Infused Waters

After living it up all year eating Paula Deen recipes, I've started trying to lose weight recently and know that I should be drinking lots of water.  When I was in really good shape I was drinking water with lime or lemon religiously or I'd buy that expensive bottled water all the time. Recently I've found a way to drink water without having to buy the $1.00 a bottle spring water and I wanted to share it here.


Lemon, Cucumber, Mint Infused Water

1 Gallon Jug or Pitcher
1 Large lemon, sliced
1/2 Large cucumber peeled and sliced thinly
5 or 6 mint leaves

Here's the hard part:  Put all of the ingredients into the jug/pitcher and fill with water.  Wait 1 hour and drink.

You may want to try these variations as well:

• Watermelon mint
• Rosemary lime
• Cucumber, mint, rosemary & lemon

Best Ever Wrap

Just because you want an inexpensive meal doesn't mean you have to sacrifice nutrition and taste.  Get your kids in the kitchen to help "create" these works of art and they'll love eating them when they're done.







1 Pkg Whole Grain Tortillas
1 Small tub Philadelphia Chive and Onion Cream Cheese
1 Small container french onion dip
1 Pkg Bagged, Ready-To-Eat Baby Spinach
1 Pkg Shredded Carrots
1 large cucumber, peeled and thinly sliced
3 Roma Tomatoes (or any other type that you like), thinly sliced
1 lb. thinly sliced ham

Lay out a whole grain tortilla on a cutting board.  Spread about 2 Tablespoons of the chive and onion cream cheese evenly over the tortilla leaving about 2 inches space on the right hand side of the tortilla.
Cover the cream cheese with a layer or two of the baby spinach leaves. Leave the 2" space empty on the right side for all of the remaining ingredients.
Put a layer of the ham over the spinach leaves.
Spoon about 2 T of the french onion dip over the ham, spread it evenly.
Sprinkle a layer of shredded carrots
Top with a layer of thinly sliced cucumbers & tomatoes
Wrap tightly from left to right (towards the 2" empty tortilla end) and cut into two halves.

Chicken Tacos

When I first made this recipe, after I tasted the chicken I decided I'd better make a double batch. Learn how to make this easy mexican style shredded chicken and you can use it on taco salads, burritos, wraps, tacos, sandwiches, quesadillas or whatever. You'll find lots and lots of uses for it. It's even better warmed up the next day.

4 chicken breast halves (I use the frozen style that comes in a bag)
3 T oil
3 garlic cloves, crushed
1/4 - 1/2 cup chopped onions
1 - 2 cups salsa

lettuce, shredded
sour cream (optional)
mexican style shredded cheese
diced tomatoes
salsa or taco sauce
flour tortillas

Preheat oven to 375 degrees. Place chicken breast halves into a shallow baking dish and bake for 40-50 minutes until juices run clear. Meanwhile, in a skillet, cook onions and garlic in oil until transparent. After the chicken is cooked, shred and add to the skillet with the salsa. Heat through. Serve on tortillas with shredded lettuce, tomatoes, cheese, sour cream and taco sauce.

Light Classic Macaroni Salad

If you're on weight watchers, a 3/4 cup serving of this is only 2 pts! I used to love to eat a nice sandwich for lunch with some of this yummy macaroni salad on the side. Personally I think this macaroni salad is better tasting than the full fat version!




2 cups uncooked elbow macaroni
1 cup fat free mayonnaise
2 T sweet pickle relish
1 packet of equal
3/4 tsp ground mustard
1/4 tsp salt
1/8 tsp pepper
1/2 cup chopped celery
1/3 cup chopped carrot
1/4 cup chopped onion
Dash paprika (optional)
1 hard cooked egg, sliced (optional)

Cook macaroni according to pkg directions, drain and rinse with cold water. Cool completely. For dressing, in a small bowl, combine the mayo, pickle relish, equal, mustard, salt and pepper. In a large bowl, combine macaroni, celery, carrot and onion. Add dressing & toss gently to coat. Refrigerate until serving and garnish with egg & paprika.