Monday



INGREDIENTS:
1 lb 95% lean ground beef
1 (1.25 oz) packet reduced sodium taco seasoning
1 medium-large head of iceberg lettuce, chopped into bite sized pieces (if you’ve never chopped up a head of iceberg before you can follow these directions)

1 medium-large tomato, diced
4 oz 50% less fat or 2% sharp cheddar cheese, shredded (such as Cabot)
4 oz nacho cheese Doritos, broken up a bit into bite sized pieces
1 cup light Catalina or French dressing (I used Kraft Lite Catalina)

DIRECTIONS:
Brown the ground beef in a skillet over medium heat, breaking it up into pieces with a wooden spoon. Add the packet of taco seasoning and stir until well coated. Set aside.
In a large serving bowl, combine the lettuce, tomatoes, cheese and ground beef. When ready to serve, add the Doritos and dressing and toss to coat.
NUTRITION TIPS:
4 smartpoints per (1 cup) side dish serving
4 PointsPlus per (1 cup) side dish serving
150 calories, 14 g carbs, 6 g fat, 10 g protein, 1 g fiber
*If you’re eating this as a main dish I recommend a 2 cup serving size (8 WW Points+, double the nutrition info)

Tuesday





Ingredients:
3/4 c butter
1 3/4 c sugar
2 eggs
1 t vanilla extract
2 c all-purpose flour
3/4 c cocoa
1 1/4 t baking soda
1/2 t salt
1 1/3 c water

Directions:
Cream butter and sugar until light and fluffy. Add eggs and vanilla; beat one minute at medium speed. Combine flour, cocoa, soda, and salt. Add alternately with water to creamed mixture. Pour batter into 3 prepared layered pans. Bake at 350*F in preheated oven for 30 to 35 minutes. Cool in pans about 10 minutes. Turn out of pans and cool completely before frosting.
Chocolate Butter Frosting
6 T butter, softened
3/4 c cocoa
2 2/3 c confectioner’s sugar (10X)
1 t vanilla extract
1/3 c milk

How to make it :


Cream butter in small bowl. Add cocoa. Alternately add sugar and milk. Beat until desired consistency. Additional milk may be needed. Blend in vanilla.

Monday





Ingredients:
1.5 lb Brussels Sprouts – stems cut off, then quartered
1/2 Cup Italian Dry Salami – coarsely chopped
1/4 Cup Honey
2-3 tsp Siracha (or more if you want more spice)
1 tsp Lime Juice
1 tsp EVOO
Salt & Pepper to taste


Directions:
In a medium-sized bowl, whisk together the honey, Siracha, and lime juice. Set aside.
In a large pan, heat your EVOO over medium-high heat.
Add the salami and b-sprouts to the pan and season with salt and pepper. Cook, tossing every few minutes, until the salami is crisp, and the b-sprouts are nice and tender. 10 minutes or so.
When the goodies in your pan are looking nice and yummy, pour everything into the bowl with your honey sauce. Toss and serve immediately!

Feel free to alter any of these amounts according to your family’s taste buds!



INGREDIENTS:

1 lb. Italian Sausage
20 oz. Frozen Three-Cheese Tortellini (The Buitoni kind is in the specialty refrigerated case in the deli area of the grocery store. I pop them right in the freezer when I get home.)
32 oz. Low Sodium Chicken Broth
2 Cans Diced Tomatoes – The kind that are seasoned with basil, garlic & oregano. If you don’t have the seasoned ones, you’ll need to add in your own seasonings.
8 oz. Cream Cheese or Neufchâtel Cheese – We use the low fat kind when using cream cheese.
Grated Parmesan Cheese for topping!

HOW TO MAKE IT:

Take your cream cheese or Neufchâtel out of the fridge, and let it sit while you quickly brown your meat.
Add the sausage and tortellini to your Crock Pot. 
Pour the tomatoes, liquid and all, and broth over the top. 
Add your cream cheese to the Pot in chunks.
Give your Crock Pot a good stir to get everything evenly distributed, making sure the liquids are adequately covering the tortellini.
Cook on LOW for a total of 3 1/2 – 4 hours. 
Stir at 1 1/2 hours, and again at 3 hours, removing the lid for the last 30 minutes of cooking. 
This will give the sauce some time to thicken up. You can leave the lid off longer if you need more thickening time, but stir every so often.

Tuesday





Ingredients:

For the crust:
16 whole Oreo, finely ground in food processor
3 tablespoons melted butter

For the filling:
16 oz (2-8-oz pkg) cream cheese
1/2 cup sugar
2 eggs
1 1/3 cups sour cream
3 Tablespoons Bailey's Irish Cream
1 teaspoon vanilla extract
6 ounces semi-sweet chocolate, melted and cooled slightly

For the ganache glaze:
4 ounces bittersweet chocolate, coarsely chopped
1/2 cup heavy cream
2 teaspoons light corn syrup




Directions:

Preheat oven to 350F.

Combine the ground Oreos and melted butter into a bowl until well combined. Spoon into 24 mini cheesecake cups. Press into the bottom of each cup so the crust is flat. If you have a small cup or container small enough, that works well. Partially bake for 10 minutes then remove from oven.

In a large bowl with a handheld or stand mixer, beat the cream cheese and sugar until light and fluffy. Beat in eggs, one at a time. Stir in sour cream, Bailey's, and vanilla.

Pour or spoon batter into cheesecake pan cups to fill to a little less than half of the cup. Then add the melted chocolate to the rest of the batter. Fill the cups to about 3/4 full.

Bake for 25-28 minutes until cheesecake is cooked through. Remove to a wire rack to cool.

Once the cheesecakes have cooled, loosen the edges with a plastic knife and remove them from the pan by pushing up on the removable bottoms. Arrange them on a piece of waxed paper and make the glaze...





Ingredients:

FOR BROWNIES:
1 box strawberry cake mix
2 eggs
1/3 cup oil
FOR GLAZE:
1 cup powdered sugar
1 -2 TB water or milk

Directions:

FOR BROWNIES:
Preheat oven to 350 degrees.
Line 8" square baking pan with parchment (and spray with Pam).
Mix strawberry cake mix, eggs, and oil with hand mixer until well combined.
Spread batter evenly into pan.
Bake for 15 minutes or until just set; be careful not to overcook.
Allow brownies to cool for 10 minutes; lift carefully from pan using ends of parchment to lift.
FOR GLAZE:
Mix powdered sugar and water until smooth. Add just enough water until thick but spreadable.
Pour glaze over brownies, spreading to edges so that glaze will drip down sides.
Allow brownies to cool and glaze to set before cutting into squares.





Ingredients:

1 1/2 cups butter, softened at room temp
1 (8-ounce) package cream cheese, softened at room temp
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/8 teaspoon salt
1 tablespoon vanilla extract

Directions:




Beat butter and cream cheese at medium speed with an electric mixer until creamy (do not over beat)
gradually add sugar, beating well.
Add eggs, 1 at a time, beating until combined. Crack eggs into a bowl first before adding to the mixture to make sure you avoid shells in the cake mix.
Sift 3 cups of flour. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla from the huge 1 liter Mexican vanilla bottle my mother in law shared with me.
Pour batter into a greased and floured 10-inch Bundt pan.
Smooth the top of the cake or bottom of the cake (depending how you look at it) with a spatula to even it out.
Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack. My pound cake had a crazy crusty layer on the bottom that I just peeled off. It was like candy, it was so sweet and cruchy but it wasn't pretty so I just threw it away.

Monday




Ingredients:
3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups)
2 cups roasted broccoli florets
8 ounces fettuccine
2 tablespoons extra virgin olive oil
2 teaspoons minced garlic
2 tablespoons flour
1 cup fat-free, low sodium chicken broth
>1/4 cup plain FAGE Total 0% greek yogurt
1/4 cup skim milk
1/4 teaspoon pepper
1 pinch ground nutmeg
3/4 cup freshly grated Parmesan cheese


Directions:
In a pot of boiling, salted water, cook the pasta according to package directions. 
Drain and set aside.
In a medium saucepan, heat the olive oil over medium-low heat. 
Add garlic and cook, stirring frequently, until the garlic is golden, 1 to 2 minutes.
Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the chicken broth, Greek yogurt, milk, pepper and nutmeg. Bring to a low boil, stirring constantly. 
Lower the heat and simmer, stirring gently, until the mixture thickens, about 3 minutes. 
Stir in 3/4 cup Parmesan.
Add cooked chicken and broccoli to sauce mixture, followed by the cooked pasta. 
Toss to combine and serve with more Parmesan, if desired.



Ingredients:


 2 cups all-purpose flour
1½ teaspoon baking powder
¼ teaspoon salt
2 large eggs, at room temperature
1 cup sugar
1 cup buttermilk
½ teaspoon vanilla extract
Zest of one orange (just a little over 1 tablespoon)
¼ cup butter, melted and cooled to room temperature
For the frosting
4 oz. cream cheese, softened
4 tablespoons butter, at room temperature
2 tablespoons orange marmalade
1 tablespoon fresh orange juice
½ teaspoon vanilla extract
½ teaspoon orange extract
2 cups powdered sugar

Directions:


Preheat the oven to 350 F.
Sift the flour, baking powder and salt in a small bowl. 
Set aside.
In a large bowl, add the sugar and eggs and whisk until combined. Add the orange zest, vanilla extract and buttermilk and whisk until combined. 
Add the cooled melted butter and whisk to combine. 
Add the flour and carefully whisk until just combined, being careful not to over-whisk.
Prepare a 9x2 inch round baking pan (I use Magic Line), line the bottom with parchment paper or foil and butter the top of the lining and the sides of the pan.
Pour the batter into the pan, smooth the top with a rubber spatula, and bake for 30 minutes or until a toothpick inserted comes out clean.
Allow the cake to cool in the pan for 30 minutes before inverting it onto a wire rack and allowing it to cool completely.
To make the frosting: Combine the first 6 ingredients and beat with a mixer until combined and smooth. 
Add the powdered sugar and beat until combined and smooth.
Cut the cake in half. 
Spread some orange marmalade on the bottom half. Spread ¼ of the cream cheese frosting on top of the marmalade. 
Invert the top half of the cake and place it on top of the bottom layer. 
Frost the cake with the remaining cream cheese frosting.


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