30 Days of Truth

Starting tomorrow, I will be doing, 30 days of truth.  Everyday I will have a topic and I will write what I think about that truth.  I challenge you to do the same.

FREE CHRISTMAS!

A lot of times, people ask me where I get my good deals from.  Well, I can’t stress enough the one website that I love and it is SwagBucks.  This website, you use like Google, in which you can win "SwagBucks.”  With these bucks, you are turn them in for gift cards at various establishments.  Think CHRISTMAS 2011!!  You could possibly get all your  presents for next Christmas for FREE!!!

Turkey Reuben Sandwich

Ingredients:

2 slices light rye bread

4 slices thinly sliced deli turkey

4 tbsp. well-drained sauerkraut

1 slice low fat Swiss cheese

4 tsp. fat free thousand island dressing

20 sprays butter spray

Directions:

Evenly spritz butter spray on1 side of each slice of bread, using 10 sprays per slice.  Spread non-butter side evenly with dressing.  Place one slice, buttered side down, in a small cold skillet sprayed with nonstick spray.  On top of that slice place sauerkraut, cheese slice, turkey, and finally the remaining slice of bread.  Cook in skillet over medium-low heat and grill the sandwich slowly, pressing down a couple of times with a spatula.  Grill until the bread is browned and crisp;  then flip the sandwich over.  Grill other side until golden brown.  Serve immediately.

Super-Cheesy Crazy-EZ Shepherd’s Pie

Ingredients:

One 24oz bag frozen Green Giant Family Size Broccoli, Carrots, Cauliflower, and Cheese Sauce

1 pouch Betty Crocker Cheddar and Sour Cream Mashed Potatoes

2 cups lean ground beef, cooked

Directions:

1.  Preheat oven to 400 degrees. 

2.  Place contents of the veggies and sauce bag into a large microwaveable bowl.  Cover and microwave for 8-10 minutes, until mostly thawed.

3.  Meanwhile, in a medium-large bowl, combine contents of potato pouch with 2 cups hot water, and stir until thickened.  Set aside.

4.  Spray at 8x8 baking pan with nonstick spray.  Add ground beef to the pain and evenly distribute along the bottom.  Evenly spoon saucy vegetables over the ground beef.  Evenly top with potato mixture, using a spatula or spoon to smooth out the surface.

5.  Bake in the oven for 20 minutes, until filling is hot and potato layer is slightly crispy.

No-Buns-About-It Chili Dog Chili

Ingredients:

Two 14.5oz cans stewed tomatoes (Mexican-style, if available), not drained

2 green bell peppers, chopped

1 large onion, chopped

1 large tomato, chopped

7 hot dogs with about 40 calories and 1g fat each, chopped

One 15oz can red kidney beans, drained and rinsed

1 1/2 tbsp. yellow mustard

1/2 tsp. chili powder

1/2 tsp. ground cumin

1/8 tsp. garlic powder

Optional:  Salt, pepper, cayenne pepper

Optional Toppings: shredded fat-free cheddar cheese

Directions:

1.  Roughly chop the stewed tomatoes, reserving all juice.  Set aside.

2.  Bring a large pot sprayed with nonstick spray to medium-high heat on the stove.  Add chopped bell peppers and onion.  Stirring occasionally, cook until softened, about 5 minutes.  Add chopped (fresh) tomato, give mixture a stir, and continue to cook for 1 minute.

3.  Add stewed tomatoes and the reserved juice to the pot.  Add all remaining ingredients and mix well.  Raise heat to high and bring to a boil.

4.  Once boiling, reduce heat to medium low.  Cover and allow to simmer for 20 minutes, removing the lid occasionally to stir.

5.  Remove pot from heat and remove the lid.  Allow chili to thicken for about 20 minutes.

Cheesesteak Lettuce Cups

Ingredients:

2 leaves romaine, butter, or green leaf lettuce

3oz raw lean filet beefsteak

1/3 cup sliced mushrooms

1/4 cup thinly sliced onions

1 slice fat-free cheese

Directions:

Slice your filet into strips.  Spray a medium pan with nonstick cooking spray and bring to medium-high heat.  Add mushrooms and onions.  Stirring occasionally, cook for about 5 minutes, until onions are slightly browned.  Transfer veggies to a bowl and set aside.  Remove pan from heat and spritz again with nonstick spray.  Cook filet strips over medium-high heat for one to two minutes, flipping them halfway through cooking.  Break cheese slice into small strips.  Place cheese on top of meat – still in the pan – and continue to cook until cheese has melted slightly.  Remove from heat and mix the cheesy beef strips in with the veggies.  Pile in lettuce “cups”.

Calphalon D87821/2P Commercial Hard-Anodized 2-1/2-Quart Shallow Saucepan with Lid–75% off!

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