The Food you crave, just better for you!

May 9 2013

Slow Cooker Turkey Chili

by Steph

Slow Cooker Turkey Chili

7 Weight Watchers Points Plus

I know that Chili is normally a fall or winter meal, however this spring has been unseasonably cold. Not that I’m complaining, being 7 months pregnant and all…I can hold off on the warm weather. I am constantly trying new ways to make turkey chili; I love it. This one is definitely a keeper. I pureed half of the beans and mixed them in. Feel free to skip that step or puree all of them in you have particularly picky people in your house. Mine can deal with some beans, but not a lot, so half puree it is for us. I made a huge batch because I planned on leftovers, so you can also cut this recipe in half if you don’t feel like feeding an army or want left overs (I never turn down a left over day!)

Ingredients

2 Yellow onions, diced
1 Green or Red Pepper, diced
1 tsp. Salt
3 tsp. Worcestershire
3 tsp. cumin
3-4 TBS Chili Powder (depending on taste)
1 tsp. black pepper
¼ – ½ tsp. cayenne pepper (depending on taste)
1 tsp. paprika
1.5 tsp. dried oregano
2 – 8oz cans tomato sauce
3 Cups Red Kindey Beans (or half kidney, half black)
2 – 15oz cans diced tomatoes with zesty chilies
2.5 lbs lean ground turkey

Optional

Cheddar Cheese
Sour Cream
Corn Bread

Instructions

In a large skillet, brown the ground turkey. Working in two batches. Add browned turkey to crock pot.

Puree half the beans.

Add all ingredients to the crock-pot.

Stir well, set to cook on low for 8 hours.

Serve topped with some cheddar cheese and/or sour cream and a side of cornbread for some great comfort food.

Nutritional Information

10 Servings

7 Weight Watchers Points Plus per serving

Serving size is 1 Cup Chili

276 Calories; 9.0g Fat; 2.7g Sat. Fat; 23.1mg Cholesterol; 23.1g Carbohydrates; 7.7g Fiber; 7.7g Sugar; 28.2g Protein

** Nutritional information calculated through weight watchers online recipe builder and calorie-count.com. Some data may not be accurate.

** I am not a nutritionist and am not affiliated with Weight Watchers. Please consult a doctor before starting any new nutritional program or diet

Categories: 5-7 PointsPlus, Poultry, Recipes, slow cooker | No Comments »

Apr 21 2013

Quinoa Patties

by Steph

Quinoa Patties

12 Servings

3 Weight Watchers Points+

I absolutely adore quinoa. Unfortunately, my husband (AKA Mr. Picky Pants) does not like it. He thinks its weird. I could not disagree more with him, I think its wonderful and delicious. So, with that being said, I can never make it as a side dish with dinner. I have to find ways to make it for myself for lunches. I found this recipe for quinoa patties on my favorite place, Pinterest. It’s OUTSTANDING! Definitely a must try people. I plan next time on adding some other veggies to the mixture.

Ingredients

1 cup uncooked quinoa
2 cups water
½ tsp salt
¾ cup reduced fat shredded cheddar
½ cup reduced fat cottage cheese
2 small carrots, shredded
2 egg whites
2 whole eggs
2 TBS chopped onions
¼ tsp black pepper
¼ tsp cumin
¼ tsp salt
¼ tsp garlic powder

Instructions

Pre-heat oven to 425

Rinse Quinoa (if not pre-rinsed) and cook in 2 cups water with ½ tsp salt.

Shred the carrots and mix all ingredients, including cooked quinoa, in a bowl.

Form into generous patties using a generous ¼ cup.

Place patties on a baking sheet. Bake for 15 minutes, flip and bake for 10 more minutes.

Enjoy!!

Nutritional Information

12 Servings

3 Weight Watchers Points Plus per serving

102 Calories; 3.3g Fat; 1.2g Sat. Fat; 37mg Cholesterol; 11g Carbohydrates; 1.3g Fiber; 0.6g Sugar; 7.1g Protein

** Nutritional information calculated through weight watchers online recipe builder and calorie-count.com. Some data may not be accurate.

** I am not a nutritionist and am not affiliated with Weight Watchers. Please consult a doctor before starting any new nutritional program or diet

Categories: 2-4 PointsPlus, Light Meals, Vegetarian | No Comments »

Apr 16 2013

Crock Pot Beef with Broccoli

by Steph

Crock Pot Beef with Broccoli

9 Weight Watchers Points Plus

The Best thing about a crock pot is, the nights you are too tired to think about cooking, it’s done for you. This recipe for Crock Pot beef with broccoli is pretty simple and you only need a few ingredients, all of which you probably already have in your pantry. I ended up adding broccoli both in the beginning and then again at the end because it did not have enough broccoli for my liking. So with that said, next time I will add ALL the broccoli at the end. It cooks down way too much when added in the beginning.

This is also a BIG recipe, but I freezes really well. I put individual containers in the freezer for dinners and lunches.

Ingredients

4 lbs Top round London broil
2 Cups beef broth
1 cup soy sauce
2/3 cup brown sugar
2 TBS sesame oil
6 garlic cloves, minced
1/3 cup cornstarch

Instructions.

Thinly slice the beef and place in the crockpot.

In a small bowl, combine beef broth, soy sauce, brown sugar, garlic and sesame oil.

Pour mixture over the beef, cover and cook on low for 6-8 hours (depending on your slow cooker)

Mix the cornstarch and a little bit of water, stir to combine. Add to the slow cooker and mix well.

Add the broccoli. Cover and cook for 30 more minutes on high.

Serve over rice or by itself.

Enjoy!!

Nutritional Information

10 Servings

9 Weight Watchers Points Plus per serving

350 Calories; 10.8g Fat; 3.6g Sat. Fat; 120mg Cholesterol; 15.9g Carbohydrates; 0.3g Fiber; 10g Sugar; 43.3g Protein

** Nutritional information calculated through weight watchers online recipe builder and calorie-count.com. Some data may not be accurate.

** I am not a nutritionist and am not affiliated with Weight Watchers. Please consult a doctor before starting any new nutritional program or diet

Categories: 8-10 PointsPlus, Meat, Recipes | 2 Comments »

Apr 11 2013

Mango Salsa

by Steph

Mango Salsa

0 Weight Watchers Points+

3-4 Servings

Summer is coming…I’m getting ready. This mango salsa makes a great snack to enjoy sitting poolside with a nice cold beverage. Maybe a margarita…MMMM margaritas, I guess I can make mine non-alcoholic. My husband bought me a margarita maker for a Christmas this year. This was before we new that I was pregnant. He decided to not give it to me as a Christmas present, smart decision. I don’t think that would have went over so well. Anyways, I will be busting that bad boy out later this summer and putting it to some good use. And serve up some chips and mango salsa.

We served this mango Salsa over some tilapia filets we cooked that were just seasoned simply with cumin, oregano, garlic, salt, pepper and tiny pinch of cinnamon.

Ingredients

1 Cup diced mango
1 medium tomato, diced
½ cup red onion, diced
¼ cup chopped fresh cilantro
Juice from ½ lime
¼ tsp Cumin
¼ tsp salt

Now, these instructions are hard….I mean it. Get ready…

Dice all your ingredients and place them in

Add the Lime juice and seasoning.

Mix well.

Now here’s the hard part. DON’T EAT IT!

Put it in the fridge and let it set for a couple hours.

Make a big batch, its good…it wont last long

Enjoy!!

Nutritional Information

3-4 Servings

0 Weight Watchers Points Plus per serving

42 Calories; 0.2g Fat; 0g Sat. Fat; 0mg Cholesterol; 10.7g Carbohydrates; 1.4g Fiber; 7.9g Sugar; 0.6g Protein

** Nutritional information calculated through weight watchers online recipe builder and calorie-count.com. Some data may not be accurate.

** I am not a nutritionist and am not affiliated with Weight Watchers. Please consult a doctor before starting any new nutritional program or diet

Categories: 0-1 PointsPlus, Snacks, Vegetables and Sides, Vegetarian | No Comments »

Feb 19 2013

Tropical Protein Shake

by Steph

Tropical Protein Shake

5 Weight Watchers Points Plus

Protein shakes are a great breakfast, snack or post-workout meal. Here is one that is Vegan and Gluten free. The protein powder I use is Arbonne. It is Vegan and Gluten free. It also is free of GMO’s, no cholesterol, saturated fat or transfat, no artificial colors or sweeteners. And it tastes delicious. I am always mixing up the types of protein shakes I make, the possibilities are endless. They are a great alternative for kids for breakfast, its the only way I can get my son to eat spinach

Ingredients

1 Cup Almond Milk (or regular milk or water)
2 scoops Arbonne vanilla protein powder
3-4 strawberries
1 kiwi
1/2 banana (optional)
1/2 cup pineapple
1 cup spinach (optional)

Place all ingredients into a blender with some ice cubes and blend away!

Enjoy!!

Nutritional Information

1 Serving

5 Weight Watchers Points Plus per serving

360 Calories; 6.8g Fat; 6.7g Sat. Fat; 0mg Cholesterol; 55.5g Carbohydrates; 8.2g Fiber; 34.4g Sugar; 24.1g Protein

** Nutritional information calculated through weight watchers online recipe builder and calorie-count.com. Some data may not be accurate.

** I am not a nutritionist and am not affiliated with Weight Watchers. Please consult a doctor before starting any new nutritional program or diet

Categories: Uncategorized | No Comments »

Feb 14 2013

Cheesy Veggie Egg White Scramble

by Steph

Cheesy Veggie Egg White Scramble

5 Weight Watchers Points Plus

If you are looking for a protein packed breakfast to keep you full for hours this is it. The Veggie Egg White Scramble is packed with super foods that are so good for you; edamame, spinach and olive oil. They help aide in weight loss, reduce your risk of cancer, and lower blood pressure… Just to name few. You can add any veggies you like and omit any you don’t like.

Ingredients

4 Egg Whites
1 Cup fresh baby spinach, chopped
1 TBS diced onion
1 TBS diced red bell pepper
2 mushrooms diced
¼ cup shelled edamame (if frozen, defrost)
1 tsp. olive oil
¼ cup diced tomatoes
2 TBS grated reduced fat cheddar

Instructions

Heat a skillet over medium high heat with olive oil. Add the onions and peppers and cook for 2-3 minutes.

Add the mushrooms and cook for another 2-3 minutes, until mushrooms start to soften and brown.

Add chopped spinach, season with salt and pepper, and cook until spinach wilts.

Meanwhile, scramble the egg whites and mix in the cheese and edamame.

Add spinach mixture to the egg white mixture and mix well. Reduce the heat to medium low and return to pan, spraying with non-stick spray if needed.

Cook, scrambling the mixture until the eggs are cooked through. Mix in the tomatoes at the end.

Enjoy!!

Nutritional Information

1 Servings

5 Weight Watchers Points Plus per serving

185 Calories; 5.6g Fat; 2.1g Sat. Fat; 10mg Cholesterol; 10.5g Carbohydrates; 3.1g Fiber; 4.6g Sugar; 24.5g Protein

** Nutritional information calculated through weight watchers online recipe builder and calorie-count.com. Some data may not be accurate.

** I am not a nutritionist and am not affiliated with Weight Watchers. Please consult a doctor before starting any new nutritional program or diet

Cheesy Egg White Scramble

Ingredients

4 Egg Whites
1 Cup fresh baby spinach, chopped
1 TBS diced onion
1 TBS diced red bell pepper
2 mushrooms diced
¼ cup shelled edamame (if frozen, defrost)
1 tsp. olive oil
¼ cup diced tomatoes

Instructions

Heat a skillet over medium high heat with olive oil. Add the onions and peppers and cook for 2-3 minutes.
Add the mushrooms and cook for another 2-3 minutes, until mushrooms start to soften and brown.
Add chopped spinach, season with salt and pepper, and cook until spinach wilts.
Meanwhile, scramble the egg whites and mix in the cheese and edamame.
Add spinach mixture to the egg white mixture and mix well. Reduce the heat to medium low and return to pan, spraying with non-stick spray if needed.
Cook, scrambling the mixture until the eggs are cooked through. Mix in the tomatoes at the end.

Nutritional Information

1 Servings

5 Weight Watchers Points Plus per serving

185 Calories; 5.6g Fat; 2.1g Sat. Fat; 10mg Cholesterol; 10.5g Carbohydrates; 3.1g Fiber; 4.6g Sugar; 24.5g Protein

** Nutritional information calculated through weight watchers online recipe builder and calorie-count.com. Some data may not be accurate.

** I am not a nutritionist and am not affiliated with Weight Watchers. Please consult a doctor before starting any new nutritional program or diet

Categories: 5-7 PointsPlus, Breakfast, Recipes | No Comments »

Feb 10 2013

Pasta Fagiole

by Steph

Pasta Fagiole

7 Weight Watchers Points Plus

So my last post I had told you all I kinda had a lot of things going on, things have significantly slowed down, so that’s good. And I have some very exciting news. Most of my close friends know at this point, we are expecting our second child!! It was a rough past few months as I was not feeling very well and hardly cooked at all. I apologize for the lack of posts. I have started cooking again so I will definitely try to keep up with the posts.

The weather has been frigid here in New Jersey, and we are sitting in about 10 inches of snow, so I will give you a nice warming recipe; one of my favorite soups, Pasta Fagiole. It is also one of the few soups my husband will eat. It freezes well so you can put it in individual containers and keep for quick lunches and/or dinners. Also, You could just make a big pot and keep it in the fridge; this soups flavor just improves over time. Pasta Fagiole is VERY filling; it’s loaded with fiber and protein to keep you full for a long time.

OPTIONAL Instead of the Thyme and Bay Leaves, you can add in 2 TBS of pesto. Which is another DELICIOUS way to make this soup

Ingredients

1 TBS olive oil
3 oz. Pancetta, diced
2 Garlic Cloves, minced
1 Onion, finely diced
1 Celery rib, finely diced
1 Carrot, finely diced
2 – 15oz cans Cannellini beans, drained and rinsed
1 – 28oz can Crushed Tomatoes
1 – 32oz box Chicken Broth
¾ tsp. Thyme
2 dried Bay Leaves
Salt and Pepper to taste
1 ½ Cup Dry Ditalini
6 TBS Parmesan cheese

Instructions

Heat Olive oil in a large saucepan or Dutch oven, add pancetta. Cook until browned

Add the onion, celery and carrot. Cook for 5-7 minutes until the vegetables start to soften.

Add the garlic, thyme and bay leaves. Cook for another 2 minutes. Add the Crushed tomatoes, chicken broth, and Cannellini Beans. Bring to a boil

Add the Pasta and cook for 6-7 minutes until pasta is cooked.

Remove bay leaves, season with salt and pepper. Serve each bowl with one Tablespoon of parmesan cheese

Enjoy!!

Nutritional Information

6 Servings

7 Weight Watchers Points Plus per serving

269 Calories; 7.3g Fat; 2.5g Sat. Fat; 14mg Cholesterol; 37.8g Carbohydrates; 11.2g Fiber; 10.2g Sugar; 16.6g Protein

** Nutritional information calculated through weight watchers online recipe builder and calorie-count.com. Some data may not be accurate.

** I am not a nutritionist and am not affiliated with Weight Watchers. Please consult a doctor before starting any new nutritional program or diet

Categories: 5-7 PointsPlus, Recipes, Soups | No Comments »

Jan 12 2013

Banana Nut Oatmeal Muffins

by Steph

Banana Nut Oatmeal Muffins

3 Weight Watchers Points Plus

I just love muffins, but ones from the bakery are just terrible for you. I enjoy making them at home because they are a great thing to have for quick meals or snacks on the go. I found this recipe a while back for strawberry shortcake muffins, but since strawberries are out of season by me right now and cost about $100 a pint (if you can even find them) I decided to change them to banana nut oatmeal muffins. They came pretty yummy, but I will definitely be trying the strawberry version once summer rolls around.

Ingredients:

2 ½ cup quick oats
4 TBS honey
1 Egg
2-egg white
1 ½ tsp. baking powder
½ tsp. baking soda
¼ cup wheat germ
½ cup chopped walnuts
1-Cup Non-Fat Greek Yogurt
2 Bananas

Instructions

Preheat oven to 400 degrees

In a food process pulse the oatmeal a few times.

Add all remaining ingredients (except walnuts) and process until smooth.

Fold in walnuts. Spray a muffin tin and divide batter among 12 tins.

Bake for about 20 minutes, or until a toothpick comes out clean when inserted in the middle.

Enjoy with some butter or jam! Or both

Nutritional Information

12 Servings

3 Weight Watchers Points Plus per serving

151 Calories; 5.2g Fat; 0.7g Sat. Fat; 15mg Cholesterol; 20.7g Carbohydrates; 2.5g Fiber; 7.1g Sugar; 6.8g Protein

** Nutritional information calculated through weight watchers online recipe builder and calorie-count.com. Some data may not be accurate.

** I am not a nutritionist and am not affiliated with Weight Watchers. Please consult a doctor before starting any new nutritional program or diet

Categories: 2-4 PointsPlus, Breads and Muffins | 1 Comment »

Dec 31 2012

Flourless Peanut Butter Cookies – 3 Weight Watchers Points Plus

by Steph

Flourless Peanut Butter Cookies

3 Weight Watchers Points Plus

First of all, I need to apologize…I went AWOL. I have a lot of eggs in my basket right now and just haven’t had the time to write I have a lot of exciting things going on, and will give more details later…I promise!! So I am going to try to be diligent and write more often. So here is a sweet treat to make up for my absence.

I usually like to keep some type of sweet in the house for when the craving hits, we are big sweet tooth people in my house. I feel that is so much better to have a homemade treat than something packaged. It’s better for you, and tastes so much better, but that’s just my humble opinion. These flourless peanut butter cookies are a simple and quick to make, they really only have 4 ingredients. These are flourless too (duh) so if you are watching your carb intake, these are good choice as far as cookies go.

Ingredients

3/4 cup brown sugar
¾ tsp baking soda
1 large egg
1 cup natural peanut butter.
24 peanuts, split in half (optional)

Instructions

Preheat oven to 350. Gather your ingredients.

In a stand mixer mix all ingredients except the peanuts.

Using a teaspoon, measure out 48 balls and place on a baking sheet lined with parchment paper.

Press ½ peanut into each cookie.

Bake for 10 minutes, rotating pans halfway through cooking.

Let cool for a few minutes on the baking sheet then transfer to a cooling rack to cool completely (Good Luck!)

Enjoy!!

Nutritional Information

24 Servings, 2 cookies per serving

3 Weight Watcher Points+

89 Calories; 6g Fat; 1.3g Sat. Fat; 8mg Cholesterol; 6.7g Carbohydrates; 0.7g Fiber; 5.5g Sugar; 3.2g Protein

** Nutritional information calculated through weight watchers online recipe builder and calorie-count.com. Some data may not be accurate.

** I am not a nutritionist and am not affiliated with Weight Watchers. Please consult a doctor before starting any new nutritional program or diet

Flourless Peanut Butter Cookies

Ingredients

3/4 cup brown sugar
¾ tsp baking soda
1 large egg
1 cup natural peanut butter.
24 peanuts, split in half (optional)

Instructions

Preheat oven to 350. Gather your ingredients.
In a stand mixer mix all ingredients except the peanuts.
Using a teaspoon, measure out 48 balls and place on a baking sheet lined with parchment paper.
Press ½ peanut into each cookie.
Bake for 10 minutes, rotating pans halfway through cooking.
Let cool for a few minutes on the baking sheet then transfer to a cooling rack to cool completely (Good Luck!)

Nutritional Information

24 Servings, 2 cookies per serving

3 Weight Watcher Points+

89 Calories; 6g Fat; 1.3g Sat. Fat; 8mg Cholesterol; 6.7g Carbohydrates; 0.7g Fiber; 5.5g Sugar; 3.2g Protein

** Nutritional information calculated through weight watchers online recipe builder and calorie-count.com. Some data may not be accurate.

** I am not a nutritionist and am not affiliated with Weight Watchers. Please consult a doctor before starting any new nutritional program or diet

Categories: 2-4 PointsPlus, Desserts, Recipes | No Comments »

Oct 18 2012

Cheesy Chicken and Spinach Casserole

by Steph

Cheesy Chicken and Spinach Casserole

9 Weight Watchers Points Plus

6 servings

I originally found this Cheesy Chicken and Spinach Casserole recipe while perusing around on Pinterest, I just love that darn site. To make it a little healthier I modified it slightly my swapping out Skinny Cow Cheese for the cream cheese, used part skim cheese and whole wheat pasta. I also used fresh spinach instead of frozen, just cause, but you can use frozen. This ones a keeper, it’s a really good easy weeknight meal. You could even make it ahead of time and just pop it into the oven when you’re ready to cook, you might need to increase the cooking time though.

Ingredients

1 Lb Chicken Breast
1-15oz Can diced tomatoes (I used petite diced)
1 Cup Shredded Part Skim Mozzarella
2 tsp. olive oil
8 oz cooked Whole Wheat Penne (or other short pasta) Cooked Al Dente
¼ cup chicken stock
5 Wedges of Laughing Cow Garlic & Herb cheese
½ tsp salt
½ tsp pepper

Instructions

Heat Olive oil in a large skillet. Brown Chicken until cooked through. Remove chicken.

Add Onions and sauté until translucent.

Add Spinach and cook until it wilts. You might need to add some chicken stock to help it along

Add the chicken, diced tomatoes, Laughing cow cheese and salt and pepper . Stir over medium heat until the cheese melts.

Spray a 9×13 casserole dish with cooking spray and pour the mixture in. Top evenly with the mozzarella cheese.

Bake covered for 30 minutes, uncover and cook for another 10 minutes.

Enjoy!!

XOXO!

Steph

Nutritional Information

6 Servings

9 Weight Watchers Points Plus per serving

313 Calories; 8.4g Fat; 2.7g Sat. Fat; 67mg Cholesterol; 31.6g Carbohydrates; 5.2g Fiber; 3.2g Sugar; 30.1g Protein

** Nutritional information calculated through weight watchers online recipe builder and calorie-count.com. Some data may not be accurate.

** I am not a nutritionist and am not affiliated with Weight Watchers. Please consult a doctor before starting any new nutritional program or diet

Cheesy Chicken and Spinach Casserole

Ingredients

1 Lb Chicken Breast
1-15oz Can diced tomatoes (I used petite diced)
1 Cup Shredded Part Skim Mozzarella
2 tsp. olive oil
8 oz cooked Whole Wheat Penne (or other short pasta) Cooked Al Dente
¼ cup chicken stock
5 Wedges of Laughing Cow Garlic & Herb cheese
½ tsp salt
½ tsp pepper

Instructions

Heat Olive oil in a large skillet. Brown Chicken until cooked through. Remove chicken.
Add Onions and sauté until translucent.
Add Spinach and cook until it wilts. You might need to add some chicken stock to help it along
Add the chicken, diced tomatoes, Laughing cow cheese and salt and pepper .
Spray a 9×13 casserole dish with cooking spray and pour the mixture in. Top evenly with the mozzarella cheese.
Bake covered for 30 minutes, uncover and cook for another 10 minutes.

Nutritional Information

6 Servings

9 Weight Watchers Points Plus per serving

313 Calories; 8.4g Fat; 2.7g Sat. Fat; 67mg Cholesterol; 31.6g Carbohydrates; 5.2g Fiber; 3.2g Sugar; 30.1g Protein

** Nutritional information calculated through weight watchers online recipe builder and calorie-count.com. Some data may not be accurate.

** I am not a nutritionist and am not affiliated with Weight Watchers. Please consult a doctor before starting any new nutritional program or diet

Categories: Pasta, Poultry, Recipes | No Comments »

Slow Cooker Turkey Chili

Quinoa Patties

Crock Pot Beef with Broccoli

Mango Salsa

Tropical Protein Shake

Cheesy Veggie Egg White Scramble

Pasta Fagiole

Banana Nut Oatmeal Muffins

Flourless Peanut Butter Cookies – 3 Weight Watchers Points Plus

Cheesy Chicken and Spinach Casserole

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