Oh look there I am on The Bachelor!

No I'm not really ON The Bachelor...I was on during The Bachelor tonight!  Speaking of The Bachelor...I LOLed when I read this on my favorite crafty blog today...

Are you a Bachelor watcher? I am. Pure smut, but I love it. I’m behind a week, so don’t tell me who is off.

Want to know how I justify my Bachelor enjoyment? I say it is Biblical. Have you read the story of Queen Esther? King Xerxes was the Bachelor and Queen Esther received the final rose after he dated lots and lots of eligible bachelorettes. Read the story for yourself here. And if you want a more in depth study of the story of Esther, the Beth Moore study is pretty much amazing.

P.S. I’m kidding … I don’t think dating 25 women at once is biblical. It just does sort of happen in the Bible. Not saying its how it should be done and clearly the results aren’t all that great since nearly every couple breaks up in the end.

So funny.  And so true.  Also so funny to think that everyone watching The Bachelor tonight saw Bonnie & I.  It's still surreal.  Do you think Ben was watching?  :)  

5 Point Personal Pan Pizza!

I just discovered single serving thin crust pizza dough at HEB! Not only do 3 come in a pack, but they are only 3 points each!  They're about the size of a tortilla & are super delicious!

I've eaten one for dinner the past two nights: load it up with veggies (portobello mushrooms, red onion, green bell pepper & artichoke) and topped it off with reduced fat mozzarella cheese. Voila! 5 point pizza!!  And let's be honest, who doesn't love pizza?  And for 5 points+, you can really LOVE IT!

J.Hud's Lasagna

Just made this no noodle veggie lasagna that Jennifer Hudson (or as I like to call her "J.Hud") made on the Dr. Oz show--ya'll--it's so good!  AND...5 pts+ per serving!  And they're good serving sizes...not weenie!  The recipe makes 12 servings.  I served it at "book club" tonight (aka The Bachelor viewing party!) & it was a HIT!

Ingredients

1 medium eggplant(s), trimmed, sliced lengthwise in 1/4-in thick slices   

2 large uncooked zucchini, trimmed, sliced lengthwise in 1/4-in thick slices   

1 large egg(s), beaten

3/4 pound(s) part-skim ricotta cheese

1/4 cup(s) basil, fresh, cut into thin strips   

1/2 cup(s) grated Parmesan cheese (I used reduced fat)

4 cup(s) store-bought marinara sauce, divided        

1/2 pound(s) shredded part-skim mozzarella cheese, divided    

Directions

First roast the veggies--preheat oven to 400°F, coat two baking sheets with cooking spray. Place eggplant on one prepared baking sheet and place zucchini on other prepared baking sheet; coat vegetables with cooking spray. Roast 8 minutes; turn over vegetables and roast for 7 to 10 minutes more (total roasting time should not exceed 20 minutes or the vegetables will get too mushy); remove from oven and set aside.

In a medium bowl, combine egg, ricotta cheese, basil and 1/4 cup Parmesan cheese & set aside.

When veggies are done, reduce oven temperature to 350°F. 

The recipe called for a 8x14" baking dish, I used a 9x13" though & it was fine--coat the baking dish with cooking spray. Spread a thin layer of sauce (about 1/4 to 1/3 cup) on bottom of pan. Layer eggplant over sauce (use all the slices, even if you have to overlap them). Cover eggplant with half of marinara sauce and then spread half of ricotta mixture on top; sprinkle with half of mozzarella cheese. Top mozzarella cheese with zucchini and cover zucchini with remaining marinara sauce; spread with remaining ricotta mixture and then sprinkle with remaining Parmesan cheese.

Bake until the bottom starts to bubble, about 35 to 40 minutes. Remove lasagna from oven and allow it to rest for about 15 to 20 minutes before slicing into 12 pieces. Yields 1 piece per serving.

Notes

They recommended using a mandolin to slide the veggies & after having difficulty slicing the eggplant into such thin pieces I think I will invest in one for next time!  


I also think I'll add mushrooms & maybe some other veggies next time...just to make it even more delish!   

Here is the ONLY downside--I had a super hard time cutting it & having it look pretty--see my plate--

But it does show all the yumminess that's inside!  :)  Enjoy! 

S'morbles

I watch so many competitive cooking shows that sometimes I like to challenge myself to make something using only what I already have in my pantry.

Today's challenge: make a dessert for the youth leader retreat.

Ingredients on hand: Pillsbury crescent rolls, marshmallows & Dove dark chocolate squares.

Result: S'morbles.

Yum. Don't tell Weight Watchers. :)

Oatmeal Chocolate Chip Cookies

Hello!  I discovered these last spring & think I've even shared them before, but I wanted to re-share as I just made a batch & they are so good!  These are originally from Better Homes & Gardens Cookbook  but I tweaked them a bit to make them 2 points plus each!

3/4 C. butter or margarine
1 C. packed brown sugar
1/2 C. granulated sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp nutmeg (optional)
2 eggs (I use egg whites)
1 tsp. vanilla
1 3/4 C. flour
2 C. oats
1 C. semi-sweet chocolate chips (sometimes I use 1/2 C cinnamon chips & 1/2 C chocolate chips)*

Bake at 375 on an ungreased cookie sheet for 10 minutes.  Makes about 55 super delicious cookies.



*If you want to use the cinnamon chip/chocolate chip combo, add the nutmeg....so good!!

THE Commercial

Just in case you didn't see it on Facebook.