Thursday, May 30, 2013

Jalapeno Bacon Mac and Cheese



If you love a spicy, cheesy, creamy pasta dish then you are going to love this Jalapeno Bacon Mac and Cheese. The best part is that it's weight watcher friendly. I was able to indulge without feeling guilty. It was beyond good!

Jalapeno Bacon Mac and Cheese
Serves 6
WW PP=7
Cal 283, Fat 7.8, Carbs 38.3, Fiber 4.1g, Protein 14.1g

Ingredients
10 oz. elbow macaroni, cooked al dente (I used Ronzoni)
3/4 cup skim milk
2 oz. reduced fat cream cheese
1 fresh jalapeno, seeded and diced
1/2 tsp. garlic powder
1/2 tsp. salt
6 slices bacon cooked crisp and crumbled (I used center cut)
1 1/2 cups reduced fat shredded cheddar jack cheese, divided

In a small sauce pan whisk together milk, cream cheese, garlic powder, and salt. Once smooth slowly stir in one cup of cheese until melted. Add in the diced jalapeno and crumbled bacon. Combine mixture with cooked macaroni. Pour into a lightly sprayed baking dish and top with remaining cheese.

Bake uncovered for 15-20 minutes or until cheese is lightly browned. Enjoy!

This recipe can also be found at this Party

Wednesday, May 29, 2013

Sweet and Spicy Crock Pot Chicken




I love warm weather but am not a fan of using my oven when it's hot outside. Since I am always using my crock pot I am always looking for new meal ideas. Tonight's dinner was created by experimenting with ingredients I already had on hand. I knew my husband would love this since he loves anything spicy. As do I!

Sweet and Spicy Crock Pot Chicken
Serves 4
WW PP=7 Chicken+1 Cup Brown Rice
Cal 278, Fat 0g. Carbs 39.5, Fat 0g, Fiber 2g, Protein 27.5

Ingredients
16 oz. boneless skinless chicken tenderloins
1 tbsp. fiery pepper seasoning blend (I used McCormicks)
3 tbsp teriyaki sauce (I used La Choy)
1/8 cup brown sugar
1/4 cup low sodium soy sauce
1/2 tbsp. lime juice
pinch red pepper flakes
4 cups hot cooked rice

Place chicken in crock pot and sprinkle with pepper seasoning. In a small bowl whisk together teriyaki sauce, brown sugar, soy sauce, and lime juice. Pour over chicken. Cover and cook on low 4 hours. Break chicken into pieces and serve over hot cooked rice. Enjoy!

Note-If you want a thicker sauce whisk in one tablespoon cornstarch.

Tuesday, May 28, 2013

Slow Cooker Southwest Chicken Stacks



The last thing I want to do after being away for a long weekend is coming home and cooking. This being one of the reasons why I love my slow cooker so much! This meal is quick easy and your slow cooker does all the work for you. A great weeknight dish!


Slow Cooker Southwest Chicken Stacks
Serves 4
WW PP=7 one serving chicken and 3 tostada shells
Cal 285, Fat 8g, Carbs 30.7, Fiber 1g, Protein 21.7g

Ingredients
16 oz. boneless skinless chicken breasts (I used tenderloins)
1 cup salsa
1 cup corn
1 tbsp. southwest seasoning blend (chili powder will work too)
1/4 cup chopped green chilies (I used diced jalapenos)
12 tostada shells (I used Old El Paso)
shredded cheese, lettuce, cilantro, sour cream, tomatoes etc. for toppings


 Place chicken into the slow cooker and sprinkle it with southwest seasoning top with salsa, corn, and green chilies. Cover and cook on low for 4 hours.

Remove chicken from slow cooker and shred with forks. Return to the slow cooker and stir until the chicken and remaining ingredients are combined. Using the tostada shells layer chicken mixture on top of each shell forming stacks. Garnish with shredded cheese and any other toppings of your choice. Enjoy!



This recipe can also be found at this Party

Friday, May 24, 2013

Slow Cooker BBQ Baby Back Ribs




I've never attempted to make Baby Back Ribs in the slow cooker until now. I've made country ribs in it before but never baby back. Well, I've been missing out. These ribs were so easy to prepare and were absolutely delicious. A great time saver if you are having a BBQ!


Slow Cooker BBQ Baby Back Ribs

Ingredients
3-4 lbs pork loin baby back ribs (cut into sections)
1/2 cup brown sugar
1/3 cup bbq rub seasoning (I like McCormick's)
1 bottle BBQ Sauce (I used Sweet Baby Rays)

Spray slow cooker with non-stick cooking spray. Rub brown sugar and bbq seasoning evenly over the ribs. Stack ribs vertically in the slow cooker. Cover and cook on low for 8 hours or until meat is tender and starting to pull away from the bone. Uncover and sauce the ribs. Transfer to serving platter and enjoy!

Slow Cooker BBQ Baby Back Ribs




I've never attempted to make Baby Back Ribs in the slow cooker until now. I've made country ribs in it before but never baby back. Well, I've been missing out. These ribs were so easy to prepare and were absolutely delicious. A great time saver if you are having a BBQ!


Slow Cooker BBQ Baby Back Ribs

Ingredients
3-4 lbs pork loin baby back ribs (cut into sections)
1/2 cup brown sugar
1/3 cup bbq rub seasoning (I like McCormick's)
1 bottle BBQ Sauce (I used Sweet Baby Rays)

Spray slow cooker with non-stick cooking spray. Rub brown sugar and bbq seasoning evenly over the ribs. Stack ribs vertically in the slow cooker. Cover and cook on low for 8 hours or until meat is tender and starting to pull away from the bone. Uncover and sauce the ribs. Transfer to serving platter and enjoy!

Thursday, May 23, 2013

Creamy Crock Pot Ranch Cheddar Chicken




Yum, yum, and yum! That is all I have to say about this dish! Creamy goodness and low cal. Doesn't get much better than that. I served mine with egg noodles but this dish would go great over rice or even as a filling for tacos. We will be having this one again soon!

Creamy Crock Pot Ranch Cheddar Chicken
Serves 4
WW PP=7
Cal 285, Fat 12.7g, Carbs 6.2, Fiber 0g, Protein 31.5

Ingredients
16 oz. boneless skinless chicken breasts
1 cup fat free chicken broth
4 tsp. ranch seasoning (I like Hidden Valley)
4 oz. reduced fat cream cheese, softened (I used weight watchers)
3/4 cup reduced fat shredded sharp cheddar cheese
1/4 cup crumbled bacon bits

Arrange chicken in a single layer in bottom of crock pot. Sprinkle ranch seasoning over the chicken. Add in your chicken broth and cream cheese. Cover and cook on low for 4 hours. About 30 minutes before serving top with shredded cheddar and bacon bits. Serve over hot noodles or rice. Enjoy!

This recipe can also be found this Party

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Wednesday, May 22, 2013

Homemade Frozen Berry Fruit Bars


These tasty fruit bars are so simple to make and are much healthier than the store bought kind. My toddler absolutely loves them and they make a great hot weather treat!


Homemade Frozen Berry Fruit Bars
Adapted from County Living
Makes 10 Bars
WW PP=2
Cal 82, Fat 0g, Carbs 20.7g, Fiber 1g, Protein 0g

Ingredients
8 tbsp. granulated sugar (stevia would work too if you are looking for a low carb/cal option)
3 cups fresh blueberries
3 cups fresh raspberries
1 tbsp. lemon juice


Make Simple Syrup: In a small pot over medium-high heat, bring sugar and an equal amount of water to a simmer. Stir until sugar dissolves. Set aside until cool, about 10 minutes.

Meanwhile, purée berries in a food processor or blender. Transfer to a pitcher, then stir in simple syrup and lemon juice

Strain mixture through a sieve (I used a colander and it worked fine) into a medium bowl, pressing pulp with a ladle. Transfer strained mixture back to pitcher.

Pour mixture into ice-pop molds (I bought mine at Target but I've also seen them at Bed Bath and Beyond), leaving a little room at the tops. Insert sticks and freeze until solid, about 5 hours. Unmold and serve. Enjoy!



This recipe can also be found at this Party

Tuesday, May 21, 2013

Chicken Parmesan Casserole



I've always loved Chicken Parmesan but I rarely have it because it's not diet friendly. I was so excited to come across a healthier version of Chicken Parmesan. This dish is so tasty and doesn't leave me feeling guilty. It was a hit with the hubster and my picky toddler as well!

Chicken Parmesan Casserole
Slightly adapted from All Recipes
Serves 8
WW PP=6
Cal 246, Fat 5.1g, Carbs 32.3, Fiber 4g, Protein 19.8


Ingredients
1 lb cooked chicken tenderloins cut into pieces
1 (28 oz) can crushed tomatoes
1 tablespoon olive oil
4 garlic cloves, minced
1/4 teaspoon dried oregano
1/8 teaspoon crushed red pepper flakes
1/4 teaspoon kosher salt
2 cups water
1 cup low-sodium fat free chicken broth
10 oz. pasta (I used barilla high fiber shells)
1/2 cup grated parmesan cheese
1/4 teaspoon black pepper
1 cup reduced fat shredded mozzarella cheese

Preheat the oven to 450 F.

In a skillet pan over medium-high heat, add the oil, garlic, oregano, red pepper flakes, and salt and cook about 1 minute. Add the crushed tomatoes, water, chicken broth, and the pasta to the pan, stirring to combine. Bring the mixture to a simmer, then cover the pan and continue simmering until the pasta is tender, about 16-18 minutes. Stir the pasta frequently as it cooks.

Once tender, remove the cover and stir in the Parmesan cheese, pepper, and the cooked chicken.  Transfer to a baking dish and sprinkle the top evenly with the mozzarella cheese.  Place in the oven and bake for 10 minutes, or until the cheese has melted and is bubbly. Garnish with fresh basil or parsley if desired. Enjoy!

Monday, May 20, 2013

Smoky Southwest Sloppy Joes with Bacon



If you like food with a kick then you will love these Sloppy Joe's. Super simple to prepare and packed with flavor. I made mine ahead of time and then let the meat simmer in the crock pot so they were all ready to go when dinner time arrived. They were a hit!

Smoky Southwest Sloppy Joe's with Bacon
Serves 4
WW PP=8
Cal 358, Fat 7.5g, Carbs 33.5g, Fiber 2g, Protein  33g

Ingredients
1 lb. lean ground sirloin (I used 96/4)
1/2 cup chopped onion
1 8oz. can tomato sauce
1/4 cup BBQ Sauce (I used Stubbs)
1 can chopped green chilies
2 chipotle peppers, chopped with sauce
2 tbsp. southwest seasoning blend (I used Mrs. Dash Southwest Chipotle)
1/4 cup water
1/4 cup crumbled bacon bits
4 hamburger buns or rolls (I used Brownberry Wheat)
crumbled queso fresco cheese and sliced jalapeno for toppings (optional)

In a large skillet, on medium-low heat cook the meat and onions until browned, about 10 minutes.  Add remaining ingredients (except buns, jalapeno, and cheese) and stir well. Turn heat to low and let simmer for 30 minutes. Serve on warm buns and top with crumbled queso, and sliced jalapeno if desired. Enjoy!

*Note-If using a crock pot once meat is browned transfer to the crock pot and add remaining ingredients. Cover and cook on low for 3-4 hours.


Sunday, May 19, 2013

Grilled Fish Tacos with Citrus Slaw



In our house once the weather gets warm we fire up the grill. And we bbq....ALOT. Both my husband and I are big seafood lovers and I really enjoy grilled fish. It's one of my favorites. I decided to mix it up a bit and make grilled fish tacos. I topped them with a fresh citrus slaw and the flavors paired together perfectly. They were incredible!

Grilled Fish Tacos with Citrus Slaw
Makes 10 Tacos
WW PP=3 (2.5 oz. Fish, Tortilla, and 1/8 cup slaw)
Cal 111, Fat 1.6, Carbs 13.5, Fiber 1g, Protein 10.6g

Ingredients
1.5lbs firm white fish of your choice (I used Sea Bass)
1 clove garlic, minced
1/4 tsp. cumin
1 tsp. chili powder
kosher salt and black pepper
2 tbsp. lemon juice, divided
2 tbsp. lime juice, divided
1 tsp. extra virgin olive oil
2 tbsp. orange juice
3 tbsp. light mayo
10 corn tortillas
one package shredded cabbage
cilantro, salsa, chopped red onion etc. for toppings


Place the fish in a baking dish and add the garlic, cumin, chili powder, one tbsp. lemon juice, one tbsp. lime juice and extra virgin olive oil. Season with salt and pepper and turn the fish in the marinade until evenly coated. Refrigerate and let marinate at least 15 minutes. Meanwhile, make the citrus slaw and warm the tortillas.

Combine the cabbage, mayo, 1tbsp each lemon and lime juice, and orange juice in a large bowl. Season with salt and pepper, and toss to combine. Cover and place in fridge.

Brush the grates of a grill pan or outdoor grill with oil and heat over medium-high heat until hot. Remove the fish from the marinade and place on the grill.

Cook without moving until the underside of the fish has grill marks and is white and opaque on the bottom, about 5-6 minutes. Flip and grill the other side until white and opaque, about 2 to 3 minutes more. Transfer the fish to a plate.

To construct tacos, break up some of the cooked fish, place it in a warm tortilla, and top it with slaw and any additional toppings of your choice. Enjoy!

Friday, May 17, 2013

Skinny Mini Frozen S'more Pies



Every once in a while I really crave something sweet. These Frozen Mini S'more Pies definitely curbed my craving and didn't leave me feeling guilty! They are so simple to prepare and are a great addition to any backyard BBQ.


Skinny Mini Frozen S'more Pies
Makes 6 pies
WW PP=6
Cal 267, Fat 7.5g, Carbs 40.6g, Fiber 1g, Protein 1.5g

6 mini graham cracker pie crusts
1 container fat free cool whip
1 pkg. sugar free/fat free chocolate pudding mix (I used Jello Brand)
1/2 cup mini marshmallow bits, plus extra for toppings if desired
1/4  cup mini semi sweet chocolate chips

In a medium bowl, combine cool whip, and pudding mix together. Stir until well combined.

Evenly divide the marshmallow bits between the 6 graham cracker pie crusts. Arrange a layer on the bottom of each crust. Next, top each pie crust with the cream filling and then sprinkle the chocolate chips evenly over the crusts and a few extra marshmallow bits. Cover and place in freezer for 2 hours or until set. Enjoy!


Thursday, May 16, 2013

Grilled Bacon Cheeseburger Wraps




I really love wraps and how you can create so many different fillings. The possibilities are endless. I came across a recipe on All Recipes.com for a Grilled Bacon Cheeseburger Wrap. It sounded so yummy but not at all diet friendly. I decided tweak a few things and came up with a healthier version. I used my Panini press to grill the wrap instead of a pan and it turned out great!

Grilled Bacon Cheeseburger Wraps
Heavily Adapted from All Recipes.Com
Makes 4 Wraps
WW PP=10
Cal 397, Fat 18.7g , Carbs 25.5g, Fiber 13g, Protein 38.7

Ingredients
16 oz. lean ground sirloin
1 tbsp. ketchup
1 tbsp. yellow mustard
4 tbsp. onion soup mix
1/3 cup chopped dill pickles
1/4 cup water
4 slices pre cooked bacon
4 slices cheddar cheese (I used sargento deli thin 45 cal slices)
4 large tortillas (I used LaTortilla Factory High Fiber Wraps)
lettuce and sliced tomato



Bring a large skillet to medium heat. Add the ground sirloin and brown. Add the onion soup mix, ketchup, mustard, dill pickles, and water. Stir well and turn heat to low. Simmer for about 10 minutes.

Evenly divide meat mixture between the four tortillas leaving about an inch at each end. Add one slice of cheese and one slice of bacon to each tortilla. Top with some lettuce and tomato.  Fold in the one inch ends of the tortilla over the filling and then fold in the long ends to cover it.

Lightly mist the top of each tortilla with cooking spray and place them fold-side down onto your Panini press or skillet and let them cook for 3-4 minutes or until golden. Cut in half and enjoy!

This recipe can also be found at this Party

Wednesday, May 15, 2013

Buffalo Chicken Chopped Salad



Now that they weather has finally started to warm up I've been craving salads. I find that dinner salads make the perfect meals on warm days when you don't feel like using the stove. Since we are huge lovers of anything "Buffalo Flavored" I knew this salad would be an instant hit.

Buffalo Chicken Chopped Salad
Serves 4
WW PP=5
Cal 229, Fat 12.2g, Carbs 1.7g, Fiber 2g, Protein 25.5g

Ingredients
4 cups cooked chicken, chopped (I grilled mine)
1/4 cup crumbled reduced-fat blue cheese, plus extra for topping if desired
1/4 cup light ranch dressing
1/4 cup reduced fat shredded jack cheese blend
1/3 cup buffalo wing sauce
8 cups chopped romaine lettuce
2 large carrots, chopped
2 large stalks celery, chopped
1/4 cup tomatoes, chopped
3 tbsp. crumbled bacon bits



This recipe can also be found at this blog party

Tuesday, May 14, 2013

Cheesy Cajun Pasta




As most already know we love all things spicy. I love Cajun pasta but wanted to prepare a lightened up version. I prepared mine using Penne Pasta and Smoked Turkey Sausage. I am so glad I decided to use the sausage instead of chicken in this dish. It was a fantastic flavor combination. I can't wait to make this one again!

Cheesy Cajun Pasta
Serves 6
WW PP=7
Cal 295, Fat 9.3g, Carbs 31.7g, Fiber 3.5g, Protein 19g

Ingredients
8 ounces pasta of your choice (I used Ronzoni Penne)
1/2 teaspoon Cajun seasoning
1 teaspoon mustard powder
Pinch of cayenne pepper
1 cup milk (I used skim)
1 cup shredded American cheese blend (I used reduced fat)
1 pkg turkey smoked sausage, browned and diced
1 oz reduced fat cream cheese
2 sliced green onions
Freshly ground black pepper

Bring a pot of salted water to a boil; add the pasta and cook until al dente. Reserve 1 cup cooking water, then drain the pasta.

Meanwhile, melt the cream cheese in a medium saucepan over medium heat; whisk milk, Cajun seasoning, mustard powder, and cayenne and cook, whisking, 1 minute. Let simmer, stirring occasionally, until slightly thickened, about 5 minutes.

Stir in the cheese until melted, then add the pasta and sausage. Season with black pepper and garnish with sliced green onions.

Enjoy!

Monday, May 13, 2013

Chicken Enchilada Skillet




I hope everyone had a nice Mother's Day. I sure did. It was a wonderful relaxing weekend spent with family and I didn't have to do a thing. I enjoyed every minute of it! Anyway, I was in the mood for Tex-Mex for dinner but wanted to mix it up a little.  Both my husband and I love skillet meals and this is one of my favorites. I love the flavor combo and it is healthy and very filling.


Chicken Enchilada Skillet
Serves 6
WW PP=6
Cal 232, Fat 8.1g, Carbs 21.3g, Fiber 2g, Protein 19.3g

Ingredients
1/2 teaspoon salt
2 tablespoons chili powder
3 garlic cloves, minced
1 teaspoon cumin
1 can rotel, undrained
1 can enchilada sauce
2 cups shredded cooked chicken
3 cups cooked brown rice
1 1/2 cups reduced fat shredded cheddar cheese, divided
1/4 cup chopped cilantro (optional)

Heat a large non-stick skillet over medium heat.
Add chili powder, garlic, and cumin. Cook for about 30 seconds before adding enchilada sauce and rotel.
Bring sauce to a simmer and cook about 5 minutes, or until thickened slightly. Season to taste with salt. Add chicken, 1/2 cup of the shredded cheese, and cooked rice. Stir and cook until heated through.
Top enchilada mixture with remaining cheddar cheese, cover, and cook another five minutes or until cheese is melted and bubbly. Top with chopped cilantro, if desired. Enjoy!




This recipe can also be found at this Party

Saturday, May 11, 2013

Deep Dish Pizza Casserole



I love this dish. It makes a great weeknight meal. Super simple to prepare and a hit with the whole family!

Deep Dish Pizza Casserole
Serves 8
WW PP=6
Cal 236, Fat 11.3g , Carbs 20.1g, Fiber 1g, Protein 11.6g

Ingredients
8 oz. crumbled Italian sausage
1 jar pizza sauce (I like classico)
1 (10-ounce) can refrigerated pizza dough
2 cups shredded cheese for pizza
1/4 cup grated Parmesan cheese
Any other toppings of your choice (I used some turkey pepperoni)

Preheat oven to 425 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.

In a medium nonstick skillet over medium-high heat, brown Italian sausage, stirring until sausage crumbles and is no longer pink. Drain, and return to skillet. Add pizza sauce and cook until heated.

Meanwhile, unroll pizza dough, and press into bottom and halfway up sides of prepared baking dish.  Line bottom of pizza crust with one cup of the shredded cheese. Top with sausage mixture, parmesan cheese, any other toppings of your choice, and the remaining shredded cheese.

Bake, uncovered, 15-20 minutes or until crust is brown and cheese is melted. Cool 5 minutes before serving. Enjoy!





This recipe can also be found at this Party

Deep Dish Pizza Casserole



I love this dish. It makes a great weeknight meal. Super simple to prepare and a hit with the whole family!

Deep Dish Pizza Casserole
Serves 8
WW PP=6
Cal 236, Fat 11.3g , Carbs 20.1g, Fiber 1g, Protein 11.6g

Ingredients
8 oz. crumbled Italian sausage
1 jar pizza sauce (I like classico)
1 (10-ounce) can refrigerated pizza dough
2 cups shredded cheese for pizza
1/4 cup grated Parmesan cheese
Any other toppings of your choice (I used some turkey pepperoni)

Preheat oven to 425 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.

In a medium nonstick skillet over medium-high heat, brown Italian sausage, stirring until sausage crumbles and is no longer pink. Drain, and return to skillet. Add pizza sauce and cook until heated.

Meanwhile, unroll pizza dough, and press into bottom and halfway up sides of prepared baking dish.  Line bottom of pizza crust with one cup of the shredded cheese. Top with sausage mixture, parmesan cheese, any other toppings of your choice, and the remaining shredded cheese.

Bake, uncovered, 15-20 minutes or until crust is brown and cheese is melted. Cool 5 minutes before serving. Enjoy!





This recipe can also be found at this Party

Thursday, May 9, 2013

Grilled Bacon BBQ Mini Meatloaves



Growing up I was never a huge fan of meatloaf. Somehow over the years I have grown to love it. I think because as I got older I realized how many different variations there are of this classic food. It's not just about your basic hunk of meat slathered in ketchup. (The reason I think meatloaf has gotten a bad rap over the years) I like unique meatloaf recipes and this mini meatloaf  was calling my name. Bacon and BBQ sauce? Yes, Please! We all loved it!


Grilled Bacon BBQ Mini Meatloaves
Serves 8
WW PP=5
Cal 216, Fat 10.3g, Carbs 4.6g, Fiber 0g, Protein 24.3g

Ingredients
1lb extra-lean (93/7) ground beef
1lb extra lean (93/7) ground turkey
1/4 cup bread crumbs (I used panko)
1 egg (I used egg beaters)
6 tbsp bbq sauce, divided
2 tbsp bbq seasoning (I like McCormicks)
1 tsp salt
1 tsp pepper
1 tsp garlic powder
8 strips bacon, cut into half (I used center cut)

In a large bowl, mix all ingredients except bacon.
Press mixture into a lightly greased mini loaf pan. Add remaining 3 tbsp bbq sauce to the top of each loaf.
Place in fridge for 10 minutes to set and remove loaves from pan. Top each loaf with 2 half-slices bacon.
Place on grill and cook 13-15 minutes or until loaves are thoroughly cooked and no longer pink in the center and bacon is browned. Enjoy!

This recipe can also be found at this Party

Wednesday, May 8, 2013

Homemade Blueberry Frozen Yogurt






I'm always craving ice cream as soon as the weather starts getting warmer. Last spring I made homemade ice cream that was really good but not at all diet friendly. I was so excited when I came across a fairly simple recipe for frozen yogurt and it can be made without an ice cream maker! I used Greek frozen yogurt in this and it was so rich and creamy. My toddler loved it too. It was a hit!

Homemade Blueberry Frozen Yogurt
Heavily Adapted from All Recipes.com
Serves 6
WW PP=2
Cal 108, Fat 0.2g, Carbs 10.5g, Fiber1g, Protein 14.7g

Ingredients
1 -16 oz container Fat Free Greek Yogurt ( I used Fage)
8 oz Fat Free Cream Cheese, softened
1 pint fresh blueberries
1/2 cup Splenda
2 Tbs Lemon juice
1 tsp Vanilla extract

Place all ingredients into a food processor or a blender. Blend until well incorporated and creamy.
Transfer mixture to a glass or stainless steel bowl. Cover and freeze for at least 4 hours. Enjoy!

Note- For an extra creamy texture, take the bowl out of the freezer every hour and stir.

This recipe can also be found at this Party

Homemade Blueberry Frozen Yogurt






I'm always craving ice cream as soon as the weather starts getting warmer. Last spring I made homemade ice cream that was really good but not at all diet friendly. I was so excited when I came across a fairly simple recipe for frozen yogurt and it can be made without an ice cream maker! I used Greek frozen yogurt in this and it was so rich and creamy. My toddler loved it too. It was a hit!

Homemade Blueberry Frozen Yogurt
Heavily Adapted from All Recipes.com
Serves 6
WW PP=2
Cal 108, Fat 0.2g, Carbs 10.5g, Fiber1g, Protein 14.7g

Ingredients
1 -16 oz container Fat Free Greek Yogurt ( I used Fage)
8 oz Fat Free Cream Cheese, softened
1 pint fresh blueberries
1/2 cup Splenda
2 Tbs Lemon juice
1 tsp Vanilla extract

Place all ingredients into a food processor or a blender. Blend until well incorporated and creamy.
Transfer mixture to a glass or stainless steel bowl. Cover and freeze for at least 4 hours. Enjoy!

Note- For an extra creamy texture, take the bowl out of the freezer every hour and stir.

This recipe can also be found at this Party

Tuesday, May 7, 2013

Bruschetta Chicken Pasta


I'm always looking for new ways to jazz up chicken and this dish was an instant hit with the family. Even my toddler gobbled it up. I'll be making this one again soon!

Bruschetta Chicken Pasta
Heavily Adapted from Kraft.com
Makes 8- 1 cup servings
WW PP=4
Cal 170, Fat 2.6g, Carbs 20.3g, Fiber 1g, Protein 16.8

Ingredients
4 boneless skinless chicken breasts
4 cups farfalle pasta, dry
1 cup non fat greek yogurt
1/2 cup fat free chicken broth
1 cup grape tomatoes
3 tsp Italian dry seasoning mix
1/2 cup crushed garlic croutons
chopped basil

In a small bowl mix together Italian seasoning and yogurt. Set aside.

Cook pasta according to package directions.

Cook chicken in large nonstick skillet on medium heat 7 to 8 min. or until done. Cut into chunks and stir in broth; cook 3 min.
          
Add yogurt and tomatoes; cook and stir 3 min. or until heated through. 
          
Stir in cooked pasta and top with crushed croutons and basil.  Enjoy!    

Monday, May 6, 2013

Asian BBQ Chicken with Pineapple Rice



This recipe is a nice change from your traditional BBQ Chicken. It's easy to prepare and paired with the Pineapple Rice...it was fantastic!

Asian BBQ Chicken with Pineapple Rice
Serves 4 
WW PP=10 (Chicken plus 1 cup rice)
Cal 387, Fat 11g, Carbs 47.5g, Fiber 2g, Protein 28.7g

Ingredients
1/8 cup packed brown sugar
1/4 cup low-sodium soy sauce
1 Tablespoon fresh lime juice
1/2 teaspoon crushed red pepper
3 cloves garlic, minced
8 boneless skinless chicken thighs (breasts work too)
chopped green onions

Combine all ingredients (except green onion) in a large zip lock baggie; add chicken. Seal and marinate in refrigerator 4 hours.

Pre- heat grill.
Remove chicken from bag and place on grill rack coated with cooking spray; grill about 15 minutes or until done. Garnish with green onions, if desired. Enjoy!

Note-I like to make some extra marinade to baste the chicken with.

For the Pineapple Rice
Serves 4
Ingredients
1 cup pineapple tidbits in juice
1/4 tsp dried ginger
4 cups cooked rice (we used brown)
1/4 tsp salt
green onions, chopped

Add the pineapple, salt, and ground ginger to the hot cooked rice. Fluff the rice with a fork, mixing in the pineapple at the same time. Cover and let sit for a few minutes to warm up the pineapple.
Add the green onion to the rice and fluff again with a fork while mixing in the green onion. Enjoy!

This recipe can also be found at this Link Party


Sunday, May 5, 2013

Baked Cream Cheese Chicken Taquitos



Happy Cinco de Mayo! I still can't believe it's really May already. The month of  April flew by! So, I have this thing about chicken and cream cheese. I love the combo and love to use it as a filling for tacos. I did however, want to mix things up for Cinco de Mayo and this was the perfect filling for my taquitos. So rich and creamy but without all the guilt!

Baked Cream Cheese Chicken Taquitos
Makes 8 Taquitos WW PP=4
Cal 173, Fat 2.7g, Carbs 20.2g, Fiber 5g, Protein 13.8g

Ingredients
2 cups cooked shredded chicken
1 tsp. chili powder
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. cayenne pepper
1/2 tsp. cumin
1/4 cup salsa
3 oz. reduced fat cream cheese, softened
1/4 cup reduced fat shredded Mexican cheese blend
8 flour tortillas flour tortillas (I used low carb high fiber)
Toppings of your choice (sour cream, salsa, etc)

In a large bowl mix together the chicken and remaining ingredients.
Working with one tortilla at a time add 2 heaping tablespoons of the chicken mixture off center and spread out like a log. Roll up and set seam side down on a lightly greased baking sheet. Repeat until all the tortillas are filled and rolled.
Spray the tops of the taquitos with cooking spray and bake at 400 for 20-25 minutes or until lightly browned. Enjoy!

Saturday, May 4, 2013

Skinny Mini Frozen Key Lime Pies



With the warm weather earlier this week I wanted a cold treat that would satisfy my sweet tooth and not leave me feeling guilty. These mini key lime pies were so easy to make and very tasty!

Skinny Mini Frozen Key Lime Pies
Makes 6 Pies
WW PP=5 Per Pie
Cal 200, Fat 9g, Carbs 27g, Fiber 1g, Protein 2g

Ingredients
6 mini graham cracker crusts (I used Keebler)
1 tub Cool Whip Lite
1 pkg sugar free lime Jello
2 tbsp. fresh lime juice

In a large bowl mix together Cool Whip, Jello, and Lime Juice. Evenly distribute among pie crusts. Place on a baking sheet and put in the freezer for 2-3 hours or until slightly frozen. Enjoy!

This recipe can also be seen at this Party
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