Roasted Cabbage Wedges

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!

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.

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.

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.

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. 

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.

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!

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.

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.

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.

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!

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.

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.

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.

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.

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!

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.

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.

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!

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!