Chicken Taco Casserole

Cook's Note:  This is a Weight Watchers friendly recipe that I found on Pinterest. It was easy to make and delightfully tasty. I would compare it to Loaded Nachos! And who doesn't love that? I suggest you give it a try... its yummy! I have changed the recipe only slightly to fit my tastes. According to the original recipe poster Slap Dash Mom, this is only 7 points plus per serving. Serves 6. 

What You Will Need: 

2 cups cooked chicken breast, shredded

1 packet taco seasoning and 1/4 cup water mixed together
1/2 onion, finely chopped
1/2 bell pepper, chopped
1 packet taco seasoning
1 cup whole grain tortilla chips, crushed and divided
1 cup shredded Mexican Shredded cheese
1 cup salsa
1 can black beans, drained

Non-fat or low-fat sour cream for topping

Directions: 

Pre-cook chicken breasts in a skillet with 1 packet of taco seasoning and water (about 4 minutes each side). Add onion and bell pepper to chicken mixture and saute. Once cooked completely, shred chicken and set this mixture aside. 

Pre-Heat Oven to 350 degrees. 

In a large glass casserole dish, line bottom of dish with half of the tortilla chips (you are going to layer this like a lasagna). Add 1/2 of chicken mixture, next layer 1/2 of the beans, 1/2 of the salsa, and 1/2 of  the cheese. Now create the layer mixture again: Chips, Chicken mixture, beans, salsa and top with remaining cheese. 

Bake for about 20 minutes. Serve with a dollop of sour cream for a delicious dinner. 

This "Pinspiration" comes from: Slap Dash Mom

Dannon Light and Fit Pumpkin Pie Yogurt

Hey everyone! While I realize this is a departure from our normal find and test a recipe post, I felt like I had something yummy to share that does not involve cooking. A few years ago I discovered Dannon Light and Fit Pumpkin Pie yogurt. It is 80 calories, only 7 grams of sugar and has 12 grams of protein, so it is pretty good for you. Well, it tastes EXACTLY like Pumpkin Pie, I mean it is amazing stuff. (This is not a sponsored post by the way!)

While this yogurt is seasonal, and can be difficult to find, I get it at Walmart or Food Lion, it is worth the hunt. When I see it, (insert red face) I am embarrassed to say, I buy out the store's entire stock (usually around 8). While everyone else is eating yummy Fall and holiday treats, I will take my yogurt and a scoop of lite Cool Whip and have myself an 80 calorie pumpkin pie!

This stuff is also great in smoothies with some cinnamon and milk and part of a graham cracker blended in.

Anyways, just a quick tip for some healthy holiday snacking. Enjoy your day!

Apple Oatmeal Muffins 4 WW Smartpoints

 

 

Cook's Note: Being on the new Weight Watchers Smartpoints program, I have to look for recipes that will work. I thought these sounded yummy and I modified the recipe slightly from the original recipe to make it lighter. I made these muffins over the weekend and they were pretty good.

They are 4 SmartPoints per Muffin and make for a yummy breakfast, paired with some fresh fruit and an egg.

 

 

What You Will Need:

2 cup apple, peeled and finely chopped (about 2 small apples) 

1 1⁄2 cup whole wheat  flour 

1 cup quick oats 

2⁄3 cup Truvia brown sugar blend

1 1⁄2 tsp baking powder 

1⁄2 tsp baking soda 

1⁄2 tsp salt 

1⁄2 tsp cinnamon 

1⁄2 cup skim milk 

2 tbsp natural apple sauce 

 

Directions:

 Mix all ingredients together in a stand mixer (or hand mixer) and gently fill one 12 slot muffin pan, and bake for 15-18 minutes at 375°F or until brown.

Servings: 12

Serving Size: 1

4 Weight Watchers Smartpoints per serving

 

This  "Pinspiration" comes from KitchMe

 

 

Weight Watchers Pumpkin Fluff 3 Smart Points per serving!

                              

Cooks Note: Full Disclosure: I'm trying the new Weight Watchers Smart Points plan- so you will see lots of new recipes/ ideas for lighter options! We are not professionally affiliated with Weight

watchers - just trying out their recipes and/or recipes we've found on Pinterest it other places across the web. 

This one is an easy dessert, super yummy & only 3 points per serving! I added in a cookie stick (Pirouline wafer stick and that made it more points ...those are an additional 2 sp per stick - but a nice little addition!)

What You Will Need:

• 8oz container of 

  Cool Whip Whipped Topping, Fat Free (thawed)

  
  
  16 oz can (or 2 cups) canned Pumpkin

  
  
  1 package of fat-free sugar-free instant vanilla pudding

  
  
  Pumpkin Pie Spice to taste
  (If you don't have this you can use a little dash of nutmeg and dash of cinnamon!)
  
  
  Directions:
  mix all ingredients together and divided into six servings!
  
  
  ENJOY!!
  
  
  This Pinspiration comes from Chef This Up http://chefthisup.co/recipe/16283/weight-watcher-pumpkin-fluff/

Fresh Salsa

Find it on Pinterest

Cook's Note: After being MIA from Suburban Epicurean for quite some time, we are BAAAACCCCK (say in the voice of Arnold Schwarzenegger for full effect! )

In the spirit of healthy cooking, I decided to make some fresh homemade SALSA for a fun taco night. Let me tell you - it was delicious and oh so healthy. Make this instead of buying the jarred stuff next time for a real treat!


What You Will Need:
4-5 Roma Tomatoes (chopped)
2-3 Cloves of garlic
Small Red Onion (chopped)
1/2 of a yellow pepper (chopped)
1 tsp of Fresh Cilantro (stemmed and chopped)
Sea Salt and Ground Black Pepper to taste
Fresh Squeezed Lime Juice (using 1 whole lime)


Directions:
Combine all ingredients in a bowl and mix well. If you don't have cilantro, you could use dried cilantro (chopped) as well. Let sit for at least 30 minutes to marinate all the flavors or refrigerate overnight.

Serve with Tortilla Chips, on tacos or however you like your salsa!

Weight Watchers Taco Soup 4 Points (6 Points + )

Find it On Pinterest

Cook's Note: Even if you are not doing Weight Watchers, this is a delicious soup to make on a cold fall or winter's evening! I found this recipe on .... drumroll please.... PINTEREST and tried it for my family. Everyone loved this healthy soup - even my little one... SCORE!

Again, this is just a healthy soup that anyone can eat and enjoy. Add some toppings and make it fun!

What You Will Need: 

1 Lb of Lean Ground Turkey Breast 

1 packet of Taco Seasoning (Low Sodium)

1 Packet of Ranch Dressing mix (Like Hidden Valley Ranch)

** Water as needed

1 large 28 oz can of Diced Tomatoes

1 15 oz can of Diced Tomatoes

1 15 oz can of Hormel Vegetarian Chili 

1 15 oz can of Black Beans (drained)

1 15 oz can of Whole Kernel Corn (drained) 

2 cups of Water

Directions: 

Brown the ground turkey breast until done. Once cooked thoroughly; add ranch mix and taco seasoning. Add water (1/4 cup at a time) to ensure mixture is thoroughly mixed. 

In a large soup pot - add turkey meat and all other ingredients.Bring to a boil. 

Once boiling reduce heat to medium low and let simmer for one hour. 

Serve with crumbled up low fat/fat free cheese and crushed up tortilla chips. 

Weight Watchers 4 Points per serving or 6 Points +

Serving Size is about 1 1/4 cup

This "Pinspiration" comes from WW-Recipes.net

Enjoy! 

Fall Kale Salad

Find it on Pinterest

Cook's Note: If you read our blog often (and we hope you do!), then you know our love for KALE. I look for any excuse I can to sneak it in! This is a wonderful side salad that you can add many in-season fall flavors to. I threw this salad together myself, but the salad dressing listed really makes it pop! I have listed the dressing recipe below and there is also a link to it separately. This salad is easy peasy and if you like KALE it will be something you LOVE. 

What You Will Need: 

1 bunch kale, very thinly cut

1 Honey Crisp apple (or any apple you choose) , sliced

1/2 cup of Dried Cranberries 

1/4 cup glazed pecans (such as: Emerald Pumpkin Pie Pecans)

1/2 cup crumbled Gorgonzola cheese

Next to make the SALAD DRESSING! 

 Honey Lemon Salad Dressing

Honey Lemon Dressing: 

1/2 cup Extra Virgin Olive Oil

All of the juice from a  Fresh Squeezed Lemon

3 tablespoons Honey

Pinch of Sea Salt

Fresh Ground Pepper to taste

To prepare salad dressing: Wisk together olive oil, lemon juice & honey in a bowl and the place into a jar or container and shake well. 

SALAD Directions: 

Wash and cut kale and place in salad bowl. Next add cranberries, apples, nuts and cheese. Last, add dressing and toss well. 

Enjoy with a side to your favorite fall meal. 

Pairs great with these other recipes from Suburban Epicurean: 

Pumpkin Stuffed Shells

Pioneer Woman Bowtie Pasta

Sun-dried Tomato Cheese Tortellini

Gooseberry Patch Chicken Tetrazini

Tuscan Sausage and Bean Soup

Bacon and Chard Frittata

Find it On Pinterest

Cook's Note: I went to a local farm stand where I found Swiss Chard. I have never had Swiss Chard, but I have been on a kick this year - challenging myself to try new foods. So, I bought the chard and brought it home and went to my trusty Pinterest to find a yummy recipe. I stumbled upon this one and of course tweaked it to make it my own. 

This was delicious, easy to make and super healthy and I HIGHLY recommend this to you for breakfast, lunch or dinner. 

What You Will Need:

 4 large eggs

4 large egg whites

¼  cup grated Parmesan Cheese plus another ¼ cup set aside

½  bunch Swish Chard, washed well  and chopped

6 slices of Turkey Bacon (cooked & crumbled)

½ large white onion, chopped

2 tsp light butter

Sea salt and fresh cracked black pepper to taste

Directions:

 Preheat oven to 400°.

In a medium bowl stir together the eggs & egg whites. Add the parmesan cheese and a pinch of salt and pepper to taste. Set this aside.

Separate the chard stems from the chard leaves. Roll the leaves up and chop.

Heat a 10-inch skillet on low heat; melt half of the butter and add the onions with a pinch of salt and pepper. Slowly cook the onions, stirring occasionally until the onions become translucent, about 8-10 minutes. Bring the heat up to medium and cook until the onions caramelize.

Add the remaining butter and add the chard leaves to the pan. Cook until wilted and bright green (about 3 minutes). Season with salt and pepper.

Reduce heat to low; pour egg mixture into the skillet and mix well to blend. Reduce heat to low and cook until the edges set, about 6 minutes. Then immediately pour this mixture into a pie plate (sprayed with non-stick cooking spray) and sprinkle bacon crumbles on top and also sprinkle with remaining 1/4 cup of  parmesan cheese on top.

Place in the oven and bake until completely set through, about 8-10 minutes.

Cut into pie shaped wedges and serve!

This "Pinspiration" comes from SkinnyTaste and the yummy swiss chard from Potomac Vegetable Farms

ENJOY! 

Paleo Turkey Veggie Meatloaf

Find it On Pinterest

Cook's Note: So, we are trying to go low-carb when we can and get healthy! I found this recipe on Pinterest and thought I'd try it. I have modified the recipe to make it my own and this version is pretty good. I used coconut flour, but you can use almond flour instead. 

You don't even miss the carbs of the usual breadcrumbs in this meatloaf. Even my toddler ate it - that is the true taste test! ENJOY!

What You Will Need: 

1 cup almond or coconut flour

1 lb ground turkey breast

1/2 cup coconut milk

3 cloves of garlic, minced

2 carrots, minced

1/2 onion, minced

1 zucchini, minced

2 egg

3 tbsp Italian seasoning

Sea salt and Cracked Black pepper - to taste

Directions: 

Preheat  oven to 350 degrees.

Combine flour and coconut milk in a bowl and mix.

Sauté onions, carrots, and zucchini stirring often until cooked.

During the last minute of your sautéing – add in your garlic.

Combine sautéed vegetables with the flour/milk mixture.

Add ground turkey, egg, Italian seasoning, and salt and pepper. Using your hands or a good spoon, mix well.

Place meatloaf in a pan sprayed with non-stick cooking spray (I prefer Coconut Oil Spray)

Bake in the oven for 50 minutes or until temperature reaches 165 degrees internally.

This “Pinspiration” comes from Civilized Caveman Cooking

ENJOY! 

Roasted Zucchini & Yellow Squash

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Cook's Note: It's that time Squash are in abundance and what better way to celebrate this healthy harvest than roasting it in the oven for a healthy DINNER? This is super simple and easy my friend - enjoy!

What You Will Need:

1 Large Zucchini
1 Large Yellow Squash
Sea Salt and Cracked Black Pepper to Taste
Olive Oil
1/4 Cup of your favorite shredded cheese (I used Sharp Cheddar)

Directions:

Cut the Zucchini and Squash into chunks and place into a plastic ziplock bag. Pour in a light drizzle of olive oil and toss in salt and pepper to taste and shake well to coat.

Pour mixture into a Pan sprayed with non-stick cooking spray and sprinkle with a handful of your favorite shredded cheese.

Bake on the top rack of your oven at 425 degrees for about 25 minutes.

This "Pinspiration" comes from Food.com

                                                                                               Enjoy!

Cranberry Kale Salad

Find it On Pinterest

Cook's Note: I had a craving for anything KALE and settled on a salad. I found this wonderful recipe on Pinterest via Gimme Some Oven and thought I'd give it a try on my own. I varied this recipe to make my own version (see below) - but this was a hit in my household and I will be making it again and again. You just can't get any healthier than KALE!

Thanks to Moonfire Orchards for the awesome organic KALE!!

What You Will Need: 

3 Tbsp. olive oil

1 green onion, finely chopped

3 cloves garlic, coarsely chopped

1 cup dried cranberries

2 Tbsp. red wine vinegar

juice and zest of half a lemon

1/8 tsp. salt

1/8 tsp. black pepper

1 bunch kale, very thinly sliced

1/4 cup glazed pecans (such as: Emerald Pumpkin Pie Pecans)

(optional) 1/4 cup crumbled Gorgonzola cheese 

Directions: 

Heat 2  Tbsp of olive oil in a large pan over medium-high heat. Add green onion and saute for 3- 5 minutes or until tender. Add garlic and continue sautéing  for 1 minute. Next add cranberries, red wine vinegar and lemon juice/zest, and stir to combine well.

Season with salt and pepper.

In a large mixing bowl, toss the kale with olive oil and an extra pinch of salt, and massage kale with your fingers for 1 minute until tender. Add in the cranberry/green onion mixture and nuts. Toss to combine. Serve topped with crumbled cheese if desired.

This "Pinspiration" comes from: Gimme Some Oven

ENJOY! 

Weight Watchers Friendly - Apple Cheese Honey Wrap

Find it On Pinterest

Cook's Note: If anyone follows our Pinterest board, then they know that one of us is doing Weight Watchers because I feel like I sit on Pinterest all day looking for healthy weight watchers recipes to make. I need variety and quick because I get bored easily! 

I ran into this GEM of a recipe and tweaked it to make it my own. This is absolutely delicious and low points (7 Point Plus per serving) - what a great lunch, appetizer or dessert. I find that many Weight Watchers recipes are actually great for people NOT doing the program - these recipes are just healthier options that are still YUMMY!

What You Will Need: 

1 Apple of your choice, thinly sliced

1 high fiber tortilla/wrap (I used LaTortilla Factory Low Carb High Fiber Wraps)

1 wedge of Laughing Cow cheese (Light Creamy Swiss)

1/8 cup of Sargento Mild Cheddar Shredded Cheese, Reduced Fat

1 tablespoon honey

1 tsp of Cinnamon

Directions: 

Slice the apple thin and set aside. Take tortilla wrap and spread laughing cow cheese on it. Place the apple on half of the tortilla wrap and drizzle with honey and sprinkle a few dashes of cinnamon. Fold over  place in greased  pan (use non-stick cooking spray or coconut oil) and cook over medium heat for about 3 minutes each side. Cut into wedges and enjoy!

SERVES: 1

7 Points Plus Per Serving

This "Pinspiration" Comes from Hungry Girl Por Vida

Devil's Food 3-2-1 Mug Cake - 4 Points Plus

Find It On Pinterest

Cook's Note: I really don't have much to say here. This recipe CAN NOT be any easier! This is a Weight Watchers Recipe, however - this is a great quick dessert whenever anyone gets a craving for a cupcake and you don't have any. It takes exactly 2 minutes or less to make!

What You Will Need: 

3 TBSP Duncan Hines Devil's Food Cake Mix

2 TBSP Water

Directions: 

Mix ingredients really well in a coffee mug and microwave for 1 minute. 

You will be astonished at how good this tastes. You can top with a dollop of fat free whip cream from a can and a few chocolate sprinkles or even sprinkle in a few chocolate chips before microwaving. 

Let cool about 2-3 minutes before eating. You can eat in the mug or place it in a plate or bowl. This is similar to a cupcake and just as good.

This entire mug is 4 Points Plus (WEIGHT WATCHERS) per serving 

Weight Watchers Crockpot Chicken Tacos 2 Points + Per Serving

Find it On Pinterest

Cook's Note: For anyone who is currently following me on Pinterest, they are probably sick of the amount of Weight Watchers recipes I have pinned. I have decided to give Weight Watchers a try and during this fun adventure, I plan on sharing many of the recipes I try with all of you! ENJOY! 

What You Will Need:

3 Boneless Skinless Chicken Breasts

1 cup Frozen Bell Pepper Strips

1/2 Onion, diced or chopped

1 Package of Taco Seasoning

Toppings – such as fat free sour cream, salsa, shredded low fat Mexican cheese, diced tomatoes and lettuce.

For the Shell: Crunchy/Hard Corn Taco Shells (such as Old El Paso) or High Fiber Tortilla Wraps

Directions:

Place the peppers & onions in the slow cooker. 

Next, place chicken on top of the pepper/onion mix.

Sprinkle taco seasoning on the top of this. 

Cook on low for 6-8 hrs (or high for 3-4)

When it's done, just shred up the chicken and then mix in the juices from the bottom. Serve on crunchy corn taco shells or high fiber tortilla wraps and any low fat toppings you can!

Yields 6 Servings for the Chicken Mixture and 2 Points + per serving. 

Old El Paso Crunchy Corn Taco Shells 3 Points + for 2 Shells

One Point Hummus

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Cook's Note: My mother in law gave me this recipe after I raved about it once when she made it. I've been making this now for several years and its a great light snack dip to have around, especially if you are trying to watch your weight. The original recipe came from Weight Watchers, but I have modified it slightly to suit my tastes. 

This dip has a bit of a "kick", so leave out the cumin & allspice if you don't like those flavors or substitute/add in other varieties of flavor for this hummus such as Roasted Red Pepper, add more lemon or even top with Pine Nuts. You could play around with it and make it your own! 

What You Will Need: 

(1) 12 oz Can of Chick peas (drained)
1/2 cup Plain Greek Yogurt
3 Tbsp Fresh Squeezed Lemon Juice
2 Garlic Cloves
2 tsp. Olive Oil
1/2 tsp. Sea Salt
1/4 tsp Cumin
1/8 tsp All Spice
Dash of Fresh Ground Pepper to Taste
1 Tbsp Water

Directions: 

Blend all ingredients in a food processor until smooth and serve with Pita Chips or Veggies for a delightful and light snack!

Yields about 2 cups and the serving size is 2 Tsp, which comes out to 1 WW point per serving.

This "Pinspiration" Comes from Weight Watchers and my Mother in Law