Tuesday, October 30, 2012

Broccoli Cheddar Bacon and Potato Soup







It's amazing to me that we are feeling the effects of what is left of Hurricane Sandy here in Chicagoland. It is cold, dreary, and extremely windy outside. A perfect soup kind of day. This soup is hearty and very satisfying and also diet friendly. I made mine in the crock pot but it can also be made on the stove top.  I served this along side bakery rolls and it made a great dinner!

Broccoli Cheddar Bacon and Potato Soup
6 one cup servings-4ww pp per cup
Cal 162 , Carbs 12.3g, Fat 7.5g, Fiber 1g, Protein 11.1g

Ingredients
1 1/2 cups chopped broccoli (I ended up blending mine)
2 cups chicken stock
2 cups milk (I used 2 percent)
1/2 cup cooked crumbled bacon
2 cups cooked potatoes, skins removed
1 cup cheddar cheese (I used 2 percent milk cheddar)
salt and pepper to taste

Add chicken stock and milk to a sprayed crock pot. Add in broccoli and potatoes and cook on low for 4-5 hours. Using a potato masher, mash the broccoli and potatoes.  Add in your shredded cheese and bacon and cook another 30 minutes. Season with salt and pepper and top with additional shredded cheese if desired. Enjoy!

Broccoli Cheddar Bacon and Potato Soup







It's amazing to me that we are feeling the effects of what is left of Hurricane Sandy here in Chicagoland. It is cold, dreary, and extremely windy outside. A perfect soup kind of day. This soup is hearty and very satisfying and also diet friendly. I made mine in the crock pot but it can also be made on the stove top.  I served this along side bakery rolls and it made a great dinner!

Broccoli Cheddar Bacon and Potato Soup
6 one cup servings-4ww pp per cup
Cal 162 , Carbs 12.3g, Fat 7.5g, Fiber 1g, Protein 11.1g

Ingredients
1 1/2 cups chopped broccoli (I ended up blending mine)
2 cups chicken stock
2 cups milk (I used 2 percent)
1/2 cup cooked crumbled bacon
2 cups cooked potatoes, skins removed
1 cup cheddar cheese (I used 2 percent milk cheddar)
salt and pepper to taste

Add chicken stock and milk to a sprayed crock pot. Add in broccoli and potatoes and cook on low for 4-5 hours. Using a potato masher, mash the broccoli and potatoes.  Add in your shredded cheese and bacon and cook another 30 minutes. Season with salt and pepper and top with additional shredded cheese if desired. Enjoy!

Monday, October 29, 2012

Cheeseburger Bake




I was really excited to make this recipe. Yummy cheeseburger goodness made into a casserole is my kind of dinner! I was especially excited to learn that it wasn't very high in ww points. If you like burgers you are going to really enjoy this meal. It was a hit with the whole family!

Chesseburger Bake
Adapted from Bisquick
Serves 8
7 ww pp per servings
Cal 267, Carbs 24.7g, Fat10.5g, Fiber.5g, Protein 15.2g

Ingredients
16 oz lean ground beef (I used 93/7 ground turkey)
1 envelope lipton onion soup mix
1 garlic clove, minced
3 tbsp ketchup
2 tbsp mustard
1 tbsp apple cider vinegar
1 cup water, divided
3/4 cup shredded cheddar cheese
1/3 cup chopped pickles
2 cups Bisquick


Heat oven to 400°F. 
Coat a 9x13 baking dish with cooking spray. Cook ground turkey in a medium sized skillet over medium heat, stirring occasionally, until turkey is browned; drain. Stir in soup mix, 1/4 cup water, ketchup, mustard, vinegar, garlic, pickles, and worcestershire. Let simmer. Meanwhile, stir Bisquick mix and water in baking dish until moistened; spread evenly. Spread meat mixture over batter. Sprinkle with cheese.          
Bake 30 minutes.


Sunday, October 28, 2012

Loaded Buffalo Chicken Potato Skins




I'm in Buffalo Chicken heaven right now. These potato skins are a buffalo chicken lovers dream! I'm also excited that they are diet friendly! Yes, you heard that right. A potato skin that is actually somewhat healthy. So, I was able to enjoy myself without the guilt. I can't wait to make these again and soon!


Loaded Buffalo Chicken Potato Skins
Inspired by Skinnytaste Buffalo Chicken Potato Skins

Makes 12 potato skins
3ww pp per skin
Cal 137, Carbs 7g, Fiber 1g, Fat 5.7g, Protein 13.5

Ingredients
6 medium baking potatoes
13oz Swanson all white meat chicken in water, drained (about a can and a half)
5 oz reduced fat shredded cheddar cheese
1/3 cup Franks buffalo sauce
12 tbsp crumbled bacon
12 tbsp light sour cream
4 oz julienned carrots
chopped green onions

Scrub potatoes, pierce with a fork and microwave for 5 minutes. Remove from microwave and place in a pre-heated 400 degree oven. Bake for 90 minutes. (skins will be crispy) Let cool and the cut each potato horizontally and scoop out the inside. Place skins inside a 9x13 baking dish.

Meanwhile, in a mixing bowl combine chicken and buffalo sauce. Add about 2 tbsp of chicken into each potato skin. Top with a tablespoon of cheese and a tablespoon of bacon. Bake 7-8 minutes or until cheese is melted. Add 1tbsp of light sour cream, carrots, and green onion. Enjoy!



Saturday, October 27, 2012

Loaded Turkey Nachos




Weekends usually mean pizza in my house but this weekend I wanted to mix it up and I thought Nachos would make a perfect Saturday night meal. Since I am on a diet I wanted to make them somewhat healthy so I decided to use lean ground turkey and a couple other lightened up ingredients. They turned out great and you couldn't tell at all that they were lower in fat and calories!


Loaded Turkey Nachos
Serves 4
9 ww pp
Cal 399, Carbs 27g, Fat 17.5g, Fiber7g, Protein 27g

Ingredients
10 oz lean ground turkey
4 oz baked tostitos ( I used scoops)
1/2 cup black beans
1/2 cup sour cream
1 1/4 cup reduced fat cheddar cheese
low sodium taco packet (I like old el paso)
shredded Lettuce
chopped tomatoes
chopped green onion
jalapeno slices and salsa, optional

Preheat oven to 425
Place chips on large baking sheet. Brown turkey in large non stick pan. Add taco seasoning and beans. Spoon the turkey mixture over the chips and sprinkle with cheese. Bake until cheese melts, about 8-10 minutes. Remove the nachos from the oven, and top with remaining ingredients. Enjoy!

Loaded Turkey Nachos




Weekends usually mean pizza in my house but this weekend I wanted to mix it up and I thought Nachos would make a perfect Saturday night meal. Since I am on a diet I wanted to make them somewhat healthy so I decided to use lean ground turkey and a couple other lightened up ingredients. They turned out great and you couldn't tell at all that they were lower in fat and calories!


Loaded Turkey Nachos
Serves 4
9 ww pp
Cal 399, Carbs 27g, Fat 17.5g, Fiber7g, Protein 27g

Ingredients
10 oz lean ground turkey
4 oz baked tostitos ( I used scoops)
1/2 cup black beans
1/2 cup sour cream
1 1/4 cup reduced fat cheddar cheese
low sodium taco packet (I like old el paso)
shredded Lettuce
chopped tomatoes
chopped green onion
jalapeno slices and salsa, optional

Preheat oven to 425
Place chips on large baking sheet. Brown turkey in large non stick pan. Add taco seasoning and beans. Spoon the turkey mixture over the chips and sprinkle with cheese. Bake until cheese melts, about 8-10 minutes. Remove the nachos from the oven, and top with remaining ingredients. Enjoy!

Thursday, October 25, 2012

Spinach and Artichoke Baked Ziti



I pretty much love anything involving spinach and artichoke. It is such a great flavor combination.  I recently came across a recipe for spinach baked ziti which sounded great, but I wanted to add a little something extra to it since I was not using meat in the dish. I decided on Artichokes and let me tell you, this ziti was good. Really good. So glad we have leftovers good!


Spinach and Artichoke Baked Ziti
Inspired by- Skinny Taste Baked Spinach Ziti

1/10 serving= 7ww pp
Cal 292, Carbs 43g, Fat 5g, Protein 16g

Ingredients
16 oz box Ziti Pasta
28 oz crushed tomatoes
3 cloves garlic, minced
10 oz frozen spinach, thawed
20 quartered artichoke hearts, drained and rinsed
1 tsp oregano
salt and pepper to taste
8 oz low fat ricotta cheese
1 tbsp parmesan cheese
2 cups reduced fat mozzarella cheese ( I used Italian Sargento 4 cheese blend)

Preheat oven to 375

In a large pot of salted water, cook pasta according to instructions until al dente. Drain and return to pot.
Meanwhile, in a medium saucepan, sauté garlic. Add crushed tomatoes, chopped spinach, artichokes, salt, pepper, and oregano. Add sauce mixture to the pasta and combine. Add Parmesan cheese, ricotta and half the mozzarella. Mix well then transfer to a 9x13 baking dish.
Top with the remaining mozzarella.

Bake for 30 minutes, or until mozzarella is browned and bubbly. Let it cool 5 minutes, then cut it into 10 equal portions. Enjoy!


Wednesday, October 24, 2012

Slow Cooker Twice Baked Potato Soup




I love a good hearty soup. Especially in the fall and winter. Although, I probably should have paid more attention to the weather before deciding to make this soup. Today was in the 70's!  That's crazy Chicago weather for ya. Well, regardless of the weather, I still enjoyed this soup! I baked my potatoes ahead of time before putting them in the slow cooker. I love the flavor that it adds to the soup. I know I'll be making this a lot come winter!

Slow Cooker Twice Baked Potato Soup
1 Cup Soup including 2 tbsp crumbled bacon, 1/4 cup cheese and 1tbsp green onion=5ww pp
286 Cal, 7g Carb, 1g Fiber, 13g fat, 15g protein

Ingredients
3 large russet potatoes
1 small yellow onion, diced
3 cups low sodium fat free chicken broth
2 cups milk (I used skim)
1 1/2 tsp salt
1 tsp pepper
2 oz reduced fat cream cheese
Crumbled Bacon, Cheddar Cheese, and Green Onions for topping
Sour Cream (optional)
NOTE: If you choose to use skim milk but want a thicker soup you can add 1 tsp of corn starch to the soup

Preheat oven to 425
Bake potatoes for one hour or until tender. Once potatoes have cooled, scoop out the inside and place into the bottom of a slow cooker. Roughly mash potatoes using a potato masher. Add diced onions, chicken broth, salt, and pepper. Cook on low for 4 hours. Add cream cheese and stir until melted. Pour in milk and cook an additional hour. Ladle into bowls and add your bacon, cheese, and green onion. Enjoy!

This recipe can also be seen at this link party

Tuesday, October 23, 2012

Italian Turkey Sloppy Joes




While I've posted a few variations on the traditional sloppy joe recipe, I've never been a huge fan of the original ones. So, when I found a recipe for Italian Sloppy Joe's from the Pioneer Woman I decided that I had to make them. Well, another variation of them. I decided to use lean ground turkey instead of ground beef and I substituted Cibatta Texas Toast instead of regular since it actually had less fat and calories. This was really good. Wait, I actually loved it! (and that says a lot coming from a non sloppy joe lover!)

Italian Turkey Sloppy Joes
One Open Faced Sandwich=10 WW Points Plus
Cal 393, Carbs 20g, Fiber 2g, Fat 19g, Protein 33g
NOTE-If making a sandwich using an additional slice of bread just add another 3 points

Ingredients
1 lb lean ground turkey (I like Jennie-O 93/7)
1 Cup Marinara Sauce
2 tablespoons italian seasoning blend
1 cup shredded mozzarella cheese (I used 2 percent)
4 slices Texas Toast (I used Cibatta Texas Toast)

Brown ground turkey and drain. Add italian seasoning and marinara sauce. Simmer 10 minutes. While sauce is simmering cook bread according to package instructions. Spoon 1/2 cup of the sauce mixture onto the texas toast. Add cheese and broil for 2-3 minutes on high or until cheese is melted brown and bubbly. Enjoy! Serves 4.

Italian Turkey Sloppy Joes




While I've posted a few variations on the traditional sloppy joe recipe, I've never been a huge fan of the original ones. So, when I found a recipe for Italian Sloppy Joe's from the Pioneer Woman I decided that I had to make them. Well, another variation of them. I decided to use lean ground turkey instead of ground beef and I substituted Cibatta Texas Toast instead of regular since it actually had less fat and calories. This was really good. Wait, I actually loved it! (and that says a lot coming from a non sloppy joe lover!)

Italian Turkey Sloppy Joes
One Open Faced Sandwich=10 WW Points Plus
Cal 393, Carbs 20g, Fiber 2g, Fat 19g, Protein 33g
NOTE-If making a sandwich using an additional slice of bread just add another 3 points

Ingredients
1 lb lean ground turkey (I like Jennie-O 93/7)
1 Cup Marinara Sauce
2 tablespoons italian seasoning blend
1 cup shredded mozzarella cheese (I used 2 percent)
4 slices Texas Toast (I used Cibatta Texas Toast)

Brown ground turkey and drain. Add italian seasoning and marinara sauce. Simmer 10 minutes. While sauce is simmering cook bread according to package instructions. Spoon 1/2 cup of the sauce mixture onto the texas toast. Add cheese and broil for 2-3 minutes on high or until cheese is melted brown and bubbly. Enjoy! Serves 4.

Monday, October 22, 2012

Sweet Barbacoa Pork Burrito Bowls






I love the barbacoa beef at Chipotle. It is my absolute favorite and I always get it in a burrito bowl. I decided to try and make it at home using pork instead. I had some boneless pork chops in the freezer so I used those. Let me tell you, it turned out great! The meat was so flavorful and moist and the fact that it had less calories than the beef was a bonus. I'll be making this again soon!

Sweet Barbacoa Pork Burrito Bowls
One serving-1 cup rice, 1/2 cup pork, 1oz crumbled cheese, and shredded lettuce=13 ww points plus
Cal 442, Carbs 56g, Fat 13.5, Protein 34g

Ingredients
2 lbs pork loin roast (I used boneless pork loin chops)
6 oz Coke Zero
5 tsp light brown sugar
1 tsp garlic powder
pinch of salt and pepper
1 tsp chili powder
2 chipotle peppers in adobo sauce, chopped
juice of one lime
4 tbsp chopped green chilies
White Rice (I used one cup per bowl)
2 oz queso cheese, crumbled
Optional-cilantro, black beans, sour cream, green onions, tomatoes, lettuce

Place pork in a slow cooker that has been coated with cooking spray (or liner) Add coke, brown sugar, garlic powder, salt, pepper, lime juice, and chili powder. Let cook on low for 3-4 hours. Shred pork and then add chipotle peppers and chopped green chilies and cook an additional 30 minutes. Serve over rice and an additional toppings of your choosing. Enjoy!

This recipe can also be found at this link party

Sweet Barbacoa Pork Burrito Bowls






I love the barbacoa beef at Chipotle. It is my absolute favorite and I always get it in a burrito bowl. I decided to try and make it at home using pork instead. I had some boneless pork chops in the freezer so I used those. Let me tell you, it turned out great! The meat was so flavorful and moist and the fact that it had less calories than the beef was a bonus. I'll be making this again soon!

Sweet Barbacoa Pork Burrito Bowls
One serving-1 cup rice, 1/2 cup pork, 1oz crumbled cheese, and shredded lettuce=13 ww points plus
Cal 442, Carbs 56g, Fat 13.5, Protein 34g

Ingredients
2 lbs pork loin roast (I used boneless pork loin chops)
6 oz Coke Zero
5 tsp light brown sugar
1 tsp garlic powder
pinch of salt and pepper
1 tsp chili powder
2 chipotle peppers in adobo sauce, chopped
juice of one lime
4 tbsp chopped green chilies
White Rice (I used one cup per bowl)
2 oz queso cheese, crumbled
Optional-cilantro, black beans, sour cream, green onions, tomatoes, lettuce

Place pork in a slow cooker that has been coated with cooking spray (or liner) Add coke, brown sugar, garlic powder, salt, pepper, lime juice, and chili powder. Let cook on low for 3-4 hours. Shred pork and then add chipotle peppers and chopped green chilies and cook an additional 30 minutes. Serve over rice and an additional toppings of your choosing. Enjoy!

This recipe can also be found at this link party

Sunday, October 21, 2012

Grilled Cajun Ranch Chicken Pasta





This is one of my all time favorite recipes. I've been craving this pasta dish for a while and wanted to make it for dinner but needed a way to lighten it up and make it more diet friendly without sacrificing flavor. I was able to shave a number of fat and calories by substituting the cream for milk and butter for light cream cheese and using light ranch instead of regular. It was fantastic!

Grilled Cajun Ranch Chicken Pasta (My lightened up version)
Per Serving 11 ww points plus
Cal-442, Carbs 49g, Fat 11g, Fiber 2g, Protein 38g

For the chicken:
2 tablespoons light ranch dressing
3 tablespoons Worcestershire sauce
2 tablespoons Cajun seasoning
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon black pepper
2 skinless, boneless chicken breast halves (I used 4 oz chicken breasts)

For the pasta:
8 ounces pasta of your choice, I used thin spaghetti
2 oz reduced fat cream cheese
1 tablespoon light ranch dressing
3 cloves garlic, crushed
1/2 cup skim milk
1/4 teaspoon Cajun seasoning
2 tbsp Parmesan cheese

For the chicken:
In a medium bowl, stir together the ranch dressing, worcestershire sauce, cajun seasoning, lemon juice, white vinegar, and pepper. Place chicken in an airtight container and cover with the marinade. Cover and refrigerate for at least 2 hours up to overnight.

Preheat the grill for medium-high heat. Grill chicken for 12-15 minutes, or until the chicken is no longer pink in the center, and the juices run clear. Let rest.

While the chicken is cooking, cook pasta according to package directions. Drain; set aside.
In a small saucepan, melt the cream cheese. Add garlic; cook and stir for 30 seconds. Stir in milk, cajun seasoning, and parmesan cheese. Whisk together on low heat for 5 to 6 minutes, until sauce is thickened. Pour the sauce over the pasta. Slice the chicken and portion it on top of each serving of pasta. Enjoy!

This recipe can also be found at this Link Party

Friday, October 19, 2012

Skinny Soda Pop Cupcakes







I'm always looking for diet friendly sweets and I've seen a lot of soda pop cake recipes floating around the Internet and pinterest. I had to see for myself what all the hype was about. It did seem kind of weird adding soda to a cake mix but it totally worked! These cupcakes were so moist and fluffy and the cranberry sierra mist gave them a pretty pink color. For those that follow Weight Watchers they are only 3 points a cupcake and that includes the frosting! A great way to satisfy your sweet craving!

Skinny Soda Pop Cupcakes
1 cupcake with 1/2 tbsp icing= Points Plus 3
Cal 104.6, Carbs 20g, Fat 3.6,

Ingredients
1 box Pillsbury Funfetti Cake Mix
1 12 oz can of Diet Cranberry Sierra Mist
Funfetti Frosting ( I chose pink)

Mix together cake mix and soda with hand mixer on medium speed until batter is smooth. Spoon batter evenly into lined cupcake tins. Bake on 375 for 18-20 minutes. Let cool and frost each cupcake with 1/2 tablespoon of frosting. Add sprinkles and enjoy!

Skinny Soda Pop Cupcakes







I'm always looking for diet friendly sweets and I've seen a lot of soda pop cake recipes floating around the Internet and pinterest. I had to see for myself what all the hype was about. It did seem kind of weird adding soda to a cake mix but it totally worked! These cupcakes were so moist and fluffy and the cranberry sierra mist gave them a pretty pink color. For those that follow Weight Watchers they are only 3 points a cupcake and that includes the frosting! A great way to satisfy your sweet craving!

Skinny Soda Pop Cupcakes
1 cupcake with 1/2 tbsp icing= Points Plus 3
Cal 104.6, Carbs 20g, Fat 3.6,

Ingredients
1 box Pillsbury Funfetti Cake Mix
1 12 oz can of Diet Cranberry Sierra Mist
Funfetti Frosting ( I chose pink)

Mix together cake mix and soda with hand mixer on medium speed until batter is smooth. Spoon batter evenly into lined cupcake tins. Bake on 375 for 18-20 minutes. Let cool and frost each cupcake with 1/2 tablespoon of frosting. Add sprinkles and enjoy!

Thursday, October 18, 2012

Crock Pot Chipotle Lime Chicken Tacos






I love making chicken tacos in the crock pot. They are so easy to prepare and it's always easy to come up with different varieties. Since we love all things spicy I decided to make them with chipotle peppers and serve them on soft corn tortillas. They were delicious!

Crock Pot Chipotle Lime Chicken Tacos
Per Taco 3 points plus
Calories 142, Fat 4.5, Fiber 1.5, Carbs 9.8, Protein 9.6
Makes 6 tacos

Ingredients
2 chipotle chili's in adobo, finely chopped
2-3 boneless skinless chicken breasts ( we used 2 large)
1/2 cup corn, drained
1 tsp chili powder
3 oz queso fresco, divided (or any cheese of your choice)
Juice of one lime
Shredded Lettuce, Sour Cream (Optional)

Place chicken in bottom of crockpot. Add chili powder, chipotle peppers, and lime juice. Cook on low 4 hours. During last 30 minutes of cooking add corn. Shred chicken and serve on warm tortillas topped with cheese and any other toppings of your choice. Enjoy!

Wednesday, October 17, 2012

Buffalo Stuffed Grilled Chicken Breasts




Right now you might be reading this and thinking that I post a lot of Buffalo Chicken Recipes. I'm seriously addicted to Franks Buffalo Sauce and can't get enough of it. These chicken breasts are hands down my new favorite. I was a little hesitant at first about grilling them stuffed with cheese. I was afraid all the cheese would ooze out and burn. Luckily, it didn't! The end result was pure cheesy, spicy chicken, perfection!

Buffalo Stuffed Grilled Chicken Breasts
Per Chicken Breast-WW Points Plus-4
Cal 145, Carbs 1, Fat 3, Fiber 0, Protein 30

Ingredients
4 boneless skinless chicken breasts
1/4 cup Franks Buffalo Sauce
1 tsp salt
1/2 tsp pepper
2 pieces of string cheese, divided into four pieces

Slit and cut a small pocket into each chicken breast and stuff with cheese. Sprinkle with salt and pepper and grill for 20-25 minutes, turning every 4-5 minutes or until juices run clear. Remove from grill and drizzle buffalo sauce over chicken. Enjoy!

Tuesday, October 16, 2012

Pepperoni Pizza Lasagna Cups





Two of my favorite things (pepperoni and lasagna) combined in a tasty little wonton shell. I love that they are much less time consuming than preparing regular lasagna but have all the flavor of eating a slice of lasagna. They are also kid and diet friendly! I paired mine with a garden salad to complete the meal. I'll be making these again soon!

Pepperoni Pizza Lasagna Cups
Points Plus 3 (per cup)
105 Cal, Carbs 10.5, Fat 3.7, Fiber less then 1g, Protein 9.5

Ingredients
24 wonton wrappers
1 cup Low Fat Ricotta Cheese
1 Tsp Garlic Powder
1 Tsp Oregano
2 oz Turkey Mini Pepperoni (regular is ok too)
1 cup pizza or marinara sauce (I used Classico Fire Roasted and Garlic Marinara)
1 cup finely shredded mozzarella cheese


Pre-heat the oven to 375. Lightly mist a 12 cup muffin tin with cooking spray and set aside.

In a small bowl combine ricotta, garlic powder, oregano, salt and pepper.

Push a wonton wrapper into the bottom of each of the 12 sprayed muffin cups. Using about half of the ricotta, spoon evenly into the wonton wrappers. Follow by spooning some of the marinara sauce and pepperoni. Sprinkle the mozzarella evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.

Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin. Enjoy!

Monday, October 15, 2012

Stuffed Poblano Peppers





I've never been a fan of stuffed green peppers but I do like Poblanos so when I came across a recipe for stuffed poblanos I had to give them a try! Now, the original recipe calls for Soy Chorizo. Right now you may be thinking um...No Thanks, but since I am on WW I decided to use it and not tell my husband to see if he even noticed the difference. And guess what? He had NO clue! I loved it too and the peppers were fantastic. I served mine alongside brown rice and salsa. Nom Nom.....

Stuffed Poblano Peppers
Source-The Slender Kitchen

Points: 4 Weight Watchers Points plus
Servings: 5
Serving Size: 1 stuffed pepper
Nutritional Info: 177.2 calories, 7.1 g of fat, 14.5 g carbohydrates, 6.1 g dietary fiber, 9.3 g of protein

Ingredients
5 poblano peppers
1 10 oz package soy chorizo (if you don't like soy, regular pork or beef will work too)
1/2 head cauliflower, chopped finely ( I left this out)
1/2 onion, chopped finely
1/2 cup shredded part skim mozzarella cheese (I used 2 percent shredded cheddar)

Preheat the oven to 450 degrees. Roast the poblano peppers on a cookie sheet for 10-15 minutes until they begin to soften.  While the peppers are roasting, add the onions to a skillet sprayed with cooking spray. Cook for about 5 minutes until they begin to soften. Add the chorizo to skillet and cook for an additional 5 minutes until warm. Once the peppers are cool enough to handle, make a slit in each pepper and remove the seeds and ribs. Then fill each pepper with the chorizo mixture, dividing it evenly among the five peppers.   Place each pepper side by side in a baking dish and sprinkle with 1/2 cup of cheese.
Bake for 10-15 minutes until the cheese is bubbly. Enjoy!

Stuffed Poblano Peppers





I've never been a fan of stuffed green peppers but I do like Poblanos so when I came across a recipe for stuffed poblanos I had to give them a try! Now, the original recipe calls for Soy Chorizo. Right now you may be thinking um...No Thanks, but since I am on WW I decided to use it and not tell my husband to see if he even noticed the difference. And guess what? He had NO clue! I loved it too and the peppers were fantastic. I served mine alongside brown rice and salsa. Nom Nom.....

Stuffed Poblano Peppers
Source-The Slender Kitchen

Points: 4 Weight Watchers Points plus
Servings: 5
Serving Size: 1 stuffed pepper
Nutritional Info: 177.2 calories, 7.1 g of fat, 14.5 g carbohydrates, 6.1 g dietary fiber, 9.3 g of protein

Ingredients
5 poblano peppers
1 10 oz package soy chorizo (if you don't like soy, regular pork or beef will work too)
1/2 head cauliflower, chopped finely ( I left this out)
1/2 onion, chopped finely
1/2 cup shredded part skim mozzarella cheese (I used 2 percent shredded cheddar)

Preheat the oven to 450 degrees. Roast the poblano peppers on a cookie sheet for 10-15 minutes until they begin to soften.  While the peppers are roasting, add the onions to a skillet sprayed with cooking spray. Cook for about 5 minutes until they begin to soften. Add the chorizo to skillet and cook for an additional 5 minutes until warm. Once the peppers are cool enough to handle, make a slit in each pepper and remove the seeds and ribs. Then fill each pepper with the chorizo mixture, dividing it evenly among the five peppers.   Place each pepper side by side in a baking dish and sprinkle with 1/2 cup of cheese.
Bake for 10-15 minutes until the cheese is bubbly. Enjoy!

Sunday, October 14, 2012

Mexican Pizza




This was a great change from the traditional pizza.  Both my husband and I love spicy and pretty much all Mexican foods. This pizza was the perfect combo of both and I love how filling it was. If you are a fan of Mexican foods you will have to make this. Let me tell you, it did not disappoint!


Mexican Pizza
Slightly Adapted from Emily Bites
WW Points Plus=5 per slice
206 calories, 28 g carbs, 5 g fat, 11 g protein, 5 g fiber

Ingredients
3 oz seasoned and cooked lean ground beef (I used 95/5 and used Old El Paso reduced sodium taco seasonings)
Boboli 12” Whole Wheat Thin Pizza Crust
1/2 cup chunky salsa (I used hot)
2 tbsp taco sauce (I used medium)
1/3 cup canned black beans, drained and rinsed
3/4 cup reduced fat 2% shredded sharp cheddar cheese
4 medium black olives, sliced
2 tbsp Chopped Green Chilies


Preheat oven to 450 degrees

In a large skillet, brown the ground beef over medium-high heat, add taco seasoning and stir to thoroughly combine. Set aside.
In a small bowl, combine the salsa and taco sauce and stir together. Spread the mixture evenly across the surface of the pizza crust, leaving at least a ½ inch edge around the outside. Sprinkle the black beans across the top of the salsa layer and then follow with the reserved taco meat. Sprinkle the cheese evenly across the top and then follow with the sliced olives and chopped chilies.
Place pizza onto the oven rack and bake for 8-10 minutes. Remove from oven, slice, and Enjoy!


Yields 6 slices

Saturday, October 13, 2012

Slow Cooker Hawaiian Pulled Pork Sandwiches (and a Blog update)



I pretty much love all types of food and have a passion for cooking. That is what made me decide to start a cooking blog. In the eight months that I have been food blogging I've somewhat fallen off the wagon with my dieting. I've been struggling to loose the last of my baby weight, so as of yesterday I decided to go on Weight Watchers. I'll still be food blogging and most of my recipes will be the same (with the occasional tweaking here and there) and will include the points plus point values. Now, on to the recipe......


Slow Cooker Hawaiian Pulled Pork Sandwiches
 One Sandwich=8 ww points plus
320 calories37g carbs8g fat27g protein 1g fiber

Ingredients
2 lb boneless pork tenderloin
1 tsp Garlic Powder
1 tsp minced onion
1 tsp kosher salt
1 cup Hawaiian BBQ sauce, divided (I used Archer Farms)
Buns or Rolls

Place roast in the bottom of slow cooker coated with non stick cooking spray. Add garlic, salt, minced onion and 1/2 cup of the bbq sauce. Cook on low 4 hours. Remove roast and shred return to slow cooker and add the other 1/2 cup of sauce and cook 30 more minutes. Serve on rolls. Enjoy!





Slow Cooker Hawaiian Pulled Pork Sandwiches (and a Blog update)



I pretty much love all types of food and have a passion for cooking. That is what made me decide to start a cooking blog. In the eight months that I have been food blogging I've somewhat fallen off the wagon with my dieting. I've been struggling to loose the last of my baby weight, so as of yesterday I decided to go on Weight Watchers. I'll still be food blogging and most of my recipes will be the same (with the occasional tweaking here and there) and will include the points plus point values. Now, on to the recipe......


Slow Cooker Hawaiian Pulled Pork Sandwiches
 One Sandwich=8 ww points plus
320 calories37g carbs8g fat27g protein 1g fiber

Ingredients
2 lb boneless pork tenderloin
1 tsp Garlic Powder
1 tsp minced onion
1 tsp kosher salt
1 cup Hawaiian BBQ sauce, divided (I used Archer Farms)
Buns or Rolls

Place roast in the bottom of slow cooker coated with non stick cooking spray. Add garlic, salt, minced onion and 1/2 cup of the bbq sauce. Cook on low 4 hours. Remove roast and shred return to slow cooker and add the other 1/2 cup of sauce and cook 30 more minutes. Serve on rolls. Enjoy!





Friday, October 12, 2012

Heath Bar Brownies




If you have a sweet tooth and a love for toffee you will definitely want to make these brownies! They were really easy to make and beyond good! Pure chocolate deliciousness! Luckily, I was able to send these off to work with my husband. This was another treat that, if left in the house would be very bad!


Heath Bar Brownies
Ingredients

1/3 cup butter or margarine
3 sections (1/2 oz. each) Unsweetened Chocolate Baking Bar ( I used Hershey's)
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1-1/3 cups (8-oz. pkg.) Heath Milk Chocolate Toffee Bits

Directions Heat oven to 350°F. Grease bottom of 8-inch square baking pan.

Melt butter and chocolate in medium saucepan over low heat, stirring occasionally. Stir in sugar. Add eggs, one at a time, beating after each addition. Stir in vanilla. Combine flour, baking powder and salt; add to chocolate mixture, stirring until well blended.Add in Heath bits. Spread batter in prepared pan.
Bake 20 minutes or until brownie begins to pull away from sides of pan. Remove from oven and  cool completely in pan on a wire rack. Cut into squares. Yield 16 brownies. Enjoy!

Heath Bar Brownies




If you have a sweet tooth and a love for toffee you will definitely want to make these brownies! They were really easy to make and beyond good! Pure chocolate deliciousness! Luckily, I was able to send these off to work with my husband. This was another treat that, if left in the house would be very bad!


Heath Bar Brownies
Ingredients

1/3 cup butter or margarine
3 sections (1/2 oz. each) Unsweetened Chocolate Baking Bar ( I used Hershey's)
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1-1/3 cups (8-oz. pkg.) Heath Milk Chocolate Toffee Bits

Directions Heat oven to 350°F. Grease bottom of 8-inch square baking pan.

Melt butter and chocolate in medium saucepan over low heat, stirring occasionally. Stir in sugar. Add eggs, one at a time, beating after each addition. Stir in vanilla. Combine flour, baking powder and salt; add to chocolate mixture, stirring until well blended.Add in Heath bits. Spread batter in prepared pan.
Bake 20 minutes or until brownie begins to pull away from sides of pan. Remove from oven and  cool completely in pan on a wire rack. Cut into squares. Yield 16 brownies. Enjoy!
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