4 Point WW Points+ Pizza

I love pizza and I love that I can still eat pizza on Weight Watchers. When C was about 3 years old, he started asking us for pizza after a trip to NJ. Since we don't like the processed stuff, we'd usually buy organic from Trader Joe's, but even the organic version packs a punch when it comes to fat and white flour. I came up with this quick recipe a couple of year ago, but tonight, also realized it's perfect for WW (calculated under the new "Points Plus" program).

1 Trader Joe's Whole Wheat Pita Pocket (3 points)
1 ounce Trader Joe's Lite Shredded Mozzarella Cheese (1 point)
Fresh tomatoes (or low sugar sauce) (0 points)
Garlic, spices (0 points)
Fresh veggies (0 points)

Preheat over to 425*. Spray cookie sheet or baking stone with olive oil mist. Place whole pita on sheet and top with tomatoes, or a few tablespoons of sauce. Add crushed garlic and spices if desired, top with 1 ounce of the shredded cheese and pile on the fresh veggies. Bake for approximately 8 minutes, let cool a few minutes before slicing.

Only 4 points for a personal pizza, packed with veggies and fiber! Also goes great with a large salad.

Mummies!

This year C decided he'd like to be a mummy for Halloween, and it's morphed into all things mummy around here. I did finish the mummy costume this morning (photos to come), but we've been having some mummy fun beyond the costume. C has been reading books on ancient Egypt, current day Egypt, mummification, and King Tut. I also brought him back some goodies from the Discovery King Tut exhibit in NYC. Maybe I have a budding archaeologist on my hands? In the meantime, our mummy fun...

Mummy Pumpkin

Mummy Hotdogs
(Kosher beef hotdogs wrapped in strips of crescent rolls)

Spider Web Dip

(Ketchup, spiral of mustard, spread mustard in pattern with a toothpick)

Mummy with Mustard Eyes

Mummy Meatloaf

Mummy Meatloaf

Use whatever meatloaf recipe you like, and hand mold into the shape of a mummy. Bake and once thoroughly cooked, add strips of cheese to look like a mummy. Allow to soften in warm oven, just a couple of minutes. I cut Kalamata olives for the eyes- a big hit!

Weekly Menu and Sneaky Vegetables

One of my friends called me out for not posting recently, so I am recycling some recent posts that really could/should go on this blog, but were on my regular one. Here you go...

What are we cooking? Click here and here.

Buon Appetito!

Natural Fruit Fly Trap

So the little man came home the other day and left his lunchbox on the counter...with a half-open container of sweet, juicy watermelon. What was that kid thinking, not finishing the melon with his lunch? We had a busy night with baseball, homework, piano, Chick-Fil-A for a quick dinner (chicken strips, fruit, white milk), and the poor lunch box was forgotten. That is until we came down for breakfast the next morning and we were greeted by a bunch of these nasty things.

Easy-peasy solution. Place a small, shallow custard bowl or ramekin dish in the offending area, preferably under a light source. Fill almost to the brim with apple cider vinegar, a little sweet fruit juice, and a few drops of liquid dish soap. Even better if you've got a piece of fruit you can float in it (we used a piece of peach), barely sticking out above the liquid line. 24 hours later? At least 50 dead fruitflies in the bottom of the bowl. Works like a charm!

Simply Sneaky Spaghetti Sauce

Now that we are sneaking in the good stuff, I thought I'd try a new twist on spaghetti sauce, especially since I've tricked C into thinking that spaghetti squash is really just spaghetti. Yep, I'm deceiving my kid, but don't worry, we're packing money away in the therapy jar for later in life. Surely he will be ruined by this deception ;)

Start with whatever sauce you normally use. I like to make my own, but in a pinch, I go with an organic marinara that is sugar free. You will need:

• Sauce equal to 1.5 jars
• 2 zuchinni
• 1/2 lb. carrots
• 1/2 large green pepper
• 1/2 large yellow onion, not Vidalia
• 10 baby portabello mushrooms
• 2 cloves garlic
• Italian seasoning (or just blend your own oregano, basil, and pinch of parsely)
• EVOO (Extra Virgin Olive Oil, cold pressed)

Steam carrots to soften, but do not allow to become mushy (about 2 minutes in bowl in microwave with 4 Tbsp. water). The key is to finely chop all veggies- the Pampered Chef food chopped works very well. Chop carrots, green pepper, and onion. Saute in olive oil. While that is cooking, remove ends from zuchinni (leave peel on) and chop zuchinni and mushrooms. Add to pan and cook until onions are clear. Do not cook so much that your veggies go mushy.

Place sauce in crockpot on low, using about 1/3 c. water to rinse out the sauce jars and add to pot. Add 2 cloves pressed garlic and seasoning. Add veggies and stir. Let simmer on low, stirring every now and then. Serve over pasta or spaghetti squash. Use leftover sauce within 2-3 days or freeze.

PB&J "Sushi"

Have a little sophisticate on your hands? Our little guy thinks sushi is "cool" but there's no way he's eating raw fish. His new favorite for lunch is "sushi" that is just right for him.

• soft/white bread


• creamy peanut butter


• jelly

Trim crust from bread. Use small roller (or clean soup can) and roll out bread. Smooth on peanut butter and jelly. Roll lengthwise, seam side down. Slice horizontally. Enjoy!

Irish Soda Bread

It just wouldn't be St. Pat's around here without a traditional Irish meal of corned beef, cabbage, and Irish soda bread with Kerry Gold butter. This is best baked a day in advance, or the morning of, your meal.

• 4 c. white flour (can use whole wheat if you prefer- taste will be altered)
• 4 Tbsp. sugar
• 1 Tbsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 c. butter, softened
• 1 1/4 c. milk + 1/4 c. sour cream + 1 Tbsp. lemon juice (OR 1 c. buttermilk)- divided
• 1 egg
• 1/4 c. butter, melted
• Optional: raisins, cinnamon

If you are going to use raisins in this recipe, boil water, then add raisins until they plump. Cool, pat dry, dust with flour and cinnamon. Grease a large cookie sheet and preheat over to 375* F. Mix all dry ingredients, plus softened butter. Stir in buttermilk/homemade buttermilk and egg. Add raisins.

Turn out your dough on a floured surface and knead a little. Shape into a round loaf and place on prepared cookie sheet. Take the melted butter and combine with the 1/4 c. of remaining buttermilk. Coat the loaf with this and cut an "X" across the top of the loaf.

Bake approximately 45 minutes, until a toothpick inserted in the center removes cleanly. Once baked and removed, wrap in foil and keep wrapped until ready to serve with butter later or the next day.