Summer Squash & Corn Soup

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This was really tasty. It’s a pretty simple recipe but has great flavor.

Recipe makes 4 servings
1 serving = 2 cups = 3 weight watchers points+ = 4 weight watchers smart points

Ingredients –
3 medium yellow summer squash
4 small corn on the cob
2 shallots diced
4 cloves garlic minced
1 tbsp olive oil
4 cups fat free chicken broth
Salt & pepper to taste

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Slice squash into 1/2 – 1 inch slices. Cut corn off the cob. Cut cobs in half. Heat olive oil in a large pot over medium heat. Add shallots, garlic, squash, corn, & corn cobs into pot.

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Pour chicken broth into pot. Bring to a boil & then reduce heat & let simmer for 30 minutes.

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Remove corn cobs & throw away. Blend in several batches in a blender. Add salt & pepper to taste.

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Enjoy!

Sweet Potato Pancakes

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I am so ready for fall! Colorful leaves, cool temperatures, & pumpkin spiced everything!
These are gluten free, dairy free, & delicious! You can use whatever spices you want, but I used pumpkin spice because it is my favorite!

Recipe makes about 8 good sized pancakes
4 pancakes = 6 weight watchers points+
= 7 weight watchers smart points

Ingredients –
1 cup sweet potatoes cooked & mashed
4 eggs
1 tsp vanilla
1/2 tbsp pumpkin pie spice

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Stir together all ingredients.

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Spray a pan with non stick cooking spray. Your pan needs to be hot before you spoon the batter into it.

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Flip once the underside is nice & golden.

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Enjoy with a little maple syrup!

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Henry loved them!

Mediterranean Chicken w/ Cannelini Beans & Tomatoes

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This was one of the best dishes I have made in a long time! I may try to reduce the amount of olive oil in it next time so it isn’t so high in weight watcher points.

Original recipe from http://www.thecafesucrefarine.com

Recipe makes 8 servings
1 serving = 1/2 chicken breast, 1/2 cup bean & tomato mixture, & 2 tbsp greek yogurt sauce = 10 weight watchers points+
= 10 weight watchers smart points

Ingredients-
4 skinless boneless chicken breasts equal to 2 lbs raw
1 tbsp olive oil
1/3 cup olive oil
1 tsp smoked paprika
1 tsp oregano
1 tsp curry powder
1 tsp coriander
1 tsp salt
1 lemon sliced very thin
2 pints grape tomatoes
2 – 15 oz cans cannelini beans drained & rinsed well
1 cup chopped cilantro divided

Ingredients for greek yogurt sauce-
1 ripe avocado smashed
1/2 cup non fat greek yogurt
Juice of 1 lemon
2 tsp olive oil
1/2 tsp salt

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In a small bowl stir together 1/3 cup olive oil, smoked paprika, oregano, curry, coriander, & salt.

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Heat 1 tbsp olive oil over medium heat. Rub 2 tsp oil & spice mixture on each chicken breast & then place them in the hot oiled pan. Cook for several minutes on each side until browned but not cooked all the way through.

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Spray a 13×9 pan with non stick cooking spray. Place chicken breasts in pan. Stir together remaining oil & spice mixture, tomatoes, beans, lemon slices, & 1/2 cup cilantro. Add to the pan with the chicken but don’t cover the chicken .
Bake in a preheated 450 degree oven for 20-30 minutes.

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While dish is in the oven stir together greek yogurt sauce. Cover & refrigerate if not using right away.

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Serve with remaining 1/2 cup cilantro sprinkled on top & greek yogurt sauce on the side.
Enjoy!

Cloud Bread

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I have been wanting to make these for quite awhile & I am so glad I finally did! They are super easy! They don’t have a whole lot of flavor, but they work as a great low carb & gluten free bread substitute! I used mine with a large burger & it kind of fell apart. They would be perfect with some deli meat though!

Original recipe from http://www.aseatatmytable.wordpress.com

Recipe makes 6 servings
1 serving = 1 weight watchers points+
= 2 weight watchers smart points

Ingredients –
2 eggs separated
2 oz cream cheese (I used Green Mountain Farms Whipped Cream Cheese & Greek Yogurt Blend)
1/8 tsp cream of tartar

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Using a hand mixer beat together egg yolks & cream cheese on low speed until smooth.

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In a separate bowl beat together egg whites & cream of tartar on high speed until peaks form.

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Gently fold egg yolk mixture into egg white mixture.

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Line a baking sheet with parchment paper & spray with non stick cooking spray. Spoon egg mixture into 6 mounds & spread a bit into the size you are wanting.

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Bake in a preheated 300 degree oven for 30 minutes.
Carefully pull parchment paper off the cookie sheet so they can cool faster.
At this point they will seem more like light cookies but I promise they will turn into bread eventually!

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Once cool place in a ziploc container or bag using wax paper to separate them.

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Put them in the fridge & after about 12 hours they turn into soft bread!
Enjoy!

Greek Chicken Burgers

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These had really great flavor! I may also add some diced red onion & kalamata olives to them next time.
These are pretty high in weight watchers points+ but they are HUGE! You could easily make 6-8 burgers to reduce the points.

Original recipe from http://www.laughingspatula.com

Recipe makes 4 very large servings
1 serving = 9 weight watchers points+
= 8 weight watchers smart points

Ingredients –
1 1/2 lb ground lean chicken
1/2 cup roasted red peppers chopped
1/3 cup panko bread crumbs
1 egg
1 cup fresh spinach chopped
3.5 oz reduced fat crumbled feta
2 cloves garlic minced
2 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
1 tbsp lemon juice

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Mix all ingredients together in a large bowl.

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Form your patties.

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Cook on the grill until the internal temperature is 165 degrees or higher.

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Enjoy!
I ate mine on cloud bread (blog coming soon for that) with a little light mayo, red onion, & tomato!

No Dough Pizza

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I was pleasantly surprised at how good this was! To be honest half way through I decided to make pizza muffins for the kids because I was sure they wouldn’t like this, but I was wrong! My picky 3 year old really liked it!
You can’t exactly trick someone into thinking this is just regular pizza, but it really is delicious! It’s a great low carb & gluten free alternative!

Original recipe from http://www.justapinch.com

Recipe makes 15 small servings
1 serving = 2 weight watchers points+
= 2 weight watchers smart points

Ingredients –
1/2 cup egg beaters or better’n eggs
8 oz Green Mountain Farms Whipped Cream Cheese & Greek Yogurt Blend (softened)
1/4 cup grated parmesan cheese
1 tsp garlic powder
1/4 tsp pepper
1/2 cup pizza sauce
1 1/2 cup shredded part skim mozzarella
15 turkey pepperoni

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On low speed beat together softened cream cheese, egg beaters, parmesan cheese, garlic powder, & pepper.

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Spray a 13×9 pan with non stick cooking spray. Spread mixture evenly in pan.

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Bake in a preheated 350 degree oven for 15-20 minutes. Let sit 10 minutes after you remove from the oven.

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Layer your pizza sauce, cheese, & pepperoni on top & bake for another 5-10 minutes or until cheese is melted.

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Slice & serve.

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Enjoy!

Slow Cooker Chicken Marsala

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This was really easy to put together & it was delicious!

Original recipe from http://www.simple-nourished-living.com

Recipe makes 6 servings
1 serving = 6 weight watchers points+
= 5 weight watchers smart points

Ingredients –
2 lbs skinless boneless chicken breasts pounded flat (mine were 3 large chicken breasts that I cut in half to make 6 pieces)
2 tbsp minced shallot
2 cloves garlic minced
1 tbsp olive oil
3 tbsp flour
1/2 tsp salt
1/4 tsp pepper
8 oz mushrooms sliced
3/4 cup sweet marsala wine
2 tsp cornstarch

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Spray your crockpot with non stick cooking spray. Stir together olive oil, shallot, & garlic in the crockpot.

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In a shallow dish combine flour, salt, & pepper. Coat chicken in flour mixture & lay on top of oil, shallot, & garlic.

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Pour sliced mushrooms & wine on top of chicken.
Cook on low for 4 hours.

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After 4 hours remove chicken & cover to keep warm. Mix cornstarch & 2 tsp water together to make a slurry. Pour remaining liquid & mushrooms from the crockpot into a pan over medium high heat on the stove. Stir slurry into pan. Cook for 15-20 minutes stirring occasionally until thickened into a gravy.

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Pour gravy over chicken & serve. I served mine with mashed potatoes & roasted asparagus.

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Enjoy!

Kid Friendly Peanut Butter & Jelly “Sushi”

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My kids don’t exactly know what sushi is, but these were a hit! If you have a peanut free household you could substitute cream cheese for the peanut butter.

Original recipe from http://www.glorysmischief.com

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First cut the crusts off the bread & flatten it out using a rolling pin.

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Spread peanut butter on the entire piece & then jelly on half. Gently roll them up starting at the jelly side. If you roll them too tight you will loose all your jelly.

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Wrap with cling wrap & put in the freezer for about 20 minutes.

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Gently cut using a sawing motion so you don’t squish them.

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Enjoy!

Homemade Hot Pockets

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These are way better than the frozen kind & they are way cheaper since they make so many in each batch!

Ingredients –
1 pkg refrigerated biscuit dough (Pillsbury will work but I found super cheap ones at aldi that work just as well!)
1 egg white
Meat & cheese of choice for filling (my kids prefer ham & cheese but I made a couple pepperoni ones for my husband too)

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Roll one biscuit out on a lightly floured surface.

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Fill with meat & cheese.

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Fold sides around meat & cheese & press together. Repeat process with the remaining biscuit dough.

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Lay on a baking pan that has been sprayed with non stick cooking spray. Brush the tops with egg white using a pastry brush.

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I sprinkled italian seasoning & garlic powder on top of the pepperoni ones.

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Bake in a preheated 350 degree oven for 15-20 minutes.

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Enjoy!

Italian Roll-up Bites

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I really liked these! You can serve these as appetizers or snacks, but I served them up with chips & apple slices for lunch today!

Original recipe from http://www.letsdishrecipes.com

Recipe makes 20 servings
1 serving = 2 bites = 3 weight watchers points+ = 4 weight watchers smart points

Ingredients –
8 Mission Carb Balance medium tortillas
8 oz neufchatel cheese softened
1/4 cup red onion diced
1 tbsp italian dressing mix
4 oz black olives drained & chopped
3 tbsp banana peppers diced
2 green onions finely sliced
1/2 cup shredded part skim mozzarella
1/2 red bell pepper diced
8 slices cotto salami
48 slices hormel turkey pepperoni
8 large romaine lettuce leaves

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First stir together softened neufchatel cheese, italian dressing mix, olives, banana peppers, red peppers, cheese, red onion, & green onion. I made this a couple hours ahead, covered it, & stuck it in the fridge to make lunch making a lot faster.

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Spread 1/4 cup of mixture on each tortilla.

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Lay 6 pepperoni & 1 piece of salami sliced in half on top. As you can see I started with 1 1/2 pieces of salami in each one & ran out before I finished making them. If you slice them in half & lay them across the tortilla you can make sure to have some in each bite.

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Lay a romaine lettuce leaf on top & roll it up as tight as you can. Stick 5 tooth picks in each wrap spread evenly out. Slice between each tooth pick.

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Enjoy!