This past week was not necessarily a fun one.  Lily was sick... again!  Thankfully there was no ear infection this time so the tubes are apparently working.  Today she is having her hearing rechecked, as she failed the last 2 hearing tests before she got her tubes.  I am hopeful for a positive outcome.

Despite all of that, she is finally feeling better and eating better, so we enjoyed a nice Mother's day yesterday, spending a lot of time outside - finally - after the last 3 weekends of rain! 

I'm still struggling with insomnia.  It has gotten even worse, but I am trying to be hopeful that the cycle will break soon.

Now on to this week's menu.

Chicken Enchilada Pasta
Tomato Cheese Quiche, Salad
Naan Bread Pizzas
Curry Chicken Casserole - recipe below
Club Sandwiches and Sweet Potato Fries
Roasted Asparagus and Fingerling Potatoes, Burgers


Curry Chicken Casserole
Serves 6 @ 8 Points+ each

1 - 10 package of frozen broccoli
2 cups cooked shredded chicken
2/3 cup of light mayo (we like Hellman's)
1 can of healthy request cream of chicken soup
1 Tbsp lemon juice
1/2 cup of skim milk
1 Tbsp Curry powder - or less to taste
salt and pepper to taste
 1 cup of reduced fat shredded cheddar cheese
1 cup of Stove Top stuffing - do not prepare, just dry


In 9 x 13 greased casserole dish, distribute broccoli evenly.  Top with shredded chicken

In separate bowl combine the mayo, soup, lemon juice, milk, curry and salt and pepper.  Mix well.  Pour over chicken and broccoli.  Top with the shredded cheese.  Top with the Stove Top stuffing.

Bake at 350 for 35-45 minutes until bubbly and broccoli is done.

Its hard to believe that another month is gone.  Onward and forward to May!
I am hoping and praying that this is a month of less sickies for my baby girl, who was on antibiotics for almost the entire month of April!

I'll admit that I'm having a sort of burn out with meal planning right now.  I'm just uninspired, and since formula is costing us almost $200/month right now (Lily can only stomach ready to feed formula and now we have to add extra calories by mixing some powder in too), this week I was really trying to use up some things we have in the freezer and in the cupboards to save money.  Sound familiar to anyone?  My cupboards aren't too packed but the freezer...it's pretty packed.  So this menu is geared towards using what we have on hand.

Another question for you guys.  Would you like to see me add a printable shopping list that goes along with an entire week of menus?  Let me know what you think by leaving me a comment.  Thanks!

Ranch Pork Chops (recipe below), Roasted Fingerling Potatoes, Roasted Asparagus
Hamburgers on the Grill, Caprese Pasta Salad, Sun Chips
Sweet and Spicy Cashew Chicken and Rice
Spaghetti Pie, Cucumber/Tomato/Onion Salad
Naan Bread Pizzas - leftover salads from above
Fish and Chips (Breaded Cod from Costco and Baked Sweet Potato Fries), Peas

OK, I'm not even sure this qualifies as a recipe, because it is so easy!
I needed to use up cream of chicken soup and pork chops - did a Pinterest search and found this.  Honestly I was skeptical that this would be good, but it was delicious!

Crockpot Ranch Pork Chops
Serves 5 @ 4 Points+ each

1 pound of boneless pork loin chops
1 package ranch dressing mix
1 can of healthy request cream of chicken soup

Dump everything into a crockpot and cook on low for 7-8 hours.

This makes into a gravy with the pork chops.  I roasted Yukon gold fingerlings and served alongside, but it would also be great with mashed potatoes!

I don't really have any new and fun recipes for you today, but I will post some links to some yummy things instead!

This week is going to be somewhat of a neurotic whirlwind unfortunately.  Last week Lily battled her fourth ear infection in less than 2 months.  She had only been off her previous antibiotic for 4 days!  UGH!  So... we went from pediatrician on Tuesday to ENT on Thursday to pre op appointment this Wednesday, Occupational Therapy this Thursday, and surgery to place tubes in her ears this Friday!  Add in 2 parents that need to actually work through all of that, and that my folks is one scary, stressful week. 

Am I nervous about her surgery?  Its "just" tubes after all.  Ummm... I'm almost embarrassed about saying... HECK YEAH ... given the number of friends I know that have had to send their little ones and babies in for heart surgeries at some really young ages!  Lily isn't even 12 pounds yet... so her size worries me, but this is the right thing to do for her.  Girls with Turner Syndrome often have eustachian tube disfunction, and often need multiple sets of tubes, and we know she isn't hearing well either as she's failed 2 hearing tests in the last month.  We need to get her off this vicious cycle of ear infections and antibiotics.  It isn't doing her stomach any favors, that's for sure!  And so... Friday morning at 8:30 am I will take my baby to the hospital and hand her over to a surgeon, and pray it is all fast and uncomplicated as its supposed to be.  So... you can now see why that our meals for this week will be easy favorites

Sloppy Joes for a Potluck we attended for the Turner Syndrome Soceity over the weekend
Pizza Lasagna - one for me and one for Liz who's hubby is recovering from surgery, Joy the Baker's low-fat Banana Bread (and now you wish you also lived in my neighborhood don't you?)
Jack Daniels Chicken and Baked Fries
Beef and Bean Burritos
Eggs Benedict - cheater style with the powdered hollandaise, which I almost eliminate the butter from to make less "bad", fruit
Skinny Fettucine Alfredo, Salad

Oh, and if you don't follow me on Twitter or Facebook, then you'll just have to wait until tomorrow to find out about my 5k race!

The 16th of the month... again... and with it brings another month of sweet, precious, amazing life for my Lily. 

It is hard to believe that it was 7 months ago today that Lily made her miraculous appearance into this world.  It has been an amazing, frightening, frustrating, and always blessed 7 months for sure.  Our tiny princess lights up our life, and keeps life interesting every moment.  Love you baby girl!

My Easter Lily!

And while I know many of you are wondering about things like my weight loss, my trip with Lily to North Carolina, and how my running is going, I promise I have posts coming on all those things this week, but for now, because we all have to eat...what's for dinner this week?  Well... a few weeks ago my mom bought me the new Pioneer Woman cookbook for my birthday, and I've been trying 1-2 recipes a week from it.  If you already know PW, you'll know that she is not known for her... well... let's just called it Weight Watcher's friendliness.  So... I've been adapting the recipes as best as I can to keep them points friendly and healthy, yet tasty for me and my family. 

This past weekend we tried the Peach Whiskey BBQ Chicken - definitely a hit!  I've shared my adapted and more Weight Watcher friendly version of the recipe below.  PWs... uses a chicken legs, and a lot more butter, oil, whiskey, well... just a lot  more of everything!

In addition to the Peach Whiskey BBQ Chicken we are having:

Jack Daniels chicken (Costco) on rolls, Sweet Potato Fries, Salad
Beef and Bean Burritos with Homemade Pico De Gallo
Chili Lime Tortilla crusted Tilapia (find in the frozen section at Costco), rice pilaf, and a veggie
Chicken Ravioli with Butter and Parmesan Cheese, Tomato Salad

Healthier Version of PWs Peach Whiskey BBQ Chicken
4 servings @ 8 Points+ each

4 Bone In Chicken Breasts - remove the skin
1/2 Tbsp olive oil
1/2 Tbsp butter
1/2 onion, chopped
1/3 cup whiskey
1 cup BBQ Sauce (I used Sweet Baby Rays)
1/3 cup of peach preserves (I used E.D. Smiths Peach Mango All fruit jam)
1 Tbsp Worcestershire sauce
1/4 cup water
2 peaches sliced or a can of peaches drained and rinsed (peaches are not really good right now in MN)

Preheat your oven to 300 degrees.
melt butter and olive oil in a heavy, ovenproof skillet, Brown chicken on all sides over medium high heat, about 5 minutes.  Remove chicken from pan.  Turn pan down to medium and add the onions, and cook about 3 minutes.  Add the whiskey and cook about 3 more minutes to burn off the alcohol.  Take a couple swigs out of the bottle while you are waiting (Shhh... don't tell anybody). 

Add the BBQ sauce, peach preserves, Worcestershire sauce, water and peaches.
Return chicken to the pan, cover with a lid and put in the oven for 1-1/2 hours.

PW serves with mashed potatoes, but we served with rice and some veggies to keep it a little healthier.

Do you Pinterest?
I do.
Initially, I really didn't see what the appeal was, but then as I followed more and more people, I saw amazing things... amazing recipes!  Even though I've been pinning recipes for months, it wasn't until this weekend that I actually tried a recipe that I had pinned.

The results?  O.  M.  G.  Delicious!  The kind of delicious where your husband states that he could eat it that for dinner every single week! 

So...enjoy this recipe that I pinned, and adapted to make Weight Watchers friendly. using less cheese and sour cream and a little more sauce.

And here is what's for dinner this week:
Chicken Enchilada Pasta (via Pinterest and lightened... below) - Strawberry Butter Lettuce Salad
Grilled Mojo Pork Chops with Fruit Salsa, Rice and Beans
BLTs
Tacos and Spanish Rice
Chicken Ravioli (Costco) with Parmesan and Butter, Salad, Garlic Pull Apart Bread

Chicken Enchilada Pasta
Makes 10 servings (about 1.5 cups each) at 8 Points+ each

3 cups of shredded rotisserie chicken (how easy is that?) Costco = $5!
1 Tbsp olive oil
2 minced garlic cloves
1 medium onion, diced
1 pepper diced, I used an orange one
4 oz can of diced green chilies
1/2 tsp salt
2 tsp chili powder
1 tsp cumin
2 - 10 oz cans of green enchilada sauce - I used market pantry brand from Target
1 - 10 oz can of red enchilada sauce - again market pantry brand
1 cup of shredded cheddar cheese
1 pound cooked penne pasta

Toppings - all optional and not included in the Points+ value:
Avocado diced
Green Onions
Black Olives
Tomatoes
More Cheese
Sour Cream

First of all - you have until tonight at 9 pm central to enter my Anolon skillet giveaway!  This is an amazing pan, so make sure to go on over and leave a comment on that post (not this one) to enter!  It's easy, it's fast, and it will be worth it!

Spring has really sprung here in Minnesota.  With temperatures way above normal for the past several weeks, our grass is completely green and already needs mowing, and our lilac bush is leafing out (last year it didn't bloom until Memorial Day).

One of the veggies I think of most when I think of spring is asparagus .  I think asparagus is my all-time favorite vegetable!  I never used to like it... mostly because it was always served steamed, with a side of some sort of gloppy sauce... yuck!

But then, I started to prepare it for myself and roast it in the oven instead, and I found it was amazing!  You'll have to check out the link to the method I use below.

Now on to this week's menu:

Pioneer Woman's Rigatoni and Meatballs (from her new cookbook that my mom got me for my birthday!, Caprese Salad
Marinated Steak, Roasted Asparagus (recipe below), Baked Potatoes
Jack Daniels Chicken on Buns (ala Costco), Sweet Potato Fries
Tomato Cheese Quiche, Fresh Fruit
Chicken Ravioli with Parmesan butter sauce, Salad

Finally, the recipe I'm going to share with you this week is a dessert recipe.  Yep... I don't make formal desserts very often, but I definitely have a sweet tooth - which is probably why I don't.... I'd eat it all.  I made 2 of these this afternoon and shared one with a (now) very happy friend.  It's super easy and takes just minutes to throw together.

Banana Bread Pie
8 servings @  6 Points+ each

2 really ripe bananas mashed
1/2 cup reduced-fat Bisquick mix
2 eggs
1 can (14 oz) fat free sweetened condensed milk
1 tsp vanilla
1 Tbsp melted butter
2 Tbsp mini chocolate chips

Mix all except the chocolate chips together with a mixer until combined well.
Stir in the chocolate chips.

Pour into a greased pie pan.
Bake at 400 for 25-30 minutes.

I'm really excited for Monday this week.  2 reasons:  #1 - Its my birthday week, and #2 - in honor of my birthday week I'm giving a present to you.  And its a GOOD one!

A couple of weeks ago I had the pleasure of trying out 2 different Anolon skillets.  Now, you guys know that I love to cook, so I was thrilled to try these pans.

I received these 2 beauties

Anolon Nouvelle Copper Non-stick 12" Skillet

Anolon Nouvelle Copper Stainless Steel 12" Skillet

Even as I lifted them out of the box, I was immediately in LOVE.  They are so incredibly heavy and well constructed.  A bit of drool might have actually escaped my lips as I quickly thought of what I should cook with them.

I decided on a sesame shrimp stir fry in the stainless skillet.

Sesame Shrimp
Serves 5 @ 5 Points+ each



Add to skillet and heat to just simmering.  Cook 1-2 minutes until thick.

Serve with steamed rice and maybe an egg roll for good measure!  Just remember to count the extra points.

The results?  Delicious and nutritious!  The skillet is absolutely as drool-worthy as I thought it would be at first glance.  Its heavy, and heated both quickly and evenly on my gas stove.  The skillet is large and can accommodate a lot of food, without stuff spilling out the side or getting goop all over your stove top.

I've also since used the non-stick skillet for everything from french toast to grilled cheese sandwiches, and it heats evenly and needs no oil!  I can honestly say it is the best non-stick skillet I've ever used!  Oh, and I almost forgot... one of the best things about the non-stick skillet is that it is metal utensil safe!  No more cheap plastic flippers melted to the side of your pan.  Oh?  I'm the only one that does that?  OK... that's a bit embarrassing.

So... lucky you on my birthday week.  One of you is going to win your choice of either the non-stick or the stainless steel skillets from above!  So listen up, here's what you have to do to win:

1) Mandatory (which means you have to do this before you can enter any of the other ways):  Subscribe to my blog - either via Google Friend Connect or RSS Feed.  Then, visit Anolon's website and leave me a comment on this post, telling me what other piece of cookware you are drooling over?

2) "Like" Fat Little Legs on facebook.  Like Anolon too!  In fact, I have a link to their page from mine.  You must leave me a comment on this post letting me know you did this for a second entry.

3) Follow me on Twitter and tweet about this giveaway:  I entered @fatlittlelegs @Anolon cookware giveaway: http://tinyurl.com/7fsdmsy You should too!  Leave me a comment telling me you tweeted.

Contest open to residents of the U.S. only.  Contest will run until next Monday, 3/26 at 9:00 pm Central Time and the winner will be chosen randomly from all comments received and announced on Tuesday 3/27.

Disclosure:  Thank you to Anolon, who provided me with both skillets free in return for my review and giveaway.  And aren't you excited they are going to give you one too?

Did you miss me?  Ah... yes... that's what I thought!

This week I had the pleasure of finding FRESH Alaskan Cod at a nicer grocery store near my house.  Now maybe finding fresh ocean fish might not be a big deal to you, but remember I live in the smack dab of the country as far away from most of the oceans as you can get.  Frozen fish abounds, but good fresh fish - especially found at a regular grocery store - doesn't always happen.  We made it on Saturday night for dinner and it was delicious, plus we got 2 filets for $7.99, which seemed like a steal to me.

This week we are busy!  So a couple of nights won't be spent eating at home, thus the abbreviated menu plan for this week.

The recipe I'm sharing with you this week is Pizza Lasagna.  When Lily was a baby, a coworker brought a Pizza Lasagna to us.  It was delicious.  This is my adaptation of a couple of recipes I found, rolled into one in a try to recreate the deliciousness!  Make one for yourself, and freeze one, or bring to a friend with a new baby - which is actually what I'll be doing this week - my way of paying it forward!

Lemon Butter Cod, Butternut Squash Risotto (made from a box), roasted veggies
Pizza Lasagna, Bread, Salad - Recipe below
Paninis with Mozzarella, Tomatoes and Pesto, Caesar Salad
BBQ Chicken Pizzas on Naan Bread, fresh fruit
Fish and Chips (made from frozen fish, and Alexia Sweet Potato Fries)

Pizza Lasagna
Makes 8 servings @ 10 Points+ each

9 no cook Lasagna Noodles (I used Barilla)
15 oz can of pizza sauce (I used Ragu)
15 oz can of diced tomatoes with Italian Seasoning
8 oz Italian Sausage, browned and drained
1 pillow pack of Hormel turkey pepperoni
4 oz cut up mushrooms
small can of sliced olives
1 green pepper, diced
15 oz container part skim ricotta
1 tsp Penzey's pizza seasoning (or your favorite Italian seasoning)
1 tsp Penzey's granulated garlic (or garlic powder of your choice)
2 cups part skim, shredded mozzarella cheese

Mix Together the pizza sauce and diced tomatoes.
Mix Together Ricotta, garlic, and pizza seasoning.

In a 9 x 13 pan spread 1/4 cup of the sauce mixture, top with noodles, top with 1/2 of the ricotta mixture, 1/2 cup of the cheese, 1 cup of the sauce, 1/2 of the Italian sausage, 1/3 of the pepperoni, 1/2 of the mushrooms, olives and peppers.  Repeat.  Top the last layer with the final 3 noodles, the rest of the pepperoni, remaining sauce, and remaining cheese, sprinkle with Parmesan.

Bake for 45 minutes at 350 or until bubbly!  Let stand for about 8-10 minutes before cutting and devouring!

What's your favorite meal to share with a friend?

This week calls for trying a new recipe from the latest Food Network magazine - Ropa Vieja - if its good I'll make sure to post the recipe to it in the near future.  An old favorite, Manicotti, is making a comeback this week.  I made this almost every other weekend when I was newly pregnant last year.  It lasted for 2-3 meals and it didn't make me sick!  I think I got so tired of it though, that its been on a year-long hiatus.

Manicotti, Salad - Recipe Below
BBQ Chicken Pizza, Salad
BLTs, Chips and Salsa
Omelets, Fresh Fruit
Ropa Vieja (a type of crock pot roast) over rice, Roasted Veggies
Pasta with Pesto and Tomatoes, Caesar Salad

Manicotti
13 servings at 6 Points+ each


1 jar spaghetti sauce (I used Ragu 7 herb tomato)
13 Manicotti Shells - come in packages of 14 and 1 is bound to break :-)

Filling:
1/2 onion, chopped
12 oz chicken Italian sausage (I used Archer Farms brand)
4 oz fresh mushrooms, washed/roughly chopped
10 oz package frozen spinach, thawed and drained
2 egg yolks
1/3 cup Parmesan cheese
1 cup part skim mozzarella cheese

White Sauce:
2 Tbsp butter
2 Tbsp flour
1-1/2 cups fat free half and half
1/3 cup Parmesan cheese

Cook manicotti according to package directions.  Drain and Rinse

combine Italian sausage, onions and mushrooms in a skillet, cook until sausage is browned and veggies are soft.  Remove from heat and transfer to a bowl.  Mix in cheese and the 2 egg yolks.  Set aside.

Meanwhile, in a small saucepan melt butter.  Add the flour and whisk over medium-low heat for a minute or so.  Add half and half, and gently bring just to a simmer.  Remove from heat and stir in the Parmesan cheese.  Set Aside.

In the bottom of at 9x13" pan put 1/2 the spaghetti sauce and 1/2 the white sauce.  Stuff each manicotti with an even amount of filling and plan in the pan.  Top with remaining sauces.  Bake at 350 for 35-40 minutes until bubbly.

What's for dinner at your house this week?

Happy Menu Monday!

Yesterday was spent at an NHL hockey game (MN Wild vs. the Boston Bruins) with my husband and "L".  Lily, stayed with my niece for the afternoon.  It was nice for the 3 of us to spend some time together, and probably a good little break for "L".  We were in a private box. There was food.  It was good tasting food - it was NOT good for you food.  I ate potato chips with homemade dips, nachos with chili/cheese, a small little beef brisket sandwich, and a few bites of red potato salad.  Oh yeah, and I might have had some wine too.  I should NOT have eaten that many chips.  I'm likely in for a gain this week given those stupid chips, but they tasted so dang good at the time. 

Live and move on... this is not a journey of perfection.  It is a journey of real life.  I live in a real world where hockey games with food happen.  So the rest of the week I need to make about more veggies, fruits, and lean proteins.  Things that Weight Watchers calls, "Power Foods". 

This menu is made on Friday nights, and I actually grocery shop on Saturday mornings, so I'm a little off with a few of these... mostly the baked buffalo chicken pasta, but I will work with what I have.  The Sante Fe Wraps are made with black bean burgers and lots of veggies, and I will skip the chips, and the sesame stir fry is a perfect Power Foods meal.  I will work with what I have, and modify where I can this week to undo as much damage before weigh in on Thursday that I can.

I made my choice today... now I live with it.

Pioneer Woman's Meatloaf, Steamed Broccoli, Potato Pancakes, Ann's Fruity Fluff Pie
Naan Bread Pizzas
Baked Buffalo Chicken Pasta
Chicken Baseballs, Sweet Potatoes
Sante Fe Vegetarian Wraps, Chips/Homemade Salsa - Recipe Below
Sesame Shrimp Stir fry with rice


Sante Fe Vegetarian Wraps
6 Points+ each (if you use 3 point tortillas)

4 Flour Tortillas - my tortillas are 3 Points+ each
4 Morningstar Farms Black Bean Burgers - 1 package
2 tsps olive oil
1 sliced green pepper
1 sliced red pepper
1/2 sliced red onion
Guacamole, Salsa, and Sour Cream as desired - add the points, for whatever you add

Saute Peppers and Onions in olive oil, over medium high heat.  Top each tortilla with a heated burger - cut in half, the peppers/onions mixture, and guacamole, salsa, and sour cream as desired.

This is a delicious meal that you can throw together in 10-15 minutes, depending on how fast you can chop.

What's on your menu this week?
How do you recover from a "diet" mistake?

Happy Valentine's week!

I know a lot of people hate Valentine's Day.  Personally I'm neutral about it.  I think its stupid that men are expected to pay 3-4 times as much for roses on this day.  That isn't to say I wouldn't LOVE to get flowers (in case my husband is reading this), its just I would never expect someone to waste money like that, and I'm not really a roses kind of girl. 

Instead of buying my husband something he will likely never use, I almost always make him a nice dinner, and he loves pasta!  So... pasta it is.  I'm using the Pioneer Woman's Cajun Chicken Pasta, but I lightened it up by using less pasta, less oil, less butter, and fat free half and half in the place of heavy cream.  We think its delicious! 

I also wanted to make him a cheesecake, but I didn't want to have a whole cheesecake in my house because, well... honestly I'm weak!  So... I'm doing a little experiment with a Vanilla Mousse Cheesecake recipe in single serving sizes.  If it works out, I'll post the recipe later in the week.

Sirloin Steak with Whisky Cream Sauce, Baked Potatoes, Steamed Broccoli
Jack Daniels Chicken (purchased already made from Costco) and Alexia Sweet Potato Fries
Pioneer Woman's Cajun Chicken Pasta Lightened (recipe below), Caesar Salad, Vanilla Mousse Cheesecake - single servings
Spaghetti Pie... yes I promise we will finally eat this... it has been on my menu for 2 weeks!
Cod (from Costco) used to make "fish and chips", roasted butternut squash

Pioneer Woman's Cajun Chicken Pasta Lightened
Serves 5 @ 8 Points+ each

Fair Warning:  This recipe is spicy
2 whole Boneless, Skinless Chicken Breasts (about 1/2 a lb), Cut Into Cubes
3 teaspoons Cajun Spice Mix
8 oz uncooked Fettuccine
1 Tablespoon Olive Oil
1 Tablespoon Butter
1 Green Bell Pepper, Seeded And Sliced
1 Red Bell Pepper, Seeded And Sliced
1/2 Large Red Onion, Sliced
3 cloves Garlic, Minced
4 whole Roma Tomatoes, Diced
1 cup Fat Free Chicken Broth
1/3 cup White Wine
1/2 cup fat free half and half
Cayenne Pepper To Taste
Freshly Ground Black Pepper, To Taste
Salt To Taste
Chopped Fresh Parsley, To Taste

Cook pasta and drain.