Dump Cookies - Getting Back to Blogging

I found some old posts that never got posted. Here is one that I created as we were getting ready to move.  I trrying to reduce my food stock piles. Here is a cookie recipe that went over well at home and at UPS!
1 pkg. (12 oz) chocolate chips
3/4 cup ( 1 1/2 sticks) butter,softened
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
1 1/2 eggs, beaten slightly
1 1/2 tsp. vanilla
1 1/2 cup flour
1 1/2 cup quick-cooking oats
3/4 tsp. baking soda
3/4 cup chopped pecans
Preheat the oven to 375°F. In a stand mixer, beat butter, sugars, egg and vanilla in large bowl. Add flour, oats and baking soda; beat until well blended. Stir in chocolate and pecans.
Drop rounded tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets. Bake 10 minutes or until lightly browned. Cool on baking sheets 2 minutes; transfer to wire racks. Cool completely.

Low Cal Low Fat Chocolate Caramel Martini

No I am not just teasing you! I love Hungry Girl. This is a take off of her Mounds Martini. I did not have the sugar free coconut flavoring but I had caramel. Yummy!


1 packet 25 calorie hot cocoa mix
1/4 c hot water
2 oz sugar free calorie free caramel flavored syrup*
3 oz vodka
2 Tbsp fat free Redi-Whip


Dissolve the cocoa mix in the water. Add remaining ingredients and put into a drink shaker. Voila!
It is still 7 points because of the vodka but it could be much worse!

* I used Torani as recommended by Hungry Girl. I have seen coupons saying that you can get it at Wal-Mart but I have never been able to find it at any Walmart in MA or PA. I got mine at Amazon.com

Roasted Pork Tenderloin with Strawberry Salsa

Strawberries make me think spring and with the weather we have been having I have good reason to! The mustard powder in the dry rub provides a very subtle mustard flavor. We served the pork with a Pepperwood Grove Pinot Noir to capture the berry flavors of the salsa.

Roasted Pork Tenderloin with Strawberry Salsa

Salsa:
1 cup diced fresh strawberries
1 Tbsp finely minced onion 1

Tbsp chopped green onion, green part only 

1 Tbsp Raspberry balsamic vinegar*
1/2 tsp maple syrup
1/8 tsp ground black pepper
Pinch of kosher salt
Pork:
1 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
1 teaspoon mustard powder
1 1/2 pounds pork tenderloin
2 tablespoons olive oil
Combine all of the salsa ingredients in a small bowl. Gently mix ingredients being careful not to mash the strawberries.Set aside in the refrigerator.
Preheat oven to 450F. Combine the salt, pepper and mustard powder into a dry-rub Cover the pork on all sides with the rub.

Heat oil in large ovenproof skillet. Add pork and brown on all sides. Transfer the skillet to the preheated oven. Roast pork uncovered until thermometer inserted into center registers 145°F, about 30 minutes. Remove pork from oven and let rest 5 minutes.

Serve warm topped with the strawberry salsa.

Reduced Fat Creamy Clam Dip

This is a great low fat dip to serve with crudites or crackers.

Reduced Fat Creamy Clam Dip
4 oz reduced fat cream cheese, softened
2 Tbsp low fat sour cream
1 6 1/2-oz can minced clams, drained, reserving 1 1/2 tablespoons liquid
2 Tbsp finely chopped red bell pepper
1/2 shallot, minced
1 Tbsp minced fresh parsley leaves or 1 1/2 tsp dried
1/3 teaspoon Worcestershire sauce
Pinch of cayenne

In a small bowl mix together the cream cheese and sour cream until smooth. Stir in remaining ingredients and salt to taste. Chill before serving.
Makes about 1 cup.

Sausage & Tortellini Soup - Warren's New Favorite

If put some type of sausage in everything a cook, Warren would be a happy camper. The long standing go to soup has always been Sausage, Fennel & White Bean. I did not have any fennel so we mixed it up a bit. He now thinks this is his new favorites.  

Sausage & Tortellini Soup
1 lb hot Italian sausage, bulk

1 cup chopped onion
2 large garlic cloves, minced

5 cups beef broth

1 14.5 oz can chopped tomatoes
1 8 oz can tomato sauce
1 zucchini, cut in half lengthwise and sliced sliced
1 carrot, sliced
1 bell pepper, diced
1/2 cup dry red wine
2 Tbsp dried basil
2 Tbsp dried oregano
8 to 10 ounces purchased fresh or dried tortellini
Freshly grated Parmesan cheese
Sauté the sausage in pot over medium-high heat until cooked through, breaking up an clumps, about 10 minutes. Using slotted spoon, transfer sausage to large bowl. Pour off all but 1 tablespoon drippings. Add onion and garlic remaining drippings and sauté until translucent, about 5 minutes. Return sausage to the pot then add the stock, tomatoes, tomato sauce, zucchini, carrot, bell pepper, wine, basil and oregano. Simmer until  the vegetables are tender, about 40 minutes.
Add tortellini to soup and cook until tender, refer to package instructions. Season soup to taste with salt and pepper.Serve with the Parmesan cheese.

Waist Friendly Vegetable Soup

Since the move I got away from my blogging. It is time to start again.

Only 2 Weight Watchers PointsPlus as determined by the recipe builder. It would be 0 points if you left out the orzo.

1/2  cup chopped onion

3/4 tsp dried oregano
2 garlic cloves, minced
3 cups chopped zucchini
1/2 cup chopped carrot
2 cups chopped tomato, divided
1 1/2 (14-ounce) cans chicken and / or vegetable broth, divided
1/2 cup uncooked orzo pasta
1/4 cup fresh baby spinach, packed
Salt and freshly ground black pepper
8 tsp grated Parmesan cheese
Coarsely ground black pepper

Spray a large pit with cooking spray. Saute onion until softened, about 3 minutes. Add oregano and garlic; sauté 1 minute. Stir in zucchini, and carrot, sauté 5 minutes or until vegetables are tender. Remove from heat.
Place 1 cup tomato and 1/2 can broth in a food process pulse until smooth. Add tomato mixture to pan; return pan to heat. Stir in remaining 1 cup tomato and remaining 2 cans broth; bring mixture to a boil. Reduce heat, and simmer 20 minutes.
Add pasta to the pot, cook 10 minutes or until pasta is tender, stirring occasionally. Remove from heat. Stir in spinach. Season to taste with salt, and pepper. Ladle soup into bowls or mugs; top each with 2 tsp cheese. Garnish with coarsely ground black pepper, if desired.

Breakfast Rice with Bacon

According to my boys (and one of Nick's friends, everything is better with bacon.) This rice dish can be serves at the main breakfast course or along side more eggs.Nick & Warren liked the rice topped with maple syrup. I preferred soy sauce.

Breakfast Rice with Bacon

¼  lb. bacon, chopped

2 cups cooked rice

3 cloves garlic, minced

¼ cup chopped onion

½ jalapeno pepper, minced

2 eggs, slightly beaten with a Tbsp of water

salt and pepper to taste

soy sauce, optional

Maple syrup, optional

Fry bacon until crisp or desired doneness. Transfer bacon to a paper towel lined plate to drain. Remove grease from skillet. Sauté onion, garlic and jalapeno until onions are translucent. Add eggs and cook until eggs are done. Add rice and bacon. Mix together well. Cook until heated through. Season to taste with salt and pepper.  Can be topped with soy sauce or maple syrup if desired.