Hope everyone had a great weekend!  Saturday was my 4th weigh in at Weight Watchers.  This was the first meeting after the new year and it was standing room only.  They have yet to know that I am the hand out queen of recipes – they have no idea what’s in storm for them, but I thought I’d take slowly 😀

just .2 pounds shy of getting my first 5 pound sticker 😀

Last week I earned 42 activity points, but I didn’t “eat” any of them.  My strategy this week is to not have wine Monday to Thursday, and to eat 1/4 of my activity points.  I am not disappointed at all – when I lost 70 pounds in a year almost 11 years ago, I always had a loss, whether it was -.2, or -3.2.   No big!

This month’s Food Network had a recipe for turkey and roasted red pepper sliders, and when I mentioned that to both Tony and Hannah, they both kind of turned their noses in the air – no worries – I  made them and brought them to two of my co-workers who are doing WW! 😀

Turkey Hummus Sliders 

Course: main meals
PointsPlus™ Value:    7
Servings:  3 Preparation Time:  10 min
Cooking Time:  6 min
Level of Difficulty:  Easy


  12 oz uncooked ground turkey breast
  3 Tbsp Roasted Red Pepper Hummus
  1 tsp dried parsley
  1/2 tsp ground coriander
  6 loaf/loaves Thomas’ Sahara 100% Whole Wheat (Mini) Pita Bread


Mix turkey, hummus, parsley and coriander in a large bowl. Mix well.
Shape mixture into 6 equal patties (approx. 2 ounces each raw) and cook in a non-stick skillet with Pam, about 3 minutes per side.
Carefully slice 6 mini pitas in half to make the bun.
Add cucumber, tomato, baby spinach as desired on bun – top with burger and enjoy!

my Mom brought this for me at Christmas because it had "spicy" in the title - love it!
this was lunch on Friday - with vegie chips and sliced apples 😀

One of my co-workers was like ” wow, these are tiny!”  But we both were stuffed after this lunch 😀

I was thrilled that Tony was up for Party Pizza Friday – I haven’t made homemade pizza in a couple months!  My half of the pizza was 1/2 ounce pepperoni, 1/2 ounce Italian sausage, diced yellow pepper and 1.5 ounces mozzarella cheese – my guess was my half of the pizza was 18 points – but worth every one and exhausted my remaining flex points for the week.

I still know about 1% of what my camera is capable of doing, but after I took this picture, I learned I need to up the ISO in low or florescent lighting for next time

And my weekend may have included a couple pita pizzas – I know I will have this a lot so I made it a recipe in eTools.

Breakfast Pita Pizza 

Course: main meals
PointsPlus™ Value:    6
Servings:  1 Preparation Time:  5 min
Cooking Time:  20 min
Level of Difficulty:  Easy


  1 item(s) Flatout Multi-grain
  1 oz shredded part-skim mozzarella cheeses
  1/4 cup(s) pizza sauce
  1/4 large yellow pepper(s); 1/2 cup baby spinach
  1/4 cup(s) Egg Beaters Egg Beaters; crushed red pepper to taste


Preheat oven to 350.
Spread pizza sauce on pita. Top with yellow pepper, spinach and mozzarella cheese.
Starting at the center of the pita, pour on 1/4 cup of egg beaters.
Bake for 15 -20 minutes, or until cheese is melted and eggs are cooked through.

Well, as other football loving wives will know, with all the college bowl games and the playoffs going on, basically Tony asked “so what are you gonna do?”  What else would I do but be Bizzy in my Kitchen?!  My step-son Joe had given me a diabetic cookbook for my birthday a couple years ago.  I decided to check out their bread recipes and adapted one of theirs based on what I had on hand.

This recipe makes two loaves – and I made each loaf 8 generous slices for 4 Points each slice – their original serving size was 1/16 of a loaf – really?  Who eats just that?  And while their instructions said to bake in a bread pan, I baked mine on a cookie sheet on top of parchment paper, using steam in a broiler pan underneath – you’ll be rewarded with a tender inside and crunchy crust.  I didn’t tell Tony until after he ate it that it has whole wheat flour and wheat germ in it – he liked it!

High Protein Bread 

Course: main meals
PointsPlus™ Value:    4
Servings:  16 Preparation Time:  15 min
Cooking Time:  180 min
Level of Difficulty:  Moderate


  2 1/4 tsp yeast
  2 cup(s) water, warm
  5 cup(s) all-purpose flour
  1/3 cup(s) wheat germ
  1/3 cup(s) whole wheat flour
  3 packet(s) SPLENDA® SPLENDA No Calorie Sweetener
  1 Tbsp table salt
  1 Tbsp vegetable oil


Mix yeast and warm water in a separate bowl.
In stand mixer, add dry ingredients and mix well to blend.
Add dissolved yeast, oil, and water to mixer and mix until it starts to pull away from the sides of the mixing bowl – about 7 to 10 minutes.
Put in a greased bowl and cover and rest for 1 1/2 hours.
Punch dough down. Let rest another hour.
Heat oven to 400 degrees. Separate dough into two loaves. Place loaves on a cookie sheet with parchment paper. Using a sharp knife, cut a cross mark on top about 1 inch deep.
Place a broiler pan on the bottom rack of oven with 1 cup of water. Put bread on middle rack. Bake for 35-40 minutes, until golden brown and the bottom sounds hollow.

here is how the dough looks after the first rise
I love the smell of fresh baked bread 😀

I have had the best time reading over all the healthy recipes you all left on my last post.  It’s not too late to enter to win an autographed copy of Rocco DiSpirito’s new cookbook Now Eat This!  Go here to leave a comment with your healthy recipe and enter to win! 😀

I have A Smile A Day to thank for my new favorite soup recipe.  She left a link on my last post for a carrot soup.  Um, turns out the last time I was at Sam’s Club, paying $2.98 for 5 pounds of carrots sounded like a good idea.  I wasn’t sure how I would like just carrot soup without kicking it up a notch, so I decided to add a chipotle pepper to kick it up a notch.  I have no idea how to describe this soup other than smokey, velvety goodness!  It’s the perfect balance of sweet and heat.

Spicy Carrot and Chipotle Pepper Soup 

Course: main meals
PointsPlus™ Value:    2
Servings:  6 Preparation Time:  8 min
Cooking Time:  35 min
Level of Difficulty:  Easy


  1 tsp olive oil
  1 pound(s) baby carrots
  4 cup(s) fat-free chicken broth
  1 Tbsp canned chipotle peppers
  1/3 cup(s) heavy whipping cream
  1 tsp dried parsley
  1/2 tsp table salt
  1/2 tsp black pepper


Peel and dice carrots. Add oil to stock pot. Once hot, add carrots and cook for 5 minutes, stirring frequently.
Add chipotle pepper, stock, salt and pepper, reduce heat to low and simmer for 30 minutes, or until carrots are tender.
Remove from heat. Add heavy cream and puree until smooth. Stir in parsley and serve.

This soup will warm you up on the coldest and snowiest of days.  😀

Well, if you like soup, this is going to be Soup Week here at My Bizzy Kitchen!  On the menu this week for my lunches:

  • Sweet Potato and Black Bean Chili (9 points for 2 cups!)
  • Curried Squash & Chicken Soup (6 points for 1 3/4 cups)
  • Beef and Bean Chile Verde (7 points for 1 1/2 cups)
  • Ravioli & Vegetable Soup (7 points for 2 cups)
  • Chicken and Spinach Soup with Fresh Pesto (5 points for 1 1/2 cups)

Hope you have a great Monday!