There’s a Weight Watchers recipe that’s made it around the block here a couple times and it’s pretty good. And since Sunday always seems like a soup day to me, I thought I’d whip some up since I had most of the ingredients on hand.
I decided to spice it up a bit (cuz beginning of the week is all about cleaning out what’s been in the fridge a little too long soooo…) here’s what I came up with for a delicious and souper (ha) satisfying bowl!
Veggie Velveeta Soup
1 32 oz. Swanson low sodium chicken broth
12 oz. Velveeta (would have used 2% had I had some, could have sworn I picked some up)
12 oz. frozen broccoli florets
2 10 oz. cans Rotel mild tomatoes and chilis
1 medium onion, chopped
2 carrots, chopped
2 T. minced garlic
1 bunch bok choy
Cooked until cheese was melted and veggies were tender!
If you like Velveeta cheese, I highly recommend this recipe. Neither daughter would eat it, had too many vegetables in it, but the oldest dipped her chips into it saying it was “pretty good”.
Have a great rest of your weekend everyone!!
Things are calming down finally after a whirlwind month! Between starting school, starting another soccer season, working on the house and celebrating a birthday, the calm is greatly welcomed! The oldest’s birthday was a success, no party just immediate family. She was given an Xbox One and a betta fish, the two things she asked for specifically. When she was given the fish, she looked at me and said, “What if I’m just not ready for a fish?” LOL, uh…too late now. Luckily it doesn’t have to be fed three times a day and have its diaper changed! I don’t think she thought that was too funny.
I baked her cake myself and tried – unsuccessfully – about four times to write happy birthday in pink icing – her favorite color. I flubbed it each and every time, I finally gave up and just covered it with the candles and called it good! Nothing fancy, but it sure did taste good!
I made this recipe a few days ago and because everyone like it, it’s making it to the blog! It was so easy and really super tasty! The only complaint – too much bread, not enough guts! But – it is supposed to be representative of pizza and usually that’s a lot of bread. We, however, usually order thin crust because we like the toppings! When I make this again, I’ll double the recipe and only use 1/2 the can of biscuits! Other than that, it was an easy meal to whip up and the best part – the kids ate the vegetables with very little complaining!
Other items that could be added as well: sausage, black olives, pineapple, ham or whatever else you like on your pizza!
Pizza Casserole (Weight Watchers Recipe)
original recipe here from food.com
1 lb. 96% lean ground beef
1 medium onion, chopped
1 16 oz. can tomato sauce
1/2 t. dried basil
3 cloves garlic, minced
1 t. Italian seasoning
1/2 c. mushrooms, sliced
1/2 c. bell pepper, diced
1/2 c. tomato, diced
16 oz. refrigerated biscuit dough, should be 8 biscuits per can
1 1/4 cup fat free mozzarella cheese, shredded
Preheat oven to 350*. In skillet, brown meat over medium heat, stirring to crumble. Stir in onion, tomato sauce, basil, garlic and Italian seasoning. Add veggies. Add quartered biscuit dough to the pan of sauce and meat; stir gently until biscuits are covered with sauce. Spray a 9″ x 13″ casserole dish with cooking spray. Dump the mixture into the dish. Bake for 25 minutes. Sprinkle with cheese and bake an additional 10 minutes or until biscuits are done. Let stand 5 minutes before serving.
I have discovered podcasts recently – well, ok, one podcast in particular. In all the years with an iPhone, until a couple weeks ago, I had never, ever listened to a podcast. One that initially sounded interesting to me was Sword and Scale. I’ve always enjoyed reading and watching true crime so this podcast was a perfect fit! It has really captured my attention. If you enjoy true crime, I would recommend listening to a couple episodes and try it out!
I’ll be updating soon on the changes in the basement so keep a lookout!