Mexican Rice Casserole

I made this for dinner tonight. It was really good. Even my picky 9 year old ate it. He hates rice but he ate it in this casserole. I used instant brown rice.
Mexican Rice Casserole
1/2 pound lean ground beef
2 TB diced onion
1 large green pepper, chopped
16 oz. can kidney beans, rinsed and drained
16 oz. can diced tomatoes, undrained
8 oz. can tomato sauce
1/4 cup water
1 package taco seasoning
1 tablespoon chili powder
1 cup instant rice, uncooked
In a non stick skillet, brown beef, onions, and peppers. Combine all ingredients in a slow cooker,except rice. Cook on low for 5-6 hours. Stir in rice, cover and cook until rice is tender, about 15 minutes.
Yields: 6 servings (about 1 cup each)
Per Serving: 272 calories, 2g fat, 6g fiber

Cereal S'mores Bars

My 9 year old son went to a day camp a couple of weeks ago and now he wants to cook all the time. Today he made snacks for the kids. These were really good!

Cereal S'mores Bars
3 cups Cocoa Puffs Cereal
3 cups Golden Grahams cereal
1 cup peanuts
1/2 cup peanut butter
1 (10.5 oz) bag mini marshmallows
2 tablespoons skim milk
Spray bottom and sides of 9x13 pan with cooking spray. In a large bowl, mix both cereals and peanuts. In a 3 quart saucepan, heat peanut butter, marshmallows, and milk over low heat, stirring occasionally, until peanut butter and marshmallows are melted and mixture is smooth. Pour the peanut butter mixture over the cereal mixture, stir to coat cereal well. Press mixture in greased pan. Cool at least 30 minutes before serving. Cut into bars.
Makes 24 bars
Per bar: 140 calories, 6g fat, 1g fiber

Quick Praline Bars

When I was younger, I loved to go to 4-H camp. I went to North Central 4-H camp in Kentucky. I went there as a camper, teen leader, and then worked for 2 years on staff as crafts instructor while I was in college. One of my fondest memories is a snack that we had called Jean's toffee bars. They were so good! Well, yesterday I found a similar recipe on the Weight Watchers message boards and made some for my kids snack. They were eaten before I even got a picture. I used low fat graham crackers and peanuts because that was all I had on hand. Here is the recipe. I hope you enjoy.

Quick Praline Bars
24 graham cracker squares
1/2 cup packed brown sugar
1/2 cup margarine
1/2 tsp. vanilla
1/2 cup chopped pecans
Heat oven to 350 degrees. Arrange graham crackers in a single layer on an ungreased jelly roll pan. Heat brown sugar and margarine to boiling in a 2-quart saucepan. Boil 1 minute, stirring constantly; remove from heat. Stir in vanilla. Pour sugar mixture over graham crackers, spread evenly. Sprinkle with pecans. Bake 8-10 minutes or until bubbly, cool slightly, before serving.
Yield: 24 bars
per bar: 95 calories, 6 grams fat
Source: Betty Crocker's Healthy New Choices Cookbook

Not So Big Bad Banana Muffins

I made 4 batches of these today. I tricked the kids with the 50/50 whole wheat and white flour and they loved them. I am freezing the rest for an easy breakfast on a busy morning this summer!

Not So Big Bad Banana Muffins

3/4 cup Whole Wheat Flour

3/4 Cup White Flour
3/4 cup Sugar

1 1/4 teaspoons Baking Powder

1/2 teaspoon Baking Soda

1 teaspoon Ground Cinnamon

1 Egg

2 Large Bananas, mashed

1/2 cup Applesauce

1/4 cup Chocolate Chips

Preheat oven to 350 degrees F. Lightly grease entire cupcake or muffin tin including the top of the pan with non-stick cooking spray. In a large bowl, stir together flour, baking powder, baking soda, and cinnamon. In another bowl mix egg, sugar, applesauce, and bananas. Add wet to dryand stir just until combined. (A few lumps are fine.) Fold in chocolate chips. Pour batter into prepared tin, filling all the way to the top. Fill unused cups with 1/3 cup water to prevent burning. Bake in preheated oven for 30-35 minutes or until a toothpick inserted into center comes out clean. Turn onto a wire rack and allow to cool before serving.

Notes: You can freeze these muffins and pop them in the microwave for 30 seconds for a great, easy breakfast.

Makes 10 servings at 3 Weight Watchers Points each.

Blueberry Pancakes

Blueberry Pancakes for a Family

2 cups Bisquick Heart Smart

1 1/3 cups skim milk

4 tbsp. egg beaters

1 1/2 cups blueberries, fresh or frozen (thawed and drained)

Stir all ingredients except blueberries until blended. Gently stir in blueberries. Pour about 1/4 cups batter onto a hot greased griddle. Cook until bubbles break the surface. Turn, cook until golden.

Makes 20 pancakes at 1 point per pancake

Note: I served with Smucker's Sugar Free Syrup

Note: You can also half this recipe for a smaller family. I like to make this bigger one and we have some leftover to freeze on a day that I don't have time to cook.

RR: These were so easy to make and oh so yummy!

Where have I been?

Well, I guess if you don't see me on here then I probably am not doing very well! I have gained weight each week for the last month. I stopped tracking. I let myself go wild at some events and I just did not exercise. That could probably explain my weight gain! I started off this week yesterday and I am determined to lose weight! I am tracking. My weight watcher leader said once to only track on days you want to lose weight. Why oh why did I not listen to that quote? I also have a group of women who meet from our church. We meet last night and we had a potluck, but everyone had to bring healthy foods. We had a wonderful dinner and then a small lesson on nutrition and then we did The Miracle Mile video by Leslie Sansone. Our husband's stayed and watched the kids after the dinner. That helped me gain some of my motivation back. We only meet once a month and next month we are going swimming so that should be fun! I am determined to lose this week. Having the kids home all day makes it a little harder for me. But, I am trying to do better. I am not perfect. I do love Weight Watchers and the fact that it has changed my life. I just need to get with the program and do it. I will be having more recipes. They motivate me as much as all of you. So, please come back and visit me.