When you're on Weight Watchers and everyone is getting fast food.  DON'T PANIC.  Just print this list and keep it handy. It's surprising what you can get!

Click the photo for the list:Weight Watchers Fast Food Choices Under 10 Smart Points just2sisters.com




Scahlup puhtatiz.  That's what my friend's mom said we were having with our ham.  This was in Ohio.  Ohioans have a unique little accent all their own.  I miss it.  Anyway, THIS is what she was talking about I finally found out.  Scalloped Potatoes!  Delish!  Why scalloped?  I dont even know.  Doesn't matter.  Make this and live a life fulfilled.



Garlic Parmesan Cheesy Scalloped Potatoes | Velvety soft and tender layers of two kinds of potatoes, smothered in a rich 3 cheese garlic sauce, then topped with extra cheese for a perfectly crispy top! It's the scalloped potato dish you've been dreaming of your entire life! | http://thechunkychef.com

1 1/4 lbs red potatoes, washed, but not peeled
1 1/4 lbs Yukon gold potatoes, washed, but not peeled
1 onion, sliced thinly
3 Tbsp butter
3 Tbsp all purpose flour
2 cloves garlic, minced
1 tsp dry mustard
1/4 tsp dried thyme
1/4 tsp paprika
salt and pepper, to taste
2 cups whole milk
1 cup cheddar cheese shredded
1/2 cup gruyere cheese shredded
1/4 cup Parmesan cheese grated
fresh chives, for garnish
fresh parsley, for garnish
additional 1/4 cup cheddar cheese, shredded
additional 1/4 cup gruyere cheese, shredded
additional 2 Tbsp Parmesan cheese, grated
Preheat oven to 400 degrees F.  Butter a 2 quart casserole dish and set aside.  
Slice potatoes in 1/8" thin slices (I use this mandoline slicer), and set aside.  
Add butter to medium saucepan, and heat over MED heat.  When butter is melted, add garlic and saute for 1 minute, until fragrant.  Add flour, whisk, and cook 1 minute.  Slowly add milk, whisking continuously, until no lumps remain.  Whisk over MED heat until mixture is thick and coats the back of a spoon.
Turn off heat, add cheeses, dry mustard, thyme, paprika, salt and pepper, and stir until smooth.
Layer half the potatoes and onion slices in prepared casserole dish, pour approximately half of the cheese sauce over potatoes and let sit for a minute.  Repeat with remaining potatoes, onions, and cheese sauce.
Sprinkle top of potatoes with gruyere, cheddar and Parmesan.  Spray aluminum foil with cooking spray, then cover the casserole dish (sprayed side down).  Place casserole on a baking sheet and bake for 60 minutes.
Remove foil and bake uncovered an additional 25-30 minutes.  Potatoes should be tender and cheese melted.  Broil on HIGH for a minute or two for extra browning and crispiness.
Sprinkle top with chives and parsley and serve.



Pineapple pancakes with coconut syrup?  Save me a seat!!

Enjoy the blend of tropical flavors in these delicious Pineapple Pancakes with Coconut Syrup. Give your morning the island treatment!

1½ cups crushed pineapple
¼ cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 eggs
¼ cup butter, melted
1½ cups all-purpose flour
½ cup butter
1 cup sugar
1 cup coconut milk
1 teaspoon vanilla
In a large mixing bowl, make the pancake batter by stirring together crushed pineapple, sugar, baking powder, baking soda, salt, eggs, and melted butter. Slowly add in flour until you have a nice batter. You want it to remain thin enough to spread slightly, without being runny.
Heat a heavy flat nonstick griddle or skillet over medium-high heat. Pour pancake batter in ¼ cup scoops onto the griddle or skillet. When bubbles start to form on top, flip and cook on the other side until lightly browned. Keep warm until serving (a 200 degree oven and a cookie sheet works great for this).
Make the syrup by melting butter in a medium-size saucepan over medium heat. Stir in sugar, coconut milk, and vanilla. Bring to a boil over medium-high heat and simmer 4 minutes. Store in a heat-safe airtight container in the refrigerator.
Serve pineapple pancakes warm with warm coconut syrup.



Turn up the metabolism with THESE healthy foods!  Click the graphic below to lean more!

15 best foods to boost your metabolism and help you lose weight faster.




Firecracker Chicken!

Baked Firecracker Chicken


Baked Firecracker Chicken

Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Servings4

Sweet and spicy baked chicken that is both packed with flavour and nice and light!

  • Ingredients
  • 1/2 cup hot/chili sauce (such as Frank's Red Hot or Sriracha)
  • 1/2 cup brown sugar or honey
  • 1 tablespoon soy sauce
  • 1 tablespoon cider vinegar
  • 2 cloves garlic, grated
  • 1 pinch red pepper flakes
  • 1 tablespoon oil
  • 1 pound boneless and skinless chicken breasts
  • salt and pepper to taste


  1. Heat the hot sauce, sugar, soy sauce, vinegar, garlic and chili pepper flakes in a small sauce pan until the sugar has melted into the sauce.
  2. Heat the oil in a large oven safe skillet over medium-high heat, season the chicken with the salt and pepper, add to the pan and brown, about 3-5 minutes per side.
  3. Transfer to a preheated 400F/200C oven and bake until the chicken is cooked, about 10-15 minutes, basting with the sauce every 5 minutes.
  4. Enjoy with the remaining sauce!


Nutrition FactsCalories 244Fat 6g (Saturated 0.8gTrans 0), Cholesterol 82mgSodium 1011mgCarbs 19g (Fiber 0Sugars 17g), Protein 26g

Isn't this just PRETTY!  Blueberries are in season and they are so delicious.  Tip:  freeze them in one layer on a large cookie sheet, then you can bag them and have them for months long after.  And look at this ice cream we're going to see about today!

Creamy homemade blueberry ice cream recipe from @bakedbyrachel






Blueberry Ice Cream

Creamy homemade blueberry ice cream, bursting with flavor!


  • 2C blueberries, fresh or frozen
  • 1C granulated sugar, divided
  • 1Tb lemon juice
  • 2C heavy cream
  • 1C whole milk
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 3 egg yolks


  1. Combine 1/4 cup sugar, blueberries and lemon juice in a small saucepan set over medium heat. Bring to a boil and mash berries. Puree blueberry mixture, then strain through a fine mesh strainer. Set aside. 
  2. Add 1 cup heavy cream and vanilla to a medium bowl with a mesh strainer set on top. 
  3. Combine milk, remaining heavy cream, sugar and salt to a medium saucepan set over medium heat. Stir to dissolve sugar. 
  4. Whisk egg yolks in a small bowl.
  5. When milk mixture begins to steam, slowly drizzle 1 cup warm liquid into the yolks, while continuously whisking. Pour egg mixture into sacuepan, followed by blueberry puree. Stir to combine. Continue cooking until mixture coats the back of a wooden spoon or rubber spatula. 
  6. Pour through mesh strainer into reserved heavy cream. Stir and cool over an ice bath to room temperature. Cover and chill thoroughly, 4-6 hours or overnight. 
  7. Churn according to manufacturer's directions. 
  8. Transfer churned ice cream to a freezer safe container. Cover and freeze until solid. 


This delicious recipe brought to you by BAKED BY RACHEL http://www.bakedbyrachel.com/blueberry-ice-cream/


Fond.  I just disovered this is not just a feeling.  It is also a word used to describe the browned bits in a pan after sauteeing something in it.  But it is pronounced without the D. So just say, "Fahn" and you'll sound all cool among the foodie people.  Today, we're going to learn how to deglaze and make a sauce with that stuff called...Fond.  Click the photo to learn all about it!




Apparently this is a thing.  A Canadian thing.  I'm making it a Belinda's Jammin Kitchen thing today.  Presenting....

POUTINE.   Dieters, step aside a sec...

Authentic Canadian Poutine | halfbakedharvest.com @hbharvest - Going to have to find a way to make this!:

Authentic Canadian Poutine.
 cook time 20 minutes
 servings maybe 6...but as a side.
4 pounds russet potatoes cut into 1/4 inch matchsticks
2 of your favorite beers I used a Canadian beer (can sub water)
4 tablespoons unsalted butter
1/4 cup flour use a gluten free flour blend if needed
1 shallot finely minced
1 clove garlic minced or grated
3 1/2 cups low sodium beef stock*
1/2 cup stout beer or more beef stock
2 tablespoons ketchup
1 tablespoon balsamic vinegar
2 teaspoons worcestershire sauce
salt and pepper to taste
canola oil for frying
3 cups cheddar cheese curds
Place the cut potatoes in a large bowl, cover with beer (or cold water) , and refrigerate for 3 minutes to 2 hours, the longer the better.
Meanwhile, make the gravy. Heat the butter in a large saucepan over medium-high heat. Add flour, and cook, stirring, until smooth, about 2 minutes. Add the shallot and garlic, and cook, until soft, about 2 minutes. Add the beef stock, ketchup, stout beer, balsamic vinegar, worcestershire, and a pinch of salt and pepper, and bring to a boil; cook, stirring, until thickened, about 6 minutes. Keep over the lowest setting while you fry the potatoes. You may need to add more beef stock to thin if the gravy gets too thick.
Pour the canola into a 6-qt. Dutch oven, filling it about 3 inches up the sides. Heat over medium heat until a deep-fry thermometer reads 375 degrees F. Drain potatoes, and dry thoroughly with paper towels. Working in small batches, add potatoes and fry, tossing occasionally, until tender and slightly crisp, about 4 minutes. Remove from the oil and drain on paper towels. Increase the temperature to high, and heat oil until thermometer reads 425 degrees F. Working in small batches, return potatoes to oil, and fry, tossing occasionally, until crisp and golden brown, about 2-4 minutes. Transfer fries to paper towels to drain. Sprinkle the fries with salt.
Immediately divide the fries among serving bowls. Divide the cheese curds over the fries. Now make sure that your gravy is piping hot and pour the gravy over each serving of cheese fries. Dig in immediately... as if you could wait!


Oh, I love these.  It's like opening a gift.  Oh look, It's a Shrimp Boil! I love it, thank you!!

Shrimp Boil Foil Packs | lecremedelacrumb.com

Serves 4
1 pound shrimp, peeled and de-veined
2 ears of corn on the cob, husked
½ pound andouille sausage
1 pound baby red potatoes OR baby yellow potatoes
3 tablespoons old bay seasoning OR homemade seasoning (see note)
salt and pepper, to taste
3 teaspoons minced garlic
juice of ½ lemon, plus lemon wedges for serving
3 tablespoons, melted + ½ cup butter, divided
chopped fresh parsley, for topping
Chop corn into thirds, then chop each third in half lengthwise. Chop potatoes into 2 inch pieces. Boil corn and potatoes for 10 minutes. Drain and set aside.
In a large bowl combine shrimp, sausage, corn, and potatoes. Stir together melted 3 tablespoons butter, Old Bay seasoning, garlic, juice from half a lemon, and salt and pepper to taste and pour over shrimp, sausage, and veggies. Stir to coat.
Divide between four 12x12 inch sheets of aluminum foil. Fold edges of foil up around the food to create a closed packet.
Cook on preheated grill over medium-high heat for 8-10 minutes on one side, then flip and cook another 5-6 minutes on the second side. Alternately, you can bake the packets at 400 degrees for 15-20 minutes until corn is tender and shrimp are pink and fully cooked.
While packets are cooking, melt remaining butter in a medium sauce pan over medium-high heat. Once melted, continue to stir gently over medium heat for 3-4 minutes longer until color changes from pale yellow to a golden amber (but be careful not to burn it).
Serve shrimp boil packs topped with chopped parsley, lemon wedges for squeezing, and browned butter for drizzling over the top or dipping.
Homemade Old Bay Seasoning: whisk together 1 tablespoon celery salt, 1 teaspoon paprika, ½ teaspoon black pepper, ½ teaspoon cayenne pepper, ¼ teaspoon dry mustard, ⅛ teaspoon each allspice, cloves, and a pinch of ground ginger.


For my Weight Watcher friends!  Also, if you aren't on weight watchers, you could still use this list as a guide to pad your meals to make them bigger without GETTING bigger. Example.  Let's say you ordered lo mein from the chinese place.  It's so fattening because they don't care how much oil they're using, they're cooking it up with abandon!  So, shred and steam up a bunch of cabbage and add it to the lo mein and it stretches it out to more servings or, bigger servings and lowers each serving's calorie count.  Another example, if you're having a gravy heavy meal, throw some cooked green beans (no butter or oil) - they are GREAT with gravy.  Here is a list of "0" point Weight Watchers foods that you can use to get creative.  Enjoy!




Shrimp and Grits!  Let's do this!


A quick and easy recipe for the ultimate Southern comfort food classic - Shrimp and Grits.

Shrimp and Grits
Serves 2 to 3
2 1/4 cups water
2/3 cup dry quick cooking grits (not instant)
1 1/4 teaspoons Kosher salt
1/2 cup milk
3 tablespoons butter, divided
1 tablespoon olive oil
1/4 teaspoon dried oregano
Pinch of red pepper flakes
Juice of 1 lemon
2 to 3 tablespoons hot sauce
1/4 teaspoon Kosher salt
12 ounces medium-size shrimp, peeled and deveined
Get Ingredients Powered by Chicory
Combine water, grits and salt in a medium saucepan. Bring to a boil over medium-high heat; reduce heat and simmer 5 minutes. Stir in milk and 1 tablespoon butter. Continue cooking an additional 1 to 2 minutes or until thickened.
Combine remaining butter and next 6 ingredients (through salt) in a large non-stick skillet; bring to a boil. Add shrimp, and cook 3 to 5 minutes, stirring occasionally, or until shrimp are done.  Spoon over grits!  MMMMMmmmm.....




One tablespoon of olive oil in a pot.  When it's hot, throw in some chopped onions and cook until tender.  Or until brown/black because you got distracted with laundry before you got back to the stove.  No matter, this just adds more flavor.  Now, add minced garlic, largely diced zucchini, frozen peas ' n carrots, a can of rotel, the corn cut from one previously cooked cob of sweet corn (we had a leftover one from last night, otherwise just use frozen corn), a cup of water and a knorr vegetable bullion cube. Spices are next.  Add what you like. I used a little of each of chili powder, nutmeg, coriander, basil flakes, cayenne for some heat and salt and pepper. I also added a little balsamic vinegar and worchestershire for punch. Let that simmer about a half hour and then add just a splash of cream. Place about a half a cup of cooked rice - your choice: basmati, brown, left over chinese restaurant white, etc... into your bowl and ladle this soup over it and it will be delicious, I swear.  The sweet corn and the cayenne made this more than just boring old veggie soup.  It made it cool like Fonzi, I swear.  Here is a picture of mine as leftovers for lunch just an hour ago:

What IS mustard anyway?  

Ever wonder about certain foods or condiments?  Click the photo for the complete wiki lowdown:

Image result for mustard




Start the day off healthy AND delicious!  Recipe after photo courtesy of shelikesfood.com

Healthy Baked Oatmeal Cups 6 Ways - These are great to make ahead of stash in your fridge or freezer so you always have a healthy and filling breakfast on hand!  Freezer friendly, make ahead, vegan, gluten free, refined sugar free.

Prep Time: 10 mins Cook Time: 20 mins Yield: 12 Category: Breakfast, Gluten Free, Vegan
4 cups old fashioned oats, gluten free certified if necessary
1½ teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon salt
2⅓ cup unsweetened almond milk
¼ cup coconut sugar or brown sugar
2 teaspoons vanilla extract
⅓ cup pure maple syrup
1 cup blueberries, fresh or frozen
1/2 cup sliced almonds
Pre-heat oven to 375 degrees F. Add all ingredients to a large bowl and mix well until everything is combined.
Spray a muffin tin with cooking spray and scoop oatmeal mixture in using a large ice cream scoop or a 1/4 measuring cup. The mixture will be a little watery, so it’s important to mix well before each scoop to make sure you get an even combination of milk and oats.
Bake oatmeal cups for 20 minutes, or until cooked through.
Store oatmeal cups in an airtight container in the refrigerator for up to 5 days and in the freezer for up to 3 months.

Corn on the Cob all fancy-like!

Parmesan Garlic Grilled Corn

Parmesan Garlic Grilled Corn
Adapted from Eclectic Recipes
4 servings

4 ears fresh corn
2 tablespoons butter
1 clove garlic, grated or minced
1/4 cup freshly grated Parmesan
1 tablespoon freshly chopped parsley

Preheat grill to 350-400 degrees F. Remove silks and most of husks from corn, leaving on the innermost layer.

In a small heat-safe bowl, add butter and garlic. Microwave until butter is melted, 10-15 seconds.

Place corn on preheated grill. Cook, turning once or twice until kernels are bright yellow, 15-20 minutes.

Remove remaining husks and brush with melted garlic butter while still hot. Sprinkle with Parmesan cheese and parsley.
Serve immediately.



Whuut in tarnation....


Apparently they make pulled "pork" with this thing.  Let's see about it.  Click the picture to go to a recipe.  I am dying to know!

(Oh and don't be a meat eating crybaby about this, scroll down.  Yesterday it was steak fingers with gravy dip!)

The jackfruit tree is well suited to tropical lowlands, and its fruit is the largest tree-borne fruit,[7] reaching as much as 80 pounds (36 kg) in weight and up to 36 inches (90 cm) long and 20 inches (50 cm) in diameter.:



In case your just too skinny.  Are you just all crying around, "I'm toooo skiiiinnny...boo hooooo."  Well then I have just the thing!   Steak fingers with gravy dip.  Yes, it exists.


Click this photo to find out how to make this ridiculously delicious looking cure for people who are just too dang skinny:




I felt my face scrunching up in pure suspicion over this ... CRAZY CAKE business.  I read further and decided that it shall be today's Jammin Kitchen item.  Let's just SEE about this shall we?

Here is a photo of a piece of this Crazy Cake.  Click on it to go to the site that shows the sorcery of such a Crazy Cake:



Lo Mein.  I love Lo Mein.  I love it so much, I'm actually thinking of having it tonight, one last time before I go completely grainless for the month.  (I'm attmepting the beans greens and protein thing - another story, another attempt, ugh...ANYway)

Here's a picture and how to make some!

8 ounces lo mein egg noodles*
1 tablespoon olive oil
2 cloves garlic, minced
2 cups cremini mushrooms, sliced
1 red bell pepper, julienned
1 carrot, julienned
1/2 cup snow peas
3 cups baby spinach
2 tablespoons reduced sodium soy sauce, or more, to taste
2 teaspoons sugar
1 teaspoon sesame oil
1/2 teaspoon ground ginger
1/2 teaspoon Sriracha, or more, to taste
In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and Sriracha; set aside.
In a large pot of boiling water, cook noodles according to package instructions; drain well.  Coupons
Heat olive oil in a large skillet or wok over medium high heat. Add garlic, mushrooms, bell pepper and carrot. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in snow peas and spinach until the spinach has wilted, about 2-3 minutes.
Stir in egg noodles and soy sauce mixture, and gently toss to combine.
Serve immediately.
*Spaghetti, linguine or bucatini can be substituted. 


How can anyone not love this?? Pina Colada Fluff! 

Pina Colada Fluff - a one-bowl, dump-and-go dessert salad that's both incredibly easy and delicious! Wonderful flavors of pineapple and coconut combine in this dangerously easy to eat dessert. The perfect addition to your potluck or party! // Mom On Timeout

1 3.4 oz vanilla instant pudding mix
1 20 oz can crushed pineapple (do not drain!)  Coupons
1 8 oz container Cool Whip (I used lite) - thawed
1 tsp rum extract
2 cups miniature marshmallows
1 cup shredded sweetened coconut
½ cup chopped nuts (your favorite)
Combine pudding mix and the entire can of crushed pineapple in a large bowl.
Stir until completely combined.
Fold in Cool Whip, rum extract, marshmallows, coconut, and nuts.
Chill until ready to served.


I made up a stew last night.  It doesn't even have a name other than Thai Shrimp Stew by Belinda.  haha.  My taste buds knew what I wanted, and I want this type of Thai food often so I usually have all the goods on hand to create something yummy.  I only wish I had taken a photo of it, but I just forgot.  It will look something like this though, just imagine little black sesame seeds sprinkled on top and this is pretty much it.  Recipe and method follows just under the photo:


1 Tablespoon of extra virgin coconut oil
1 Knorr Shrimp flavored bullion cube
2 Cups water
1 Can of full fat coconut milk
Sprinkles of garam masala (you can buy a little jar of this in the spice section), turmeric, dried basil, and ginger (see method below about this sprinkling thing I do)
1 Generous tablespoon of chili paste
Salt and pepper
juice of half a lime
chopped red bell pepper 
chopped handful of kale
I cup cooked rice (Your choice:  Jasmine, basmati, etc.  I used brown rice this time)
Chopped quarter of a large vidalia onion
Minced garlic
Half a small produce container of baby bella mushrooms, roughly chopped
One pound or a little less (to taste) of  peeled shrimp
Half a cup of chopped fresh cilantro
Black sesame seeds 
Chop and simmer the onions and peppers in coconut oil until tender.
Add kale and mushrooms, cook until tender.
Add shrimp bullion and two cups of water.
Simmer until bullion has dissolved
Add salt and pepper, lime juice, coconut milk, chili paste and stir all together.
Add spices.  (NOTE: I like to sprinkle fine powdery spices in a thin layer across the whole surface of the food in the pan.  I find for my tastes, that this is a perfectly measured amount for the soup if the diameter of the pot and the depth of the soup are relatively the same.  If you are cooking something in a more shallow deep skillet, then sprinkle just a tad less across the surface.)
Stir in the cooked rice and cilantro.
Now it's time to add the shrimp.  It's delicate and will lose it's bouncy texture if you add it too soon and will turn rubbery and lose it's flavor if allowed to cook too long. So we add it last and watch it until it is just past translucent and still plump.  
Lastly, add the black sesame seeds after soup has been poured into bowls. This is not only for looks, the black sesame seeds sprinkled over the yellow soup with bits of red pepper and pink shrimp - pretty! - but also allows a bit of seed-like texture that goes well with the rice.  (NOTE: Never add it too far ahead of serving.  The black color of the seeds will leach into the food and turn it all grey and weird looking. Always leave black sesame for very last.)
I had this last night and will enjoy it again tonight!  OXOX



Who would love an island style cocktail?  ME ME ME!!  



Pineapple Coconut Mojito 1 | 2 Cookin Mamas

Pineapple Coconut Mojito


  • 1 6-oz can pineapple juice
  • 1/2 cup coconut water
  • 2 Tablespoons lime juice
  • 4-oz. rum (optional)
  • 1/2 cup La Croix Lime sparkling water
  • Garnish: pineapple wedges, cherries


  1. In a cocktail shaker, combine pineapple juice, coconut water, lime juice and rum. You can either serve over ice immediately or chill in refrigerator until your party starts.
  2. Fill 2 tall glasses with ice and divide rum mixture evenly. Add 1/4 cup sparkling water to each glass. Garnish with a pineapple wedge & a cherry, if desired. If making a pitcher, add sparkling water just before serving.


Nutritional yeast.  Or as they call it in the Thug Kitchen cook book:  Nooch!  The low down is here, from Cadry's Kitchen:


What is nutritional yeast? Plus, 20 ways to use it! All of the recipes are vegan & completely delicious. | cadryskitchen.com



I'm going to try this once and for all.  I keep hearing about it, it seems to be a thing, it is still around so it must be worth it.  I will however add some nuts to it because brownies without nuts are weird to me.  But add or don't add, this is totally up to your personal preferences. Here are Black Bean Brownies:


Black Bean Brownies


Black Bean Brownies