Hungry Girl Cheeseburger Quesadilla

Evening ladies and gents, it's Tuesday which means another killer recipe coming from your lovely blog mistress and Ma. Oh, and it must me noted we're on time tonight. Huzzah! :].

First, how are we loving the new spring layout made by yours truly? It's quite springy if I do say so myself.

So let's get things started with tonight's recipe. Fitting with Ma's new bestie in her head (as Mrs. Wendy Williams would say) Hungry Girl she has picked a recipe out of Lisa Lillian's cookbook 200 under 200 (which you can find in any store that sells books). It's the pairing of 2 familiar things into making one ridiculously fabulous meal. Oh, and did I mention it's a healthy friendly meal?? Yeah, such things should be illegal but we'll take it.

 Here's what you'll need:

HG Cheeseburger Quesadilla

Ingredients:
*1 large La Tortilla Factory Smart and Delicious low carb/high fiber tortilla
*1 Boca Original meatless burger, thawed
*1 slice fat-free American cheese, chopped
*1 Tb. chopped onion
*1 Tb. chopped pickles 
*Optional ingredients: salt, pepper, garlic powder Optional topping: ketchup

 DIRECTIONS:
 *Preheat oven to 350 degrees.

 *Cut burger into small bite-sized pieces. Bring a pan sprayed with nonstick spray to medium heat on the stove. Add onion and burger pieces. Cook for 2 to 3 minutes until onion is soft. Season mixture to taste with optional ingredients, if you like. *Spray a medium-large baking sheet lightly with nonstick spray. Lay tortilla flat on the sheet and top evenly with the cheese pieces. Bake in the oven for about 2 minutes, until cheese has melted slightly. Leave oven on. Spread burger mixture over one half of the tortilla. Top with pickles and fold tortilla in half, pressing down lightly with a spatula to seal.

 *Bake in the oven for another 3 to 5 minutes, until tortilla edges are slightly brown. Remove from oven and cut into triangles. Top or serve with ketchup, if you like.

WW Points: *5 per serving

 Okie, yeah these are A-MAZING! We've done a recipe in the past for the blog and it was hamburger tacos. Those weren't as big as a success as this recipe was. I think it's because this recipe had more elements of an actual burger. I'd say this is a keeper!


 Tid Bits:
*Not a fan of the boca meatless burgers? Just adjust the points and swap the meatless burgers with 97% lean ground beef.
 *If you can't find Boca burgers we used the Morning Star crumbles which is just as good.


 Ma's Spot: As I said before I really enjoy Hungry Girl's recipes. I bought another of her books this week (200 under 200) and this recipe was featured in it. Let me tell you it was fantastic! It was one of the simplist recipes I have ever made. It was so easy to make and so quick to prepare. We made 12 of these in 30 minutes. I also have to say I love the morning star crumbles. I would rather eat these any day of the week then regular meat. So I encourage you to try these. Easy to make and low in calories. Trust me on this one when you make it you'll love it.



 *SNACK CORNER:* It's time for snack corner! Where we take new snacks in the grocery store and break it down for you. We tell you which are hot and which are not. Let's get to this week's pick:

WW Points:  Peanut Butter and Banana = * 6 points per serving and Raspberry Fudge Chunk = * 5 points per serving

Dinah: Tonight we bring you the latest venture of those loveable ice cream fellas Ben & Jerry. They've come out with a healthier version of their sweet ice cold treats so Ma and I decided to give these a shot. So we have the Ben and Jerry's Greek frozen yogurts Peanut Butter and Banana and Raspberry Fudge Chunk. Okie, while I have been known to scarf down a pint or two in my day I have to skip these on my next shopping trip. Don't get me wrong, I love love love Ben and Jerry's but I myself am not a fan of greek yogurt at all, never have been. Sure, when it's mixed into a recipe that's fine but just plain or frozen on it's own and you will see my nose turn up at it. With that said I wouldn't abandon the idea of getting these at all because minus the greek yogurt aspect I thought the flavor of the Raspberry Fudge Chunk (I wasn't able to participate in the tasting of the other because as you guys know I am allergic to peanuts) was really delicious. Too bad that greek yogurt was in the way, it could've been a nice love affair. *SIGH*

 Ma: First of all I love Ben and Jerry's and second I love yogurt. I have to say greek yogurt is completely different than regular yogurt. The texture and taste are both different. I only eat greek yogurt if I have something to go with it such as granola. I do love it in recipes though. Now I found out that I do love it in ice cream. I think this ice cream is rich, creamy, and full of flavor. If you don't like yogurt (such as Dinah) then these aren't for you. The greek yogurt upstages the other flavors in the ice cream. So if you like yogurt then by all means go pick these up. It's the best yogurt ice cream I've ever had. If you don't like yogurt then steer clear of these.



That's all for tonight kiddies but we'll see you here next week for my next pick and I swear it'll be something that won't be too outrageous nor will it require us having to refridgerate overnight and cause the blog to be delayed for 2 days....but HEY who's counting? Actually next week we're breaking out the grill. It's not too be missed. Have a great week guys!


 Spoons & Spatula's ~Dinah & Ma

Savory BLT Cheesecake

Blog readers I appologize to the highest extent on this week's blog being late. Things came up and with this week's recipe changes had to be made so the entry was pushed back a few days. However, we've moved things around and now we're back on track. I won't lie, this week's pick (which was of course mine) is kinda a crazy trip to get it done and served.

So last week I went looking for an out of the box recipe (which is what I do...all the time, ha.) and I came across a BLT Cheesecake. I have never in my life tried a savory cheesecake. The sweeter sister varation is one of my top 5 fave desserts of all time but the savory kind I have never had to chance to par take in. So I thought why not? So before I go on with this story here's the recipe itself. Stick around after to read the WHOLE review. Trust me, you won't wanna miss this.

Savory BLT Cheesecake

 Prep: 35 min. Bake: 45 min. + chilling Yield: 24 Servings

 Ingredients:
*3/4 cup dry bread crumbs
*1/2 cup grated Parmesan cheese
*3 tablespoons butter, melted

 FILLING:
*4 packages (8 ounces each) cream cheese, softened
*1/2 cup heavy whipping cream
*1-1/2 cups crumbled cooked bacon
*1 cup oil-packed sun-dried tomatoes, patted dry and chopped
*1 cup (4 ounces) shredded Gruyere or Swiss cheese
*2 green onions, sliced
*1 teaspoon freshly ground pepper
*4 eggs, lightly beaten
*Optional toppings: shredded iceberg lettuce, chopped cherry tomatoes and additional crumbled cooked bacon *Assorted crackers
 Directions:
*Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
 *In a small bowl, combine the bread crumbs, Parmesan cheese and butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 12 minutes. Cool on a wire rack.
 *In a large bowl, beat cream cheese and cream until smooth. Beat in the bacon, tomatoes, Gruyere cheese, onions and pepper. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan.
 *Bake at 325° for 45-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
 *Remove rim from pan. Serve cheesecake with toppings and crackers if desired.

WW Points: The regular version *6 points a serving (without crackers and toppings) ours is *5 points per serving

Okie, let's start off with the positives of this recipe. It tastes amazing! Truly, but for the amount of work we all had to put in (and it was a group effort) it just wasn't worth it for an Tuesday night dinner. Now on with the story: So we go to make this dish and it turns out we're missing a few things so I drove by my house to pick up what we need. I get back and in the middle of the recipe it's discovered that the pan we're supposed to place the springform pan in doesn't fit so the water can be poured in to help along the cooking process. So, off I go back to my house. When I returned we finally got it in the oven but at this point it was close to 6:45 pm. After baking for 55 minutes we had to let it cool then Ma read the dreaded words..."REFRIDGERATE OVERNIGHT!" dun dun dunnnnn. Seriously??? Now, no one had thought about this part happening since I have made cheesecakes in the past where it didn't require overnight cooling. We sat there stunned. Here we are it's almost 8 pm and we don't have a dinner nor a blog for tonight. So we whipped up something else and decided to save the recipe for Wednesday night. What else could we do? It was a letdown but after trying the cheesecake the next day it was wonderful with crackers and a nice salad. We do want to express that this dish is more of a party side dish but to be made for a "dinner" isn't really what it fits into.




 Tid Bits: *Okie, we lightened up this dish. We used fat free cream cheese, turkey bacon, roasted red peppers instead of the sun dried tomatoes packed in oil, and egg beaters instead of real eggs. Feel free to give our way a try if you're like us and are watching your figure.

*PLEASE PLEASE PLEASE remember this dish does go into the fridge overnight.



 Ma's Spot: When Dinah first found this recipe and told me this was her pick for this week I thought is she crazy?? This recipe was was a lot of work but it was worth it. It was delicious. You can pair this with any cracker you want. It would make a nice plate with crackers or fresh fruit. It's a great idea for a party or it's a great make ahead meal for those summer nights when you don't want a heavy meal. This is perfect! So give this one a try, it's a lot of work but it's worth it.




 *SNACK CORNER:* It's time for snack corner! Where we take new snacks in the grocery store and break it down for you. We tell you which are hot and which are not. Let's get to this week's pick:

(We used Hungry Girl Death By Chocolate Cupcakes click on the name for the recipe and the frosting flavors were cotton candy and cinnamon roll)

 WW Points: 3 (including Hungry Girl cupcakes and 2 tablespoons of icing)

 Dinah: Here at Tuesdays with Dinah and Ma we try and listen to our fans. So it was a no brainer when we were asked by a few peeps to try the new Dunkin Hines Frosting Creations. If you're not familiar with the whole idea on this new product let me fill ya in. One tub of vanilla (or white frosting) and you pick your poison. Whichever flavor packet you choose you pour into the container and then you stir which in return makes this new flavor of icing. Not to toot my own horn but I've been doing this kinda thing for years (as I'm sure every other baker in the world has done) but it's hella cool to see Dunkin Hines catch up to our idea. We should get some of the profit. Indeed! Anywho, these were really good! As if they would suck. Pish posh! Give them a try, you won't be disapointed.

Ma: I think this is a great invention. It's easy to do this at home and make up a batch of cupcakes and use the different flavors of frosting to please everyone's tastes. So give it a try but just be careful on the amount of flavoring packet you put into the tube of frosting. It can become over powering.



That's it guys, we'll see you here next week (on time) with Ma's next recipe. Have a great week guys!



 Spoons & Spatula's ~Dinah & Ma

Beef & Spinach Gyros Recipe

Tonight lovely blog readers we're going greek! Ah, yes greek they gave us great art, yummy food, and John Stamos...mmmm John Stamos.
OH! sorry, lets get back to the dish tonight shall we? So Ma picked this dish out of her Taste Of Home magazine and when she showed it to me I was in and not just because it has feta cheese in it...well maybe a little bit ha that AND...we've never done gyro's before on the blog. Weird but true, so stick around it's gonna be good!


 Here's what you'll need:

 Beef & Spinach Gyros Recipe

 Prep/Total Time: 25 min. Yield: 6 Servings

Ingredients:
*1 pound lean ground beef (90% lean)
*1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
*6 green onions, chopped
*1 can (2-1/4 ounces) sliced ripe olives, drained
*2 teaspoons lemon-pepper seasoning, divided
*1 large tomato, chopped
*1 cup (8 ounces) fat-free plain yogurt
*1/2 cup reduced-fat mayonnaise
*6 pita breads (6 inches), halved *12 lettuce leaves
*1 cup (4 ounces) crumbled feta cheese

Directions:
In a large skillet, cook beef over medium heat until no longer pink. Add the spinach, onions, olives and 1 teaspoon lemon-pepper; heat through. Stir in tomato; set aside. In a small bowl, combine the yogurt, mayonnaise and remaining lemon-pepper. Line pita halves with lettuce; fill with beef mixture and feta cheese. Serve with yogurt sauce.

WW Points: *12 for 2 gyro's and 1/4 cup sauce

 SOOOOOOOOOOO GOOD. Loved the sauce, the pita's, and the freshness of the gyro. I just may make this again later this week.

Tid Bits: None tonight guys

 Ma's Spot: I thought tonight's dinner was excellent. I thought the taste of the yogurt with the mayo and the seasoning were perfect. I will definitely be making this again. Besides the option of using a pita pockets I think I'll try out tortilla wraps. I have to be honest with you guys, I really cannot stand feta cheese so in place of it I used mozerella. So if you're like me and you can't stand the taste of feta cheese then try out the mozerella with it.


*SNACK CORNER:* It's time for snack corner! Where we take new snacks in the grocery store and break it down for you. We tell you which are hot and which are not. Let's get to this week's pick:

WW Points: For the Ritz Four Cheese Crackerfuls:
* 4 points per bar For the Ritz Chocolate Peanut Butter Crackerfuls:
* 4 Points per bar

 Dinah: So tonight to jazz things up we decided to try out 2...yes count them TWO! snacks for snack corner. While yours truly has a peanut allergy and cannot participate in the Ritz Chocolate Peanut Butter Crackerfuls I went for the Ritz Four Cheese Crackerfuls and left the other for Ma to try. I'm not a Ritz girl by any means. Look, I get it they're buttery and crunchy but these crackers rub me the wrong way. They seem like they mock the other crackers at the store and whenever you ask anyone about their favorite cracker 9 times out of 10 they say Ritz. Pisses me off lol, come on! there are sooooo many other crackers that are way better than that box of buttery mockery. Anywho, I digress and I cannot even believe I am saying this, these are pretty good. Filling, light, and not too many points. I enjoyed the fluffy cheese center the most. Still, just because I liked these I wouldn't be changing my favorite crackers anytime soon. Wheat Thins for the win!

 Ma: Tonight while Dinah tried the four cheese crackers I was in charge of tasting the chocolate peanut butter crakers. Ritz crackers are my very favorite cracker in the whole world. It was a no brainer for me when you put together Ritz crackers and chocolate/peanut butter. It was delish! and I'm not just saying that because of my love for Ritz. The ratio between peanut butter/chocolate/cracker was right on point. So next time you're in the store pick these up. It's a great snack to pack in your work lunch bag.




 That's all folks! I have a glass of my favorite wine and a new GLEE episode waiting for me so we'll see you all back here next week! As your blog mistress I have been known to pull recipes out of left field and next week has to be the craziest one we've ever done. What? Did you expect something else from yours truly? HA! no. lol Have a great week guys!


 Spoons & Spatula's ~Dinah and Ma

Crispy Parmesan Chicken Breasts

Evening guys and dolls!

I want to thank everyone for their prayers, sweet thoughts, and good vibes sent out for Ma's surgery. The surgery went quickly and smoothly. She's now home recuperating for the next 3 weeks. So that means tonight we have a special helper in the kitchen. Aunt Jane came through since it would've been very hard to get this blog done all by myself. So tonight we have something different on the menu and this week it was my pick. Which means as you know it's probably something out of left field, ha!

I must tell you a small back story. I, your blog mistress Dinah am a Canadian at heart. Yes, it's true. Although I have never actually been to Canada nor am I actually Canadian anywhere in my hertiage I still consider myself a kindred canuck. You're probably wondering how so? While my elementary friends would be watching shows like Barney and Rugrats I would be running home to turn on the local Canadian channel to watch Are You Afraid Of The Dark?, Degrassi (which I still watch to this day. Don't hate), Ready or Not, and Benny Hill. Yes, THAT guy. So it came as no surprise that as I grew up I continuing my love for the nation in what we michiganders consider our attic.

Fast forward to 2 months ago. Aunt Jane shows me this cooking chick named Kary Osmond (no relation to Donny or Marie, Sorry Ma.).



She's the host of Best Recipes Ever. I really dug the show and decided to feature her on our little blog. There's one problemo, which recipe? Well I had picked this chicken tender one but for some reason being in USA doesn't allow me access to her website (being it's from Canada) so I then went online to find a similar recipe to hers that caught my eye on her show. Here's what I found:



Crispy Parmesan Chicken Breasts

Ingredients:
*1/3cup KRAFT Grated Parmesan Cheese
*1/4cup seasoned dry bread crumbs
*1/4tsp. paprika
*1/4tsp. salt
*1/4tsp. black pepper
*6 small boneless skinless chicken breast halves (1-1/2 lb.) (We cut ours into strips since that's more like Kary's recipe on her show)
*3 Tbsp. butter or margarine, melted


Directions:
*HEAT oven to 400°F.

*MIX cheese, crumbs and seasonings in shallow dish.

*DIP chicken in butter; coat with cheese mixture. Place in 15x10x1-inch pan sprayed with cooking spray.

*BAKE 20 min. or until chicken is done (165ºF).


(Your blog mistress :D.)


(Special Helper Aunt Jane!)




(Crap, grouchy bear noticed that I had the camera out)



(Forgive the shadow)

WW Points: *6 per serving


These were quite delish! I loved the light breading and how quick they took to bake in the oven. I'd say get in touch with your inner canadian and give these a shot, eh!



Tid Bits:
*PLEASE use Kraft parmesan cheese. It truly has the right texture for this recipe.

*As we mentioned above, feel free to cut the breasts into strips.

*Serve with a yummy dip, caesar salad, or on top your favorite pasta.


Ma's Spot: I really liked tonight's dinner. I thought the bread crumbs and parmesan cheese was delish. The blend of them really brought out the flavor of the chicken nicely. I loved how it was crispy and I loved how you can pretty much pair it with any side dish. Potatoes, pasta, veggies, etc... This one is a winner in my book.



*SNACK CORNER:*

It's time for snack corner! Where we take new snacks in the grocery store and break it down for you. We tell you which are hot and which are not. Let's get to this week's pick:





WW Points: *4 per serving (1/2 cup)



Dinah: Tonight we have Blue Bunny's limited edition Duff ice cream flavors. Duff may look familiar, he had his own show on the Food Network. So while doing my grocery shopping one day I went down the frozen food isle and came across this new flavor and once my eyes returned to my head after bugging out a tad I couldn't pass this up. They had different flavors but I picked up the I Do, I Do Wedding Cake. Yummy cake pieces with raspberry swirl and buttercream icing. Yeah, that sucker was coming home with me. WHAT! It was research...yeah research, that's good. I love this blog lol I can buy stuff that I really want to try and use the blog as the best excuse ever, ha! Don't give me that look you'd do it too. ;p.
Okie, so this stuff is amazing BUT it's a tad on the expensive side money wise ($7 for the carton. Yeah, most expensive ice cream I have ever bought) and points wise as well. I still say get it though cause come on who doesn't love a good wedding cake and then mix it into an ice cream? I know I do and secretly you do too.


Ma: I loved loved loved this! 2 thumbs up and my taste buds are dancing. I'm not saying just saying this because I have a huge crush on Duff lol. So go out and purchase this. Don't let the price scare you away. Enjoy this ice cream as well as looking at the pic of Duff on the cover. YUM!





We're all done for tonight folks! We'll be back next week with Ma's pick. It's gonna be a good one...well it looks that way at least lol. Have a great week guys!


Spoons & Spatula's
~Dinah & Ma