1. Place tortilla on baking sheet and bake for 2-4 minutes at 425° in oven or toaster oven to get it just a bit crispy. (I'm a big toaster oven fan...)
2. Prepare bruschetta topping by combining the diced tomato, basil, garlic, olive oil, balsamic vinegar, 1/2 of the mozzarella and salt in a bowl and set aside.
3. Remove tortilla from oven and spread the tomato sauce over the tortilla 
4. Top with brushetta and remaining cheese
5. Bake for 4-5 minutes until cheese is melted and tortilla is lightly browned around the edges. 
6. Slice into 6 wedges and enjoy!

I'm able to make these for roughly 7 points per serving. WW point values will vary depending on your ingredients so be sure to use your point calculator or recipe builder. 

It just isn't Thanksgiving without cranberry bread!

Hmmm Cranberry Bread - actually cranberry orange bread.

My mom and I used to make it each Thanksgiving, it wouldn't be Thanksgiving without it. But while her version is amazing. AMAZING... it takes a long time to make. There are many ingredients. Ingredients that need chopping.

A while back I tried the Pillsbury quick bread version and it just wasn't the same.

: )

So I started playing with it - and it turns out with just 2 added ingredients, you can get pretty damn close to Mom's amazing cranberry bread. Dried cranberries and orange juice.

First assemble your ingredients and helpers - just as mom passed her recipe down to me, I'm passing Pillsbury's down to my kids.

What you'll need to do is chop about half a cup of the dried cranberries and add them to the mix. (Pillsbury just doesn't include enough.)

And when it is time to add 1 cup of water, swap out 1/3rd of the water for orange juice.

And there you go - prepare as otherwise indicated.

There you go - my version of homemade cranberry bread.

Shhhhh, don't tell mom.

Fantastic (Fake) Fudge

Do yourself a favor, if you like fudge - get the ingredients for this and MAKE IT NOW.

If you're a work, leave work, buy the ingredients and make the fudge.

You won't regret it. I promise.

I've been making this for at least 10 years or so, and every year anyone eats it, their eyes roll back into their heads and they can't believe how good it is. (Have I built it up enough yet???)

Here is what you need:

• 1 package semi-sweet bakers chocolate, divided
  
• 1/2 cup butter, divided
• 1/3 cup water
• 1 box jell-o chocolate instant pudding (4 serving size)
• 3 cups powdered sugar 

 Directions:

1. Microwave 4 of the chocolate squares, 6 Tbs. of butter and the water in a large microwave bowl on 50% power 2 minutes; stir and repeat until butter and chocolate are melted.
2. Add dry pudding mix; stir until well blended.
   
3. Add powdered sugar, 1 cup at a time, stirring until well blended after each addition. (The 1 cup at a time is important, don't just dump the 3 cups in at once... you'll ruin the fudge and I won't be held responsible for your disappointment.)
   
4. Press mixture into foil-lined 8-inch square pan.
   
5. Microwave remaining 4 chocolate squares and 2 tablespoons butter in large microwaveable bowl on 50% power for 1 minute; stir, and repeat 'till melted.
   
6. Spread over pudding mixture.
   
7. Refrigerate 2 hours or until firm.
   
8. Cut into 48 (1 inch) squares. I find it easy to pull the fudge out of the pan by the foil lining, then remove the foil and slice with a warm knife.
9. Take a few pieces into a nice quiet place... maybe by the Christmas tree and enjoy. Thought it might not be a good idea to try it before you share it - you might no longer want to give any away. (it is for this reason that I always make a double batch.)