Weight Watchers Monday: Steak Wraps

 Don't you just love steak wraps?

It is a simple meal that packs a great punch. 

Full of veggies and very little meat. 

Can't beat that.

 I love color in the kitchen.

Especially cooking with it.

And I have to capture it every time......

Gorgeous!

This is how I packed my whole wheat tortilla....

Very little meat and very little cheese.

And according to Food.com, this wrap is only 1 WW point.

Weight Watchers Steak Wrap

1 pkg. sandwich steaks (I used sizzle steaks. Cooked them and cut them into strips)

1/2 c. sliced white onion

1/2 c. sliced red pepper

1/2 c. lettuce

Avocado slices

Shredded cheese

Sour cream

Whole wheat sandwich wraps

1 TBS olive oil

Low sodium soy sauce

Drizzle the sizzle steak patties with soy sauce. Allow them to sit for a couple hours. Cook the patties until done and then cut into strips. Set aside and cover. Using olive oil saute the onion and red pepper. Fill your wraps and enjoy.

Weight Watchers Monday: Lemon Curd Blueberry Cornmeal Mini Muffins

 When I ran across these beauties I just knew I had to make them.

Lemon

Blueberry

Cornmeal

Perfect combination!

And these bad boys were taken to my associates at work.

I am now in charge of weekend goodies......

And just to let you know, the associates loved them!

2 mini muffins = 2 WW points

Lemon Curd Blueberry Cornmeal Mini Muffins

1 c. yellow cornmeal

1 c. all-purpose flour

1/4 c. Splenda Blend sugar

1 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

2 large eggs

1 1/4 c. light vanilla yogurt

1/4 c. canola oil

1 c. fresh blueberries

1 container lemon curd (you will have a little left over)

Preheat oven to 375 degrees F.

Lightly grease or line mini-muffin tin

In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.

In large bowl, whisk together eggs, yogurt, and oil.

Add yogurt mixture to the flour mixture, and stir the batter until it is just combined. 

Stir in blueberries.

Divide batter among the muffin tins (filling half way). Take a small dab of lemon curd and place in the center of each muffin. Cover with more batter.

Bake the muffins in the middle of the oven for 20 minutes, or until tester comes out clean.

Let the muffins cool in the tins on a rack for 3 minutes. Turn them out onto the cooling rack, and allow them to cool completely.

Weight Watchers Monday: Creamy Chicken Mushroom Soup

 Today is Memorial Day, and let's not forget why we celebrate this day.

With the weather being so unpredictable....

cold one day

raining the next

I decided to slip in one more soup recipe.

This soup is out of this world fantastic.

I am a creamy mushroom soup fan, and the chicken added is a super bonus.

This will certainly warm your soul.

This creamy soup is only 5 WW points per serving (1 cup).

So if you want to end your day with a warm heart, this soup will do the trick.

Creamy Chicken Mushroom Soup

1/2 lb. mushrooms cleaned and sliced

2 1/2 c. cubed cooked chicken (I used Tyson ready to use grilled chicken (1 1/2 packages))

1/4 c. onions, chopped

1/4 c. celery, sliced thin

1/4 c. carrots, sliced

5 1/2 c. chicken broth (I used chicken soup base)

1/4 c. butter

3 c. half and half 

1/2 c. all-purpose flour

1 tsp. pepper, add to your liking

1/4 tsp. dried thyme

1/2 tsp. white pepper

1 pinch dried tarragon

1/2 tsp. hot pepper sauce

1 TBS minced parsley

1 1/2 tsp. lemon juice

1/2 tsp. salt, add to your liking

In a large Dutch oven, saute mushrooms, onion, celery, and carrot in butter until tender.

Stir in flour until blended. Add broth and seasonings, mix well. 

Bring to a boil, reduce heat; simmer uncovered for 10 minutes. 

Stir in half and half, chicken, parsley, lemon juice, and salt. Heat 5 more minutes on low heat.

WW points per serving: 5 

Nutritional information per serving: 205 calories, 13.5 g fat, 0.6 g fiber

Weight Watchers Monday: Pear Salad

 This is the best darn fruit salad I have had in a long time.

The flavors in this salad cause an explosion to the palate.  

One thing about this salad, it is best served fresh.

Don't get me wrong, the next day salad is still full of flavor, 

but you know how cut fruit gets if it sits till the next day.

So, if you are entertaining for 6 (this recipe serves six) make sure it is all served.

I had some for breakfast the next day along with my whole wheat bagel.

Excellent breakfast side.

This Weight Watchers recipe is 5 points per serving.

Pear Salad

4 celery heart stalks, trimmed and cut in half lengthwise

2 ripe pears, diced (I left skins on)

6 leaves Boston lettuce

2 TBS honey (I used wildflower honey)

2 TBS pear infused vinegar

1/4 c. pine nuts, slightly brown in a skillet (until fragrant)

1 c. diced white cheddar cheese

1/4 tsp. salt

fresh ground pepper, to taste

Wash celery and pat dry. Cut lengthwise and then into slices.

Toast the pine nuts in a hot (medium/high heat) skillet until slightly browned and fragrant.

In a medium sized bowl, whisk together the honey, vinegar, and salt. Add the pears and stir gently to coat.

Add the cheddar cheese, pine nuts and celery, stirring to combine. Season with pepper. 

Place 6 lettuce leaves on plates and divide the salad, placing an equal portion of salad on top of lettuce leaves.

Serve either at room temperature or chilled.

Weight Watchers Monday ~ Vadalia Onion Pico De Gallo

 With Vadalia Onions being in season, I thought I'd put together something

that would bring out the awesome sweet flavor of the onion.

Why not Pico De Gallo?

Today is Weight Watchers Monday, and this is not by any means

a weight watchers recipe. But Pico De Gallo is all fresh.

So that means if you stick with moderation you will be fine.

I love the flavors of Pico De Gallo, and it can be used for almost anything:

Tacos

Burgers

Dipping tortilla chips

Salads

Beside rice

On top of enchiladas, burritos, and even eggs.

I will have something coming later in the week that I will be placing this on.

I can't wait to show you.....

Vadalia Onion Pico De Gallo

4 tomatoes, finely chopped

1/2 of a large vadalia onion, or a whole medium sized one, finely chopped

3 garlic cloves, minced

1 large jalapeno pepper, seeded and diced

1 handful of fresh cilantro, chopped

1 lime, juiced

1 TBS olive oil

Salt to taste

Combine all ingredients into a bowl and stir to combine.

Allow to chill for at least 1 hour before serving.

  

Weight Watchers Monday ~ Cucumber Salad

 Cucumber salad is usually one of my favorite go-to salads.

It's easy to make, and can be prepared quickly for those last minute

dinner invites. You know the ones I'm talking about.....

What makes this cucumber salad special is, it's a Weight Watchers salad.

Yup, 0 WW points.

You can eat 12-14 cucumber slices per serving.

When I peel my cucumbers I like to leave a little of the skin on.

I cut off the ends and peel the cucumber so it looks like it has stripes.

The dark green color give the cucumber salad a much more pretty 

presentation. More inviting to eat.

I found this recipe at Nana's Recipe Box, through Pinterest, of course.

I made a couple changes, but nothing drastic.

Weight Watchers Cucumber Salad

(0 WW points, 12-14 slices per serving)

In a large measuring cup mix:

1/4 c. white vinegar

1 TBS lemon juice

2 tsp. liquid sweetener (Agave In The Raw)

1 tsp. salt

1/8 tsp. pepper

1/2 tsp. celery seed

Stir together and pour over sliced cucumber and onion.

In a med/large mixing bowl slice cucumber and onion:

1/2 of a medium sweet onion, sliced (I cut the slices in half and separated the rings)

3-4 medium cucumbers sliced (I used organic).

Weight Watchers Monday ~ Oatmeal

 Breakfast is the most important meal of the day.

And with a Weight Watchers breakfast it's even better.

2 WW points for this delicious oatmeal.

I used the old fashioned oats, but you can use quick oats if you like.

I like my oatmeal more course. 

With the weather still being cold, cold, cold, this will warm you right up.

It will get you all nice and toasty before you have head out to your car.

This would be perfect with a half of a toasted bagel.

Weight Watchers Oatmeal (2 WW points)

3 TBS oatmeal (of your choice)

1 TBS dried cherries, or cranberries

1/2 c. unsweetened applesauce

1/2 c. water

1/2 tsp. cinnamon

Place all ingredients in a microwave safe bowl. Stir, and microwave for 1 1/2 - 2 minutes. I left mine sit for about 5 minutes after it came out of the microwave.

Weight Watchers Monday ~ Buffalo Stuffed Celery

 Oh yummmy goooood!

It's Weight Watchers Monday again.

Aren't these recipes great?

I am not one to diet,

but if the food tastes great I'm all for it.

Not one single recipe so far has been tasteless.

And this 1 point (per piece) snack is out of this world fantastic.

Do you like buffalo chicken?

One of my faves!!!

You will love this snack, I just know it. 

It tastes just like buffalo chicken without the chicken.

Is that possible?

Yes it is.

I just made it and ate it.

I'm telling you, it's only missing the chicken.

 My son turned me on to this Cholula Hot Sauce.

It is not mouth burning hot (run to a fire hydrant hot), 

it is satisfying hot (MMMM.... spices are good hot).

Does that make sense?

It's the good hot that has all the taste and flavor.

I wanted you to get a closer look at this goodness....

I love these little firecrackers.

Weight Watchers Buffalo Stuffed Celery

1 WW point per piece

1/2 c. (4 oz.) reduced fat cream cheese, soft

2 TBS room temp Blue Cheese (I used Salemville Smokehaus Blue cheese, applewood smoked)

1/2 tsp. minced garlic (I used the kind in a jar)

Salt (your discretion)

Minced purple onion for sprinkling on top

Hot sauce to dot

Mix cream cheese, blue cheese, garlic and salt together until creamy (I just used a spoon). Fill 2 inch celery pieces (about 5 stalks celery). Sprinkle with purple onion and hot sauce. Serve. 

Weight Watchers Monday ~ Chicken Penne & Asparagus

 This is another Weight Watchers recipe where you will have to have

willpower to push yourself away. 

This is fabulous!

Only 6 WW points per 1 3/4 cup serving.

And fresh asparagus will be here before you know it.

I will for sure be making this again and again.

You can also make this with lean ham,

but my choice is chicken.

Give this a try.

I know your family will love it, and they won't even know it's Weight Watchers.

Chicken Penne & Asparagus

2 c. penne, measured uncooked

1 TBS olive oil

3-4 garlic cloves, thinly sliced

3/4 tsp. red pepper flakes

2 boneless skinless chicken breast halves, cut into bite sized pieces

1 lb. asparagus, trimmed to 2 inch lengths

1 c. chicken broth

1 TBS lemon juice

1 TBS dried basil

Parmesan cheese for topping

Heat the olive oil in a large skillet over medium/high heat. Add chicken, garlic, and red pepper flakes. Cook until chicken is brown (while chicken is cooking, cook pasta according to package directions). Add the asparagus, broth, basil, and lemon juice to chicken. Bring to a boil. Reduce heat and cover and simmer until asparagus is fork tender (5-10 minutes).

Add cooked pasta and toss.

Sprinkle with Parmesan cheese when served.

This recipe is linked to:
Foodie Friends Friday

Weight Watchers Monday ~ Beef Stroganoff

 Beef Stroganoff in a Weight Watchers meal?

You have got to be kidding me.....

The points are on the higher side, but that simply means that you can

side this with a large salad.

Which is exactly what I did.

The points for this dish is 8 WW points.

On my plate is about 1 c. of no-yolk noodles and topped with 1/2-3/4 c. stroganoff.

I hope you have some strong willpower because you will need it.

You will fight with yourself for seconds.

BUT DON'T DO IT!

This is how I made it:

Weight Watchers Beef Stroganoff (8 ww points)

1 lb. stew meat

2 tsp. onion powder

5 garlic cloves, minced or sliced

1 c. beef broth

1/2 c. tomato sauce

6 TBS red wine

1/2 tsp. Worcestershire sauce

1/2 tsp. salt

1/2 tsp. pepper

2/3 c. Greek yogurt (plain)

1/2 bag no-yolk noodles

Chopped fresh parsley, or dried (optional)

*Note: you can also add fresh sliced mushrooms when you add the garlic.

Place a non-stick skillet over medium/high heat until hot. Add stew meat and cook for 3 minutes, or until it is done to your liking (drain any liquid). Still over medium/high heat add onion powder and garlic. Saute 2 more minutes. Add beef broth and next five ingredients. Bring to a boil. Cover and reduce heat, and simmer 50 minutes or until meat is tender.

Remove from heat; stir in Greek yogurt. Spoon over cooked noodles, and sprinkle with parsley.

This post is linked to:
In and Out of the Kitchen ~ Feeding Big

Weight Watchers Monday ~ Greek Pita

 Are you a Greek food fanatic like I am?

Whenever I see or hear Greek I get all giddy....

I love this recipe. 

It is so simple and satisfying.

Let me walk you through the steps to putting this fabulous pita together.

 I cooked my chicken and de-boned it. 

I cooked a large family size package of chicken legs.

Only 3 c. of chicken was used in this recipe, so I had enough leftover for soup.

That recipe will come later.

Anyway, I made the sauce for the pita topping.

2 c. Greek yogurt, plain

Juice of 1/2 of a lemon

3 small garlic cloves, minced

1 TBS chopped fresh cilantro

1 tsp. ground cumin

1/2 tsp. salt

1 tsp. freshly ground black pepper

Place all ingredients in a bowl and mix.

 Next, take 1/2 c. of the sauce and stir it into the picked chicken.

Stir until all the chicken is coated.

 Chop 1 cucumber

and tomatoes of your choice.

I used the tri-color grape tomatoes.

Just because I think they're cute......

Place about 1/2-3/4 c. of chicken in your pita.

Sprinkle with tomatoes and cucumber.

There you have it.

Stuff your pita and enjoy. 

Top the pita with a little more sauce and it is out of this world fantastic.

1/2 of a pita is 5 WW points.

This is awesome next to a bowl of low calorie soup.

This recipe is linked to:
Feeding Big ~ In and Out of the Kitchen
Foodie Friends Friday

Weight Watchers Monday ~ Chewy Chocolate Cookies

Is there really such a thing as a great Weight Watchers cookie?

Anything that is considered diet in the sweet department usually turns me off.

You cannot disguise sugar.....

So when I found this cookie recipe I was kind of leery.

And only 2 Weight Watchers points?

Absolutely!

To the kitchen I went.....

I am so glad I decided to test these cookies. 

I can now whip myself up a sweet treat and not even feel the 

slightest bit of guilt. 

I will be sticking some of these in my pocket to take to work.

The chocolaty taste is fantastic and will for sure satisfy that chocolate

demon when it sneaks up on you.

Make some of these today.

You will be glad you did.

I used mini butterscotch and semi sweet chocolate chips. 

You can also replace those with toasted walnuts or pecans.

I just realized that I should probably give you a description of these fabulous cookies. They bake up kind of hallow. The tops and outsides remind me of a meringue, and the insides remind me of a brownie. They are definitely CHEWY.  

Weight Watchers Chewy Chocolate Cookies (2 WW points per cookie)
I ended up with 23 cookies, but if you stretch it, you could probably get an even 24.

2 c. powdered sugar

1/2 c. unsweetened cocoa powder

1/4 tsp. salt

1 T cornstarch

2 egg whites, lightly beaten (I used small farm fresh eggs, so I used 3)

1/4 c. toasted walnuts, pecans, or mini chocolate chips

Preheat oven to 300 degrees F. 

Combine first five ingredients in a bowl.

Add the lightly beaten egg whites and stir until a thick dough forms. Stir in the nuts or chips.

Use a cookie scoop (I used my smallest 1 inch), and place on a lined baking sheet (I used foil).

Bake for 17 minutes exactly. Move to cooling rack (I moved foil and all). When the cookies are cool they will peal right off the foil.

This recipe is linked to:
Foodie Friends Friday

Weight Watchers Monday ~ Potato Chowder

 This is the perfect recipe to use left-overs.

And if you have been following me (forever) for a while you know 

how I like to introduce left-overs with new dishes. 

Turn left-overs into left-overs....

This recipe came at me when I had two of those Weight Watchers

Stuffed Potatoes left-over.

Do you remember them?

What a better way to eat them up....

SOUP!

 I chopped up the left-over potatoes and turned them into Potato Chowder.

And you are going to love this one. 

It was fantastic!

Weight Watchers Potato Chowder

2 left-over stuffed potatoes, chopped
1/4 of an onion chopped
2 garlic cloves, minced
4 c. low sodium chicken broth
1/4 tsp. dried crushed rosemary
1/4 tsp. black pepper
1 c. Silk unsweet soy milk
2 handfuls of baby spinach

In a dutch oven over medium heat, combine chopped potatoes, onion, garlic, broth, and rosemary. Cover and simmer for 30 minutes.
Stir in soy milk slowly while stirring and then add spinach. Simmer on low for another 10 minutes, or until spinach is at the consistency you want it.
You can eat it with or without crackers. The crackers shown are Cheez-Its new Provolone flavor. 

Serving size: 1 1/2 c.
Points 4
Nutrition Facts:
170 calories
1.5 g. fat
28g carbohydrates
9g protein
4g fiber

Weight Watchers Monday ~ Stuffed Potatoes

 This is one amazing side.

Of course to stay within the serving size, you can only eat half.

And believe me, it was hard to do.

I served these stuffed potatoes with bacon wrapped (just one) 

chicken tender strip. 

Very satisfying!

 To make these, all you need are two baking potatoes and a trusty 

potato masher.....

I put my foil wrapped potatoes in the oven in the morning, 

and by lunch time I had a wonderful Weight Watchers side.

I washed the potatoes, poked them with a fork, and wrapped them in foil.

Placed them in a 350 degree F. oven until they were done baking.

If I remember right, it took the potatoes a couple hours. They were very large.

 After the potatoes are baked, let them cool until you can handle 

them safely without getting burned.

Cut them in half long ways and scoop out the insides leaving just

the skins.

Then you mix up your stuffing ingredients and mash with your

trusty potato masher.

Fill the potato skins with the filling, and bake again.

Very easy, and delicious.

This is what I did:

Weight Watchers Stuffed Potatoes (3 points per serving)

2 large baking potatoes

2 tsp. olive oil

1/4 of a large onion, chopped

1 c. broccoli (I used the steam fresh bag)

1 c. carrots, chopped fine

4 garlic cloves, minced

1/2 c. fat free sour cream

4 TBS dried parsley flakes

2 TBS grated parmesan cheese (more for sprinkling)

salt and pepper

Bake potatoes until done.

In a medium skillet, heat oil. Saute onions about 5 minutes.

Add carrot and garlic. Stir until soft, about 5 minutes. Reduce heat and cover and cook 4 minutes longer.

Halve the potatoes and scoop out pulp.

In a large bowl combine potato pulp, saute vegetables, sour cream, parsley, parmesan cheese, salt and pepper. Steam the broccoli in the microwave and add 1 cup to the mixture. Mash all ingredients with a potato masher. 

Spoon mixture into potato skins.

Place on baking sheet. Sprinkle with a little more parmesan and bake until heated through, about 15 minutes.

Serve alone or as a side dish.

Nutrition Facts:

Calories 158.1

Calories from fat 30

Total Fat 3.3g

Saturated Fat 0.8g

Cholesterol 3.4mg

Sugars 5.3g

Sodium 280.8mg

Total Carbohydrate 27.4g

Dietary Fiber 4.0g

Protein 6.1g

This recipe is linked to:
In and Out of the Kitchen ~ Feeding Big
Daily Dish Magazine