GIVEAWAY: Fiber One Yogurt Winners!

I am please to announce the three winners of the Fiber One Yogurt prize pack. Congratulations ladies and I hope you enjoy your prize…and thanks for reading my blog!

Lisa @ http://twitter.com/Dolcissima

Tali @ http://twitter.com/cupcakemafia

Stephanie @ http://twitter.com/stephart1985

Keep your eyes open for another giveaway…I hope everyone has a fantastic new year. Make it a good one.

GIVEAWAY: Fiber One 50 Calorie Yogurt

The wonderful people over a MyBlogSpark.com have given me the opportunity to share this wonderful giveaway with 3 of my readers. In this giveaway you will get a free 4 pack of Fiber One 50 Calorie Yogurt. It is FAN-tastic!! One of my absolute favorite healthy eating sites (Hungry-girl.com) has given The Fiber One 50 Calorie yogurt her seal of approval (and you know that’s huge, right?!?!).



NOTE: product, information, prize pack, and giveaway have all been provided by Fiber One through MyBlogSpark.com.

So, I am giving away Fiber One snack packs to 3 of my lucky readers…here are a few ways to enter the contest.

1. Leave a comment on my blog about your guilty snacking pleasure, what do you do to manage your weight and what are your diet secrets? (be sure to include your email if you are using the ‘Anonymous Users’ function).

2. Tweet the following:
#GIVEAWAY: Free Fiber One 50 Calorie Yogurt http://ow.ly/OnMX @tuffystales #stephaniecooks pls RT

3. Send me an email about the giveaway.


I will randomly select 3 winners on Monday, December 28, 2009 for the prizes.

Good luck!

3-BEAN CHILI

OK, OK…yes I am still here. Things have been crazy in my life lately so cooking is one of the last things I feel like doing. But my waistline is starting to notice that difference, so I have started cooking again. And what better way to start back up with a 3 bean chili; you could also call this the pantry chili. I dug into my pantry and gathered as much stuff as I could to make a chili and it turned out AWESOME…spicy and yummy. Here is the recipe that I used.

3-Bean Chili
Points Value: 4-5 points
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Level of Difficulty: Easy
Servings: 6

Ingredients:
2 (16 oz. cans) – Red Kidney beans, rinsed and drained
2 (16 oz. cans) – White Kidney beans, rinsed and drained
2 (16 oz. cans) – Pinto beans, rinsed and drained
1 onion- finely chopped
2 (14.5 oz cans) – Diced tomatoes with green chili’s
1 large can Crushed tomatoes
¼ teaspoon minced garlic
1 package of chili seasoning or season to taste
Hot sauce, your preferred kind and season to taste
1 teaspoon of oil

Instructions:
1. Heat oil, onions and garlic until browned.
2. Add all beans (rinsed and drained), Rotel, crushed tomatoes, chili seasoning and hot sauce.
3. Stir ingredients together and simmer for 45 minutes.

Print this recipe.

The Ingredients…


The chili simmering…


The final product…


I hope that you enjoy this recipe; happy cooking!

BLACK BEANS & RICE

Well folks its football season and football season means those warm comfort foods! HOORAY!! I found this recipe in the Weight Watchers New Complete Cookbook…I am a fan of red beans and rice, but this one has a bit of a Mexican style to it; so I had to try it. It was FANTASTIC, just the right amount of kick to it! Here is the recipe that I used.

Black Beans & Rice
Points Value: 9
Preparation Time: 15 minutes
Cooking Time: 60 minutes
Level of Difficulty: Easy
Servings: 4

Ingredients:
4 teaspoons olive oil
1 green bell pepper, seeded and finely chopped
1 onion, finely chopped
5-6 garlic cloves, minced
1 (16-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes
1 cup basic vegetable stock
4 teaspoons dry sherry
1 teaspoon finely chopped fresh thyme, or ½ teaspoon dried
1 bay leaf
¼ teaspoon dried oregano
¼ teaspoon hot red pepper sauce
½ cup water
1 tablespoon finely chopped fresh cilantro
Salt and freshly ground pepper, to taste
4 cups cooked white rice

Instructions:
1. In a medium nonstick saucepan, heat the oil. Sauté the bell pepper, onion and garlic until very soft, about 15 minutes. Stir in the beans, tomatoes, stock, sherry, thyme, bay leaf, oregano, pepper sauce, and water; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce thickens and vegetables are tender, about 45 minutes. If the mixture becomes too thick, add hot water to thin to desired consistency.

2. Stir in the cilantro and season with salt and pepper; discard the bay leaf. Serve over rice.

Print this recipe.


The ingredients…


My new toy, Pampered Chef chopper. I LOVE it!


Chopped green peppers…


Sautéing the garlic, onions and peppers…


The final product…


Recipe Source:
Weight Watchers New Complete Cookbook

I hope that you enjoy this recipe; happy cooking!

PASTA WITH BROCCOLI, CAULIFLOWER & LEMON

I tend to have a smaller appetite in the summer time and I am always a fan of pasta. As I was flipping through my Weight Watchers Pantry to Plate cookbook, I found this recipe. It was very tasty, preserved well for leftovers and it was filling. Very easy to make as well!

Here is the recipe that I used.
Pasta with Broccoli, Cauliflower, and Lemon
Points Value: 4
Preparation Time: 5 minutes
Cooking Time: 30 minutes
Level of Difficulty: Easy
Servings: 4

Ingredients:
1 (1-pound) bag frozen broccoli and cauliflower mix
6 oz whole-wheat rotini or fusilli pasta
1 tablespoon olive oil
3 garlic cloves, minced
1/4 teaspoon crushed red pepper
1 tablespoon grated lemon zest
1 tablespoon lemon juice
1/4 teaspoon salt
1/3 cup grated Parmesan cheese

Instructions:
1. Bring a large pot of salted water to a boil. Add the broccoli and cauliflower and cook 4 minutes. Transfer to a bowl with a slotted spoon. Add the pasta to the pot and cook according to package directions. Drain, reserving ¾ cup of the cooking water.

2. Wipe out the pot and place over medium heat. Add the oil, garlic, and crushed red pepper and cook, stirring, until the garlic is golden, 2-3 minutes. Add the broccoli and cauliflower and cook, breaking up the vegetables with the side of a spoon, until hot, about 2 minutes.

3. Add the zest, lemon juice, salt, pasta, and reserved cooking water. Cook, stirring, until the pasta is heated through, about 1 minute. Remove the pot from the heat and stir in the cheese. 1 1/2 cups is one serving.

Print this recipe

The ingredients…


The broccoli & cauliflower boiling…


The broccoli & cauliflower sautéing…


Final product…


Recipe Source:
Weight Watchers From Pantry to Plate

I hope you enjoy this recipe. Happy cooking!