Food + Blog= Love

Food + Blog= Love...Don't be fooled by the title.. Guys are welcome to view this blog too... This blog is written by a girl so obviously these recipes are girl friendly... Also, most of my posts will be healthy recipes YAY!! But every now and then I will throw in one of my favs! Hey, you gotta live a little!! It's OK to splurge and your man will love ya for it!

Feel free to share your recipes too! I am ALWAYS looking for new ideas!!

Tuesday, April 14, 2015

Roasted Pepper Hummus

recipe from skinny

With the recent recall on Sabra Hummus, I thought I would post a delish hummus recipe I found from I

Ingredients: 15 oz can garbanzo beans, drained 1 roasted red pepper, skin and seeds removed 2 tbsp fresh parsley, leaves only 2 cloves garlic 1 tbsp sesame oil juice of 1 lemon salt and fresh pepper Directions: Combine all ingredients in a food processor. Add a little water if it is too thick. Blend until smooth. Serve with fresh vegetables like cucumbers, peppers, celery, or whatever you desire. If you want plain.. just don't add the peppers.. you can adjust taste with seasoning. You can also bake flour tortillas and sprinkle some EVOO and salt. Or the grocery store sells pita bread and I just grab the whole wheat. Enjoy!!! Serving size is 4

Thursday, March 5, 2015

Crock Pot Chicken Taco Chili

Today is a snow day in Texas.. ugh!  I am not a fan of the cold!  It's March for goodness sake & should be mid 60s not mid 20's.  One thing I am a fan of if it has to be a cold day is 1) anything I can make in a crockpot  2) anything that is freezer friendly & 3) warm yummy soup!

Crock Pot Chicken Taco Chili
Gina's Weight Watcher Recipes
Servings: 10  Size: about 1 cup  Old Points: 3 pts  Points+: 5 pts
Calories: 203.7 • Fat: 1.4 g • Carb: 33.3 g • Fiber: 10.0 g  • Protein: 16.9 g

  • 1 small onion, chopped
  • 1 (15.5 oz) can black beans
  • 1 (15.5 oz) can kidney beans
  • 1 (8 oz) can tomato sauce
  • 10 oz package frozen corn kernels
  • 2 (10 oz) cans diced tomatoes w/chilies
  • 1 packet reduced sodium taco seasoning or homemade (see below)
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 24 oz (3-4) boneless skinless chicken breasts
  • 4 oz can chopped green chili peppers, chopped
  • 1/4 cup chopped fresh cilantro

To make your own taco seasoning, omit the packet, cumin and chili powder above and use below instead:

  • 1 1/2 tablespoons cumin
  • 1 1/2 tablespoons chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

    Food for your Dude version:  I used minced onions instead of a chopped onion, only because I hate onions.  I also used canned chicken that I buy at Sam's.  Saves me time shredding!  Definitely recommend creating your our taco seasoning if you have the time (literally takes seconds!)

      Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well. Nestle the chicken in, cover and cook on LOW for 10 hours or on HIGH for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro.

      Wednesday, February 11, 2015

      Baked Chicken Parmesan

      Baked Chicken Parmesan
      Gina's Weight Watcher Recipes
      Servings: 8  Serving Size: 1 piece • Old Points: 5 pts • Points+: 6 pts 
      Calories: 251 • Fat: 9.5 g • Protein: 31.5 g • Carb: 14 g • Fiber: 1.5 g • Sugar: 0
      Cholestr: 14 mg 


      • 4 (about 8 oz each) chicken breast, fat trimmed, sliced in half to make 8
      • 3/4 cup seasoned breadcrumbs (skinny taste uses whole wheat)
        • food 4 your dude version used italian breadcrumbs (I already had in the pantry)
      • 1/4 cup grated Parmesan cheese
      • 2 tbsp butter, melted (or olive oil)
      • 3/4 cup reduced fat mozzarella cheese (Skinnytaste uses Polly-o)
        • food 4 your dude loves boars head cheese and I grate myself
      • 1 cup marinara or Filetto di Pomodoro
        • food for your dude used Kroger Simple Truth Marinara
      • cooking spray


        Preheat oven to 450°. Spray a large baking sheet lightly with spray.

        Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken. 

        Lightly spray a little more oil on top and bake in the oven for 20 minutes. Turnchicken over, bake another 5 minutes.  

        Remove from oven, spoon 1 tbsp sauce over each piece of chicken and top each with 1 1/2 tbsp of shredded mozzarella cheese. 

        Bake 5 more minutes or until cheese is melted.

        Below is the link to the original recipe. 

        For my side I made lemon asparagus which is in the skinny taste cookbook.

        Spray baking sheet lightly with oil.  Place asparagus on sheet and add some salt, ground pepper and fresh lemon juice.  You could also add some minced garlic!  Bake at 350 for 10 minutes.

        Wednesday, January 28, 2015

        new recipes coming soon...

        i'm BAAACK!!!  So much has happened since my last post which was AGES ago!  I had a baby, got married in Turks + Caicos & had a career change!  I can't wait to start sharing some new recipes, I have been cooking for the past 2 weeks & have some amazing dishes to share!!

        Sunday, October 20, 2013

        Mushroom Stroganoff- GLUTEN FREE

        Technically this is not dude approved..  ONLY because the dude hates mushrooms..  Since I had been wanting to make this recipe for a while now- I decided it would be perfect for a girl's dinner!  Well it was a hit!  Very delish..  However, doesn't make great leftovers.  If you want to have as leftovers I recommend making extra sauce to pour over the noodles once you reheat.

        Mushroom Stroganoff 
        Servings: 4 • Serving Size: 1 1/2 cups • Old Points: 5 pts • Points+: 7 pts
        Calories: 268 • Fat: 3.5 g • Carbs: 52.5 g • Fiber: 7 g • Protein: 12.5 g • Sugar: 4.5 g
        Sodium: 312 (without salt) 


        • 1 tablespoon butter
        • 1/2 cup chopped onion
        • 2 tbsp unbleached all-purpose flour
        • 2 cups fat-free, less-sodium vegetable broth (or beef if you're a carnivore)
        • 1 tbsp Worcestershire sauce
        • 1 tsp tomato paste
        • 5 oz sliced Cremini mushrooms
        • 8 oz sliced baby Bella mushrooms
        • 3.5 oz Shiitake mushrooms
        • 1/4 tsp thyme
        • salt and pepper to taste
        • 2 tbsp white wine or sherry
        • 1/4 cup reduced-fat sour cream
        • 8 oz uncooked noodles (Ronzoni Smart Taste, Healthy Harvest or No-Yolk)
        • 1 tbsp minced fresh flat-leaf parsley for garnish

        Food for your dude version:  I used Gluten Free Oat Flour (Almond Flour would also be a good option)


        Cook noodles in a pot of salted water according to package directions, I like to under-cook them a bit so I can mix it with the sauce and let it finish cooking.

        Meanwhile, while the water starts to boil for the noodles, heat a large nonstick skillet over medium-high heat. Melt butter over medium heat and add onions to the pan. Cook 2 - 3 minutes over medium-low heat.

        Add flour; stir with a wooden spoon for 30 seconds. Gradually add broth, Worcestershire sauce, and tomato paste, stirring constantly. Add mushrooms, thyme, salt and pepper; stir and cook 4-5 minutes or until thickened and bubbly, stirring constantly. 

        Add wine; bring to a boil, reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds. Stir in sour cream; add noodles, mix well and garnish with parsley if desired.

        Monday, October 14, 2013

        Broccoli Cheese & Potato Soup

        Today is a gloomy rainy day..  which to me means a perfect SOUP day!!  So to welcome me back to my kitchen..  Yes I know its been awhile..  I am going to share a very delish Broccoli Cheese & Potato soup recipe that I got from my fav site skinny

        Recipe URL

        Broccoli Cheese and Potato Soup
        Gina's Weight Watcher Recipes  
        Servings: 4 • Serving Size: 1-1/4 cups  Old Points: 5 pts • Points+: 7 pts

        Calories: 281.6 • Fat: 8.0 g  Carb: 33.0 g  Fiber: 5.0 g  Protein: 20.4 g 


        • 1 small onion, chopped
        • 1 carrot, chopped
        • 1 celery stalk, chopped
        • 2 cloves garlic, minced
        • 1 tbsp butter
        • 2 tbsp flour
        • 2 1/2 cups fat free chicken broth (or vegetable broth)
        • 1 cup fat free milk
        • 2 medium potatoes, peeled and diced small
        • salt and fresh pepper
        • 4 cups (about 2 heads) broccoli florets, chopped into small pieces
        • 1-1/2 cups 2% shredded sharp cheddar
        • 2 slices 2% American cheese
        • 1 tbsp parmesan cheese

        My version did not include onions, I used already chopped garlic and frozen broccoli florets.  I also made it gluten free which means I used 2 tbsp of oat flour (you can find at Whole Foods)


        Chop onion, carrot, celery, garlic in a chopper or mini food processor.

        In a large soup pot, melt butter.  Add chopped vegetables and sauté on low heat until soft, about 5 minutes.

        Add flour, salt and pepper to the pot and stir until smooth.

        Add chicken broth, milk and potatoes and set heat to high until it comes to a boil, thencover and cook on low until potatoes are soft, about 10-15 minutes.

        Add broccoli florets, parmesan cheese, and stir well. Adjust salt and pepper to taste.Cook uncovered until broccoli is cooked, about 5 minutes. Add cheddar and American cheese, stir well and remove from heat.

        I did not do the below step.  It will still be good!
        Using an immersion blender, quickly blend part of the soup for a quick second or two. If you don't have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. This helps thicken it a bit.

        Saturday, May 25, 2013

        Baked Corn & Crab Cakes

        Baked Corn and Crab Cakes
        Servings: 8 • Size: 1 crab cake • Old Points: 3 pts • Points+: 4 pts
        Calories: 97 • Fat: 3 g • Protein: 11 g • Carb: 7.5 g • Fiber: 1 g • Sugar: 1.5 g
        Sodium: 385 mg  

        • 1 cup corn kernels (fresh)
        • 1 cup (about 30) reduced fat Ritz crackers, crushed
          • Food4yourDude version:  I used preservative free, No GMO, All Natural crackers 
        • 1 whole egg plus 2 egg whites, beaten
        • 4 scallions, chopped fine
        • 1/4 cup minced red bell pepper
        • 2 tbsp light mayonnaise
        • 2 tbsp fat free yogurt
        • 1/4 cup fresh parsley
        • 1 lemon, juiced
        • 16 oz premium lump crab meat, picked free of shells
          • Food4yourDude version:  Used lumped crab meat already pre-packaged
        • salt and pepper to taste
        • cooking spray

        In a large bowl, combine corn, crushed crackers, eggs, scallions, pepper, mayo, yogurt, parsley, lemon juice, salt and pepper. Mix well, then fold in crab meat, careful not to over mix so the crab remains in large chunks. Gently shape into 8 patties using a 1/2 cup measuring cup.

        Chill in the refrigerator at least 1 hour before baking.

        Preheat oven to 425°. Grease a baking sheet with cooking spray. Bake about 12-14 minutes on each side, or until golden brown.