Saturday, April 28, 2012

Delicious Produce Alert: Yoplait Splitz Birthday Cake Yogurt

"Yoplait Splitz: Great Tasting Kid's Yogurt That Tastes Like a Sundae!"

Yeah, it's made for kids. And what? It is SO good, creamy even! I usually eat yogurt as a snack. I never really considered it a "treat' per se. But this birthday cake flavor is the bee's knees.

It still has that tang of yogurt but seems creamy too, which is why I'm excited to "Try it frozen too!" (Wow. Am I a slave to marketing?)

Plus, there are sprinkles. SPRINKLES.

They make 3 other flavors as well: Strawberry Sundae, Rainbow Sherbet, and Strawberry Banana Split. I can't wait to try them!

These perfectly portioned 3.25 oz cups are only 2 points plus a piece. So, ya know, get em.

This post is in no way endorsed by Yoplait

Wednesday, April 25, 2012

Mighty Meatloaf Muffins

Hello. My name is Julia, and I am addicted to adorable foods.

These meatloaf muffins are not only ADORBS but unbelievably easy to make. And you'll never guess the secret ingredient that makes them so, so tasty!

Stove Top Stuffing!

Yep! Stuffing perks these little meat parcels right up and gives them a TON of flavor. Plus it makes the recipe pretty cost effective as well.

I have made these many, many times and they never let me down. Or anyone that tries them, really.

Oh, did I mention you can freeze them? And they heat up in a flash in the microwave? So make lots of them while you're at it. Freeze em. And heat em up for lunch or dinner when you're feeling lazy or if you really need something cute in your life. 


1 lb 93% lean ground beef
1 box Stove Top stuffing (I used Savory Herb)
2 egg whites
1 tsp garlic powder
1 c water
1/2 large onion, diced or grated (I grated them to hide them from you know who)
6 tbsp ketchup (optional)


1. Preheat oven to 350*.
2. In a large bowl, mix everything but ketchup until well combined. (Easy, right?)
3. Spray 12 muffin tins with cooking spray. Fill evenly with meat mixture. (I separated the meat into 4 even sections. Then I separated each section into three equal balls and put them in the tins.) Press down lightly.
4. Top each muffin with 1/2 tbsp ketchup.
5. Bake at 350* for 45 minutes.
6. Let stand a couple of minutes before removing. Using a butter knife, go around the edges of the muffin and then pop it out.

To freeze: let muffins cool to room temperature. Flash freeze on a baking sheet for an hour. Then put them in freezer bag for storage.

Makes 12 meatloaf muffins
Weight Watchers Points Plus Values:
1 Mighty Meatloaf Muffin- 3 points plus

I planned on eating 2 muffins, for a total of 6 points plus a piece. I felt full after one though so I saved the second. Mr. Picky ate 7...

Sunday, April 22, 2012

Flaco Pollo Loco

How do you like this NEON picture? Kinda jumps right out at you, doesn't it?

Well I saw the original recipe for this over at Plain Chicken. She makes some of the most sinfully delicious concoctions, ya'll. Problem is, I'm trying to be an angel. So I take her recipes sometimes and "healthify" them.

I know, you're thinking that this doesn't look healthy AT ALL, right? Well it's actually a very small portion, but just enough to satisfy. And the thing about the jarred salsa con queso is that it is NOT that bad for you, in moderation. I even heard Trader Joe's makes a store brand that has 0 points plus per serving! Can't wait until we get a TJ's here! The above photo only has one Tbsp of queso. Doesn't look like that does it? Your eyes are deceiving you.

That's why this is "Flaco" Pollo Loco. It's skinny. Or flaco. It's 1/2 of a thin chicken breast topped with 1/2 tbsp queso and 1/2 tbsp salsa, 1/4 cup of brown [Spanish] rice with another 1/2 tbsp queso, 1 small steam fresh corn (no butter. Don't need it.)

And then we can take a look at Mr. Picky's plate. 1 large chicken breast (not the fat 1/2 pound suckers, but still pretty large)....two corns, 1/2 cup of rice and about 1/2 a cup of queso, haha. For the record, he went back for the rest of the rice, another piece of chicken and the last corn after finishing this plate.

I will share a normal human portioned recipe. This recipe serves 4, normally.

Lawry's Baja Chipotle marinade or Lawry's Mesquite Marinade [I used Mesquite]
1 lb boneless, skinless chicken breasts
1/2 cup salsa con queso
1/4 cup salsa

For the rice:
1/2 cup brown rice
1 cup fat free, low sodium chicken broth
1/4 cup tomato sauce
1 tbsp taco seasoning
1 tsp cumin


1. Put the chicken and some of the marinade in a large zip bag. Put in the fridge to marinate for 30 minutes up to overnight.
2. Since brown rice takes forever to cook, go ahead and start it while your chicken is marinating. Over medium/medium-high heat toast rice in some cooking spray for about 3 minutes. Pour in chicken broth, tomato sauce, taco seasoning and cumin. Bring to a boil. Reduce heat, simmer for about 45 minutes, stirring occasionally until tender. Add more broth if it dries out towards the end. Set aside and keep warm. Fluff with a fork before serving.
3. While your rice is cooking, take your chicken out when it has marinated as long as you can stand. Preheat the grill or broiler to medium high heat. I used the broiler. Put a rack on a foil covered pan and put in the oven to preheat under the broiler.
4. When hot, put chicken on rack. Cook 5 minutes on each side. Then turn it up to high. Brown and cook the chicken an additional 5 minutes or until cooked through.
5. While the chicken is finishing up, heat up your queso. Set aside.
6. To assemble (flaco style) put 1/4 cup of rice and 1/4 of the chicken (4 oz piece) on a plate. Top whatever you choose with 2 tbsp of queso. Top with salsa or diced tomatoes if desired. I highly suggest serving it with a Steamfresh mini corn on the cob!

Recipe makes 4 servings
Weight Watchers Points Plus Values:
4 oz chicken with 1/4 cup rice and 2 tbsp queso: 7 points plus
Original "Pollo Loco" recipe: 16 points plus per serving!!
You save 9 points plus with Flaco Pollo Loco!

Recipe Adapted from: Plain Chicken

Friday, April 20, 2012

Delicious Product Alert: Dale's Steak Seasoning [my favorite *premade* steak marinade]

I like to make my own marinades. [Like my favorite marinade for beef or chicken.] But sometimes I don't. Actually, a lot of times I don't. When I make steaks I use one of two things: simple salt/pepper/garlic powder OR Dale's Steak Seasoning.

I've loved this marinade since it was introduced to me a few years ago. The best part about it is that it only takes a fraction of the time of most marinades to flavor the meat throughout. Seriously, for thick steaks. Put them in 30 minutes to an hour MAX before you're planning on grilling. For thinner cuts, put them in when you light the grill.

If you over marinate, they will be way. too. salty. They make a low sodium Dale's, but I have a hard time finding it. And to be honest, it is still packed with sodium.

Just for humorous reasons, I would like to point out that the above picture was for a dinner Mr. Picky and I shared. Yeah, just the two of us. The two fatter steaks on the left are very lean thick cut sirloin steaks. The one on the bottom left was 4 oz, and that one was mine. It was a perfect size for me.

The other 3 steaks were Mr. Picky's. Yep. He ate 3 steaks. He amazes me. :)

So try Dale's next time you want a great grilled steak. Just don't over marinate and you'll be in beef heaven. [Where I plan on going when I pass, btw.]

Thursday, April 19, 2012

Grilled Chicken & Vegetable Kebabs [and my favorite meat marinade]

First off, I would like to apologize for this blurry, dim picture. I'm pretty sure I was few glasses of wine in once dinner was ready. My bad.

I have always used this marinade recipe for beef. I stumbled across a marinade recipe probably 5 years ago, TOTALLY messed it up and had to throw something together to save myself. This was it.

I posted the recipe on (then Recipezaar) and it got a few 5 star reviews, with one mom even saying that it became her son's favorite meal and he had even requested it for his birthday dinner! That's big people. Birthday dinners are important. [To me at least..]

The original kebab recipe used top sirloin instead of the chicken. I was trying to be a little healthier and steer clear of the red meat for a while [meaning one night], so I used chicken.

I put the meat and veggies on separate skewers because I [obviously] like my veggies well done. [Seriously. Look at the picture!] I do NOT like my chicken overcooked though. Veggies always take longer than meat, so I would suggest you separate them too. I know it's not as pretty, but the chicken won't dry out and it's well worth it.

Feel free to use whatever veggies you want. Squash, tomatos, or mushrooms would be great additions!


1 lb boneless, skinless chicken breast (4 4 oz breasts)
2 bell peppers, cut into 1 inch pieces
1 large onion, cut into 1 inch pieces
[any other vegetables of choice]

For the marinade:
3/4 cup low sodium soy sauce
1/2 cup red wine vinegar
3 tbsp light brown sugar
3 cloves garlic, minced
1 tbsp garlic powder
1 tsp ground ginger (or fresh if desired)
1/4 tsp black pepper


1. Cut each chicken breast into 12 even cubes. (The point of this is so each skewer will have the same amount of chicken. If you desire larger cubes, cut into 8.)
2. Put the chicken and vegetables in a large ziploc bag.
3. In a bowl, combine the marinade ingredients. Whisk vigerously to combine. Pour over chicken and vegetables in bag. Marinate for 30 minutes-2 hours in the fridge. (If using beef, marinate 2-3 hours.)
4. When finished marinating, skewer your chicken and vegetables. (If using bamboo skewers, make sure you have soaked them for 30 minutes first.) Alternate vegetables on one set of skewers. Skewer chicken separately. Put 6 cubes of chicken on each skewer (or 4 if you cut into 8 larger cubes.) Discard marinade.
5. Heat grill over medium-high heat. Put vegetables on first. About 5 minutes later, put chicken on. Grill 10 minutes, turning every 2 minutes for even cooking.
6. Remove skewers from grill and serve together.

It is hard to calculate the TRUE points value for this, as most of the marinade is discarded in the end. The following points are a representation of  the skwers with full marinade calculations. I'm still trying to figure out how to calculate accurately.

Serving size: 2 chicken skewers and 1/4 of vegetables (serves 4)
Weight Watchers Points Plus Values:
6 points plus

Tuesday, April 17, 2012

Smoky Beer Burgers with Dijon Dill Sauce

So.. okay. These burgers did turn out pretty good. Really good, actually. But it caused me to freak out just a little bit when I was making the beef mixture.

The mix was looking and smelling pretty delicious. I usually just throw the same old things into my burgers.. so it was nice to see a change happening. Then I poured the 6 oz of beer in. The result was a very mushy, soggy, wet burger mixture that was not holding into a patty. I was freaking out. I didn't want my burgers (and all that delicious smoked gouda..) to stick and fall through my grill. But I fixed it by adding a good amount of breadcrumbs to the mixture to absorb the beer. It worked wonders. Thank goodness.

So, long story short, although these are called "beer burgers" I would not suggest adding the beer. Maybe just a little bit, if you really wanted to. If you do add the beer, add some breadcrumbs. I'd say I added about 1/2 a cup. But without the beer, these burgers would form some nice patties without the breadcrumbs!

And they were SO good. I literally said "mmm" out loud when I came across one of those gooey smoked gouda pockets that were all throughout the burger. The dijon dill sauce was zesty and creamy and the fresh herbs gave it a freshness that I was not expecting.

I loved this different burger. I served mine in a lettuce bun with onions and pickles and a couple dollops of the dijon dill sauce.

Mr. Picky had his on toasted kaiser rolls. He made 2 double cheeseburgers (!!) added bacon and some ketchup. Safe to say he enjoyed them as well.


For the burger patties:
2 lbs 93% lean ground beef (or fattier if you prefer)
4 oz smoked gouda cheese, diced into small cubes
1 medium onion
2 tsp smoked sweet paprika
1 tsp cumin
1 Tbsp grill seasoning
1 tsp garlic powder
1 T worcestershire
6 oz beer (I would suggest leaving this out..)
cheese slices (optional)
lettuce, tomato, onions, pickles etc..

For the Dijon Dill Sauce:
1/2 cup spicy brown mustard
1/3 c fat free sour cream
2-3 Tbsp chopped fresh dill


1. Preheat grill or grill pan over medium-high heat. (I used my *teeny* charcoal grill.)
2. Put the meat in a large bowl. Add the smoked gouda cheese. Cut half of the onion into rings (for burger toppins') and grate the other half of the onion into the meat mixture.
3. Add the paprika, cumin, grill seasoning, garlic powder and worcestershire. (Add beer now if you choose to do so. Add 1/2 c breadcrumbs to mixture ONLY IF YOU USE THE BEER.)
4. Mix the meat mixture until just combined. Form into 8 patties.
5. Oil the grates of your grill so the burgers won't stick and grill about 6 minutes on each side, or until desired doneness.
6. While the burgers are cooking, mix together sauce ingredients. Set aside.
7. Right before burgers are done, split buns and throw them on the grill next to the burgers. Add cheese slices to the top, if desired (we added some American.)
8. Serve burgers with a couple tablespoons of sauce on toasty kaiser rolls and your choice of toppings!

Recipe makes 8 burgers, 1 burger per serving
Weight Watchers Points Plus Values:
Burger without bun or extra cheese slice and 2 tbsp sauce: 6 points plus
Burger without bun with extra cheese slice and 2 tbsp sauce: 7 points plus
Burger with kaiser roll and cheese slice and 2 tbsp: 12 points plus

Points Plus values were calculated on the recipe builder at

Thursday, April 12, 2012

I'm on Facebook!

Hey, ya'll! I realized that I have never posted that Delectameals has a Facebook Fan Page!

If you don't mind, will you take a moment out of your day to "Like" me? Just click the link below and hit the "Like" button on my page!

Click here and Like me on Facebook!

While you're at it, go ahead and "Follow" my blog by clicking the google link to the right that says "Join this site." I only have 16 and I know there are more than 16 people who read my blog ;)

Hey, maybe if I get enough followers and likes I will do a giveaway soon. Who likes giveaways?

I do.

I'd like them even more if I ever won any. Derp.

Lightened Up Coconut Cream Cupcakes

Soooo... if you can look me straight in my eyes and tell me that these cupcakes are not adorable, I will know something is wrong with you. Because.. seriously.. how CUTE?! And the best part? They're LIGHT!

The frosting is so delicate and light you cant wait to sink your teeth into another bite. I made these for Easter weekend and everyone that tried one loved them. I plan on making them for mother's day too.. without the Easter themed decorations of course! I used dyed green coconut for some, toasted coconut for others and the regular shredded coconut for a few. I think the toasted coconut cupcakes were my favorite!

To toast the coconut, I just put a little bit in a small, nonstick skillet (dry) over low heat, stirring occasionally until brown and toasty. It doesn't take long. And you'll love me for it, if you don't already.

Head over to Dashing Dish to see the original recipe in the form of a beautiful cake.


For the cake:

1 box vanilla cake mix
1 Tbsp coconut extract
1 (20 oz) can sugar-free crushed pineapple (do not drain)

For the frosting:

1 c cold skim milk (I used Smart Balance Fat Free Milk)
1 vanilla sugar free instant pudding (the small box)
2 (8oz) containers fat-free cool whip
1 Tbsp coconut extract
shredded coconut, for garnish


1. Preheat oven to 350*. Line 24 muffin tins with cupcake liners.
2. Mix the cake mix, can of pineapple, and coconut extract until the batter is smooth.
3. Use an ice cream scoop to fill your cupcake tins evenly. Bake cupcakes according to package directions, or until a toothpick comes out clean.
4. Meanwhile, mix the skim milk with the pudding mix. (Pour the milk in the bowl first and slowly mix in pudding mix- if you do it the other way around you will end up with icky lumps. I did this with a lemon cake for my mom and the frosting ended up looking like scrambled eggs. Ew.)
5. Stir in the coconut extract. Fold in the containers of Cool Whip until the pudding mix is incorporated throughout. Put in the fridge until you are ready to frost your cupcakes.
6. When your cupcakes are cool, scoop your frosting into a piping bag (or ziploc bag). I fitted mine with a Wilton star tip 22. Gently pipe frosting in a circular motion, starting from the outside and moving in. I did two layers of frosting.
7. Top with coconut decoration of choice! Make sure to refrigerate your cupcakes as this frosting will melt on you even at room temperature.
8. Thank me later.

Nutrition Facts: (Recipe Builder on
These values differ slightly from the original recipe on Dashing Dish. I'm not sure why- I put the ingredients in exactly. I'm still tinkering with it. BLAH!

Serving Size: 24 (1 cupcake per serving)
Calories: 124
Fat: 2g
Carbs: 26g
Protein: 1g
Fiber: 1g

Weight Watchers Points Plus: 3 pp per cupcake

(Nutritional values will vary depending on what candies you put on top. Add points appropriately.)

Wednesday, April 4, 2012

Easter Recipes

I don't know about y'all but I am so excited for Easter this weekend! I love spending time with my family around food and beautiful pastel decorations. We have a tradition of serving the same thing every year, and I do not mind that one bit.

I have collected some of the recipes that I have posted in the past year that would make a great addition to YOUR Easter table! And rest assured, cheesy potatoes, deviled eggs and asparagus will surely make an appearance on our table this year!

Tuesday, April 3, 2012

Light Deep Dish Pizza Casserole

Wow. For a light recipe this casserole is First off, it's super simple to whip up. Second off, it does NOT taste light, at all. But rest assured, it IS a lighter recipe. I always trust Emily at Emily Bites and her light, hearty recipes never dissappoint. (Like that golden potato bake I made.. blegh.) I had to redeem myself with "diet food" for my boyfriend after that potato bake. This dish did just that. Plus the portion size is huge, it almost makes you feel like a cheater!

Of course, if you're on a diet you don't want to eat something like this  EVERY night but it is something you can throw in your rotation when you're craving a satisfying, rich meal.


1 lb 95% lean ground beef
1 15 oz can tomato sauce
Italian Seasoning to taste
garlic powder to taste
cooking spray
7 turkey pepperonies, quartered (optional)
black olives (optional)
1 can refrigerated pizza dough
6 oz shredded mozzarella cheese


1. Preaheat oven to 425*.
2. Brown beef in over medium-high heat. Drain off ALL grease (I even blot it with a paper towel at this point to get as much grease off as I can.)
3. Return to skillet, season with Italian seasoning, garlic powder and a little salt. Stir to combine.
4. Add the tomato sauce, and stir until heated through.
5. Meanwhile, spray a 13x9 glass baking dish with cooking spray. Press the pizza dough in the dish, making a "crust" that goes about halfway up the sides.
6. Pour the prepared meat mixture over the crust and spread evenly.
7. Bake for 12 minutes. Remove from the oven. Top with cheese and any other desired pizza toppings. I also sprinkled a little extra Italian seasoning over the top.
8. Bake for 5 additional minutes or until the cheese is melted. Let cool 5 minutes before serving.

Serves 6. Weight Watchers PointsPlus Value: 9.
317 calories per serving.

Recipe adapted from Emily Bites