http://www.marthastewart.com/315062/roasted-cabbage-wedges
If you like cabbage, you'll love this recipe. My husband and I both LOVE cabbage. I grew up eating it steamed. My husband, who grew up in an Italian family, calls it verdes, which means greens, and it is fried in a pan with lots of olive oil and garlic. They are both really good, but this is a fast, easy alternative. I completely left out the oil and just used PAM. Instead of the salt, pepper and seeds, I just used grill seasoning, which contains all of them. It turned out great! The best part, it's 0pp for all you can eat!
Tuesday, July 31, 2012
Monday, July 30, 2012
Spinach Artichoke Pasta
http://alifeoflavor.wordpress.com/2012/06/03/spinach-artichoke-pasta/
If you like spinach artichoke dip, you'll definitely love this pasta! Just count how much pasta you eat, and 1/6th of the sauce is 4pp.
If you like spinach artichoke dip, you'll definitely love this pasta! Just count how much pasta you eat, and 1/6th of the sauce is 4pp.
Sunday, July 29, 2012
Crockpot Italian Chicken
I found this recipe on Pinterest, and I have made it so many times already! I've tried it with all different kinds of pasta, but I think mini bowties are my favorite. My very picky eater son even loved it!! You just put 2 large, 3 medium or 4 small boneless skinless chicken breasts in the crockpot with a packet of Zesty Italian dressing & seasoning mix, 1/2 package of 1/3 less fat cream cheese & 2 cans of 98% fat free cream of something soup. I don't like cream of chicken, so I used cream of mushroom and cream of celery. Cook it on low for 4-6 hours, shred the chicken and serve over the cooked pasta. So easy, and so good! Just calculate the pp for the amount of pasta that you eat, and it is 4pp for 1/6th of the chicken.
Wednesday, July 11, 2012
Jalapeno Popper Dip
http://annies-eats.com/2010/10/21/jalapeno-popper-dip/
I tried this dip for a party, and it was a big hit! I used 1/3 less fat cream cheese, fat free plain Greek yogurt instead of mayo, WW shredded Mexican cheese and reduced fat Parmesan. I was skeptical about using canned chiles and jalapenos because I thought they may have a strange consistency, but mixed in the dip, they didn't! I also had a hard time finding them, but in my grocery store they were near the salsa and boxed taco stuff, and you could also try the Mexican foods aisle. It is 3pp for 1/16th of the recipe.
I tried this dip for a party, and it was a big hit! I used 1/3 less fat cream cheese, fat free plain Greek yogurt instead of mayo, WW shredded Mexican cheese and reduced fat Parmesan. I was skeptical about using canned chiles and jalapenos because I thought they may have a strange consistency, but mixed in the dip, they didn't! I also had a hard time finding them, but in my grocery store they were near the salsa and boxed taco stuff, and you could also try the Mexican foods aisle. It is 3pp for 1/16th of the recipe.
Monday, July 9, 2012
Summer Garden Pasta
http://www.foodnetwork.com/recipes/ina-garten/summer-garden-pasta-recipe/index.html
I LOVE tomatoes, especially fresh ones that are still hot from the sun right out of the garden. I personally kill any plant that I try to grow, so I have to get all my produce elsewhere. But, if you do have a garden, this recipe is a great use up for all of those little delicious cherry tomatoes! You could probably get away with only 3 pints instead of 4 :). I reduced the olive oil to 1/4 cup and it was still plenty. I LOVE garlic also, but the next time I make this recipe, I'll definitely cook the garlic first to take some of the bite out of it. You must use fresh basil in this recipe, dried just won't do! I did use whole wheat spaghetti and reduced fat Parmesan, and only used 1/2 cup. 1 serving, the recipe makes 6, is 7pp each.
I LOVE tomatoes, especially fresh ones that are still hot from the sun right out of the garden. I personally kill any plant that I try to grow, so I have to get all my produce elsewhere. But, if you do have a garden, this recipe is a great use up for all of those little delicious cherry tomatoes! You could probably get away with only 3 pints instead of 4 :). I reduced the olive oil to 1/4 cup and it was still plenty. I LOVE garlic also, but the next time I make this recipe, I'll definitely cook the garlic first to take some of the bite out of it. You must use fresh basil in this recipe, dried just won't do! I did use whole wheat spaghetti and reduced fat Parmesan, and only used 1/2 cup. 1 serving, the recipe makes 6, is 7pp each.
Sunday, July 8, 2012
Roasted Summer Squash
http://www.thegraciouspantry.com/clean-eating-roasted-summer-squash/
I love squash, I always have, ever since I was a little girl. I remember my granny making it, especially in the summer, using fresh squash out of my pop's garden. I specifically remember eating it fried, as any good southerner would! This squash recipe literally tastes like you are eating fried squash, but it is sooooooo much better for you!!! It makes a lot, but it is only 2pp for 1/6th of the recipe, so you can eat it until your heart's content! Make sure you cut the pieces thick, like the recipe says so they'll stay firm and not get all mushy. I had to cook mine for 45 minutes to get them to be golden brown.
I love squash, I always have, ever since I was a little girl. I remember my granny making it, especially in the summer, using fresh squash out of my pop's garden. I specifically remember eating it fried, as any good southerner would! This squash recipe literally tastes like you are eating fried squash, but it is sooooooo much better for you!!! It makes a lot, but it is only 2pp for 1/6th of the recipe, so you can eat it until your heart's content! Make sure you cut the pieces thick, like the recipe says so they'll stay firm and not get all mushy. I had to cook mine for 45 minutes to get them to be golden brown.
Tuesday, July 3, 2012
Chicken Fried Rice
http://life-as-a-lofthouse.blogspot.com/2010/09/baked-sweet-and-sour-chicken-with-fried.html
I made this tonight and it was really good! It definitely satisfies your craving for greasy sodium filled Chinese food without making you feel all bloated and gross and guilty for eating it! I modified this recipe a little to make it a little more WW friendly. I actually used 4 cups of rice instead of the 3 it called for, so I used 2 bags of boil in bag brown rice. I reduced the amount of sesame oil to 2 tbsp. I used 2 egg whites or you could also use egg beaters. I used reduced sodium soy sauce. I added 2 cooked cubed up boneless skinless chicken breasts. This recipe makes 8 cups total, and 2 cups is 9pp. That's a lot of food!! It definitely filled me up. Enjoy!
I made this tonight and it was really good! It definitely satisfies your craving for greasy sodium filled Chinese food without making you feel all bloated and gross and guilty for eating it! I modified this recipe a little to make it a little more WW friendly. I actually used 4 cups of rice instead of the 3 it called for, so I used 2 bags of boil in bag brown rice. I reduced the amount of sesame oil to 2 tbsp. I used 2 egg whites or you could also use egg beaters. I used reduced sodium soy sauce. I added 2 cooked cubed up boneless skinless chicken breasts. This recipe makes 8 cups total, and 2 cups is 9pp. That's a lot of food!! It definitely filled me up. Enjoy!
Buffalo Chicken Garbage Bread
http://emmalinaviolet.wordpress.com/2011/11/16/buffalo-chicken-garbage-bread/
I made this last night and it was really good! If you like buffalo wings, you'll love this bread. I omitted the oil and just used PAM. I used about a cup of part skim mozzarella and about 1/3 cup of shredded 2% cheddar. I cooked it on 400 for about 25 minutes. If you cut it into 8 pieces, 1 piece is 7pp. It was very filling and I didn't need anything to go with it.
I made this last night and it was really good! If you like buffalo wings, you'll love this bread. I omitted the oil and just used PAM. I used about a cup of part skim mozzarella and about 1/3 cup of shredded 2% cheddar. I cooked it on 400 for about 25 minutes. If you cut it into 8 pieces, 1 piece is 7pp. It was very filling and I didn't need anything to go with it.
Monday, July 2, 2012
Sausage and Cheese Muffins
https://sites.google.com/site/plainchicken/sausage-and-cheese-muffins?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1
All I can say about these muffins is Oh My Goodness!!!!! If you like sausage balls, these muffins are your crack!! They are 4pp each, and honestly, I couldn't believe it when I put the recipe into the recipe builder! I used Jimmy Dean's hot breakfast sausage, heart smart bisquick, 1 bag of Kraft 2% shredded cheddar, but WW mexican cheese would be great also. I've made these using fat free buttermilk, skim milk and water, and honestly they are just as good all three ways!! Make sure your bowl is huge because it is really hard to mix without getting it all over the place if not. It's a lot easier to mix if you mix the soup and the liquid you choose to use together first. Then add the bisquick and mix well. Then add the cheese and cooled sausage. Spray your muffin tin with PAM.
I used regular sized muffin pans and was able to make 24. I use a medium sized cookie scooper to measure the batter into the muffin tin. If you use mini muffin pans, they'll be the size of sausage balls, just use a small cookie scooper, and this would be perfect for a party/brunch/shower, etc. It would probably make about 48 mini muffins that would be 2pp each. These muffins reheat really well. I haven't tried freezing them, but DO NOT THROW the left overs away!! I'm sure you could half the recipe if you didn't want all 24 muffins.
All I can say about these muffins is Oh My Goodness!!!!! If you like sausage balls, these muffins are your crack!! They are 4pp each, and honestly, I couldn't believe it when I put the recipe into the recipe builder! I used Jimmy Dean's hot breakfast sausage, heart smart bisquick, 1 bag of Kraft 2% shredded cheddar, but WW mexican cheese would be great also. I've made these using fat free buttermilk, skim milk and water, and honestly they are just as good all three ways!! Make sure your bowl is huge because it is really hard to mix without getting it all over the place if not. It's a lot easier to mix if you mix the soup and the liquid you choose to use together first. Then add the bisquick and mix well. Then add the cheese and cooled sausage. Spray your muffin tin with PAM.
I used regular sized muffin pans and was able to make 24. I use a medium sized cookie scooper to measure the batter into the muffin tin. If you use mini muffin pans, they'll be the size of sausage balls, just use a small cookie scooper, and this would be perfect for a party/brunch/shower, etc. It would probably make about 48 mini muffins that would be 2pp each. These muffins reheat really well. I haven't tried freezing them, but DO NOT THROW the left overs away!! I'm sure you could half the recipe if you didn't want all 24 muffins.
Friday, May 25, 2012
Zucchini Casserole
http://www.skinnytaste.com/2008/07/zucchini-casserole-25-pts.html
Someone had given me a bunch of zucchini & I wanted to use them up before they went bad, so I found this one in searching for recipes, and I'm glad I did! To make 4 cups of zucchini you'll need about 1 large, 2 medium or 4 small. Be sure to wring out all the water, and it will produce a lot as you grate it. I added some garlic. It is 3 egg whites and 1 whole egg not either/or. I left out the parsley and added some crushed red pepper and pepper.
Someone had given me a bunch of zucchini & I wanted to use them up before they went bad, so I found this one in searching for recipes, and I'm glad I did! To make 4 cups of zucchini you'll need about 1 large, 2 medium or 4 small. Be sure to wring out all the water, and it will produce a lot as you grate it. I added some garlic. It is 3 egg whites and 1 whole egg not either/or. I left out the parsley and added some crushed red pepper and pepper.
Thursday, May 24, 2012
Cajun Chicken Pasta on the Lighter Side
http://www.skinnytaste.com/2012/02/cajun-chicken-pasta-on-lighter-side.html
My husband and I both really enjoyed this recipe! We used to go to Macaroni Grill all the time, and this was my husband's regular dish to order there. I used whole grain spaghetti and left out the mushrooms because I don't like them and used a white onion. It was a really good, different version of just plain old pasta!
My husband and I both really enjoyed this recipe! We used to go to Macaroni Grill all the time, and this was my husband's regular dish to order there. I used whole grain spaghetti and left out the mushrooms because I don't like them and used a white onion. It was a really good, different version of just plain old pasta!
Thursday, May 17, 2012
Cheesy Jalapeno Popper Baked Stuffed Chicken
http://www.skinnytaste.com/2012/04/cheesy-jalapeno-popper-baked-stuffed.html
I made this a couple nights ago and it was sooooooo good!! You could use less jalapeno, depending on how much you like it and how spicy you like your food, but if you remove the ribs and the seeds, and once it's cooked, it lowers the heat level a lot. You can use any cheese like the WW Mexican cheese or just 2% cheddar or whatever you have on hand. I used regular chicken breasts and just sliced them down the middle. I didn't have a lime, but I did have a lemon so I used that instead. I served this with some brown rice and some frozen steam in the bag veggies on the side.
I made this a couple nights ago and it was sooooooo good!! You could use less jalapeno, depending on how much you like it and how spicy you like your food, but if you remove the ribs and the seeds, and once it's cooked, it lowers the heat level a lot. You can use any cheese like the WW Mexican cheese or just 2% cheddar or whatever you have on hand. I used regular chicken breasts and just sliced them down the middle. I didn't have a lime, but I did have a lemon so I used that instead. I served this with some brown rice and some frozen steam in the bag veggies on the side.
Sunday, February 26, 2012
Buffalo Chicken Enchiladas with Creamy Ranch Sauce
I got this recipe from one of those magazine cookbooks that you'll find at the grocery store, by Pillsbury called Casseroles & Slow Cooker Meals. I started making it before I started doing WW, but I found that after I put it into the online recipe builder, that it really wasn't that bad! I made a couple of changes to the original recipe to make it a little more WW friendly, but it is only 5pp per enchilada and it is very filling! It makes a lot, so I have started making it when I need to bring someone dinner, to thank them for doing something for me or if someone has had a baby or something like that. Bring them some chips and salsa to go with it and you're all set!
1 10 3/4 oz. can of 98% fat free cream of celery/mushroom/chicken soup
1 cup refrigerated sour cream ranch dip (you could cut the pp even further if you mixed Greek yogurt & powdered ranch dip)
1 package of green onions, chopped
3 cups (about 2 lbs.) cooked chicken (I cooked mine in the crock pot so I could shred it, but a rotisserie chicken would be easy or just cook some in a pan or bake and chop)
3/4 cup buffalo wing sauce
1 package of the smallest flour tortillas you can find (the ones I used had 16 in the package and they were Wal-mart brand)
1 package of WW Mexican cheese
Preheat oven to 350 & spray 1 large pan or 2 13X9 in. pans with Pam.
Mix soup, dip and half the onions. Set aside 1/2 cup of this mixture.
Mix the chicken and wing sauce in a separate bowl.
Spread out all the tortillas on the counter.
Spoon 2 Tbsps of the soup mixture down the center of each tortilla.
Top the soup mixture with 1/4 cup of the chicken mixture.
Top the chicken with a sprinkle of the cheese.
Fold the sides of the tortillas over the filling and place them seam side down in a baking dish.
Spoon remaining soup mixture over the filled tortillas.
Top with the remaining cheese and then onions.
Cover with foil and bake for 45 minutes until hot and bubbly and cheese is melted.
1 10 3/4 oz. can of 98% fat free cream of celery/mushroom/chicken soup
1 cup refrigerated sour cream ranch dip (you could cut the pp even further if you mixed Greek yogurt & powdered ranch dip)
1 package of green onions, chopped
3 cups (about 2 lbs.) cooked chicken (I cooked mine in the crock pot so I could shred it, but a rotisserie chicken would be easy or just cook some in a pan or bake and chop)
3/4 cup buffalo wing sauce
1 package of the smallest flour tortillas you can find (the ones I used had 16 in the package and they were Wal-mart brand)
1 package of WW Mexican cheese
Preheat oven to 350 & spray 1 large pan or 2 13X9 in. pans with Pam.
Mix soup, dip and half the onions. Set aside 1/2 cup of this mixture.
Mix the chicken and wing sauce in a separate bowl.
Spread out all the tortillas on the counter.
Spoon 2 Tbsps of the soup mixture down the center of each tortilla.
Top the soup mixture with 1/4 cup of the chicken mixture.
Top the chicken with a sprinkle of the cheese.
Fold the sides of the tortillas over the filling and place them seam side down in a baking dish.
Spoon remaining soup mixture over the filled tortillas.
Top with the remaining cheese and then onions.
Cover with foil and bake for 45 minutes until hot and bubbly and cheese is melted.
Wednesday, February 22, 2012
Skinny Buffalo Wings with Low-fat Buttermilk Ranch Dressing
http://www.skinnytaste.com/2009/03/lighter-buffalo-wings-6-pts.html
Yes, please! I LOVE wings, and even better, a non fried, no butter added version! I don't like blue cheese dressing, so I used another skinny taste recipe for ranch:
http://www.skinnytaste.com/2011/09/low-fat-buttermilk-ranch-dressing.html
I don't like fat free sour cream, I prefer lite. I don't like mayo, so I just added another 1/3 cup Greek yogurt. I can't imagine ranch without dill, so instead of parsley, I used dill. I added more than a tablespoon of chives and dill because I really like the flavor of them, I know they don't add any pp, and because I bought the fresh herbs, why not use as much as possible?!? I didn't have any white balsamic vinegar, and I was afraid to use regular balsamic because I didn't want it to change the color of the dressing, so I just used regular white vinegar. I also used fat free buttermilk. This makes a TON of dressing!!! I would suggest halving it.
Yes, please! I LOVE wings, and even better, a non fried, no butter added version! I don't like blue cheese dressing, so I used another skinny taste recipe for ranch:
http://www.skinnytaste.com/2011/09/low-fat-buttermilk-ranch-dressing.html
I don't like fat free sour cream, I prefer lite. I don't like mayo, so I just added another 1/3 cup Greek yogurt. I can't imagine ranch without dill, so instead of parsley, I used dill. I added more than a tablespoon of chives and dill because I really like the flavor of them, I know they don't add any pp, and because I bought the fresh herbs, why not use as much as possible?!? I didn't have any white balsamic vinegar, and I was afraid to use regular balsamic because I didn't want it to change the color of the dressing, so I just used regular white vinegar. I also used fat free buttermilk. This makes a TON of dressing!!! I would suggest halving it.
Monday, February 13, 2012
Oatmeal Zucchini Muffins
http://www.yummly.com/recipe/Oatmeal-Zucchini-Muffins-Food_com-101627
I made a recipe with zucchini in it, and I had a bunch of zucchini left over, so I decided to search for a muffin recipe to use it up. I grew up eating zucchini nut bread, which I love! But, I wanted to try to find a lighter muffin version. This is what I found, and I thought they turned out great! My son even ate them! I actually didn't have any milk, but I had some almond milk so I used that. If you've never tried it, it's a little sweeter than regular milk, and a little thicker. When you add it to a recipe like this, you can't tell that it's not regular milk. It doesn't make it taste different. You MUST wring out the zucchini, really, really well before adding it. I mean, it gives off a lot of water when you shred it! These muffins are 4pp each. I warmed up leftovers in the microwave for breakfast for a couple mornings after, and they were still good.
I made a recipe with zucchini in it, and I had a bunch of zucchini left over, so I decided to search for a muffin recipe to use it up. I grew up eating zucchini nut bread, which I love! But, I wanted to try to find a lighter muffin version. This is what I found, and I thought they turned out great! My son even ate them! I actually didn't have any milk, but I had some almond milk so I used that. If you've never tried it, it's a little sweeter than regular milk, and a little thicker. When you add it to a recipe like this, you can't tell that it's not regular milk. It doesn't make it taste different. You MUST wring out the zucchini, really, really well before adding it. I mean, it gives off a lot of water when you shred it! These muffins are 4pp each. I warmed up leftovers in the microwave for breakfast for a couple mornings after, and they were still good.
Monday, February 6, 2012
Easy Crockpot Potato Soup
This recipe is so easy and delicious! I used fat free lower sodium chicken broth. The recipe calls for 42 oz. of broth total, so I just got one large box and measured it out. I don't like cream of chicken soup, so I used 98% fat free cream of celery, but cream of mushroom would be good also. She said not to use fat free, but she didn't say anything about 1/3 less fat! So, I tried it and it turned out great. I was a little worried that it may not melt, but literally at the one hour mark of it being in there it melted completely and was very creamy. I cooked it on low for 5 hours, then added the cream cheese for the 6th hour. If you add any toppings, just add that to your pp. It is 8pp for 5 2 cup servings. It is very filling!
Saturday, February 4, 2012
Slow Cooker Buffalo Chicken
http://mykitchenapron.blogspot.com/2011/07/crock-pot-buffalo-chicken.html
I made this last night and it was really good! I didn't use frozen chicken, and I only used half the amount of chicken and buffalo sauce, since I didn't want to make but like 4 sandwiches. I did use all the ranch mix, and I left out the butter. The chicken mixture is 3pp for about 1/4th. If you use a wheat bun, they are 3pp. We had baked frozen waffle fries on the side, and they are 4pp for a serving. This dinner is very quick and easy, very satisfying and filling.
I made this last night and it was really good! I didn't use frozen chicken, and I only used half the amount of chicken and buffalo sauce, since I didn't want to make but like 4 sandwiches. I did use all the ranch mix, and I left out the butter. The chicken mixture is 3pp for about 1/4th. If you use a wheat bun, they are 3pp. We had baked frozen waffle fries on the side, and they are 4pp for a serving. This dinner is very quick and easy, very satisfying and filling.
Friday, February 3, 2012
Oven Baked Chicken Fajitas
http://realmomkitchen.com/9318/oven-baked-chicken-fajitas/
I tried this recipe and it was really good! You could probably substitute a packet of reduced sodium taco seasoning for the chili powder, cumin, garlic powder, oregano and salt, but I had all those spices on hand, so I just went ahead and used them. I would drain the can of diced tomatoes with green chilies because I found that the mixture was a little watery once it was cooked. The chicken and the veggies give off a little juice when cooked anyway, so it'll stay moist. I used wheat tortillas; the ones I use are Ole' High Fiber Low Carb and are only 1pp each, so just count the amount for however many you eat and how much the ones you use are. If you add any toppings, you'll need to add those pp, but obviously use 2% or fat free cheese, light or fat free sour cream, etc. I tried to cook it a little longer than 25 minutes to see if some of the liquid would evaporate and the veggies would crisp a little, but it was done after 25 minutes. It is 3pp for about 1/8th of the chicken and veggie mixture.
I tried this recipe and it was really good! You could probably substitute a packet of reduced sodium taco seasoning for the chili powder, cumin, garlic powder, oregano and salt, but I had all those spices on hand, so I just went ahead and used them. I would drain the can of diced tomatoes with green chilies because I found that the mixture was a little watery once it was cooked. The chicken and the veggies give off a little juice when cooked anyway, so it'll stay moist. I used wheat tortillas; the ones I use are Ole' High Fiber Low Carb and are only 1pp each, so just count the amount for however many you eat and how much the ones you use are. If you add any toppings, you'll need to add those pp, but obviously use 2% or fat free cheese, light or fat free sour cream, etc. I tried to cook it a little longer than 25 minutes to see if some of the liquid would evaporate and the veggies would crisp a little, but it was done after 25 minutes. It is 3pp for about 1/8th of the chicken and veggie mixture.
Thursday, February 2, 2012
Crock Pot Chicken Enchilada Soup
http://www.skinnytaste.com/2011/12/crock-pot-chicken-enchilada-soup.html
I tried this recipe, and it was really good, and so easy! I had bought some chipotle in adobo for another recipe, so I just put the leftovers in a Ziploc bag and stuck it in the freezer. When I was ready to use it for this recipe, I just took it out and cut off a couple inches to throw into the soup. I don't like black beans, but I threw them in anyway, figuring that I could just eat around them since my husband likes them, but I actually ate them in this soup! I used a can of corn instead of frozen. My husband ate a couple of servings, but I only ate one and was full. You could get some bread to serve with it, or a side salad. You could also make some quick sammies like a grilled cheese, or some quesadillas. Leftovers would be great to freeze and reheat for an easy dinner warm up, or for lunch, or have some friends over to help eat it up. You could also drain out some of the liquid and wrap it up in a tortilla!
I tried this recipe, and it was really good, and so easy! I had bought some chipotle in adobo for another recipe, so I just put the leftovers in a Ziploc bag and stuck it in the freezer. When I was ready to use it for this recipe, I just took it out and cut off a couple inches to throw into the soup. I don't like black beans, but I threw them in anyway, figuring that I could just eat around them since my husband likes them, but I actually ate them in this soup! I used a can of corn instead of frozen. My husband ate a couple of servings, but I only ate one and was full. You could get some bread to serve with it, or a side salad. You could also make some quick sammies like a grilled cheese, or some quesadillas. Leftovers would be great to freeze and reheat for an easy dinner warm up, or for lunch, or have some friends over to help eat it up. You could also drain out some of the liquid and wrap it up in a tortilla!
Wednesday, February 1, 2012
Boot Camp Moms
http://www.newsobserver.com/2012/01/31/1818301/boot-camp-comes-to-moms.html
If you've read my exercise journey at the very beginning of my blog, you know that I started working out with my friends that started Boot Camp Moms. Yesterday, the News and Observer published an article on them. I am so very excited for them and their much deserved recognition. Please take a minute to read their article!
If you've read my exercise journey at the very beginning of my blog, you know that I started working out with my friends that started Boot Camp Moms. Yesterday, the News and Observer published an article on them. I am so very excited for them and their much deserved recognition. Please take a minute to read their article!
Monday, January 30, 2012
Cheesy Taco Pasta
http://www.emilybites.com/2011/11/cheesy-taco-pasta.html
I tried this recipe tonight and it was awesome!! I just went ahead and used a whole box of whole wheat pasta, there was about 4 oz. left in the box. I used light sour cream instead of fat free because I like the consistency better, but you could also sub plain non fat greek yogurt. I just used about 1 1/2 cups 2% shredded sharp cheddar cheese instead. It was awesome! It was kind of a cross between a chili mac, undone stuffed shells & tacos, yum!
I tried this recipe tonight and it was awesome!! I just went ahead and used a whole box of whole wheat pasta, there was about 4 oz. left in the box. I used light sour cream instead of fat free because I like the consistency better, but you could also sub plain non fat greek yogurt. I just used about 1 1/2 cups 2% shredded sharp cheddar cheese instead. It was awesome! It was kind of a cross between a chili mac, undone stuffed shells & tacos, yum!
Sunday, January 29, 2012
Mini Egg Omelets/"Muffins"/Frittata/Quiche/Cups
http://www.skinnytaste.com/2009/03/broccoli-and-cheese-mini-egg-omelets-2.html
We had my husband's parents over yesterday for brunch so I tried these, and they were a big hit! I searched for a recipe because I had seen, years ago, Rachael Ray make something very similar on her show 30-Minute Meals on Food Network, and I thought it looked really cool then. It was very difficult for me to find a WW friendly recipe that was what I wanted, so I used this one as a base and made some changes. You can really make this recipe fit whatever you like best for your omelets. I made the title encompass all the breakfast egg recipes because I really feel like is a combination of all of them.
I added cubed ham that you can buy in a package already cubed for you in the meat section. You could also use sausage, turkey sausage, chicken sausage, cut up bacon or any meat you like. I used spinach instead of broccoli. I used 2 boxes of chopped frozen spinach, defrosted and squeezed out all the water. One would definitely have been plenty. You can use any veggies, or combo of veggies you like, mushrooms, peppers, etc. I just used 1/2 cup of 2% shredded cheddar or you could use the WW mexican cheese. I didn't use any oil. I added crushed red pepper to give it a little spice, but you could also add some hot sauce. I added some garlic and scallions, but you could also add any onion or chives or shallots. You can add any other spices you like, cilantro, dill, oregano, again the possibilities are endless.
Be sure to spray your muffin pan with PAM first because the eggs will definitely stick and you probably won't get "cups" out but scrambled eggs! So, I just put the spinach in the bottom of each cup in a 12 cup muffin pan. I added some ham on top of the spinach. I beat the eggs and egg whites with the salt, pepper, crushed red pepper, scallions & garlic and poured the mixture over the spinach and ham. Then I topped each one off with the cheese. I had to cook mine for about 25 minutes for them to be set, but I would check on them after the 20 minutes and see how your oven does. Mix this recipe up, try different combos at different times, have fun with it!
In the recipe comments, people that tried this recipe said they used these as a quick grab and go breakfast option, from the fridge or the freezer. One lady even said she "smushed" it into an english muffin for a breakfast sandwich!
We had my husband's parents over yesterday for brunch so I tried these, and they were a big hit! I searched for a recipe because I had seen, years ago, Rachael Ray make something very similar on her show 30-Minute Meals on Food Network, and I thought it looked really cool then. It was very difficult for me to find a WW friendly recipe that was what I wanted, so I used this one as a base and made some changes. You can really make this recipe fit whatever you like best for your omelets. I made the title encompass all the breakfast egg recipes because I really feel like is a combination of all of them.
I added cubed ham that you can buy in a package already cubed for you in the meat section. You could also use sausage, turkey sausage, chicken sausage, cut up bacon or any meat you like. I used spinach instead of broccoli. I used 2 boxes of chopped frozen spinach, defrosted and squeezed out all the water. One would definitely have been plenty. You can use any veggies, or combo of veggies you like, mushrooms, peppers, etc. I just used 1/2 cup of 2% shredded cheddar or you could use the WW mexican cheese. I didn't use any oil. I added crushed red pepper to give it a little spice, but you could also add some hot sauce. I added some garlic and scallions, but you could also add any onion or chives or shallots. You can add any other spices you like, cilantro, dill, oregano, again the possibilities are endless.
Be sure to spray your muffin pan with PAM first because the eggs will definitely stick and you probably won't get "cups" out but scrambled eggs! So, I just put the spinach in the bottom of each cup in a 12 cup muffin pan. I added some ham on top of the spinach. I beat the eggs and egg whites with the salt, pepper, crushed red pepper, scallions & garlic and poured the mixture over the spinach and ham. Then I topped each one off with the cheese. I had to cook mine for about 25 minutes for them to be set, but I would check on them after the 20 minutes and see how your oven does. Mix this recipe up, try different combos at different times, have fun with it!
In the recipe comments, people that tried this recipe said they used these as a quick grab and go breakfast option, from the fridge or the freezer. One lady even said she "smushed" it into an english muffin for a breakfast sandwich!
Thursday, January 26, 2012
Taco Stuffed Shells
http://blogchef.net/taco-stuffed-shells-recipe/
I made this last night and it was awesome!!! I used 96%/4% extra lean ground beef, the leanest I have found. You could also substitute ground turkey or chicken or turkey sausage, but it will not change the pp. I used reduced sodium taco seasoning, 1/3 less fat cream cheese & only 1 cup of 2% shredded cheddar. You could also use the WW Mexican blend. I left out the chips also. I was able to use 18 shells instead of just 12, so it lowers the pp to 3pp each. I also did not toss the shells in butter after they were cooked. After they were drained, I just put them out gently on paper towels to dry off and cool a little so I could stuff them. I actually made these a little bit ahead of dinner time, put them in the fridge and when I was ready to cook them, I just put them in the oven while it was preheating and set the timer for 30 minutes once it was preheated. If you add sour cream, just add pp for the amount you use. I ate 3 shells and was full. My husband ate more, as husbands often do :), but there's plenty left over to either eat for lunches, another dinner later in the week, or to freeze.
I made this last night and it was awesome!!! I used 96%/4% extra lean ground beef, the leanest I have found. You could also substitute ground turkey or chicken or turkey sausage, but it will not change the pp. I used reduced sodium taco seasoning, 1/3 less fat cream cheese & only 1 cup of 2% shredded cheddar. You could also use the WW Mexican blend. I left out the chips also. I was able to use 18 shells instead of just 12, so it lowers the pp to 3pp each. I also did not toss the shells in butter after they were cooked. After they were drained, I just put them out gently on paper towels to dry off and cool a little so I could stuff them. I actually made these a little bit ahead of dinner time, put them in the fridge and when I was ready to cook them, I just put them in the oven while it was preheating and set the timer for 30 minutes once it was preheated. If you add sour cream, just add pp for the amount you use. I ate 3 shells and was full. My husband ate more, as husbands often do :), but there's plenty left over to either eat for lunches, another dinner later in the week, or to freeze.
Thursday, January 19, 2012
Slow Cooker BBQ Chicken
http://www.chef-in-training.com/2011/07/slow-cooker-bbq-chicken.html
I made this last night and it was awesome! I didn't use a whole bottle of BBQ sauce, I only used a cup. It was spicy, so if you wanted to lower the heat level a little you could use less crushed red pepper flakes. I shredded my chicken when it was done, and weighed it on a food scale. 4 oz of chicken is 7pp. The next time I make this I will probably add a little water to thin it out a little bit. It wasn't dry though. You could definitely make this for a group and serve it on wheat rolls (3pp) or on sliders for a party.
To go with the chicken, I made Too-EZ Mac 'n Cheese, which I have already posted. I have heard of brown rice pasta, but I had never looked for it at the grocery store. I saw some when I was shopping so I decided to get some to try. I used it in this recipe and it was good!
http://www.hungry-girl.com/show/comfortably-yum-too-ez-mac-n-cheese-recipe
I made this last night and it was awesome! I didn't use a whole bottle of BBQ sauce, I only used a cup. It was spicy, so if you wanted to lower the heat level a little you could use less crushed red pepper flakes. I shredded my chicken when it was done, and weighed it on a food scale. 4 oz of chicken is 7pp. The next time I make this I will probably add a little water to thin it out a little bit. It wasn't dry though. You could definitely make this for a group and serve it on wheat rolls (3pp) or on sliders for a party.
To go with the chicken, I made Too-EZ Mac 'n Cheese, which I have already posted. I have heard of brown rice pasta, but I had never looked for it at the grocery store. I saw some when I was shopping so I decided to get some to try. I used it in this recipe and it was good!
http://www.hungry-girl.com/show/comfortably-yum-too-ez-mac-n-cheese-recipe
Friday, January 13, 2012
Texan Ranch Chicken Casserole
http://www.tasteofhome.com/recipes/Texan-Ranch-Chicken-Casserole
I made this last night and it was awesome! It is only 5pp for 1/8th of a 9X13 pan. I left out the oil and just sprayed my pan with PAM. You could cook your chicken in the crockpot with the soup and some spices, or just cube it up and cook it in a pan or even use a rotisserie chicken. I used 2 cans of 98% fat free cream of celery because I don't like cream of chicken, but you could use 1 can of 98% fat free cream of mushroom or really any combo you like. I used a bag of the WW mexican blend shredded cheese. I added crushed red pepper when I was cooking my veggies and some salt and pepper.
I made this last night and it was awesome! It is only 5pp for 1/8th of a 9X13 pan. I left out the oil and just sprayed my pan with PAM. You could cook your chicken in the crockpot with the soup and some spices, or just cube it up and cook it in a pan or even use a rotisserie chicken. I used 2 cans of 98% fat free cream of celery because I don't like cream of chicken, but you could use 1 can of 98% fat free cream of mushroom or really any combo you like. I used a bag of the WW mexican blend shredded cheese. I added crushed red pepper when I was cooking my veggies and some salt and pepper.
Monday, January 9, 2012
Quick Italian Spinach Pie
http://www.kraftrecipes.com/recipes/quick-italian-spinach-pie-53813.aspx
This recipe could not be easier. It is basically a quiche. I used plain nonfat Greek yogurt instead of cottage cheese, mostly because I don't like cottage cheese, but also Greek yogurt has a lot more protein and a lot less fat and calories. You could also use part skim ricotta. Next time I make this, I will probably use a fresh bell pepper and cook it before I add it, to me the roasted red peppers made it sweet. I used reduced fat Parmesan. I did add some salt and pepper and some grated fresh garlic. But you could also add onion or really any other veggies you'd like to add to the volume. But, when I put the mixture into my pie pan, it was completely full! You could also add some more protein like ham or ground sausage or anything you'd like, it would just obviously add to the pp value. We had this for dinner, but you could definitely serve this for breakfast, brunch or lunch also. You could certainly entertain with this quiche and no one would ever know it was low in fat and calories. It is also very filling. If you do the 8 servings that the recipe suggests, it is only 3pp! But, I did 6 servings and it is still only 4pp!! I had a salad with it, but honestly it wasn't needed. I'll probably be having leftovers tomorrow morning for breakfast!
This recipe could not be easier. It is basically a quiche. I used plain nonfat Greek yogurt instead of cottage cheese, mostly because I don't like cottage cheese, but also Greek yogurt has a lot more protein and a lot less fat and calories. You could also use part skim ricotta. Next time I make this, I will probably use a fresh bell pepper and cook it before I add it, to me the roasted red peppers made it sweet. I used reduced fat Parmesan. I did add some salt and pepper and some grated fresh garlic. But you could also add onion or really any other veggies you'd like to add to the volume. But, when I put the mixture into my pie pan, it was completely full! You could also add some more protein like ham or ground sausage or anything you'd like, it would just obviously add to the pp value. We had this for dinner, but you could definitely serve this for breakfast, brunch or lunch also. You could certainly entertain with this quiche and no one would ever know it was low in fat and calories. It is also very filling. If you do the 8 servings that the recipe suggests, it is only 3pp! But, I did 6 servings and it is still only 4pp!! I had a salad with it, but honestly it wasn't needed. I'll probably be having leftovers tomorrow morning for breakfast!
Pimento Cheese Dip Recipe
http://www.laaloosh.com/2011/08/22/pimento-cheese-dip-recipe/
I used 2% sharp shredded cheddar and 1/2 cup of 1/3 less fat cream cheese instead of 1/4 cup fat free and 1/4 reduced fat. I already had in my fridge a container of fat free plain Greek yogurt with a package of fiesta ranch dressing mix mixed in, so I just used that instead of the mayo. I used fresh garlic instead of garlic powder. This recipe tastes amazing!!! I love pimento cheese and I have been eating it all my life. I am not a fan of mayo, and there's a restaurant near me that has a mayo free version that is awesome. This recipe is a very close second, and I'm glad to have found something that I know for sure the pp value of, and that it is so low! I will be making this as a sandwich for lunch a lot!
I used 2% sharp shredded cheddar and 1/2 cup of 1/3 less fat cream cheese instead of 1/4 cup fat free and 1/4 reduced fat. I already had in my fridge a container of fat free plain Greek yogurt with a package of fiesta ranch dressing mix mixed in, so I just used that instead of the mayo. I used fresh garlic instead of garlic powder. This recipe tastes amazing!!! I love pimento cheese and I have been eating it all my life. I am not a fan of mayo, and there's a restaurant near me that has a mayo free version that is awesome. This recipe is a very close second, and I'm glad to have found something that I know for sure the pp value of, and that it is so low! I will be making this as a sandwich for lunch a lot!
Sunday, January 8, 2012
Slow Cooker Salsa Chicken
http://chef-n-training.blogspot.com/2011/09/slow-cooker-salsa-chicken.html
I tried this recipe and loved it! I found lower sodium taco seasoning. I'm not really a fan of cream of chicken soup, so I used 98% fat free cream of celery soup, but you could use 98% fat free cream of mushroom, or any soup you like. I used light sour cream. You could also serve it over lettuce in addition to the wrap or rice. It is 3pp for 1/8th of a serving. I have found 1pp Ole' Xtreme Wellness High Fiber Low Carb whole wheat tortillas at Walmart. That is the lowest I have found. For my dinner, I used 2, so my dinner was total 8pp. I didn't feel like I needed anything else in my tortilla, but you could add cheese, sour cream, more salsa or anything you'd like, just add that to your pp.
I tried this recipe and loved it! I found lower sodium taco seasoning. I'm not really a fan of cream of chicken soup, so I used 98% fat free cream of celery soup, but you could use 98% fat free cream of mushroom, or any soup you like. I used light sour cream. You could also serve it over lettuce in addition to the wrap or rice. It is 3pp for 1/8th of a serving. I have found 1pp Ole' Xtreme Wellness High Fiber Low Carb whole wheat tortillas at Walmart. That is the lowest I have found. For my dinner, I used 2, so my dinner was total 8pp. I didn't feel like I needed anything else in my tortilla, but you could add cheese, sour cream, more salsa or anything you'd like, just add that to your pp.
Thursday, January 5, 2012
Chicken Pot Pie Soup
http://www.skinnytaste.com/2011/01/chicken-pot-pie-soup.html
I made this tonight and it was really good and very filling! I have a recipe that I used to make a lot that is very similar to this soup, but has a lot more fat and calories. In that recipe, you use poultry seasoning, so I used that in this soup instead of the thyme since poultry seasoning already has thyme in it. Next time, I may try using fat free half and half instead of skim milk to maybe add to the creaminess of the soup.
I made this tonight and it was really good and very filling! I have a recipe that I used to make a lot that is very similar to this soup, but has a lot more fat and calories. In that recipe, you use poultry seasoning, so I used that in this soup instead of the thyme since poultry seasoning already has thyme in it. Next time, I may try using fat free half and half instead of skim milk to maybe add to the creaminess of the soup.
Pasta with Italian Chicken Sausage, Peppers and Escarole
http://www.skinnytaste.com/2011/03/pasta-with-italian-chicken-sausage.html
I tried this recipe last night and it was awesome! My husband is Italian, so to say he loves pasta is an understatement, but this one got rave reviews!! It was definitely filling with just one serving. I had 1/2 pound of turkey sausage and 1/2 pound of ground turkey from previous recipes in my freezer, so I just used those instead of chicken sausage, but when I make this again, and I know I will be, I'll get chicken sausage. I didn't find escarole, so just used a big bag of baby spinach. You could also probably just use a frozen box of spinach, but just be sure to squeeze out all the liquid really well before adding it in at the end.
I tried this recipe last night and it was awesome! My husband is Italian, so to say he loves pasta is an understatement, but this one got rave reviews!! It was definitely filling with just one serving. I had 1/2 pound of turkey sausage and 1/2 pound of ground turkey from previous recipes in my freezer, so I just used those instead of chicken sausage, but when I make this again, and I know I will be, I'll get chicken sausage. I didn't find escarole, so just used a big bag of baby spinach. You could also probably just use a frozen box of spinach, but just be sure to squeeze out all the liquid really well before adding it in at the end.
Monday, January 2, 2012
Cheesy Rice & Corn Casserole
http://www.kraftrecipes.com/recipes/cheesy-rice-corn-casserole-76138.aspx
I tried this recipe last night and it was really good! I put all the cheese on top instead of adding some in. I also added some cooked chicken to make it a whole meal in one dish instead of using this as a side dish. You could definitely just use it as a side, and it is 4pp for 1/2 cup. If you add about 3 cups of chicken, 1/2 pound of either extra lean ground beef, ground turkey, ground chicken or turkey sausage, one fourth of the dish would be 10pp, but for a full meal with meat, veggie & starch, that's not too bad, and it is filling!
I tried this recipe last night and it was really good! I put all the cheese on top instead of adding some in. I also added some cooked chicken to make it a whole meal in one dish instead of using this as a side dish. You could definitely just use it as a side, and it is 4pp for 1/2 cup. If you add about 3 cups of chicken, 1/2 pound of either extra lean ground beef, ground turkey, ground chicken or turkey sausage, one fourth of the dish would be 10pp, but for a full meal with meat, veggie & starch, that's not too bad, and it is filling!
Sunday, January 1, 2012
Hot Spinach and Artichoke Dip
http://www.skinnytaste.com/2011/09/hot-spinach-and-artichoke-dip.html
I've been making spinach artichoke dip for a long time, and this one is really good, and tastes just like the bad for you version! I did add more garlic, but that's it! I would've never thought about putting the artichokes, garlic and shallots in the food processor, but it made it a lot faster and easier doing it that way.
I've been making spinach artichoke dip for a long time, and this one is really good, and tastes just like the bad for you version! I did add more garlic, but that's it! I would've never thought about putting the artichokes, garlic and shallots in the food processor, but it made it a lot faster and easier doing it that way.
Subscribe to:
Posts (Atom)