Bacon & Hashbrown Skillet "Bake"

This is a yummy and very EASY recipe that can easily be used for lunch or a light dinner during the summer months.  **I have made a few "Weight Watcher friendly" substitutions from the original recipe since I am still trying to lose about 38 more pounds of, um,  my "fluffiness"!  Enjoy y'all!

Ingredients:

2 Tbsp. oil (vegetable or olive oil)**Or may use Non-stick Spray such as Pam
2 cups frozen shredded hash browns
2 large green onions, sliced/chopped
6 eggs (**or Egg Beaters to equal 6 eggs)
1 (2.1 ounce) package of Oscar Mayer Cooked Bacon Pieces (You can use chopped ham too!)
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup **lowfat shredded Sharp Cheddar Cheese
1 tomato, chopped

Heat oil in non-stick frying pan on medium-high heat.  Add hash brown potatoes and onions, cook 8-10 minutes or until potatoes are browned, stirring occasionally.  Remove from heat and spread potatoes to evenly cover bottom of pan.

Whisk eggs in small bowl and stir in bacon, salt and pepper.  Pour this over potatoes and cover. 

Cook on medium-low heat for about 10 minutes until eggs are set.  Top with the cheese and tomatoes; cook, covered, 3-4 minutes or until the cheese is melted.

This was some of the beautiful scenery we saw last weekend when we traveled to coastal North Carolina!  What a beautiful world the Lord has

blessed us with!

Easy Weight Watcher's Friendly Yogurt Pie

Here is a wonderful little recipe that is so good especially during the warmer months.  It is easy and "hip" friendly! 

Easy WW Friendly Yogurt Pie

1-8 ounce container fat free/low fat (any flavor) yogurt
1-8 ounce container fat-free/lite Cool Whip (thawed)
1 Graham Cracker Crust

Mix the Yogurt and the Cool Whip together well.  Pour it into the crust.  Chill overnight.  You can also add some chopped fruit of your choice to the top (for example:  Strawberries, peaches, etc...)

Yum...yum...so good and so easy!

WW Friendly Banana Cream Pie

Okay y'all...it's just about summertime and the Church Lady is in need of a cool treat.  This is one that I am thinking of making for dessert tonight.  My sweet hubby just loves bananas!  He won't even know that this one is low in points!  But knowing him, if he DID know...he would just eat TWO pieces!  Enjoy!

WW Friendly-Banana Cream Pie

One- 9 inch reduced fat Graham Cracker Crust

4 oz low fat Cream Cheese (room temperature)

1/4 cup reduced fat sour cream

1/4 cup sugar or Splenda (less points if you use Splenda!)

1 tsp vanilla extract

8 oz Cool Whip Free (thawed)

2 bananas sliced

In a large bowl, whip cream cheese, sour cream, vanilla and sugar for a few minutes until mixed well. Add Cool Whip and whip until smooth. Put banana slices on the crust, top with filling and chill for a few hours, until firm.

Garnish with strawberries to make it "purdy" girls!  Oh yes...now we're talking! Dig in y'all!

Low-Fat Poppy Seed Dressing

Here is a wonderful little light dressing that is sure to please!  Enjoy!

Low-Fat Poppy Seed Dressing

8 ounces low-fat or fat-free plain or Vanilla yogurt
1 tablespoon poppy seeds
1 tablespoon honey
1 teaspoon orange juice
1/2 teaspoon cider vinegar
1/4 teaspoon grated orange peel

Stir together: yogurt, poppy seeds, honey, orange juice, vinegar and orange peel in a small bowl.

Makes 1 cup and may be doubled for a larger batch.  You won't believe it's low-fat!  Yum!

Bacon-Ranch Pasta Salad

This is a wonderful pasta salad that I tried for the very first time this evening for dinner.  The sweet hubby LOVED it!  I "lightened" it up a little from the original ingredients but it was absolutely scrumptious!  Enjoy!

Ingredients:

1 12 ounce package of uncooked tri-color rotini pasta
10 slices of fresh cooked bacon OR packaged "real" bacon bits
1/2 to 1/3 Cup of low-fat Dukes Mayo
3 T. Hidden Valley Ranch-dry powder salad dressing mix
1/4 tsp. garlic powder
1/2 tsp. garlic pepper (can use regular pepper if you don't have garlic pepper)
1/2 cup milk (or as needed)
1 large tomato chopped (or I used little grape tomatoes cut in half)
1 (4.5 ounce) can sliced black olives
1 cup shredded sharp cheddar cheese (I used low-fat)
*optional* I love green onions so I chopped up a couple and threw them in too!  Of course, chopped purple onions would be good too!

Directions:

1.  Bring a large pot of slightly salted water to a boil and stir in pasta.  Cook for 10-12 minutes until al dente and drain.

2.  In a large bowl mix the mayo, ranch mix, garlic powder and garlic pepper together.  Stir in the milk and wisk until well mixed and smooth.  Place the pasta,  bacon, tomatoes, black olives and cheese in a bowl and pour on dressing and gently mix all of it together well.

3.  Cover the bowl and chill for about and hour and you can add additional milk if it seems to get a little dry. 

It was so good!

"Almost" Mashed Potatoes

Since the Church Lady has been trying to lose her last 45 pounds, I have been trying to come up with some healthy, yet DELICIOUS, recipes that we can all enjoy together! Here is one that you just have to try! Just don't get too crazy and load it up with a gallon of homemade gravy! Enjoy!

Mashed Cauliflower (Tastes Like Mashed Potatoes, honest!)

Ingredients:

• 1 head of cauliflower, cut up into small florets
• 1/3 cup low-fat buttermilk (or can use regular milk or FF Half-n-Half)
• Minced Garlic (fresh or refrigerated is fine...garlic powder works too!)
• 1 Tablespoon your favorite Light Margerine (Brummel & Brown works well).

Directions:

Steam or boil cauliflower and garlic until soft. Drain, add buttermilk, butter, salt, pepper and purée with a hand blender or mixer until you get a somewhat "smooth" consistency.  A regular blender or food processer will work as well. Enjoy!

Mexican Rice...OLE'

I love Mexican food and this is a wonderful little side dish that is sure to please! All together now y'all...Ole'!

1 teaspoon olive oil
1 cup chopped onion
4 cloves garlic, minced
1 cup uncooked long grain rice
1 cup water
10 ounces diced tomatoes and green chilies -- (1 can) undrained
1/2 cup chopped fresh cilantro

Heat the olive oil in a large saucepan over medium heat. Add onion and garlic; sauté about 3-4 minutes. Add rice, water, and tomatoes; bring to a boil. Cover, reduce heat, and simmer for about 20 minutes or until the liquid is absorbed. Remove from heat; stir in cilantro. Enjoy!