"Nice Cream" Pie

Craving a cool refreshing ice cream dessert as the weather is getting warmer? Watching your calorie intake too? This pie is like an ice cream dessert but nicer on your waistline. Ice Cream... Nice Cream... Get it? Fine, the name is lame, but the pie is delish!

1/2 tub Lite Cool Whip
1 individual container lowfat yogurt (any flavor, but lime is especially fabulous - key lime pie without the guilt!)
6 prepared individual graham cracker crusts

Fold the yogurt into the Cool Whip and divide among graham cracker crusts. Freeze, defrost for about 20 minutes before eating... & devour!

Each pie has around 160 calories. Yum!

I'm baaaaack...

Blogger forgive me. It has been a year and a half since my last post. But I'm back!

Man have I been busy! To sum up the past 18 months or so... I finally got pregnant (woo hoo) and welcomed my son into the world on November 24, 2010 (double woo hoo!). The past 6 months have been a whirlwind. My little family and I moved to a new city, I quit my job, and am now a stay at home mom. I have been so focused on my attempts to be the best Mom ever that I forgot about being the best Me ever. Which brings me to today's post.

Just because I have a new baby doesn't mean I have been away from the kitchen. In fact, I think I might even cook more now that I am a full time mom... probably because I am one of those moms that make their own baby food (Take that, Gerber).

But I digress.

I missed blogging. I missed sharing my recipes. I missed hearing if anyone has tried any of these ideas in their own kitchens. I missed forming sentences that didn't include the word "diaper" or "binkie." I missed this.

It's good to be back.

Veggie & Tortellini Soup

My husband & I have been trying to eat healthier as well as grocery shop on a budget. Those two things can go together, believe it or not! With a little creativity and a semi-homemade attitude, I came up with this soup. Calorie count is low, its chock full of vegetables, and it only costs about $7 for the whole pot.
Meat eaters can use chicken or sausage tortellini, but to make it vegetarian, I used cheese tortellini (yum!).

1/2 onion, chopped
Handful of mushrooms, chopped
6 cups water
1 package powdered veggie soup & recipe mix (like Knorr's, for making spinach dip!)
1 package fresh tortellini, any flavor (in the refrigerated section)
1 package frozen chopped spinach, thawed and squeezed of excess moisture
Grated Parmesan cheese & red pepper flakes for serving

In a large pot, saute onion & mushrooms (in either olive oil or nonstick cooking spray) on medium heat for a few minutes or until tender and fragrant.
Add water and soup mix and bring to a boil on high heat; reduce heat to medium and add tortellini and spinach.
Cook, stirring occasionally for about 8-10 minutes or until tortellini is cooked & tender.
Dish it up and top with parmesan & pepper flakes if desired.