Bon Appetit Ya'll

Jamaican Jerk Chicken Thighs with Mango Salsa

2010-03-31T17:25:00.000-07:00

Ingredients:

3/4 teaspoon ground cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon garlic salt
1/4 teaspoon dried thyme
1/4 teaspoon table salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper, or to taste
2 tablespoon fresh lime juice, divided
1 pound boneless, about 6 thighs
1 large mango, diced
2 small shallots, finely chopped
1 large jalapeno pepper, minced
1 tablespoon cilantro, chopped
1/8 teaspoon salt

Go ahead & preheat your grill to medium heat.

In a large bowl- combine cinnamon, allspice, garlic salt, thyme, 1/4 teaspoon of salt, black pepper, cayenne pepper & 1 tablespoon of lime juice. Mix into a paste.

Brush both sides of chicken with seasoning paste; set aside for 10 minutes to allow flavors to blend.

Meanwhile, let’s move on to the Mango Salsa. In a medium bowl- combine mango, shallot, jalapeno, cilantro, remaining tablespoon of lime juice and 1/8 teaspoon of salt.

Place chicken on preheated grill. Grill for 10 minutes; flip and grill until cooked through, about 6 minutes more. Cut each chicken thigh in half to serve.

Serves 6 ~ 4pts per serving

Recipe Courtesy of bfeedme.com

Zesty Broccoli N Cheese Soup

2010-01-28T18:17:00.000-08:00

Ingredients

32oz FF Chicken Broth
2 1lb bags Frozen Broccoli, thawed
1 can Rotel
10oz 2% Velvetta Cheese

Directions

Mix chicken broth, frozen broccoli and tomatoes and chilies together.Simmer for 25 minutes or until veggies are tender.Cube Velveeta and put into soup pot.Simmer just until cheese is melted. If you continue to cook past this point your cheese will separate!

This recipe freezes and refrigerates well.

I can have a large bowl and some crusty bread with it and still be under 5 points. It is delicious! If you prefer to have a smooth soup without the chunks of broccoli pour into a blender for a few spins.

2 points per 1 cup serving

Delightful Finds!!!

2010-01-28T08:21:00.000-08:00

I cant just horde all the cool info I find to use in my own weight lose journey. That just wouldn't be fair! i just got to looking around the pantry and fridge at all the neat things I have found on my grocery store excursions. There are so many things out there that are not just great if your counting points, but they are just plain healthy and good for you! I have even found ice cream with fiber in it!! Check out some of these things for yourself!!

Vitalicious products are absolutely amazing! I have not been able to try all of their products. They are hard to find in the store. Its better to order from their site. The deep chocolate Vitatop muffins are my favorite and the corn cake Vitatops are great paired with chilis and soups! Weighing in at on 1pt each!!!

This is great for topping Fat Free vanilla ice cream, making chocolate milk or shakes. I found it at Harris Teeter but you can find it here.

Ive never been into healthy cereal. To me cereal was made to be loaded with sugar and really good tasting :) However, I have found one that I like and I have tried many many many! Its Kashi go lean crunch. You can get this at any super market. Its it filling and last a long time due to its 9 grams of protein and actually has a really good taste!

I love English muffins, but they can really add up when you start topping them with things! I had always used the "light" version until I saw these in the store the other day. If your on WW's you immediately know anything high in fiber is not only good for you but it makes the over all point value less than something with the same calories and fat that doesn't have fiber....BONUS!

This morning I toasted one of the muffins, cooked an egg with butter cooking spray and S&P and topped with half a slice of 2% cheese. Total 3.5 points

Crumpets are excellent to eat for breakfast or with tea for an afternoon snack. Coming in at 80 cal and ZERO grams of fat. You can take these baby's just about anywhere! Some ideas........spray butter and jam or a dollop of light whipped cream and a few berries...YUMMO!

There are SO many other finds. I will have to detail them more in another post but click the links below to find out more about them on your own!

Arnold Select Sandwich Thins
Yoplait Thick and Creamy Light
Laughing Cow Cheese Spread
Over The Moon ~ Amazing Fat Free Chocolate Milk
Bryers Smooth & Dreamy Fat Free Ice Cream

White Bean turkey Chili

2010-01-26T20:27:00.000-08:00

Weight Watchers White Bean Turkey Chili Recipe

Ingredients:
- 1 large onion, chopped
- 5 cloves garlic, minced
- 1 pound extra lean ground turkey (SHOULD BE ABOUT 120 CALORIES PER 4 OZ)
- 2 (4 ounce) cans canned green chile peppers, chopped
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon finely chopped fresh cilantro
- 1 teaspoon ground cinnamon
- Kosher salt to taste
- ground cayenne pepper to taste
- ground white pepper to taste
- 2 (15 ounce) cans cannellini beans, drained and rinsed
- 1/2 cup fat free Half & Half
- 2 – 3 cups fat free chicken broth (add as needed if chili is too thick)
- 1/2 cup reduced fat, shredded Monterey Jack cheese
- 1/2 cup green onions

**OPTIONAL: Top with 1 tbsp of reduced fat sour cream (will not affect overall Points value)
and a sprinkle of reduced fat mexican blend cheese.

Directions:
In a large pot over medium heat, or in a crock pot on medium, combine the onion, garlic and ground turkey and saute for 10 minutes, or until turkey is well browned. Add the chile peppers, cumin, oregano, cinnamon, salt, cayenne pepper, and white pepper to taste and saute for 5 more minutes.
Add one can of the beans and the chicken broth to the pot. Take the second can of beans and puree them in a blender or food processor. Add this to the pot along with the Half and Half. Stir well and simmer for 10 minutes. If you are using this as a crock pot recipe, let simmer on low heat for about 2-4 hrs. Top each serving with 1/8 cup of reduced fat shredded Monterey Jack cheese, green onions, and 1 tbsp of reduced fat sour cream (optional). Recipe makes 4 HUGE servings.

Serving size is about 2 cups
Each serving = 4 Weight Watchers Points

Sloppy Janes

2010-01-21T17:41:00.000-08:00

Not-So-Plain Jane

Just say no to sauce-smothered beef on a bun! Our zesty concoction uses extra-lean turkey in our own special sauce... Trust us, we've got a few saucy tricks up our sleeve. Just have those napkins handy, peeps!

Ingredients:
1 lb. raw extra-lean ground turkey
5 small hamburger buns (light, if available)
1/2 cup chopped onions
1/2 cup chopped red bell peppers
1 cup canned tomato sauce
3/4 cup canned no-salt-added tomato sauce
2 tbsp. tomato paste
1 1/2 tbsp. Splenda No Calorie Sweetener (granulated)
1 tbsp. red wine vinegar
1 tbsp. Worcestershire sauce
1 tsp. dry steak seasoning blend
dash salt

Directions:
Spray a large pan with nonstick spray, and bring to medium-high heat. Add turkey to the pan. Spread the meat around in the pan to break it up a bit.

In a small dish, combine Splenda, salt and steak seasoning. Sprinkle this mixture over the meat, and continue to stir meat in the pan. Once the meat has browned, reduce heat to medium.

Add onions, peppers, Worcestershire sauce and vinegar to the pan. Stir, and then continue to cook for 5 minutes.

Add tomato sauces and paste to the pan and stir well. Reduce heat to low, and cook the mixture for an additional 5 minutes.

Toast the buns, if desired. Put 1/5th of the mixture on each bottom bun, and then finish off with tops of the buns.

MAKES 5 SERVINGS

Serving Size: 1 sandwich
Calories: 271
Fat: 3g
Sodium: 835mg
Carbs: 32g
Fiber: 3g
Sugars: 8g
Protein: 31g

POINTS® value 5*

Hanover of Snyder Tortilla Chips

2010-01-08T18:15:00.000-08:00

I am a mexican food addict and the hardest part of being on weight watchers for me is giving up my tortilla chips. I could eat them till the cows come home! Not that you have to GIVE up tortilla chips...just that they are a LOT of points. I tried the baked tortilla chips and they are just no substitute for the real thing.

I never knew Snyders of Hanover made anything but Pretzels! Well, low and behold...they make 3 types of low fat tortilla chips! They have 33% less fat than reg chips. They come in 5 grams of fat and 130 calories and a whooping 4 grams of fiber! That makes them 2pts a serving!! (8 chips)

They are VERY good and a must have for the WW girl!

Cheesy Chicken Burritos

2010-01-08T16:58:00.000-08:00

So......this recipe started out at Cheesy Chicken Enchiladas.....but I think they were much more like burritos. Of course I have added my own spin to the original recipe as well.....Hope you like it!

Ingredients

cooking spray, 1 spray

8 ounces 2% velveeta

1/2 cup FF sour cream

1/4 cup FF Evap Milk

1/4 cup scallions, green part only, minced

1/2 teaspoon cayenne pepper

1/2 teaspoon ground cumin

3 cups cooked chicken breasts, chopped

6 medium whole wheat tortillas, 7-inches each

1/4 cup shredded 2% mexican cheese

Cilantro, Salsa and a dalop of FF sour cream for garnish

Directions

Preheat oven to 350ºF. Coat a 9-inch glass baking dish with cooking spray.
In a microwave-safe bowl, combine cheese product and sour cream; cover and microwave on high power until cheese melts, about 1 1/2 to 2 minutes. Remove half of melted cheese to a small bowl and stir in evaporated milk; set aside. Add scallions, red pepper, cumin and chicken to remaining cheese mixture; stir to coat.
Spoon about 2/3 cup of chicken mixture down center of each tortilla; fold in sides of tortilla to cover filling and place tortillas in a single layer in prepared dish; spoon remaining cheese sauce over top and then sprinkle with shredded cheddar cheese.
Bake until cheese topping is bubbly, about 20 to 25 minutes. Garnish the top of each burrito with a little salsa, FF sour cream and cilantro.

Yields 1 burrito per serving.

Caramel Pumpkin Pudding Cupcakes

2009-09-10T19:50:00.000-07:00

Servings: 12 Serving Size: 1 Prep Time: 10 min Points: 2 ww points

For Cupcakes

2 cups moist style yellow cake mix (half of a 18.25 ounce box)
1 cup pure pumpkin
1/3 cup fat-free egg substitute
2 Tbsp sugar-free maple syrup
2 Tsp Cinnamon
2 Tsp granulated Splenda sweenter
1/8 Tsp salt
3 cubes (about 1 ounce) chewy caramel
2 Tsp light vanilla soymilk or 2 Tsp skim with a splash of vanilla

Preheat oven to 350
Combine all cupcake ingredients in a mixing bowl with 1/3 cup of water. Whip with a whisk or forkl for 2 minutes or until well blended.
Spray a 12-cup muffin tin with nonstick spray. Evenly spoon mixture into the cups. Place in oven and cook for about 12-14 minutes. (until cupcakes have puffed up but still appear a little gooey on top).
Once cupcakes have cooled enough to handle, arrange then on a plate with the sides touching.
Place caramel and soymilk in a tall microwave safe glass or dish (mixture will bubble up when cooking). Microwave for 1 1/2 minutes remove and stir vigorously until smooth and well blended. If still not full melted microwave another 30 secs. immediately drizzle caramel sauce over cupcakes.

And as always.......enjoy!!!

Butternut Squash Home Fries

2009-09-08T17:09:00.000-07:00

Servings: 4 Serving Size: 1/4th Prep Time: 15 min Points: 1 ww points

2 Cups peeled and cubed butternut squash (1in cubes)
1/2 medium red bell pepper, chopped
1/2 medium onion, chopped
1/2 cup fat-free broth (chicken or vegetable...i prefer chicken)
1/2 Tbsp EVOO
1/4 Tsp pumpkin pie spice
Dash of cayenne pepper
salt and pepper to taste

Saute onion with EVOO in a pan over low heat, until translucent (1 to 2 min)
Add bell pepper and continue to cook for 1 minute.
Add squash and stir. Turn heat up to medium and add salt, pepper, pumpkin pie spice and cayenne. Mix well.
Cook for about 7 minutes, until squash starts to soften.
Raise heat to high and add broth. Bring to a boil. After 30 seconds of boiling, reduce heat to low.
Simmer until broth evaporates, stirring frequently.
Cover pan and continue to cook for 3 minutes or until squash is tender.

Chocolate Peanut Butter Fudge

2009-09-04T19:13:00.000-07:00

Servings: 36 Serving Size: 1 square Prep Time: 10 min Points: 1 ww points

One 18.3-ounce box Betty Crocker Fudge Brownies traditional Chewy Brownie Mix
2 cups canned pure pumpkin
2 Tbsp reduced-fat peanut butter, at room temperature

Preheat oven to 350 degrees.
Combine pumpkin with the brownie mix in a large bowl and stir until smooth (batter will be very thick, but don't add anything else!).
Spray a square glass pan 9"x9" or 8"x11" (my favorite) with nonstick spray and pour in the mixture. Spoon peanut butter on top and use a knife to swirl it around the top of the batter. Bake in the oven for 35 minutes for 9"x9" and 30 minutes for 8"x 11". (the batter will remain very thick and fudgy, and it should look undercooked.) Allow to cool.

Cover with foil and place pan in the fridge for at least 2 hours. Cut into 36 squares.

3 Bean Turkey Chili

2009-09-01T07:34:00.000-07:00

Servings: 12 Serving Size: 10.8 oz Prep Time: 20 minutes Points: 3.125 ww points

1.3 lb (20 oz) fat free ground turkey breast
1 small onion, chopped
1 (28 oz) can diced tomatoes
1 (16 oz) can tomato sauce
1 (4.5 oz) can chopped chilies, drained
1 (15 oz) can chickpeas, undrained
1 (15.5 oz) can black beans, undrained
1 (15.5 oz) can small red beans, undrained
2 tbsp chili powder
(I like more chili powder than this. Its all according to your tastes.)

Topping:

1/2 cup chopped red onion
shredded cheddar to top (extra pts)

Brown turkey and onion in a medium skillet over medium high heat until cooked through.
Drain any fat remaining and transfer to crock pot. Add the beans, chilies, chickpeas tomatoes, tomato sauce and chili powder mixing well.
Cook on high 6-8 hours.

Garnish with onions, cilantro and cheese and enjoy!

Pineapple Zuchinni Cake

2009-08-27T19:22:00.000-07:00

Servings: 16 Serving Size: 1 slice Calories: 190 Points: 4 pts

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 cup granulated sugar
1/2 cup flaked coconut
2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1/4 tsp nutmeg, optional
1 pinch ginger, optional
3 tbsp canola oil
2 whole large eggs
1 tsp vanilla
2 cups grated zucchini, unpeeled
20 oz. can crushed pineapple in juice, drained

Frosting:

8 oz fat free Philadelphia Cream Cheese
1 cup powdered sugar
1 tsp vanilla extract

Preheat oven to 350°. In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.

In a medium bowl, combine oil, eggs, and vanilla; stir well. Add grated zucchini and pineapple; mix well. Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together.

Spoon batter into a Bundt pan or 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for about 33-40 minutes, depending on pan size or until a wooden toothpick inserted in the center comes out clean and cake is pulling away from sides of pan. Cool cake completely on a wire rack.

To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Spread frosting over top of cake. You can garnish with chopped pecans or walnuts, if desired (extra points).

Enjoy This YUMMY CAKE!

Arroz Con Pollo

2009-08-27T18:58:00.000-07:00

Servings: 8 servings Time: 1 hour Points: 5 ww points

4 boneless skinless chicken breast, cut in half
2 tbsp olive oil
1 small onion
1 medium pepper
2 cloves garlic
1 chicken bullion
1 packet sazon
1/2 can tomato sauce
2 tbsp cilantro, chopped
1 cup light beer or white wine
3 cups water
2 cups rice
1 cup frozen mixed vegetables

In a large deep skillet, heat 1 tbsp oil in a large skillet over medium heat. Season chicken pieces with salt and saute until browned, about 5 minutes each side. Remove chicken from skillet and set aside.

Heat remaining tbsp oil in skillet, then add onion, pepper, garlic and cilantro. Saute, stirring frequently, about 5 minutes. Add water, beer, tomato sauce, chicken bullion, salt, chicken, and sazon. Cook 10 minutes on medium.

Add frozen mixed vegetables and rice. Stir and bring to a boil.

Reduce heat to medium low and simmer, stirring occasionally until water boils down. Once most of the water evaporates, cover and reduce heat to low.

Browning The Chicken

Cooking Up Nicely!

Viola! Enjoy....

Stuffed Shells With Meat Sauce

2009-08-24T22:09:00.000-07:00

Servings: 10-11 • Serving size: 3 stuffed shells • Time: 1 hour • Points: 6.6 ww points

12 oz Jumbo Shells (I used Barilla)

1/2 white onion, chopped
2 garlic cloves, chopped
1 tsp olive oil
1 lb 99% lean ground turkey
32 oz crushed tomatoes (I used Tuttorosso)
1 tbsp basil
salt and pepper
2 cups part skim ricotta cheese
2 cups 2% milk reduced fat mozzarella cheese, shredded
1 egg
10 oz package frozen spinach, thawed and drained
1/4 cup Parmesan Reggiano

Boil water and cook shells according to package directions, make sure to make them al dente.

Meanwhile, saute onions and garlic in oil. Add turkey and salt and brown until cooked, breaking up in small pieces. Add tomatoes, salt, pepper and basil, then simmer on low, covered.

Preheat oven to 375°.
In a large bowl, mix together ricotta, egg, spinach, mozzarella, and parmesan.

Once shells are cooked and cool, fill shells with the cheese mixture and place in baking dish with a little sauce in the bottom. Cover shells with half of the sauce, cover with foil and bake 40 minutes, uncover foil and bake 5 more minutes.

Serve with additional sauce on top.

Taco Soup

2009-08-24T21:55:00.000-07:00

Serving Size: 1 Cup WW Points: 2

1 lb. ground turkey or lean beef
1 large onion, chopped
1 (1 oz.) package Hidden Valley Ranch Dressing Mix
1 (1 oz) package Taco Seasoning Mix
1 (16 oz.) can pinto beans
1 (16 oz) can chili beans (either hot or regular)
1 (16 oz) can whole kernel corn
1 (8 oz) can Mexican-style tomatoes
1 (8 oz) can diced tomatoes (any flavor)
1 (16oz) can fat free re fried beans (only use about 1/2)

Directions
Brown meat & onions and drain.
Mix Ranch & Taco seasonings into meat.
Add rest of ingredients, undrained to mixture.
Simmer 1 hour.

Top with fat free cheddar cheese, fat free sourcream and diced onions. (adds extra points) I enjoy eating it over baked tortilla chips.