Monday, January 30, 2012

Cheesy Taco Pasta

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

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

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

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!

Friday, January 13, 2012

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.

Monday, January 9, 2012

Quick Italian Spinach Pie

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

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

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

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

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

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

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.