Happy New Year!

It has been over a month since I posted last! Sorry for the delay, but between traveling home to NC and enjoying my vacation I have been LAZY! One of my good friends Katie and I have been doing My Fitness Pal (MFP) for a few weeks now (with a slight hiatus for the holidays). We have had some really good successes from MFP and were both eagar to start back this new year! I forgot to mention: MY FITNESS PAL IS FREEEEE!!! (It also has a cool mobile app that allows you to 'scan' nutrition via barcodes on products straight to your diary for the day!)

For me, that means COOKING healthy foods and EXERCISING at least 4 times a week! Last night, I was craving mexican foods and went to target on the hunt for frozen green pepper blend. I found them, but they were not on sale. :( Right below them was my new favorite thing (of the moment)! It was an Archer Farms brand "Southwest-Inspired Corn & Black Bean" blend. This blend ROCKS! It was on sale this week for $1.66 for the bag! The blend included black beans, corn, green pepper, red pepper, onion, and south west spices! I simply sauteed these on the stove in some cooking spray and waited to assemble my "Mexican Pizza." This meal was quick, healthy, easy, and budget friendly!

Finished Product! Mexican "Pizza" and Spanish Rice!

Mexican "Pizza"

1 Low Carb Tortilla (I like Mission Low Carb Taco Sized)
1 Wedge Laughing Cow Queso Fresco & Chipotle

1/2 Bag of Southwest Inspired Corn and Black Bean (I seasoned extra with just a little Mrs. Dash Chipotle Blend)
2 Tbsp Sour Cream (Light)

Toast tortilla in small pan then spread cheese on tortilla. Next, top with black bean mix and sour cream! Enjoy!

Meanwhile, I prepared a super easy LOW FAT Spanish rice to go with my "pizza"!

Spanish Rice
Serves: 4

2 Bags Boil in Bag Basmati Rice (or 2 cups cooked rice)
1 (14 oz) Can Diced Tomatoes with Green Chilies
1 cup Onion
1 tsp Cumin
1 tsp Chili Powder
1/2 cup Diced Green Chilies
1/2 cup tomato juice
Salt and Pepper to taste

Saute onion and diced green chilies in a pan with cooking spray. Once cooked, add in diced tomatoes, tomato juice, spices, and rice.Let simmer until all liquid is absorbed.

Spanish rice, 1 serving

Calories 186

Carbs 41

Fat 0

Protein 4

Sodium 311

Fiber 0

Homemade (NOT FRIED) Chips and Dip! :)

So, this recipe came about since I have a few extra potatoes that have started to go bad. I went online and looked up 'microwave' chips and got some ideas. I did not want to use any oil (not even for coating) so I simply modified a couple of recipes and merged into one. Here we go!

1 russet potato (I'm sure whatever potato you have on hand would work fine!)
Cooking Spray
Seasoning (I prefer garlic salt! GET CREATIVE!)
Microwaveable Plate

I used my mandolin (THANKS MAMA!) to cut the potato into ultra thin slices. This could be done with a knife just as easily. Liberally spray the plate with cooking spray. Next, lay the slices in a single layer in the plate. Like this:

Cook in the microwave for 5 minutes. Take out the plate and flip the 'chips' - Careful, they are HOT. Cook for another 5 minutes. *Microwave times vary - watch them closely* Once the chips are browned and crisp on both sides remove from microwave.

Meanwhile, in a small dipping cup combine 1 tablespoon sour cream (reduced fat is my favorite) with a pinch of each of the following: minced onion, garlic salt, and chives! VOILA - Sour Cream and Onion Dip! :)

This was a PERFECT snack! Who doesn't chips and dip?!?!

This is a great way to get creative and use up those extra potatoes! My next adventure will be this method using sweet potatoes! :)

What are your favorite flavors of chips?

Betsy's Chicken Pot Pie

So, I LOVE my mama's chicken pot pie. However, I do not love the nutrition facts - no matter HOW yummy. I set my sights on trying to tweak her recipe to be a little healthier! I succeeded. Most of the fat and such came from the butter laden pie crusts. I chose to substitute reduced fat crescent rolls instead! This took off a lot of calories and fat! :) My boyfriend commented after eating the pie (which I made as more of a casserole): "You should open a restaurant!" Needless to say, it passed the taste test! :) I will post the way that I made it, followed by some ways to get creative! I put this in the recipe builder and got 9 P+ (6 Servings)

Betsy's Chicken Pot Pie

1 roll reduced fat crescent rolls 
10 oz rotisserie chicken (I had this in the freezer)
1 bag frozen mixed vegetables
2 small cans reduced fat cream of chicken soup
1 potato (I diced and cooked this the night before in salted boiling water)
1 tablespoon onion powder
Garlic Powder - to taste
Mrs. Dash Table Blend - to taste - optional
Salt and Pepper - to taste


In a 9X12 baking dish, mix the chicken, vegetables, potato, seasonings and soup. On a large cutting board unroll the crescent rolls into one large sheet (I find using a pastry roller is the easiest way). Place the cresecent roll sheet on top of the chicken mixture. Spray with butter flavored cooking spray. Bake for ~45 min on 350 degrees. (or until the top is golden brown) ENJOY!

The finished product!

I served with steamed broccoli!

Here are some ways you could get creative!:

• Use Simply Potatoes with Onion instead of cooking the potato yourself
• Only bake 1/2 of the crescent rolls at a time (they get soggy)
• Peel off the soggy rolls (if you are like me and didn't realize this until it was time to eat leftovers) and top with small biscuits!

This turned out delicious! (It is just as good heated up!)

What are some of your ways you get creative with your pot pie recipes?

Black Bean and Corn Salad/Salsa

I'm not sure if you all experience what I experience, but EVERY TIME I buy cilantro it goes bad before I can use it all. Last night, I was craving some sort of corn and black bean salad/salsa. I went to my fridge and got creative! I absolutely LOVE the flavor of cilantro so mine has extra, but feel free to add to your taste level! Thanks to Katie for the onion powder suggestion since I was out of red onion and felt yellow would be too strong! Feel free to add/delete items to your taste buds - GET CREATIVE!

1 can black beans (drained and rinsed)
1 cup frozen corn (thawed) - or 1 can corn
1 Roma tomato (seeded and diced) - or 1/2 cup canned diced tomato
1 red pepper (diced)
2 tbsp cilantro (chopped)
2 tbsp chopped green chilies
1 tsp onion powder
1 tsp cumin
1 tbsp lime juice
1/2 tbsp crushed garlic
1.5 tbsp vegetable oil
Salt and Pepper to taste

Combine all items in a bowl. Stir and let chill! You can also serve immediately if you are impatient like me! ;)

I got 4 portions (1 cup per serving) clocking in at 4P+ each!

Serve with some Spanish rice, on top of a black-bean burger, with tortilla chips, on salad....ENDLESS possibilities!


Isn't it GREAT when you can 'use what you have' on hand to get a filling and delicious result?


What are some of your 'use what you have' recipes?

Mama's Roast with Potatoes and Carrots

If anyone knows my mama (Kathy) you will likely agree that she is an AMAZING cook. She loves to cook for people - it gives her joy (and we all love to eat her food)! I was craving a 'homecooked' meal and decided to take a stab at her 'famous' roast with potatoes and carrots! I have made this recipe before, but it has been a few years. This turned out FABULOUS! What is even better is that it cooked all day so when I got home dinner was READY! :) This makes a LOT and will make a nice addition to the soup I plan on whipping up this weekend with the leftovers!

Kathy’s Roast with Potatoes and Carrots

1 Small Chuck Roast (mine was 2.5 lbs), trimmed

1 pkg. of Onion Soup

1 can of Beef Consommé

1 can of Golden Mushroom Soup

5 – 6 Idaho Potatoes (or whatever you have on hand/prefer)

Handful of carrots (or more if you like!)

Put all ingredients in crock pot on low. Cook all day.

**You might need to add a can of beef broth or water to cover the meat. - I added both!

Everything was set/prepped/etc. was ready to go the night before!

Quick assembly in the morning!

Finished (DELICIOUS) product!

Tour De North Carolina

I know it has been a while since I've posted, but I have been BUSY! I was lucky enough to be able to go home to The Great State (North Carolina) for almost a week.  I thought I would share with you a few pictures as a 'guide' through my trip!

STOP #1: Greensboro, NC/High Point, NC

My little 'sister' Meredith lives in Greensboro and I had to lead a training session 20 minutes from there on Thursday, so we decided to have a slumber party! We went out to dinner with some of her friends from Law School (Hello, Half Priced Wine <3) then crashed for the night. We have been friends since we were little girls (our mom's are BFFs) and it's always nice to see her!

STOP #2 Raleigh, NC

Meet Grady! Grady is my new little nephew. I am so in love with this little boy! He's in the 95% for length - He's going to be TALL! :) I stayed with my brother and sister in law on Thursday night and got some good lovin' off of Mr. Grady!

Me and the LOVELY bride Janine

Me and my date (Brandle)!

Friday night took me to a dear friend's wedding! Janine married her college sweetheart Craig in a BEAUTIFUL ceremony in Apex, NC! I loved her dress/decorations/etc.! It was a fun event to start the weekend off right! :) Afterwards, Brandle and I headed to Raleigh to go out for a little while before I went home to Spivey's Corner.

STOP #3 Spivey's Corner

I always love being at home! I got to spend some quality time with my parents, grandparents, and cousins! :) I also went to eat lunch with my mama on Monday before heading to Raleigh for work part 2!

STOP #4 Raleigh (AGAIN)

Katie and I at the COM

(Source: Katie)

Monday night Katie and I had a recruiting event at a supply chain career fair at our Alma Mater (NCSU College of Management)!  We were able to teach two courses the following morning (Intro to Operations and a Procurement class)!

After playing professor, then had to immediately head back to Atlanta for some SAP training (THREE DAYS of it)! It was a great trip home and will be my last visit there until Christmas!

Ranch Pasta Salad MAKEOVER!!

So, I have a slight obsession with pasta salad (okay, pasta in general). I came up with the idea to create my own pasta salad recipe that mimics the delicious (and pointy) Kraft Ranch and Bacon Pasta Salad! A couple of trial and errors later - I've SUCCEEDED! I thought this would be a PERFECT chance to share the recipe with you all! I love having pasta salad as a side to go with soup, burgers, etc! I know it is typically a "summer" food, but I enjoy it year round! :)

Betsy's Ranch Pasta Salad

6 oz dry Picollini Pasta with Fiber (this is new, so any whole grain/wheat pasta will work)
1 1/2 cup frozen mixed vegetables (cook in the microwave for 3 min with some water - DRAIN)
1/3 cup fat free sour cream
1/4 cup light mayonnaise (I used Dukes Light - use what you have on hand!)
2 tablespoons dry ranch seasoning (Hidden Valley Ranch Dip packet)
1 tablespoon Mrs. Dash Garlic and Herb Seasoning (optional)

Cook pasta in lightly salted water and drain. While pasta is cooking, mix sour cream, mayo, ranch seasoning, and Mrs. Dash  in the bowl you plan on storing the salad. Add your cooked and drained mixed vegetables; stir. Next, add in your pasta and combine all ingredients. Chill for at least 2 hours. ENJOY!

I calculated 4 servings (~1.25 cups each) at 6 P+ on WW. You could also add Ham, Bacon, Chicken, etc. to get extra protein or to transition into a meal! (This would impact P+ values!)

TIP: This is even better after chilling overnight and makes a PERFECT lunch addition! :) I enjoyed it with a reduced sodium soup at hand today!

What are some of your favorite 'lightened up' recipe makeovers?