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.

Wednesday, February 22, 2012

Skinny Buffalo Wings with Low-fat Buttermilk Ranch Dressing

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:

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

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

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

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

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

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!