Baked Chicken Parmesan

Chicken Parmesan is one of those dishes that is a comfort food for me. I would go to a restaurant everyday and eat it if I could. (Ok, maybe not every day but close.) When I ran across this recipe on Skinnytaste I was a little nervous about making it myself, but hey it is baked so how hard could it be? I am so happy that I tried it because it has become a staple in our meals. Plus even though it is a recipe that fits into a Weight Watchers plan you would never know it. I did change one thing that extends the cooking time by 5 minutes but I think it was worth it.

Nutritional Information (calculated on myfitnesspal.com): 8 servings, 6 weight watchers points plus. 251 calories, 14g carbs, 9.5g fat, 31.5g protein

Ingredients:

• 8 Chicken Breast Halves
• 3/4 c Italian Seasoned Breadcrumbs
• 1/4 c Grated Parmesan Cheese

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)

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

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.

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.

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

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

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.