Tag Archives: Compliments Brand


16 Jun

I looooove nachos! Haven’t had them in ages though. I generally think of nachos as a great pub food, something you order when you’re out with friends because you can share them. But when you’re actively trying to lose weight eating nachos is not exactly a great idea.

Well, a couple weeks ago I made a dish that used black olives and corn (among other things) and I had left overs of both those items. I immediately thought “oh those would be perfect to put on some nachos” but of course I didn’t have any of the other ingredients needed for nachos, except for salsa because I always have salsa lol

Not wanting to put those leftover items to waste I bought other necessary items to make nachos the following week and voila! Healthy nachos! Well, healthy-ish lol πŸ˜‰

Before they went in to the oven...

Before they went in to the oven…

Fresh from the oven, Mmm! Melted cheese!

Fresh from the oven, Mmm! Melted cheese!

I had some light sour cream and some salsa in little dishes for dipping but I figured you don’t really need to see pictures of that lol

I can claim they are “healthy-ish” only due to the portion size I made lol

There are 16 chips, I used the Compliments brand bite size rounds. For toppings I used Cheddar & Part Skim Mozzarella cheese (1/3 Cup), black olives, jalapeno and corn. You can use whatever measurements of olives, jalapenos and corn you would like. I used less that 1/4 Cup of corn because that is how much I had, I used 18 black olive slices (again because that is how much I had) and the quantity of cheese used was because I was wary of using too much and making the nachos ridiculously high in Weight Watchers points.

All in all the entire thing (including the sour cream) was 8 Weight Watchers Points Plus points. Which is a lot considering the portion size wasn’t large enough to be a stand alone meal. But meh, I made and ate it on a day I had exercised so I had the extra points available to me and I’d been craving nachos for weeks so I feel the points were well worth it. πŸ™‚


Vegetarian Lasagna

21 May

Tonight for dinner I made Vegetarian Lasagna. I got the recipe from a friend, she made it one night when I was over at her place and it was oh so yummy. She’s really good in the kitchen whereas I am so-so. I thought since I watched her make the lasagna, I had a copy of the recipe that she had sent me right in front of me, and there was no meat I could probably make this dish without screwing up too badly lol

Well…it wasn’t hard to make, though I made some rookie mistakes that I will correct next time (if there is a next time!) but despite it not being that hard to make it wasn’t anywhere near as good as when she made it. Le sigh.

The layers go like this:



Sliced yams



Ricotta cheese





Red and yellow peppers







Ricotta cheese

Lots of layers!

I used the Compliments brand Oven Ready Pasta, the Compliments brand Six Vegetable Pasta Sauce and some randomly chosen brand of Ricotta cheese…I figured all ricotta cheese options would be the same, regardless of the brand. Actually, I figured that about the pasta and the sauce also so I chose Compliments brand because it was the cheapest lol πŸ˜›

2015-05-21 19.10.15

Side view

Side view

It didn’t plate well, at least the first piece didn’t…

2015-05-21 19.32.20

The first piece basically became a mooshed all over the place mess, there was definite structural integrity issues. sigh. I figured every piece would be like that but when I was putting the left overs in tupperware it held together a lot better so maybe the mess you see above is just a casualty of being the first piece taken out of the dish?

Like I said, it didn’t taste as good as when my friend made it, I’m not sure what I did wrong…maybe I missed some seasoning or something…I know I didn’t use as much cheese and sauce as her, she just sorta put it on until it looked right whereas I measured everything so I knew exactly how good/bad the end result would be calorie wise lol

Even though it wasn’t as good as KL’s version it was still good, all those veggies, how could it not be? πŸ˜‰ I’m pretty certain you could use any combo of veggies you like, personalize it to your taste buds. πŸ™‚ It took almost 40 minutes in the oven at 400 degrees. That’s one of the things I would change next time, I’d cook it at 350 instead because some of the noodles got really burnt, and I don’t mean burnt but still tasty, I’m talking burnt so they are so hard it hurt my teeth when I bit down. Not cool.

Despite some issues that stop the lasagna from being as good as it could be I am happy with it. It made 8 portions which is great because I froze some and put the rest in the fridge, I plan on using it as meals for when I am at work over the next 4 days, yay for pre-cooked meals! πŸ™‚

Oh, and in case you are following the Weight Watchers Points Plus program, one serving is 5 points.

A Healthy Muffin

26 Feb

Someone I know from work is following Weight Watchers and she was telling me about a muffin recipe she has, from Weight Watchers, that tastes good, is only two points per muffin, and the best part is the muffins are a decent size so you don’t feel like you’re wasting those two points.

She sent me the recipe and I gave it a whirl, it is dead easy! I’ll make a page for it under the recipe tab up top for easy reference but I’ll write it out here also so you don’t have to go searching for it today…

Chocolate Raspberry Weight Watchers Muffin

Prep Time 10 minutes, Cook Time 22 minutes, Serves 12, Weight Watchers Points per muffin is 2


1 Betty Crocker Super Moist Devil’s Food Cake Mix

1 Cup Raspberries

8 oz Unsweetened Applesauce

2 Small Zucchinis

5 tbsp Water


Preheat oven to 400F

Spray a 12 cup muffin tin, or use two 6 cup muffin tins. Place dry cake mix in medium bowl. Grate 2 small zucchinis and squeeze out moisture. Add 1 Cup of raspberries and the grated zucchini to the dry cake mix. Mix thoroughly. Add 8 oz of unsweetened apple sauce and 5 tbsp of water. Mix well.

Use a 1/3 Cup measure to measure batter in to muffin tray.

Bake for 22 minutes. Let muffins rest 5 minutes then take them out of the muffin tin and cool on rack completely.

Chocolate Raspberry Muffins

Chocolate Raspberry Muffins


Chocolate Raspberry Muffins you don’t have to feel guilty about! πŸ˜›

Pretty decent size, don't ya think?

Pretty decent size, don’t ya think?

So ok, they aren’t the prettiest things but meh, it all looks the same in the stomach lol They are an extremely moist muffin, as in super moist, I’m thinking because of the zucchini. Even though I pressed the grated zucchini to within an inch of its life and took out a lot of it’s moisture I think I could have taken out more. I was worried about taking out too much, I have learned that is not a valid concern lol You don’t taste the zucchini or the applesauce, which was a pleasant surprise.

I made some slight alterations, well, just one come to think of it. I didn’t use the Betty Crocker brand of cake mix, and can I say, buying a boxed cake mix felt like cheating! I never bake using a box, I always bake from scratch, so that part didn’t sit right with me but the first time I use a recipe I try to follow it to the letter and I guess they were going for the easiest possible baking experience, instead of you know, actually baking…I tend to think of using a boxed cake mix as more science experiment than baking but ok, I’ll stop my little rant about that now lol

Anyways! I bought a different brand, called Compliments! The exclamation point is part of the brand name, not because I’m so excited about it lol It is the “healthier version” provided by Safeway. You can find Compliments! foods all throughout the store, burger patties (which I have and omg they are sooooo delish!), I’ve seen it as cookies, um, crackers and I’m sure many more things. I checked the nutritional information and it was slightly more healthy than the Betty Crocker version so I opted for that, figured any little way to make it an even healthier recipe has to be a good change, right? Oh, and it was cheaper lol

I took the majority of the muffins to work and the reactions from people were positive, everyone was really impressed with how moist the muffins are considering they are a “healthy” muffin. I’m going to make a second batch, use up the rest of the applesauce cause no way I’m going to eat that as is, ugh, and freeze them. That way I’ll have an easy to grab food item stored in the freezer when I’m in a rush. πŸ™‚ I was originally thinking I’d use them as I was dashing out of the house in the morning if I needed a quick breakfast but they are a tad rich for a first thing in the morning food, in my opinion, so I’ll probably end up eating them as an afternoon snack or dessert which is not a bad thing at all. πŸ™‚

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