The Actual Pot-Luck & Admin-Professionals Day!

First of all, Happy Administrative Professionals Day to all you Administrative Professionals out there! We gave our lovely admin some flowers and a card to show our appreciation today. She is actually the reason I decided to form the "Bikini-Ready" pot luck, she recently was diagnosed with diabetes and sometimes feels left out of our "normal" pot lucks.

I did bring my taco soup, and it was a hit. All told, I still feel like I could puke, but if I did I would puke healthy food. That should count for something, right?  I've had blackberries, strawberries, taco soup, and spinach salad. For dessert, a friend of mine brought THE MOST DELICIOUS no-fat, no-sugar dessert, I kid you not. I would recommend this so simple recipe to anyone.

White Chocolate Fudge Mousse

Ingredients:

• 1 box (1 ounce) Sugar Free Instant White Chocolate Pudding (JELL-O)
• 1 1/3 cups 1% low-fat milk (or skim milk)
• 1 cup Light Cool Whip, refrigerated (or similar whipped topping)
• 1 box (1 ounce) Sugar Free Instant Chocolate Fudge Pudding (JELL-O)
• 1 1/3 cups 1% low fat milk (or skim milk)
• 1 cup Light Cool Whip, refrigerated (or similar whipped topping)
• 1/2 cup Light Cool Whip (optional garnish)
• Dusting of cocoa powder (optional garnish)

Preparation:

1. Beat white chocolate pudding mix into 1 1/3 cups COLD milk in mixing bowl on medium-low speed for about 2 minutes. Scrape sides of bowl halfway and continue mixing. Stir in a cup of Cool Whip, mixing by hand just until blended. Pour into individual serving dishes. You can use the back of a spoon to smooth the tops.
2. In same mixing bowl, beat chocolate fudge pudding mix into 1 1/3 cups COLD milk in mixing bowl on medium-low speed for about 2 minutes. Scrape sides of bowl halfway and continue mixing. Stir in a cup of Cool Whip, mixing by hand just until blended. Pour into individual serving dishes. You can use the back of a spoon to smooth the tops.
3. Cover individual dishes with plastic wrap or foil and keep in refrigerator until ready to serve. Add a dollop of Light Cool Whip to the center of each and top that with a sprinkle of cocoa powder if desired.

Yield:
8 servings
Nutritional Information:
Per serving: 104 calories, 3 g protein, 17 g carbohydrate, 2.8 g fat, 2.5 g saturated fat, 0 mg cholesterol, 0 g fiber, 346 mg sodium. Calories from fat: 24 percent.

Office Pot Luck

It is our monthly pot luck @ the office tomorrow - normally a horrible time that I loathe and binge, but I organized tomorrow's pot luck! So, tomorrow's pot luck theme is "Bikini-Ready Pot Luck" and it includes only good-for-you foods.

I am bringing taco soup, and although I have never tried it, it seems fairly easy. It's a crock-pot recipe, of course it's easy!

CROCK-POT TACO SOUP

--2 cans of kidney beans

--2 cans of pinto beans

--2 cans of corn

--1 large can of diced tomatoes

--1 can tomatoes and chilies

--1 packet taco seasoning

--1 packet ranch dressing mix

--1 lb browned ground turkey or hamburger

--shredded cheese and sour cream for embellishment (optional)

 

The Directions:

--brown meat if you are going to use it

--drain fat and add to crock pot stoneware insert (the meat. not the fat.)

--sprinkle seasoning packets on top of meat

--drain and rinse the beans and add

--add the ENTIRE contents of the corn and tomato cans
--stir.

Cover and cook on low for 8-10 hours or on high for 4-5. I think the longer you cook soup, the better, so if you have the time, opt for cooking on low. Stir well, and serve with a handful of shredded cheese and a dollop of sour cream.

Without the sour cream or cheese, it has about 200 calories per serving. Eat the taco soup with some veggie/fruit tray, and it's a good pot luck!