Month: January 2017

I always hit my snooze at least once.  Although I used to be a complete night owl, that’s turned around the older I’ve gotten.  I don’t know what flips that switch?  Hannah and Jacob can work from 5:00 to noon – come home, nap for four hours, stay up until two and then sleep until eleven the next morning.  Ah to be in your mid-20’s again!

And for those of you who have been with me since nearly the beginning, can you believe Hannah is going to be 25 years old in a little over a month??!!   She was 16 when I started this blog.  And Joe will turn 28 this year – crazy!

So after hitting the snooze the first time, the second time (and I build in my snoozes so I am never running late) I reach for my phone, and check the weather.  Yesterday it said 13 degrees.  But it was sunny!  Thanks Jenn for this picture (I stole it from my sister!)


I don’t even mind the cold when it’s sunny.   It had me thinking, and I’ll have to look this up, but we might have had the least snowy January on record!  Of course, that means we’ll have a snow storm at the end of March.  I don’t mind late spring snow though, because it never lasts long.

I had simple egg sammie with fruit for breakfast yesterday.  7 smart points.  While this was good as I was eating it yesterday I thought, “I should really bring my panini maker to work!”  Ha! 

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Work was steady busy.  Nothing crazy, just one thing right after another.  I am not pushing my cough any more than I have to, so decided to eat lunch in the tenant lounge again.  More turkey chili with cucumbers as chips instead of tortilla chips – saved me 4 smart points right there.  Lunch came in at 7 points as well.

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I normally pack way more fruit in my lunch bag than I usually eat, and was glad I did because on the train ride home I was starving for some reason.  I ate a banana and a kiwi on the train ride home – that hit the spot.

I had an idea for dinner for an open face type of burger.  I made cauliflower mac n cheese the night before last (I had to rewrite the recipe because when I looked back at my recipe it was when Weight Watchers was points plus, and a one cup serving based on those ingredients came in at 9 smart points!).   I ate it when it was really warm out of the oven and it was a bit runny, not at all like I remembered.  But after it cooled on the stove, it came together really well, like a regular mac n cheese.  My idea was to make cauliflower mac n cheese “cakes” for the base of my baby burgers.  It was either going to turn out really well or really bad – that’s usually how it goes with my cooking!  Here is the recipe for the mac n cheese.

Cauliflower Mac N Cheese
Serves 6
A great side dish any night of the week!
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
254 calories
37 g
17 g
7 g
13 g
3 g
234 g
264 g
4 g
0 g
3 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 254
Calories from Fat 58
% Daily Value *
Total Fat 7g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 17mg
Sodium 264mg
Total Carbohydrates 37g
Dietary Fiber 3g
Sugars 4g
Protein 13g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 head cauliflower
  2. 2 cups chicken stock
  3. 3 ounces Cabot cheese, divided
  4. 1 tablespoon Dijon mustard
  5. 1 teaspoon Italian seasoning
  6. 1 teaspoon dried parsley
  7. 1/2 teaspoon lemon pepper
  8. 1/2 teaspoon paprika
  9. 8 ounces cooked pasta (I used ditali)
  1. Microwave the cauliflower on fresh vegetable setting.  Let cool slightly, and throw it in a food processor with the chicken stock, 2 ounces of the cheese, the mustard, Italian seasoning, dried parsley, lemon pepper, paprika and salt and pepper to taste.  Pulse until combined and the cauliflower is pureed.  I actually left a few chunks of cauliflower.  Toss the sauce with the cooked pasta, transfer to an oven safe dish, finish off with the last ounce of cheese and a sprinkle of dried parsley, and bake at 400 for 20 minutes.
  1. * the nutritional label I use is auto generated based on generic ingredients, not the ones I specifically use. I always use the Weight Watcher recipe builder to calculate the smart points.
  2. One cup = 6 smart points
  3. Half cup = 3 smart points
My Bizzy Kitchen
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I put the recipe into the Weight Watcher recipe app, and it comes in at 6 smart points per cup, 3 points per half cup.  For dinner last night I scooped out 1/2 a cup and divided that into two “cakes.”  Since the mac n cheese was cold, it held together just fine.  I heated up a pan with some Pam and a bit of coconut oil, and seared off each side of the cake for about 2 minutes a side – just until golden brown, then set those aside.

I cooked up two 3 ounce sirloin patties that I seasoned with just salt and pepper, and some Boar’s Head goat cheese. I put the baby burgers on top of my cauliflower cakes, then topped with Plochman’s angry mustard, some baby greens and had some sautéed mushrooms on the side.  This plate came in at 10 smart points and was delicious!

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The mac n cheese cakes had a nice little crusty to them, but were gooey and cheesy on the inside.  Hannah fixed the mushrooms – they are delicious and she won’t share the recipe with either Jacob or me! After dinner I still had 6 points left for the day and ate 6 points of crack I mean granola to end out the day with 30 smart points.

I am really excited about tomorrow’s post, because Weight Watchers is talking about #freshfoodsFeb! 

fresh foods feb

I watch a lot of youtube videos of other Weight Watchers who post “what I ate on 30 points with Weight Watchers” and I know I am probably the exception to the rule – someone who works a full day and enjoy coming home to cook, but a lot of these videos rely on so much processed food:


And trust me, I am not knocking that if that works for you.  My goal for February though is to have at least two or three (5-7 ingredient or less) dinner ideas that use whole foods and no packaged goods.  Work permitting of course, but it would be great if I could get someone to cook outside their comfort zone and cook from scratch just one night a week.

Alright, time to get my show on the road.  Question of the Day:  Do you rely on processed food in your weekly meal planning?  Very curious to hear about it in the comments below!

Here is a Tuesday Thought for you – make it a great day!