Bacon Wrapped BBQ Meatloaf

Meatloaf is one of those comfort foods that has been a staple in most households for ages. EmilyBites has come up with one that fits into the comfort food AND is healthier. I used the barbecue sauce that I posted a couple weeks ago and it is perfect. Plus a serving size is 2 slices!

Nutritional Information (calculated on myfitnesspal.com): 6 weight watchers points plus. 239 calories, 11g carbs, 9g fat, 30g protein

Ingredients:

3/4 lb 95% Lean Ground Beef

3/4 lb Extra Lean Ground Turkey

1/2 cup Chopped Onion

7 T Barbecue Sauce, Divided

1 T Mustard

1 1/2 t Chili Powder

1 t Garlic Powder

1/2 t Salt

1/2 t Black Pepper

12 Fat Free Saltines, Crushed

1 Large Egg

8 Strips Turkey Bacon

Directions:

1. Preheat oven to 350 degrees

North Carolina Barbecue Sauce

This sauce is one that I have been searching for a good vinegar based barbecue sauce for a long time. I found one on About.com that was outstanding and I have used ever since. I use this on everything from meatloaf to burgers to ribs. And at only 1 point for 1/8 of a cup it is low in points for the amount of flavor that it provides. Also, this uses mostly things that you would already find in your kitchen so there is generally very little if any shopping needed for this recipe.

This is a thinner sauce so beware it may not create a thick coat on whatever you are cooking but it will still provide a great flavor. I am posting this because there are a few recipes coming up that use this sauce and this way you have this ahead of time.

Nutritional Information (calculated on myfitnesspal.com): 1 weight watchers points plus. 46 calories, 9g carbs, 1g fat, 0g protein

Ingredients

• 2 c Apple Cider Vinegar
• 1 c Ketchup
• 4 T Dark Brown Sugar
• 4 T Worcestershire Sauce
• 2 T Light Butter
• 4 t Salt
• 1 T Hot Pepper Sauce (I use Franks Red Hot)

Directions

1. Combine all ingredients in a sauce pot and bring to a simmer.
2. Simmer for 10 minutes.
3. Enjoy!

Taco Seasoning

Are you at home and have a taste for tacos but you don't have the packet? Here is a way to make the taco flavors without the packet. I found this on Allrecipes.com and it has been my go to mix ever since. If you like it a little spicier you can add more red pepper flakes but be careful you can go overboard really quickly.

Nutritional Information (calculated on myfitnesspal.com): 0 weight watchers points plus. 8 calories, 1g carbs, 0g fat, 0g protein, 208mg sodium*.

Ingredients

1 T Chili Powder

1/4 t Garlic Powder

1/4 t Onion Powder

1/4 t Red Pepper Flakes

1/4 t Dried Oregano

1/2 t Paprika

1-1/2 t Ground Cumin

1/2 t Sea Salt

1/2 t Ground Black Pepper

Directions

Mix all ingredients in a bowl and use as you would a standard taco seasoning packet.

*Note: Most Taco Seasoning Packets range between 265-480mg sodium.

Peas and Onions

When I was making the Chicken Picatta I was looking for a quick and easy side dish to go along with it. I had some frozen peas in the freezers so that is where I started. I found a dish on AllRecipes.com that was super easy and was done before the chicken.

Nutritional Information (calculated on myfitnesspal.com): 3 weight watchers points plus. 110 calories, 13g carbs, 5g fat, 4g protein.

Ingredients

• 2 T Olive Oil
• 1 Large Onion, Diced
• 2 Garlic Cloves, Minced
• 16 oz Frozen Peas
• 1 T Chicken Stock, Fat Free, Reduced Sodium
• Salt and Pepper, to taste

Directions

1. Heat Olive Oil in a skillet

Chicken Piccata

I always asked my parents to make this dish when I was younger. There is just something about the combination of the tartness of the lemon juice and the saltiness of the capers that makes me love this dish. Now that I have found a recipe that makes it lighter without losing ANY of the flavor I feel like I should send a thank you to Emily Bites. She has not only made this dish flavorful and healthy but fairly simple and unintimidating to cook.

Nutritional Information (calculated on myfitnesspal.com): 5 weight watchers points plus. 188 calories, 6g carbs, 6g fat, 27g protein.

Ingredients

• 3 T Whole Wheat Flour
• 1/2 t Salt
• 1/4 t Black Pepper
• 4 Boneless Skinless Chicken Breast Halves (1 lb total)
• 1 T Olive Oil
• 1 T Light Butter
• 1/2 c Low Sodium Fat Free Chicken Broth
• 3 T Lemon Juice (fresh is better)
• 1 Garlic Clove, Minced
• 1/4 c Capers, Drained and Rinsed

Directions

1. Mix Flour, Salt and Pepper in a resealable bag. Add Chicken and shake to coat.

Slow Cooker Chicken Enchilada Stuffed Peppers

My mom's 29th* birthday was last week and I went over to make dinner for her. When I was brainstorming with Tammy what to make we came up with this idea. I have always found stuffed peppers to be so bland and wanted to find a way to spice them up a bit. The amount of flavor in these was perfect. If you want a little more spice top with a little Tabasco. I originally calculated this recipe for a whole pepper (both sides) was a serving but after eating I found that 1 stuffed pepper with a side was more than enough.

(*actual age redacted for the safety of the author) :-)

Nutritional Information (calculated on myfitnesspal.com): 5 weight watchers points plus. 154 calories, 13g carbs, 7g fat, 11g protein.

Ingredients

• 15 oz can Enchilada Sauce
• 2 Boneless Skinless Chicken Breasts
• 1 Flour Tortilla, Chopped
• 1 Large Spanish Onion, Chopped
• 1 c Frozen Corn, (I used Roundys, Steam n' Serve Fire Roasted Super Sweet Corn from Mariano's)
• 1/4 c Cilantro, Chopped Finely
• 2 Garlic Cloves, Minced
• 4 Large Poblano Peppers
• 1/2 c Shredded Reduced-Fat Mexican Cheese
• 1/2 avocado, sliced thin

Directions

1. Place the frozen Chicken and Enchilada Sauce in the Slow Cooker and cook on low for 4 hours.

Buffalo Chicken Potato Skins

With Football, Hockey and Basketball back in full swing it is the perfect time for some game day food. I found a recipe on SkinnyTaste that has all the flavor of buffalo chicken and packages it in an easy to eat potato skin! When I saw this I had to try them right away because I love potato skins and buffalo chicken and the thought of combining the two makes them even better.

Servings 12 (1 Skin per serving)

Nutritional Information (calculated on myfitnesspal.com): 2 weight watchers points plus. 82 calories, 7g carbs, 2g fat, 8g protein.

Ingredients

• 6 medium Idaho Potatoes
• Cooking Spray (I use an olive oil mister)
• 12 oz Boneless Skinless Chicken Breasts
• 1 Celery Stalk
• 1/2 Onion, cut into 4 chunks
• 1 Clove Garlic
• 16 oz Fat Free Low Sodium Chicken Broth
• 1/3 cup Franks Red Hot Sauce (or other hot pepper sauce)

Chicken Gyro

Behind Pizza and Pasta with Vodka Sauce, a good Gyro is my favorite food but it is always covered in grease and a unhealthy sauce. I found this recipe on Slender Kitchen and plan on making it again and again. At only 6 points plus per Gyro this can be completed as a meal by just adding a side salad.

Nutritional Information (calculated on myfitnesspal.com): 6 weight watchers points plus. 258 calories, 26g carbs, 10g fat, 14g protein. (Does not include Tzatziki Sauce)

Makes 8 gyros!

Ingredients

1 lb Ground Chicken

1 Medium White Onion, divided

1/2 T Marjoram

1/2 T Ground Rosemary

2 Garlic Cloves

1 t Salt

1/2 t Ground Black Pepper

8 Tortillas

1 Large Tomato
1 Batch of Skinny Tzatziki Sauce

Skinny Tzatziki

I have made many different versions of this sauce but most were not very successful. Once I found out the secret was in straining not only the yogurt but also the cucumber this created a nice thick sauce to put on my Chicken Gyro which I will post tomorrow!

Nutritional Information (calculated on myfitnesspal.com): 0 weight watchers points plus. 21 calories, 3g carbs, 0g fat, 3g protein.

8 Servings

Ingredients

8 oz Fat Free Greek Yogurt

1 Small Cucumber

2 Garlic Cloves

Juice of 1 Lemon

1/2 t Dried Dill

1 T Chives, Chopped

Salt and Pepper to Taste

Directions

1. Peel and seed the Cucumber.
2. Grate the Cucumber on the large holes of a box grater.

Crock Pot Turkey White Bean Pumpkin Chili

I forgot that I left my car in the driveway last night instead of the insulated garage and it was completely frosted over this morning (brrrr!) I wish I had this in the crock pot for dinner tonight instead of a couple weeks ago. It would be great to come home to a nice warm and already made bowl of chili to warm me up. I found this on Skinny Taste a while back and waited for a cold day to make it.

Nutritional Information (calculated on myfitnesspal.com): 6 weight watchers points plus. 262 calories, 21g carbs, 3g fat, 37g protein.

Makes 9 - 1 cup servings!

Ingredients

2 lb 99% Fat Free Ground Turkey

1/2 t Extra Virgin Olive Oil

1 Small White Onion, Chopped

3 Garlic Cloves, Minced

1 t Chili Powder

2 Bay Leaves

2 t Ground Cumin

1 t Oregano

2 (15 oz cans) White Northern Beans, Drained and Rinsed

15 oz can Pumpkin Puree (Make sure it is not pumpkin Pie Filling!)

4.5 oz Can Chopped Green Chilis

Turkey Taco Lettuce Wraps

I love tacos so when I saw this recipe on Skinny Taste I had to try it! She has found a blend of spices that made me not even miss beef tacos. I changed the type of lettuce because I like Bibb lettuce better than romaine and I added the toppings into the calculations so that nothing is left to the imagination.

Nutritional Information (calculated on myfitnesspal.com): 7 weight watchers points plus. 279 calories, 13g carbs, 7g fat, 42g protein. (2 Tacos equal 1 serving.)

2 tacos per serving! I was full after that.

Ingredients

1-1/3 lbs 99% Fat Free Ground Turkey

1 t Garlic Powder

1 t Ground Cumin

1 t Chili Powder

1 t Paprika
1/2 t Salt

1/2 t Dried Oregano

1/2 Small White Onion, Chopped

1/4 c Red Pepper, Chopped

3/4 c Water

4 oz Canned Tomato Sauce

Slow Cooker Turkey Chili

It has definitely turned colder over the past week and it has finally become Chili Weather!!! I love how versatile chili is. You can add and subtract just about any ingredient to make it fit your taste. I made this last night and I think I am done tweaking it (for now at least.) This chili does have a little kick to it so if you do not like spicy food cut the red pepper flakes in half. The other great part about this recipe is it makes a TON of food it comes close to filling my 6qt crock pot. This makes 10 servings at only 7 points plus (including toppings!)

Nutritional Information (calculated on myfitnesspal.com): 7 weight watchers points plus. 314 calories, 45g carbs, 3g fat, 30g protein.
(To cut the carbs in half eliminate the beans and double the ground turkey.)

Ingredients

1.25 lbs 99% Fat Free Ground Turkey Breast

1 Medium Onion, Chopped

2 Small Red Peppers, Chopped

28 oz can Whole Plum Tomatoes (I use Tuttorosso)

1.5 c Frozen White Corn

2 - 10.75 oz cans Condensed Tomato Soup. (I used the Campbells Healthy Request.)

2 - 15 oz cans Kidney Beans, Drained

15 oz can Black Beans, Drained

2 T Chili Powder

1 t Crushed Red Pepper Flakes (Use half to cut the heat.)

1/2 T Garlic Powder

Buffalo Chicken Meatballs

I love, love, love  Buffalo Sauce. So when I ran across this recipe for Slow Cooker Buffalo Chicken Meatballs on Emily Bites I couldn't pass it up. These meatballs were a great side for my Cheddar Beer Risotto which I will post soon. I am planning on creating a sandwich out of them soon but just wanted to try the flavors first! Makes 12 meatballs at 2 points plus per meatball.

Ingredients

1 lb Ground Chicken Breast (I generally put 1 lb of chicken breasts in the food processor and grind it up.)

1 Medium Carrot (shredded on a box grater.)

1 Medium Stalk of Celery (shredded on a box grater.)

1/2 cup Plain Dried Breadcrumbs

2 Eggs

2 T Skim Milk

1 t Garlic Powder

1/3 cup Crumbled Blue Cheese

12 oz bottle of Buffalo Wing Sauce

Directions

1. Mix all ingredients except wing sauce.

Goat Cheese Mashed Sweet Potatoes

As you might guess from this blog I love to cook! Because of that I look forward to the holidays because it gives me a chance to plan a menu and cook for family and friends. I am probably one of the few people that looks forward to entertaining because I get to plan a meal. That being said I have actually started looking at recipes for the holidays. We all eat so heavy during the holidays and then not surprisingly the biggest month for gym membership signups is January. Wouldn't it be nice to be able to enjoy our meal without so much guilt that we had all that food? That is my goal for this year to make a healthy meal that doesn't make you feel that sense of regret later. Don't get me wrong I am still going to eat too much food but at least if it is a bit healthier I wouldn't feel as guilty. To start off this season I found my potato recipe on my first try!

I found a recipe on Emily Bites that is to die for and it makes 12 (1/2 cup) servings at only 3 points plus per serving. Goat cheese mashed sweet potatoes have a creamy almost velvety texture from the goat cheese while still being slightly sweet from the sweet potatoes. They are amazing!

Ingredients

3lbs Sweet Potatoes

1/2 cup Fat Free Half and Half

3 T Light Butter

2 oz Goat Cheese

1/2 t Rubbed Sage

Salt and Pepper, to taste

Directions

1. Peel and cube the Sweet Potatoes.

Baked Chicken Egg Rolls

I love egg rolls but all that grease is just so unhealthy. On Emily Bites she has come up with a much healthier and tastier version!

Ingredients

1 t Sesame Oil

2 t Olive Oil

4 Cloves Garlic, Grated or Minced. (I used my microplane.)

2 t Fresh Ginger, Grated or Minced. (I used my microplane.)

1 lb Chicken Breast, Ground in a Food Processor

1 c Shredded Green Cabbage

1/4 c Shredded Carrots (I used my box grater.)

1/4 c Chopped Bean Sprouts

1 c Chopped Shitake Mushrooms

2 Medium Scallions, Sliced Thinly

3 T Hoisin Sauce

14 Egg Roll Wrappers

Directions

1. Preheat the over to 425 degrees.

Pesto and Chicken and Tomato Skewers

So I have been off for a little while working on prepping for my fantasy football drafts. I am now back and have a lot of recipes to post. I love pesto but there is always sooooo much oil. Gina at Skinny Taste has come up with a healthier pesto and marinated chicken in it. These skewers are amazing and unlike many pestos that are overrun by oil and garlic this one is perfectly balanced and it clings to the chicken and when grilled the flavor is infused into the chicken.

Ingredients

1 c Fresh Basil Leaves

1 Clove Garlic

1/4 c Grated Parmesan

Kosher Salt and Fresh Ground Pepper

3 T Olive Oil

1-1/4 lbs Skinless Chicken Breasts, cut into 1-Inch Cubes

24 Cherry Tomatoes

1 Small Red Onion, Sliced into Wedges

16 Wooden Skewers

Directions

1. Blend the Basil, Garlic, Parmesan, Salt, and Pepper in a Food processor. While pulsing the food processor slowly add the garlic.

Broccoli and Smashed Garlic

This is my favorite side dish to make and it is sooooo easy to make. I am not sure where I found it because I just make it from memory because I have made it so many times. Plus it makes 6 servings at only 2 Point Plus per serving.

Ingredients

1 head of Broccoli

8 Garlic Cloves, Smashed

2 T Olive Oil
Salt and Pepper, to Taste

Directions

1. Preheat oven to 450 degrees

Stuffed Pork Tenderloin

Sometimes I get a taste for specific types of food and can't get it out of my head. I had a taste for some Mediterranean flavors a while back and wasn't finding anything that sounded good to me. I decided to create my own recipe, over the rest of the day I kept jotting down ingredients to see what might match. That night I looked at what I had jotted down and what I had in the cabinets and this recipe was born! I liked it so much that I have not even tweaked it. Even better this makes about 8 servings for only 5 points plus per serving!

Ingredients

1 lemon, juiced

4 T Olive Oil

1 T Dried Oregano

1 T Dried Rosemary

3 Garlic Cloves, Crushed or Minced

2 lbs Pork Tenderloin

1 Medium Onion, Cut into 1" Pieces

1 Green Pepper, Cut into 1" Pieces

2 T Grated Parmesan

2 T Fresh Parsley, Chopped Finely

1/4 t Salt

1/4 t Pepper

1/3 c Sun Dried Tomatoes in Olive Oil, Drained, Dried and Minced
Toothpicks

Directions

1. Slice the Pork Tenderloin lengthwise but not all the way through.

Chicken Lasagna Cupcakes

After trying the Lasagna Cupcakes from Emily Bites that I posted yesterday, I started thinking about what if I made them with chicken? The experiment payed off with cupcakes that I feel are even better that the originals. I decided to slow cook the chicken in pasta sauce before shredding it which kept the chicken moist while it baked in the cupcakes. The recipe makes 16 cups at 4 Points Plus each. I made them with a side salad and I had more than enough food for dinner.

Bon Appetit!

Ingredients

1 lb Boneless Skinless Chicken Breasts, Frozen

32 Wonton Wrappers
8 oz Fat Free Ricotta Cheese
3 oz Parmesan Cheese
1 jar plus 2 c Pasta Sauce
8 oz 2% Shredded Mozzarella Cheese

Directions

1. Place frozen Chicken Breasts and 1 jar of the Pasta Sauce in the Crock Pot and cook for 3-4 hours.

Ground Beef Lasagna Cupcakes

This is another one of the wonton recipes that I found on Emily Bites I first tried them as she wrote with ground beef and they were fantastic! Makes 8 cups and each cup is only 4 Points Plus! Tomorrow I will post my chicken version of this!

Ingredients

1/2 lb 95% Lean Ground Beef

1-1/2 t Italian Seasoning

5 oz Mushrooms, Chopped

16 Wonton Wrappers

4 oz Fat Free Ricotta Cheese

1-1/2 oz Parmesan Cheese, Freshly Grated

1 c Pasta Sauce

4 oz 2% Shredded Mozzarella Cheese

Directions

1. Preheat the oven to 350 degrees

Wonton Pizzas

There are so many snacks out there that are so unhealthy but I still love to snack. I found these on Emily Bites. These are a great alternative and at 1 points per Wonton Pizza these can be paired with a salad and be made into a meal. These are so good that Giuliana ate 4 of them by herself!

Ingredients

16 Wonton Wrappers

8 t Pizza Sauce

1 t Italian Seasonings

16 Turkey Pepperoni Slices

4 String Cheese Sticks (Cut Into Quarters)

Small bowl of water

Directions

1. Preheat oven to 425 degrees

Spicy Sausage Pasta

If you are looking for a cheesy dish that won't kill your points for the day here is your dish. This dish has everything cheese, sausage, pasta spice and still makes 6 servings at 9 points each! This is a dish that is so good that even Giuliana ate her whole serving (she got about 1/3 of a normal serving.)

6 servings/9 Points Plus

Giuliana was really excited about this recipe

Ingredients

1 t Extra Virgin Olive Oil

1 c Chopped Onion

13 oz Smoked Turkey Sausage, Sliced

2 Cloves Garlic, Minced

2-1/4 c Low Sodium Fat Free Chicken Broth

10 oz can Ro-Tel Tomatoes & Green Chilies

1/2 c Fat Free Half and Half

1/2 t Salt

1/2 t Black Pepper

10 oz Uncooked Wheat Pasta (Farfalle/Bowties)

4 oz Reduced Fat Pepper Jack Cheese, Shredded

2 Medium Scallions, Sliced

Directions

1. In a large oven Safe Skillet add Olive Oil and bring over medium heat.

Greek Grilled Chicken

I love grilling and when I saw this recipe on Laaloosh I knew I had to make it! The marindae alone would make for a great chicken dish but combine it with the topping of tomatos, feta, kalamata olives and fresh mint and this is an outstanding dish. At only 5 points plus per serving, the flavors are a perfect blend and the mint give it a very fresh taste!

Ingredients

1 1/2 lbs Skinless, Boneless Chicken Breasts, Cut into 6 Fillets

1 Pint Cherry Tomatoes, Cut into Halves

3/4 c Fat Free Feta Cheese

1/2 c Mint Leaves, Chopped

1 T Olive Oil

1/2 c Kalamata Olives, Pitted

1/4 c Red Wine Vinegar

Juice From 1 Lemon

4 Cloves Garlic, Minced

1 t Dijon Mustard

1 T Dried Oregano

Salt and Pepper, to Taste

Directions

1. Combine Vinegar, Lemon Juice, Garlic, Dijon Mustard, Oregano, Salt and Pepper in a small bowl.

Slow Cooker Baked Chicken Burritos

My Sous Chef inspecting the spices

When I first ran across this recipe on Laaloosh I was wondering how someone would slow cook a burrito. Well only the filling is slow cooked, it is then wrapped and covered in enchilada sauce and a small amount of cheese and baked. These are packed with so much flavor I am trying to figure out when I can make them again!

Ingredients

1 lb Skinless Boneless Chicken Breasts

1 - 15 oz can Diced Tomatoes

1 Large Green Pepper, Sliced Thinly

1 - 4 oz can Chopped Green Chilies
1 can Jalapeno Infused Black Olives

1 Medium Red Onion, Sliced Thinly
4 Cloves Garlic, Minced
1 Packet Taco Seasoning*

8 Tortillas
1 - 15 oz Can Enchilada Sauce
1 c Reduced Fat Mexican Cheese

* I created my own taco seasoning because I don't like the amount of sodium in normal mixes. I will list that recipe below.

Directions

1. Place Chicken, Tomatoes, Green Pepper, Green Chilies, Black Olives, Onions, Garlic, and Taco Seasoning in the Slow Cooker. Cook for 5-6 Hours on Low.

Taco Cupcakes

Emily Bites is the site that inspired me to start this blog and this is the type of recipe that inspired me. These get made in a muffin pan and are perfect for portion control. Each cupcake is 4 points plus and packed with flavor!

Ingredients

1-1/2 t Chili Oil

1/2 lb 95% Lean Ground Beef

1 T Taco Seasoning

3/4 c Canned Black Beans, Drained and Rinsed

16 Wonton Wrappers

5 T + 1 t Salsa Con Queso

1 c Chunky Salsa

1 c Reduced Fat Shredded Mexican Cheese

Directions

1. Preheat oven to 375 degrees

Broccoli and Feta Pasta Sauce

Make sure to have your blender and your appetite ready for this amazing pasta sauce. The feta balances the broccoli in a way that I could have never imagined. This was found on Laaloosh and was intrigued since I have not had anything that I have not liked from her site.

We taught my Giuliana to sign to tell us if she wanted more food or milk. When she tried this she kept signing for more.

This sauce is only 3 points plus per cup of sauce so enjoy!

Ingredients

16 oz Package of Broccoli Florets

1 c Fat Free Feta Cheese

2 T Light Butter

1 Small Onion Finely, Chopped

3 Garlic Cloves, Minced

1 T Olive Oil

1/3 c Water

Juice of 1 Lemon

Salt and Pepper, to taste

Directions

1. Steam Broccoli until tender

Chipotle Chicken and Avocado Wrap

Another inspiration from Skinny Taste that will go great with the Cold Corn Soup. When this recipe was originally posted it had lobster but since I have a slight allergy to shellfish I substituted chicken. It still creates a great wrap! The originally recipe was 6 points plus per wrap.

Ingredients

1 lb Chicken Breast, Cooked and Chopped

3 T Light Mayo

2 T Fat Free Greek Yogurt

1 T Chopped Chipotle Peppers in Adobo Sauce

1 Green Onion, Finely Chopped

1 T Lemon Juice

1 T Minced Cilantro

1 Medium Avocado, Diced

8 Medium Romaine Lettuce Leaves

4 - 8" Tortillas

Directions

1. In a medium bowl combine Mayo, Yogurt, Chipotle Pepper, Green Onion, and Cilantro.

Cold Corn Soup w/ Queso Fresco

I ran across this recipe on Skinny Taste and it was a warm soup but that seemed like too much with the heat wave we had been going through. I decided to chill it and see if it was good cold... it was great! Make sure to use fresh corn because it will give a much better corn flavor. To make it easier/cleaner there are two different methods that you can use. 1) OXO makes a corn stripper that catches all the corn. 2) Place a small bowl upside down inside of a large bowl and place the end of the corn on the smaller bowl. now when you cut the corn it will fall into the larger bowl eliminating the majority of the mess.

Enjoy this soup this weekend it is supposed to get into the eightys here so it will be the perfect temperature for a picnic and the next recipe i post will be the perfect compliment for this soup. I will post it today as well.

Ingredients

1/2 t Olive Oil

1/3 c Chopped Scallions

1 Garlic Clove

3-1/2 c Fresh Corn Kernels, Cut from the Cob (5-6 medium sized ears)

1 (6 oz) Russet Potato, Peeled and Diced

5 c Skim Milk

1 Chicken Bouillon Cube

2 T Chopped Cilantro, Divided

1/4 c Reduced Fat Sour Cream

Salt and Pepper, to Taste

3 oz (6 T) Crumbled Queso Fresco

Directions

1. Heat Olive Oil in a medium heavy pot

Avocado Vodka Burger

This is one of my original recipes that has taken years to perfect but since I am serving it at a party today it is probably time to post it. I love stuffed burgers, I had one for the first time about 5 years ago and that is where this brainstorm started. The topping was a fortunate accident that I have continually refined. It was originally meant to be a side dish that I just made with what I had and it turned into the perfect topping for this burger. I have not taken the time to figure out the points for this burger yet but when I do I will edit this post. I also forgot to take pictures when I was making them so those will have to come later.

Ingredients

1 lb Ground Turkey

1 lb Ground Beef

1/2 Small Onion, Shredded

1 c Vodka Pasta Sauce

1-1/2 c Shredded Mozzarella, Divided

2 Avocados, Diced

1 Small Red Onion, Chopped

3 T Rice Wine Vinegar

2 T Lemon Juice

Salt and Pepper to Taste

6 Hamburger Buns

Directions

1. Preheat Grill to Medium High
2. Mix Ground Turkey, Ground Beef, Vodka Sauce, White Onion, and 1 c Mozzarella Cheese in a large bowl.
3. Divide into 12 patties
4. Create a "crater" in 6 of the patties and fill evenly with 1/2 c Mozzarella Cheese
5. Place the non-filled patties on top and seal the edges, making sure that the edges are completely closed
6. Grill to desired doneness.
7. Mix last 5 ingredients (Avocado, Red Onion, Rice Wine Vinegar, Lemon Juice and Salt and Pepper) in a medium bowl.
8. Place burgers on buns and top with avocado "salsa"

Chicken Enchilada Skillet

I LOVE Mexican food so when I ran across this recipe on Emily Bites I had to try it. I combined it with a corn soup to complete the meal. I will post that recipe later. I made the soup yesterday and chilled it overnight for today. Today I prepped all the ingredients before I started cooking to make a quick easy cooking process. The Enchilada Skillet is 8 points plus for 1/6 of the skillet.

My Complete 14 pt meal

Ingredients

1.5 lbs Frozen Chicken Breasts

3 cans Red Enchilada Sauce

1 t Canola Oil

1 Small Onion, Diced (I used a small vidalia)

3 Garlic Cloves, Minced

3 T Chili Powder

1/2 t Salt

2 t Cumin

2 t Sugar

15 oz Can tomato Sauce

1/2 c Water

1-1/4 c Canned Black Beans, Drained and Rinsed

8 - 6 inch Corn Tortillas, Cut Into Bite Size Pieces

4 oz can Chopped Green Chilies

1-1/2 c Reduced Fat Shredded Sharp Cheddar

Directions

1. Place frozen Chicken Breasts in slow cooker and cover with Enchilada Sauce
2. Cook on high for 4-5 hours
3. Take Chicken out of the slow cooker and discard remaining Enchilada Sauce.
4. With two forks shred chicken
5. Heat Oil over medium heat in a large skillet. Add Onions and cook until softened.
6. Add Garlic, Chili Powder, Salt, Cumin, and Sugar and stir to mix.
7. Add Tomato Sauce and Water, stir to mix and simmer until thickened.
8. Add Chicken and Black Beans, stir to mix.
9. In a separate pan add cut up Tortillas and spray with cooking spray stir until heated through.
10. Add Tortillas, Green Chilies, and 1 c of the Sharp Cheddar
11. Mix until well combined
12. Top with remaining Sharp Cheddar and Cover until cheese is melted on top.

I used a 4qt Crock Pot

I love shredding Slow Cooked Chicken it is sooooo easy.

I made the Tortillas into about 3/4" x 3/4" pieces

All my Prepped Non-Canned Ingredients

Simmering the sauce before adding the Chicken and Beans

Ditalini Pasta Salad with Lemon, Green Beans and Tomatoes

We have been "World Travelers" the past few weeks. We have been to Memphis, TN, Sheboygan, WI and DISNEY WORLD! My parents built a house down in Memphis while my dad works down there for a few years and Tammy, Giuliana, Karen (my Mother-In-Law), Dan (my Father-In-Law), Travis (my Brother) and Lauren (his Friend/Co-Worker) all went down to visit. We all had a great time and while we were down there we all cooked together (whenever we were not eating out.) At about 4 Points Plus per 1 cup serving this is a GREAT side dish! For this meal we made the Sausages with the Honey Mustard Slaw and a recipe I adapted from Skinny Taste. There was really only 2 changes:

1. She used asparagus and that is a flavor I do not enjoy so I replaced them with green beans
2. The store we were at in Memphis did not have pearl couscous so I substituted ditalini

You will see pictures of some of my family I on this post as many of them helped because the only thing I enjoy more than cooking for a crowd is cooking with a crowd. :-)

Ingredients

6 oz Ditalini Pasta

3/4 lb Green Beans, Trimmed to 1 Inch Pieces

1-1/2 c Grape Tomatoes, Quartered

1/4 c Red Onion, Minced

1-1/2 Lemons, Juiced

1 T Extra Virgin Olive Oil

2 T Fresh Parsley, Minced

Salt and Pepper to Taste

Directions

1. Bring a large pot of salted water to a boil and add the green beans cook about three minutes to cooked but still crisp.
2. Remove from pot of water and place green beans in an ice bath.
3. Cook the Ditalini in the same water until desired doneness.
4. Drain the Ditalini and place into a bowl and add green beans to same bowl..
5. Add Tomatoes, Onion, Lemon Juice, Olive Oil, and Parsley to the bowl and mix well.
6. Add salt and pepper to taste.
7. Enjoy immediately.

 Travis was really proud to show himself starting up the grill.

 Lauren quartering the tomatoes.

 Expertly quartered tomatoes by Lauren.

 Mom B cutting the green beans into perfect pieces before blanching.

 Boiling the water isn't that a beautiful stove!?

 Mom R mincing the parsley. See how careful she is?

 Travis cutting the sausages.

 Apparently cutting the sausages was hard work!

 This is the final product for the pasta salad.

 The sausages expertly grilled by Travis Dad R and Dad B.

 Travis modeling a perfect plate!

 Dad B, Dad R, Mom B and Tammy all following Travis' lead.

 Tammy Showing how to open a bun.

I swear my parents house is not crooked just the photographer. :-)

Low Fat Sausages Topped with Crunchy Homemade Skinny Honey Mustard Slaw

I love hot dogs but they are not healthy so I went searching for a healthier recipe. I found this recipe on Skinny Kitchen. By using chicken sausages and honey mustard coleslaw, this recipe brings great flavors without the fat and calories. Each Sausage comes in at only 8 weight watchers points.

Ingredients:

1 - 10 oz bag shredded white cabbage

1/4 cup light mayo (I used Hellman's w/ Canola Oil.)

1 T apple cider vinegar

2 T dijon mustard

1/2 T honey

1/4 t white horseradish

6 fully cooked reduced fat chicken sausages

6 whole wheat buns

Instructions:

1. To make the cole slaw dressing - In a small bowl, mix mayo, vinegar, mustard, honey and horseradish. Refrigerate until ready to serve.

Easy Salsa Verde Chicken Tostadas

One of my main focuses when cooking is healthy foods. My wife is doing Weight Watchers and I have found that the best way that I can be supportive is by cooking meals that not only fit within the program but also are tasty because otherwise we both fall off the wagon and start eating more junk food. I have found that not only has it be a benefit to her program but I feel much better as well. For those of you who are also doing weight watchers, I will post the points for a recipe whenever I have them. (Which is most times.)

Recently, I have been really inspired to use Mexican flavors in my food. This recipe is one that I made from www.SkinnyTaste.com but Tammy and I both felt as if it was missing something so I made my own little addition that we both feel brings it all together and only adds one point per tostada. Black Bean Hummus inspired by Spark Recipes.

I need to work on my photography and presentation skills but I swear it tastes great!

6 ww points plus per tostada (we generally eat 2 for a meal.)

Ingredients and Directions:

Black Bean "Hummus"

2 Cans Black beans, Drained and rinsed

1 small onion, diced

1/2 green pepper, diced

4 cloves garlic minced

2 T ground cumin

1 1/2 t olive oil

2 T chopped fresh cilantro

1/4 c salsa verde

1. Place drained and rinsed black beans in the food processor and pulse a few times to start to chop up the beans.

First post

Here goes nothing!

This is a blog that is dedicated to my loving wife Tammy and baby girl Giuliana who tolerate all my food experiments and even eat a few of them. I started this because when  I talk to people about what I am cooking they always want the recipes and lets be honest I forget WAY more than I remember. So this is also for all those times. I use may different websites to cook off of and to also create my own unique versions that are either their recipes remade or recipes used for inspiration to create something completely my own. I am not going to make any guarantees on how often I will post but I will try to at least post weekly and if time permits daily.

Much of my inspiration lately has come from trying to find ways for my family to eat healthier while still remaining on the budget that had us buying the less healthy foods. From what I have found we have been able to stay on budget better when eating healthier because veggies and fruits are not as expensive as many of the prepared meals/pizzas or meats.

This is just our attempt at making a healthier family and being able to share our story and my love for cooking. (Plus then I can't keep losing recipes.) :-)