July 30, 2014
April 27, 2014
Directions:1. Add onion to large skillet over medium heat. Cook until tender, about 5 minutes. 2. Add hamburger to onions cook over medium-high until brown. Drain and discard excess grease from skillet. 3. Reduce heat to low. Add taco seasoning and water until well mixed. Stir in Worcestershire, ketchup, mustard, and brown sugar. Continue heating over low for an additional 5 minutes, or until evenly heated. 4. Remove from heat. Scoop 1/3 c of sloppy joe mixture onto bun. Top with cheese, if desired. Yields 9 servings, serving size 1/3 c 3 points on Weight Watchers Points+ System *add additional points for bun and/or cheese I am in no way affiliated with Weight Watchers.
December 15, 2013
for the dough-**if you don’t want to make your crescents from scratch, use 2 cans of store-bought crescent rolls 1 c warm water 5 tbsp + 1 tsp dry milk powder 1 tbsp active dry yeast 2 tbsp sugar 1 tsp salt 1/4 c Smart Balance Light butter + 1 tbsp melted (to brush on top) 2 tbsp Egg Beaters 3 1/4 c all-purpose flour
for the filling-homemade taco seasoning OR one packet of store-bought taco seasoning 3/4 lb extra lean ground hamburger 3/4 c reduced fat Mexican cheese, shredded 1/4 c water
(optional serving suggestions) taco toppings-refried beans taco sauce white con queso cheese dip sour cream
Directions:**If making your crescents from scratch follow steps 1-7. If using store-bought crescents, skip to step 8. 1. Begin by combining water and milk powder in a stand mixer with the paddle attachment. Mix on low speed until well combined.
2. Add in yeast, sugar, salt, butter, egg beaters and 1 1/4 c of the flour. Mix on low speed until all ingredients are just wet. Increase mixing speed to medium for 2 minutes.
3. Reduce speed back to low. Add in another 1 c flour. Once flour is mixed in, increase mixing speed to medium for 2 minutes. Switch attachment to dough hook at this time for easier mixing. Add remaining 1 c flour at low speed until integrated in, then increase mixing speed to medium for 2 minutes.
4. If necessary, add additional flour until you reach the desired consistency. Dough should be soft and not overly sticky, but not stiff either.
5. Scrape dough down into bottom of bowl with spatula. Coat the sides of the bowl with non-stick spray or a tbsp of oil. Cover bowl with plastic wrap or a towel and place in a warm place. Allow dough to rise (about a 1 hour to 1.5 hours) and double in size.
6. Scrape dough from bowl onto flour-dusted counter top (if dough is still sticky, kneed a little flour into it until you are able to work with it without it sticking). Using a rolling pin, roll dough into a circle.
7. Use a pizza cutter to cut into 16 triangles. 8. On a round pizza pan, begin overlapping triangles to form a circle. Each time you add a new triangle, pinch dough seems together. Repeat until all 16 triangles have been used and dough forms a complete circle. 9. In a large skillet, brown hamburger over medium high heat. Drain excess grease from hamburger and discard. Add taco seasoning and 1/4 water to cooked hamburger. Reduce heat to low and stir until the water has been absorbed and the meat is evenly coated with seasoning. 10. Spoon hamburger filling onto crescent ring. I try to fill it as much as possible. Sprinkle 3/4 c shredded cheese over the top of the hamburger. 11. Begin pulling the triangle pieces over the meat and cheese filling. Pinch the crescent dough underneath the ring so that it won’t separate when cooking. Repeat with the remaining triangles until all of the meat and cheese filling is encased in crescent dough. 12. Brush 1 tbsp melted butter on top of the taco ring. Sprinkle some shredded cheese on top of the brushed, melted butter. 13. Bake at 375° for 12-15 minutes or until crescent dough is baked through. 14. Cut taco ring into eight equal pieces. Serve with your favorite taco toppings. Yields 8 servings, serving size 1 piece 7 points on Weight Watchers Points+ System *add additional points for toppings I am in no way affiliated with Weight Watchers.
June 9, 2013
for the crust-2 ½ c flour 1 tsp salt 1 tsp sugar 1 tbsp dry yeast 1 c warm water 2 tbsp extra virgin olive oil, divided 1 tsp Italian seasoning pinch garlic powder
Toppings-3/4 c fat free refried beans 1/2 lb. extra lean ground hamburger 1/2 packet taco seasoning 1/4 c water 1 c lettuce, shredded 1/2 c fat free cheddar cheese, shredded 1 oz. tortilla chips, crushed (about 7 of the large restaurant style chips) 2 green onions, chopped 1/2 c tomato, diced (I left these off) (optional) taco sauce (optional) sour cream
Directions:1. Prepare the crust. Combine flour, salt, sugar, and yeast in your stand mixer mixing bowl. Add water and 1 tbsp of oil into bowl with dry ingredients. Knead dough for 5 minutes with dough hook attachment. 5. Scrape dough down and remove from bowl. Spray mixing bowl with non-stick cooking spray and return dough ball to bowl. Toss to coat dough with non-stick spray. Cover with plastic wrap. Set in a warm area for 20 minutes to let rise. 3. With about 5 min. remaining of dough rise time, brown hamburger in a skillet over medium-high heat. Drain excess grease and discard. Add taco seasoning and water to hamburger and simmer for a few minutes until water is absorbed into meat and seasoning. Turn off heat and set meat aside. 11. Remove dough from mixing bowl. Spread dough out with hands (do not use rolling pin) on greased pizza pan all the way to the edge of the pan. Make sure dough is an even thickness all the way around. 12. In a small dish, combine remaining 1 tbsp oil, Italian seasoning, and dash of garlic powder. Brush mixture about 2 inches around the outside edge of the pizza dough for the crust. 13. Spread refried beans inside the ring you just made with the oil mixture, leaving about 2″ around the outside for the crust. Top with hambruger. 14. Bake at 450 for 12-14 minutes or until pizza is golden brown and dough is cooked through. Remove from oven, top with cheese, lettuce, onion, chips, and tomato (if desired). Cut into 8 or 12 pieces. if cut into 8: Yields 8 servings, serving size 1 piece 7 points on Weight Watchers Points+ System if cut into 12: Yields 6 servings, serving size 2 pieces 9 points on Weight Watchers Points+ System (4.5 points/slice) I am in no way affiliated with Weight Watchers.
May 18, 2013
optional toppings:salsa diced tomato avocado
Directions:1. Preheat oven to 350. Lightly brush front and back of each tortilla shell with olive oil. Turn a regular size muffin pan upside down and press each tortilla into the spaces between the muffin cups (you could also use a tortilla bowl if you have one). It might be necessary to use two muffin pans or do it in two batches. Bake shells for 8-10 minutes or until golden brown. Let set on cooling rack when finished baking. 2. Brown hamburger in skillet over medium-high heat. Drain excess liquid and discard. Reduce heat to low. Add 1/2 packet of taco seasoning and water to hamburger. Stir to mix well. Simmer on low until water is absorbed into meat. 3. In a small dish, combine ranch dressing and 1 1/4 tsp taco seasoning. Stir to combine. 4. Assemble taco salad bowls as follows: 1 tortilla bowl filled with a handful of shredded lettuce. Top with 1/4 c hamburger mixture, 1/4 c refried beans, and 1/8 c (or 2 tbsp) shredded cheese. Drizzle with 1 tbsp seasoned ranch and 1 tbsp taco sauce. Add any optional or additional toppings, if desired. Yields 5 servings, serving size 1 taco salad bowl 5 points on Weight Watchers Points+ System (if assembled with amounts and ingredients suggested) *add additional points for any additional toppings
May 5, 2013
Optional toppings:Cilantro Sour cream Diced tomato
Directions:1. Preheat oven to 400. Spray a 9″ pie plate with non-stick cooking spray. Set aside. 2. In a large mixing bowl, combine flour, salt, baking powder, 2 1/2 tsp of the taco seasoning, and cayenne pepper in a bowl. Stir until well mixed. 3. In a separate small bowl, combine egg beaters and sugar. Mix until well combined. Add egg mixture to flour mixture. Stir until mixed together. 4. Add milk, green chilies, melted butter, and corn meal to flour/egg mixture. Stir until just moist. 5. Fold corn into flour mixture. Bake for 20-25 minutes. 6. While corn bread crust is baking, cook hamburger and remaining 2 1/2 tsp taco seasoning over medium-high heat in skillet until brown and cooked through (it might be necessary to add a few tbsp of water to hamburger mixture to mix seasoning in). Drain and discard any excess grease. 7. When corn bread crust is finished baking, remove from oven and pierce entire surface with a fork, creating several small holes in corn bread crust. Pour enchilada sauce over top of pierced corn bread crust. 8. Spoon cooked hamburger over enchilada sauce. Sprinkle shredded cheese on top of hamburger. Place back in oven and cook an additional 15 minutes, or until cheese is melted and enchilada sauce is bubbling. 9. Remove from oven and let stand for 5 minutes. Cut into 8 equal “pie” slices. 10. Serve garnished with cilantro, a dollop of sour cream, and diced tomatoes, if desired. Yields 8 servings, serving size 1 “pie” slice 6 points on Weight Watchers Points+ System *add additional points for sour cream I am in no way affiliated with Weight Watchers.
May 4, 2013
1/2 + 1/4 tsp salt
1/4 + 1/4 tsp pepper 2 garlic cloves, minced
1/2 c fat free cheddar cheese (or Soy cheddar flavored cheese for milk free option) 1 small onion, sliced 1/2 small green pepper, seeded, sliced
1 c carrot chips or thinly sliced carrot rounds 1.5 lbs small red or golden potatoes, diced 1/4 tsp thyme, dried, ground 1/2 tsp basil, dried, ground 6 tbsp Ketchup
6 tsp Worcestershire sauce
1 1/2 tbsp brown sugar