Archive for September 2011

Some commercials just resonate with kids. Even after watching it about 20 times in a row, they still laugh. I don’t get it…


This is another “what the *&#$ am I gonna make for dinner real quick?” kind of moment. The kids had been at the Theme Park all day and came home expecting to have dinner ready. I thought they were going to eat somewhere for dinner. That was a fun dilemma. And ensuing argument. But oh well, I made this incredible dinner in about 20 minutes.

I know I keep saying I’m not a pasta fan, BUT THIS WAS GOOD! Maybe it’s because I used bowtie pasta. I really hate spaghetti, I think it’s a texture thing. But the bowties worked well for me.


  • 1 box pasta
  • 1 24-28 oz. jar pasta sauce
  • 2-3 t. Italian Seasoning (I used garlic, oregano, basil, onion poweder and salt/pepper)
  • 12 oz. can of V8 (or just add more pasta sauce. I only did this to add some nutrients)
  • 1/2 C fat free half & half
  • 8 oz. sliced mushrooms
  • 4-5 pieces of Asparagus, cut into quarters
  • 1 t. olive oil
  • 1 t. butter
  • 1/4 Parmesan Cheese + 1 tsp 


  1. Cook pasta according to directions.
  2. In a saucepan over medium heat, combine the pasta sauce, V8, and Italian seasoning. 
  3. Meanwhile, place olive oil in a pan over medium heat. Add asparagus, and cook until tender crisp. 
  4.  In the same pan, place the mushrooms and cook them. Add the 1 tsp of butter, and cook until they brown and get almost crispy. Sprinkle 1 tsp of cheese on the veggie mixture. 
  5. The pasta sauce should have boiled down by now.  Add the half and half, and the Parmesan cheese. Continue cooking. 
  6. Add the mushroom and asparagus mixture to the sauce, reserving a little to garnish the pasta with.
  7. Pour sauce over pasta, garnish with the veggies, top with a little more Parmesan and ENJOY!

The half and half makes the sauce a little creamy, a nice blend of a white and a red sauce. 

Makes 6 Servings

Old WW Points per serving: 6

I never know what to do with Turkey Kielbasa, yet I still buy it. I’m not a big meat or sausage fan, but it needed to be cooked and I had some veggies that needed to be used, so I made a pasta salad. 


  • zucchini, sliced and chopped
  • tomatoes, quartered
  • baby spinach
  • assorted colored peppers sliced
  • 1 box of pasta (I used shells)
  • 16 oz. turkey kielbasa 
  • 1/2 C fat free Italian Dressing
  • The Laughing Cow lite cheese wedge (I used herb flavored)


  1. Boil the water for your pasta. Meanwhile, prep veggies and slice the turkey sausage and cook it in a pan until it gets browned and crisp on the surface.
  2. Once the pasta is cooked, drain and place it in a bowl. You want the pasta to still be kind of warm, so it will melt the cheese and wilt the spinach. Add veggies and sausage.

2. Pour dressing into bowl along with cheese wedge.

3. Stir and combine all the ingredients, making sure everything is evenly coated. 

You can either eat the pasta warm, or cool it off.  The longer it sits with the dressing, the more flavor it absorbs, but really it was good both cold and warm. 

I didn’t figure out the individual points values, but the entire salad is 24 points. It easily can make 6 or more servings, it just depends upon how much you eat. I’m not huge on pasta so I only ate about a 1 cup serving which I estimate to be about 4 points. 

I don’t know why I don’t think about dinner until 5. Everyone is crying and fighting and then I get a flash of inspiration “OH! They’re hungry!” 

This was born out of a moment of frustration and a lack of time. I’m sure the troops would have revolted against me if I hadn’t fed them quickly. 

I took a can of refried beans, whole wheat bagel thins, cheese, a little seasoning, and 10 minutes later I had dinner. I was the beloved hero again.


5 Bagel thins or English Muffins, Split

1 Can Fat Free Refried Beans

2 t. taco seasoning (or use your own: I used 1 t. garlic powder, 1 t. chili powder, 1/2 t. cumin)

2 C shredded cheese

Toppings- Ideas include: Fresh spinach, salsa, fresh tomatoes, onions, really anything you want or have on hand.

  1. Split the bread in half. Mix the refried beans with the seasoning and spread onto the halves.


You notice the bite – An anonymous little redhead was too hungry to wait

2. Top with cheese and set under the broiler for 3-5 minutes. WATCH them so they don’t burn. It may take less or more time, depending upon your oven.

3. Once the cheese is melted and golden, remove from the broiler. Top with whatever you want. I only had spinach and salsa on hand. 

They were SO GOOD! And quick! 10 minutes from start to finish. 15 if you count cleaning 🙂

WW Points (old points) – 5 for two halves. Filling!

NOTE: I didn’t use the entire can, so don’t feel obligated to. You can use more or less cheese to your taste, just remember to adjust the points.

    Peek                                a                             BOO!

We had our good times, we had our bad. But you changed and I realized I learned everything I needed to learn from this relationship. So thank you for what I’ve learned, but I don’t like the “new” you, I know the “new” you will be a perfect fit for someone else, but I feel like I’ve grown enough to go on without you. 


Nothing feels better than a clean fridge.