Vicky's Varieties Store

My Kitchen

FRUIT SMOOTHIE:  This is my favorite breakfast. I'm not usually much of a breakfast person, but I happen to enjoy this fruit smoothie quite often.

You'll need: 1 banana               half of a pear           1 carrot  
                  4 strawberries           1cup orange juice.

Place all in a blender and puree thoroughly. Enjoy.

Tip: For Weight Watcher's, this is about 2 points,
              if you get the right orange juice.


TUNA SALAD: A very easy lunch and low in, well everything.

You'll need:   1 can of tuna, in water         lettuce       onion      tomato     radish       green peppers
                              carrot      cucumber     celery     2 Tbsp. cheddar cheese, shredded
                               1 Tbsp. Salad Toppins ( I use McCormick Crunchy & Flavorful)
                             2 Tbsp. Fat Free Dressing ( I use Kraft's French  or Italian Dressing)   

Make normal salad. Drain water from tuna and add to salad. Garnish with cheese, dressing and topping. Enjoy.

Tip: For Weight Watcher's, this is about 6 points.



You'll need: 1 lb ground burger            1 Tbsp brown mustard
                  1 onion, chopped              1 Tbsp brown sugar
                  1 t. garlic powder              1 t. Worcestershire sauce          
                 3/4 c. ketchup

In skillet, cook burger, onion, and garlic powder over medium heat till burger is cooked and onions are tender. Stirring to break up meat. Add remaining ingredients, stirring well. Simmer over medium-low heat, 7 to 10 minutes.

Tip: For Weight Watcher's, this is about 4 points, using 1/4 cup meat and a bun.

Note: All of my burger comes straight from the butcher, so there is not all of the added extra crap that you get when you buy from the store. Makes the mean more lean and lower in points.



You'll need:      7-8 medium potatoes, cubed       2 lbs. sausage      water
              1 onion, diced        5 Tbsp Parkay Spread       2 Tbsp olive oil
              1 Tbsp cayenne pepper      6 Tbsp fat free mozzarella cheese, shredded

Cook sausage with 1 Tbsp of the Parkay Spread in the medium size skillet, over medium heat till almost cooked. In the large skillet, add the potatoes, onion, cayenne pepper, olive oil and the remaining 4 Tbsp of the Parkay Spread. Cook on medium heat. You may wish to add some water to help keep potatoes from sticking. When the sausage is almost done, drain any liquid and add sausage to the potatoes. Stir well. Cover with lid and continue cooking over medium-low heat till desired doneness. Sprinkle cheese on top and stir lightly. Serve while still hot.

Tip: For Weight Watcher's, this is about 6 points for a 1 cup serving.

Note: Like my burger, my sausage comes straight from the butcher as well.
* I used linked sausage, but removed the skins and cut the links into chunks.


BUFFALO PORK CHOPS:                                                    

You'll need:               Pork chops        
                 Sweet Baby Ray's, Buffalo Wing Sauce

Preheat grill. Brush chops with enough sauce to coat and cook on a preheated grill, set on low. Turning once and coating with sauce again. Cook till desired doneness.

Tip: For Weight Watcher's, one 2 ounce chop is about 2 points.

Note: Remember, I get my meat straight from the butcher.


SPICY GRILLED PARSNIPS:                      

You'll need:  1 lb. Parsnips       4 Tbsp. olive oil
1/2 tsp. black pepper              1/2 tsp. sea salt
1/2 tsp. cayenne pepper

Wash parsnips. Cut the ends off and discard.
Cut the rest of the parsnips into slices and put in a medium bowl. Add remaining ingredients and toss well to coat. Cook in a grilling basket, on a preheated grill, set on low, stirring occasionally, until fork tender. (About 20 minutes).

Tip: For Weight Watcher's, this is about 1 point per 1 cup


SWEET GRILLED BANANA'S:                          

You'll need:    3 banana's                                        1 1/2 tsp. cinnamon
                     2 Tbsp. Coconut Palm Sugar            1/4 c. Pure Maple Syrup

Cut ends off of banana's, leaving the peels on. Cut each banana in half, width wise, then cut each of those halves in half length wise. In a small bowl, combine the Coconut Palm Sugar and cinnamon, then sprinkle over the banana's. Let stand for about 5 minutes, so the banana's absorb some of the mixture. Place banana's, cut side down, on a preheated grill, set on low. Cook for 2 - 3 minutes, then turn over and cook for an additional 5 minutes or till the skins start to peel away, but the banana's are not mushy.

 Tip: For Weight Watcher's, this is a 0 point sweet treat!!



You'll need:   1 box Stuffing      1 (14.75oz) can of Salmon        1 tsp. chives      Parkay Spread
            salt, black pepper, cajun, seasoned salt, onion powder, garlic powder, to taste
                                                     Romaine or Red Leaf lettuce

Preheat grill. Make stuffing as per instructions. Wash lettuce and take off leaves. Drain liquid from salmon. Even though you can eat the bones that are in the salmon, I remove them and any skin that is still on it. Place salmon in medium size bowl, add rest of the ingredients, except the stuffing. On each leaf of lettuce, put about a heaping tablespoon of the salmon mixture and about a heaping teaspoon of stuffing. Wrap the lettuce around the filling, using care, as the lettuce is very fragile. Place foil on grill and spray with Parkay Spread. Place wraps on grill, cook on low heat for 5 minutes, flip, spray wraps with Parkay Spread and cook another 5 minutes. Be careful though not to burn the lettuce. Serve while hot.

Romaine Lettuce
Red Leaf Lettuce

 Tip: For Weight Watcher's, this is about 3
                     points, per wrap.

Wraps after being grilled
Wraps ready to be grilled

Note:  I tried this with both types  of lettuce. The Red leaf lettuce was a little easier to cut after being
                                       cooked than the Romaine. But both are very good.



You'll need:   3 Peaches          1 Tbsp. Coconut Palm Sugar         1/2 tsp. cinnamon
                               Parkay Spread                1 pkg instant vanilla pudding

Preheat grill. Prepare pudding as per instructions, put in fridge till later. In small bowl, combine the sugar and cinnamon, set aside. Wash peaches, cut in half, along vein and remove pit. Spray cut sides of peaches with Parkay Spread and place on grill. Cook on low heat for about 5 minutes. Spray skin side of peaches with the Parkay and then flip peaches over. Sprinkle sugar cinnamon mixture over cut side of peaches and cook for another 5 minutes. Be careful not to overcook, you want them fork tender, but not mushy. Remove from grill and put on plate, adding a spoonful of the pudding. Serve while still warm.

Tip: For Weight Watcher's, this is about 1 point, per half of peach.

Note: Depending on the size of the peaches that you use, you may need more of the sugar cinnamon mixture. You also do not want real rip peaches as they will get mushy and won't cook as nicely. Go for peaches that aren't quite ripe yet.



You’ll need:                   1 ½ lbs. skinless, boneless chicken breasts
                      2 Tbsp. Spicy Brown Mustard                2 Tbsp. Grated Parmesan Cheese
                                       ½ tsp. salt              ½ tsp. black pepper 

Cut off any fat from chicken, then cube. Put chicken in medium size bowl, add remaining ingredients and mix to coat chicken well. Cook on preheated foil covered grill, set on low, till cooked through.

Tip: For Weight Watcher’s it’s about 4 points for 4 ounces.

Note: You can also cook chicken in a skillet on the stove, set on low heat.           



You’ll need:     7 medium potatoes                2 Tbsp. Olive Oil
                        ½ tsp. Cajun            1 tsp. salt              1 tsp. black pepper

Peel skins off of potatoes, wash and cut into French fries. Put fries into a large bowl, add remaining ingredients and toss well to coat. Put potatoes in a grilling basket and cook on a preheated grill, set on low till cooked through. Stir occasionally so the potatoes do not stick.

Tip: For Weight Watcher’s, it’s about 4 points for 5 ounces.



You’ll need:  Use the recipe for the Parmesan Mustard Chicken and the recipe for the 
                      Grilled Fries along with lettuce of your choice, cucumber, celery, carrot,
                      Radishes, onions, tomato and green pepper to make a tasty salad.
                      Top with 2 Tbsp shredded cheddar cheese and 4 Tbsp. fat free dressing
                                                          of your choice.    

Tip: For Weight Watcher’s, using the 4 ounces of 
           chicken and 5 ounces of the fries, with 
          cheese and dressing, it’s about 12 points. 


That's not grease, it's water from the burger.

You’ll need:  1 lb. ground burger           
                    1 medium onion
                    4-5  stalks celery               
                    ¼ c. ketchup
                    2 Tbsp. salt                        
                    2 Tbsp. black pepper
                    2 Tbsp. onion power          
                    2 Tbsp. garlic powder             
                    2 Tbsp. season salt            
                    1 tsp. cajun seasoning

Preheat oven to 350 degrees. Chop onion and celery. Add all ingredients in medium size bowl and mix well.
To make patties, divide mixture into nine equal parts of 4 ounces each.
Place in oven proof baking dish and cover with foil.
Bake for 50 minutes. Flipping burgers half way through cooking time and flattening. Cook for remainder time without the foil.

Tip: For Weight Watcher’s, this is about 3 points per burger or about 6 on a bun.

Note: Remember that my burger comes straight from the butcher, so it’s about 
          95% -5 %.

Also, you can top burger with cheese or anything else, just make sure you add the extra 


You’ll need:   12 small potatoes                 1 head of garlic, finely minced
                       3 Tbsp. olive oil                   1 ½ tsp. paprika
                       1 tsp. salt                              1 tsp. black pepper

Preheat oven to 525 degrees. Leaving skins on, wash potatoes and cut into wedges. Place in large bowl. Pour olive oil over potatoes and toss to coat. Add remaining ingredients and toss again to coat well.
Line a large baking sheet with foil and lightly spray with light cooking spray (very important to do this or the potatoes will stick to the sheet) . Place potatoes on baking sheet in a single layer. Cook for 20 minutes, stirring at least once.
Raise the heat to broil and broil potatoes for 1 to 2 minutes, until crisp. Watch carefully, as it does not take long to for the potatoes to crisp.

Tip: For Weight Watcher’s, this is about 4 points for 5 ounces.


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