Superbowl Dips

I made 2 dips for the superbowl that were WW friendly.

Buff Chick Hot Wing Dip from Hungry Girl's Website


PER SERVING (1/15th of recipe, about 1/4 cup): 68 calories, 1.5g fat, 616mg sodium, 2g carbs, 0g fiber, 1g sugars, 10g protein -- POINTS® value 1*

Ingredients:

Two 9.75-oz. (or 10-oz.) cans 98% fat-free chunk white chicken breast in water, drained
One 8-oz. tub fat-free cream cheese, softened
1/2 cup Frank's RedHot Original Cayenne Pepper Sauce
1/2 cup shredded part-skim mozzarella cheese
1/4 cup fat-free ranch dressing
1/4 cup fat-free Greek yogurt (Fage 0% is the best!)
Directions:
Preheat oven to 350 degrees.
Place cream cheese in a medium bowl and stir until smooth. Mix in Frank's RedHot, mozzarella cheese, ranch dressing, and yogurt. Stir in chicken until thoroughly combined. Spoon mixture evenly into a deep 8-inch by 8-inch baking dish.
Bake in the oven for 20 minutes, or until mixture is heated through. Stir well and enjoy!

P.S. We love dipping carrot sticks and red bell pepper chunks into this dip, but we've also dunked baked tortilla chips into it and used it as a sandwich spread!

MAKES 15 SERVINGS
HG Alternative! To make this dish FAST, skip the oven altogether. Prepare dip according to the directions, but in a microwave-safe dish. Then microwave uncovered on high for 5 minutes (stopping and stirring halfway through cooking), or until hot.

Review: It was ok...some people at the party liked it, others didn't

WW's Creamy Mexican Dip

Ingredients

1 cup(s) plain fat-free yogurt, Greek-variety recommended
1/2 cup(s) salsa, hot chipotle variety suggested
3/4 cup(s) avocado, diced
1/3 cup(s) cilantro, fresh, chopped
1/4 cup(s) red onion(s), chopped
1/2 tsp ground cumin
1/2 tsp table salt, or more to taste

Garnish

1/4 cup(s) avocado, diced
1 Tbsp cilantro, fresh, chopped
1 Tbsp red onion(s), chopped

Instructions

In a medium bowl, stir together yogurt and salsa until blended; stir in remaining ingredients except garnishes. Cover and refrigerate up to 1 day.
When ready to serve, transfer to a serving bowl and sprinkle with garnishes. Yields about 1/4 cup per serving.

Review: Amazing! Everyone loved it and thought it was sour cream based but the yogurt is great...it is so flavorful!

Crock Pot Cooking!

I got a crock pot last week and I made two recipes this weekend. They both came out great and are delicious and healthy.

The first is a great Chicken Taco Chilli from Ginas Fabulous Blog

The next is from the Weight Watchers Website...a Zero Point Crock Pot Vegetable Soup

10 oz spinach, baby leaves


2 medium carrot(s), chopped

2 medium celery, ribs, chopped

1 large onion(s), chopped

1 medium garlic clove(s), minced

4 cup(s) vegetable broth

28 oz canned diced tomatoes

2 piece(s) bay leaf

1 Tbsp dried basil

1 tsp dried oregano

1/2 tsp red pepper flakes, crushed


Place all ingredients in a slow cooker; cover and cook on high power for 5 hours. Remove bay leaves, stir and serve. Yields about 1 cup per serving.

Hamburger Helper Dish that doesnt come from a crummy box!

I made this interesting dish that can most closely be compared to hamburger helper...something Ive never really even eaten...but this recipe turned out better than expected so I decided to post to see if it interests others.

Ingredients

1lb of lean ground turkey
1 cup of cooked whole wheat pasta
1 package of sliced white mushrooms
1/2 cup of Vodka Sauce
1 tsp of cumin
1tsp of garlic powder
1/4 cup Worchestershire Sauce
Spray olive oil

Cook ground beef  with garlic powder and cumin until no longer pink, then drain excess fat/water
Cook mushrooms in Olive oil/Worchestershire Sauce until soft
Cook pasta as directed
Add mushrooms ground beef and pasta to skillet, add in Vodka sauce and let simmer until everything is mixed

Voila you have a quick and easy meal with protein, starch and veggies in less than 20 mins!!...Serves 4 6 ww pts

Pumpkin Patch Muffins

Ingredients:
1 cup(s) canned pumpkin
1/2 cup(s) packed light brown sugar
1/4 cup(s) Butter
2  eggs
2 cup(s) all-purpose flour
2 tsp baking soda
1/2 tsp table salt

Preheat oven to 375 degrees. Mix pumpkin, brown sugar, butter and eggs in a large bowl. In a separate bowl, whisk flour, baking powder and salt. Add dry ingredients to pumpkin mixture. Spoon the batter into 18-cup muffin tin lined with paper liners. Bake for 20 minutes. 2 ww pts each!

WW Banana Muffins

Britt and I both bought bananas this week so we had 7 or 8 around. I don't really like them once they get brown spots and we are both going home this weekend, so I said lets make Banana Muffins! I found a great WW recipe for 3pt muffins. They are really moist and delicious :)

Ingredients:
1/2 cup(s) sugar
1 egg
2 cup(s) all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/4 cup(s) fat-free skim milk
4 large banana(s)
5 Tbsp Butter
1 tsp vanilla extract

Preheat oven to 350ºF. Line 18 muffin holes with paper liners.

Place sugar and butter in a large bowl; cream until light and fluffy. Add egg and vanilla; mix thoroughly.

In another large bowl, mix together flour, baking powder and baking soda. Add half of flour mixture to butter mixture; mix well. Add milk and remaining flour mixture; mix until batter is combined and then fold in mashed bananas.

Spoon batter into muffin liners about 3/4 full. Bake until muffins start to brown and a tester inserted in center of a muffin comes out clean, about 20 minutes. Allow muffins to cool.

Fabulously Low Fat Mac & Cheese!

My friend Sarah made this amazing baked Mac & Cheese. I decided to make a Low Fat version and it’s equally amazing and it’s ready in 30 mins!

Ingredients:

1 can of Cream of Cheddar Soup (In with all Campbell's soups at the Store)
1/2 box of any small cut pasta (Shells and Rotini work best...I use Multi-Grain/Whole Wheat)
1/4 cup Skim Milk
1 Tbs of Light Butter
2 Egg Whites
Salt and Pepper
1 bag of 2% Milk Reduced Fat Shredded Cheese (I like the 4 cheese Mexican Blend)
1/4-1/2 cup of Bread Crumbs (Optional) I have no preference sometimes I use them, sometimes not.

Preheat oven to 350 Degrees

In a bowl combine cheddar soup, milk, egg whites, salt and pepper...stir until gooey consistency.

Cook Pasta as directed then drain, add to baking dish and mix in butter to coat pasta.

Pour cheese mixture over pasta...it should sink through to the bottom without mixing.

Sprinkle bread crumbs on top (if using)

Then add shredded cheese on top. Depending on how much pasta your 1/2 box makes, add cheese as you like to cover the top of the pasta to the edges.

Bake at 350 Degrees for 20 mins covered with Foil....I then take the foil off and bake for 5 more mins to make sure cheese melts on top.

Yields about 4-6 servings if cut into squares

Enjoy :)

 

PS. This isnt my photo. I forgot to take one last night when I made it, but its very similar!

My New Favorite Breakfast

1 cup of non fat plain yogurt
A handful of fresh/frozen mixed berries (blueberries and raspberries mix well)
1/4 cup of Bare Naked FIT Vanilla almond crunch granola

Mix and Enjoy!

Amazing Fish Tacos

A few pieces of fresh cod
1 lemon
olive oil
bunch of fresh cilantro
1 tsp of cumin

Preheat Oven to 350 degrees

Take a big zip lock bag and squeeze the entire lemon in(remove seeds)
Add fish and drizzle with olive oil until it is covered
Add the cumin and cilantro
Marinate for 20 mins in the fridge

Then bake for 20 mins at 350 and Voila amazing fish to add to tortillas with all your favorite fixins!