If All the Snowflakes Were Lemon Drops and Gum Drops...

Ok, ok, I know those aren't the REAL lyrics... but if all the snowflakes were actually lemon drops and gum drops, the northeast would be really really fat right now.  Reports are that this January, New York City received more snow in one month than any other month ever... NOT COOL!  At least if you're stuck inside you should be stuck inside with some yummy food to enjoy!!  See how I stayed warm and dry:

I had 1/2 box of orzo left over from my cooking lesson last week, so I decided to make it.  I chopped up some leftover fresh parsley and added some lemon juice.

Mmmm mmm...

Healthier Versions of Classic Favorites - Macaroni and Cheese, Vegetable Fried Rice

And thus the last semester of college has begun, and I will be entering the real world in approximately 4 months.  Thankfully for me, I am only taking 2 classes this semester, plus my internship a few days a week.  I am already feeling the senioritis, but I don't actually have that much homework and studying to do.  In fact, I don't think I have any tests - just papers.

Of course, I still need an escape from all of that... My safe haven - the kitchen!

As promised, my weekly dose of roasted vegetables.  This time I tried eggplant... YUMM!! Just looking at this makes me want to go make more... too bad we don't have eggplant in the house, and we are snowed in - again.

New Kitchen Toys and How To Use Them

Back from vacation means back to school and the start of my new internship with the New York Islanders.  I have to say I'm loving what I'm doing, but the hours are really crappy (a.k.a. I don't have much time to cook), but as always, I will find the time.

The other day I was really craving roasted vegetables, but I didn't want to go through the hassle of preparing the baking sheets and preheating the oven (yes, I'm lazy).  Instead, I just threw some mushrooms in a nonstick skillet over medium-high heat and seasoned with salt, pepper, onion powder, and garlic powder.

 And this is the final product... I think I might actually have liked these more than roasted ones.

Back to Reality and Back on Plan!

OH, I KNOW!  I've been extremely neglectful!  You guys don't deserve it.  The stress of preparing for vacation got me sick before I left for Miami and the Bahamas, and then the stress of returning home got me sick when I landed.  But alas, here I am, alive and well, with recipes to share!

First, I'm going to share with you the way my boyfriend and I spent our New Year's Eve.  I made us some Hungry Girl Lean Bean N' Cheese Enchiladas, the recipe for which can be found here.  (4 PointsPlus for one enchilada)  They were HUGE, and soooo delicious!!  I would definitely make these again and often, because they definitely satisfy any cravings for Mexican food.

To go with the enchiladas, I made homemade tortilla chips out of the leftover tortillas.  I just cut the tortillas into triangle wedges, laid them on a prepared baking sheet, and cooked them in the oven for about 15 minutes at 375 degrees.  (I would watch them though because some ovens vary and if you burn them, you're done.)  Top these "chips" with some 0 PointsPlus salsa, and you've got yourself a healthy Mexican midnight snack.