PULLED PORK

One of the easiest meals I've ever made! 3 ingredients is all you need for this pulled pork and you can make sandwiched, tacos, quesadillas and more. Yum!!!

Pork shoulder (2 - 3 lbs)

1 can of Root Beer (or Dr. Pepper)

BBQ sauce

Cook pork shoulder and Root Beer together in slow cooker on low for 8 hours. 

After pork shoulder is cooked, shred using 2 forks. Add a whole bottle of BBQ sauce and mix together. 

 Eat as a sandwich, taco or quesadilla topped with slaw (I use bagged close slaw mixed with a little ranch dressing). 

PITA PIZZAS

I love these individual pizzas because they are weight watchers-friendly and can be topped with tons of veggies.  Plus they are ready in 10 minutes - perfect for a weeknight dinner with a side salad.

 

INDIVIDUAL PITA PIZZAS

1 whole wheat pita
1/4 cup spaghetti sauce, low-cal
1/4 cup shredded cheese, reduced fat
Italian seasoning
Toppings of choice (tomatoes, onions, green bell pepper, mushrooms, etc.)

Spread the sauce over the pita.  top with  cheese, toppings and seasoning.

Bake for 10 minutes at 400 degrees.

TEN MINUTE TACO SALAD

Traditional taco salads are typically served in a ‘Taco Bowl’ which can pack as much as 500 calories and 20 grams of fat just for the bowl! This bowl only adds 100 calories, and makes this taco salad fun to eat! (You could also skip this step and serve this salad in a regular bowl as well!)

TEN MINUTE TACO SALAD

From Dashing Dish 

2 cups shredded lettuce

3/4 cup meatless crumbles, de-thawed according to package directions (or 1/2 cup lean ground beef/ground turkey, fully cooked)

1/4 cup taco sauce

1/4 cup canned corn

1/4 cup salsa

1 tbs light ranch (or sour cream)

1 low carb wrap (such as La Tortilla brand, or something with 100 calories/high in fiber)

Optional: 1/4 cup low fat shredded cheese, 1/4 cup black beans

Preheat oven to 450 degrees. Gather ingredients.

After removing the corn from the can, (measure out 1/4 cup for the salad, and save the rest in a tupperware), remove the paper from the can, and place it on a sheet pan. (You could use any empty can you have on hand, or an oven safe mug or dish that you can drape the wrap over).  Drape the wrap over the can, and place in the oven for 8-10 minutes, or until the tortilla is golden brown, and crispy.

While the tortilla is baking, add the taco sauce to the meat, and stir until well combined.

Measure out, and prepare the rest of the ingredients to put in the salad.

When the tortilla is cooled, take it off the can, (it only takes about a minute), and add the lettuce first, followed by the rest of the ingredients.

Serve immediately and Enjoy!!!

Weight Watchers PointsPlus Value: 8

NAKED "VEGGIE" QUESADILLA

I found this recipe on one of my favorite blogs.  The "naked" part is because most quesadillas are made with cheese, but this one has lots of veggies and seasonings to add lots of flavor without adding the calories of cheese.

NAKED "VEGGIE" QUESADILLA

From Dashing Dish

2 Low Carb Wraps (50 calories each, or 1 large wrap cut in half)

2 Chicken tenderloins (regular chicken or meat free chicken)

1 Cup Veggies of Choice (I used a mix with frozen bell peppers, broccoli, corn and onion)

1/4 Cup Water

1/2 Cup Salsa

1 Tbsp Light Ranch OR Light Sour Cream

1 Tsp Taco Seasoning

*Optional: Pinch of Garlic Powder

Start by adding the chicken to a pre-heated skillet (over medium high heat) sprayed with cooking spray.  Add salsa, ranch/sour cream and seasonings to the skillet with the chicken. Add the veggies and the water to the skillet once the chicken is cooked about half way through.  Cook until chicken is cooked through and golden brown and the veggies are tender.

Take one tortilla (or one half of a large tortilla) and place it on a pre-heated panini grill (or a pre-heated non-stick skillet).  Place chicken and veggies over the first tortilla, and add the other tortilla over the top. (If you desire, add cheese here!)

Close panini grill and remove quesadilla when tortillas are perfectly toasted on the outside! (If using a skillet, simply flip quesadilla to toast each side evenly).

Serve warm with more salsa for dipping if desired!

Weight Watchers PointsPlus Value: 7 

TURKEY TACOS

A friend of mine's husband made us tacos the other night and added cilantro, which really added a lot of flavor.  I decided to make those tacos, but a little healthier with ground turkey and whole wheat tortillas.

TURKEY TACOS

1 pound ground turkey

1/4 cup Taco Seasoning

3 tomatoes, diced

1 red onion, chopped

Shredded cheese

Salsa

Cilantro, chopped

8 small whole wheat flour tortillas

sour cream (optional)

Wrap the tortillas in foil and put in the oven on low heat (175) to warm.

Brown the ground turkey.  Add 1/2 of the onion and saute with the ground turkey.  Once the meat is browned and the onion is sauteed, add 3/4 cups water and the taco seasoning.  Let simmer on low heat.

Add the ground turkey, diced red onion, tomatoes, cilantro, salsa, sour cream and cheese in tortillas.

WEIGHT WATCHER'S GARDEN VEGETABLE SOUP

Amazing soup that is so good for you!!!

WEIGHT WATCHER'S GARDEN VEGETABLE SOUP

3 cups nonfat beef, chicken or vegetable broth (beef is the best)
2 garlic cloves , minced
1 tablespoon tomato paste
2 cups chopped cabbage
1/2 yellow onion
1/2 cup chopped carrot
1/2 cup green beans
1/2 cup chopped zucchini
1/2 teaspoon basil
1/2 teaspoon oregano
salt & pepper 
 
Spray pot with non stick cooking spray saute onions carrots and garlic for 5 minutes.

Add broth, Tomato paste, cabbage, green beans, basil, oregano and Salt & Pepper to taste.

Simmer for a about 5-10 minutes until all vegetables are tender then add the zuccini and simmer for another 5 or so minutes.

I have tried different variations. Leaving out green beans. Adding chopped green onions in addition to the yellow onion.

All very good. You can customise it a bit.

PUMPKIN PIE PEPPER JACK GRILLED CHEESE

PUMPKIN PIE PEPPER JACK GRILLED CHEESE

“Pumpkin Pie Dip”

Pepper Jack Cheese (can substitue Gorgonzola)
Cracked Wheat bread

Pumpkin Pie Dip Ingredients:
1 package (8 ounces) cream cheese, softened
2 cups confectioners' sugar
1 can (15 ounces) solid-pack pumpkin
3 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon ground ginger

In a large bowl, beat the cream cheese and confectioners' sugar. Gradually add the pumpkin, pie spice, vanilla and ginger; beat until smooth. Refrigerate leftovers. Yield: 3-1/2 cups.

Put a generous amount of dip on the bread.  Add pepepr jack cheese.  Grill on both sides until golden brown.

COCONUT PUMPKIN SOUP

Thank you Steve for this amazing recipe!

COCONUT PUMPKIN SOUP

2 medium carrots, chopped

1 medium green sweet pepper, seeded and chopped
1 medium onion, chopped
1 tablespoon vegetable oil
1 (15-ounce) can pumpkin
1 (14-ounce) can unsweetened light coconut milk
1 (14-ounce) can reduced-sodium chicken broth
2 tablespoons packed brown sugar
1 medium fresh jalapeno chile pepper, seeded and finely chopped
3/4 teaspoon salt
1/2 teaspoon ground ginger
2 tablespoons snipped fresh cilantro or parsley

In a large saucepan, cook carrots, sweet pepper, and onion in hot oil over medium heat about 5 minutes or until vegetables are nearly tender. In a large bowl, combine pumpkin, coconut milk, and broth. Stir in brown sugar, jalapeno pepper, salt, and ginger. Stir pumpkin mixture into cooked carrot mixture.


Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until heated through, stirring frequently. Before serving, stir in cilantro. Makes 12 (1/2-cup) servings.

ASIAN CHICKEN NOODLE SALAD

 
ASIAN CHICKEN NOODLE SALAD

1 pkg. (3 oz.) ramen noodle soup mix

1 pkg.  (14 oz.) coleslaw blend (cabbage slaw mix)

2 cups shredded or chopped cooked chicken breasts

4   green onions, diagonally sliced

1/3 cup PLANTERS COCKTAIL Peanuts

1/2 cup  KRAFT Light Asian Toasted Sesame Dressing

1 Tbsp. PLANTERS Creamy Peanut Butter

 

Break noodles into small pieces in large bowl. Add coleslaw blend, chicken, onions and nuts; mix lightly. Discard Seasoning Packet from soup mix or reserve for another use. 

 
Beat dressing and peanut butter with whisk until well blended. Add to salad; toss to coat.  

Source: Kraft Food & Family 

BAKED CHICKEN & SWEET POTATOES

 
BAKED CHICKEN & SWEET POTATOES

1/2 cup Kraft Zesty Italian Dressing
3 Tbsp brown sugar
1 Tbsp chopped fresh thyme
11/2 lb. sweet potatoes (about 3) cut into 3/4-in-wide spears
Chicken (about 3 lbs) cut into 8 pieces

Heat oven to 375.

Mix dressing, sugar and thyme in large bowl.  Add potatoes; toss to coat.  Transfer potatoes to 15 X 10 X 1 in pan, reserving dressing mixture in bowl.

Add chicken to reserved dressing mixture; toss to coat.  Place in pan with potatoes.

Bake 1 hour or until potatoes are tender and chicken is done (about 165 degrees).  Transfer chicken and potatoes to platter.  Strain drippings from pan; pour strained sauce over chicken.s

Source: Kraft Food & Family

BUTTERNUT SQUASH SOUP

BUTTERNUT SQUASH SOUP

Yield: 1 Gallon

1/2 pound Butter
5 pounds Butternut Squash - peeled & chopped approximately 1 inch chunks (Note: the total 5 pounds should be after peeling and chopping)
2 cups Onion - diced ½ inch
1 cups Carrots - diced ½ inch
1 cups Celery - diced ½ inch
1 each Cinnamon Stick
2 each Bay Leaves
2 tsp Fresh Ginger - peeled and minced
1/8 tsp Ground Nutmeg
1/2 tsp Fresh Sage - rough chopped
2 tsp Fresh Thyme - rough chopped
3 Quarts Vegetable Stock - Swanson or Similar
2 tsp Kosher Salt
1/2 tsp Black Pepper
1 - 2 cups Vegetable Stock - for thinning out the soup if it becomes too thick

Step 1 Peel, seed and chop the Butternut Squash into 1″ to 1 ½” pieces.

Step 2 Sauté the Squash, Carrots, Onions, Celery, Cinnamon, Bay Leaves in Butter for 25 minutes, stirring often. Add the Ginger, Nutmeg, Sage, and Thyme and sauté for an additional 10 minutes. Add the Vegetable Stock, Salt and Pepper and bring to a boil, reduce the heat to a simmer and continue to cook for an additional 35 minutes.

Step 3 Remove the Cinnamon Stick and Bay Leaves and puree till smooth with a hand held mixer or puree in small batches in a blender. Add the extra Vegetable Stock as needed to thin. The soup should be slightly thick. When serving garnish with a dollop of Crème Fraiche if not available thin out a little Sour Cream with milk.

Shelf Life: 48 hours

BASIL ALMOND CHICKEN SALAD

 

BASIL ALMOND CHICKEN SALAD

1 cup diced chicken
sliced almonds
1/2 apple, diced
2 celery stalks, diced
fresh basil, chopped
1/4 cup mayo
salt and pepper to taste

Mix mayo, salt, pepper and basil together.  Add the remaining ingredients and mix all together.  Serve as a sandwich or with crackers.

TAGLIATELLE WITH ARUGALA AND LEMON CREAM

TAGLIATELLE WITH ARUGALA AND LEMON CREAM

The heat from the pasta helps wilt the arugula – a great no-cook technique for adding vegetables to your pasta recipes. Try it with spinach, too.

Ingredients
11 oz uncooked pasta, tagliatelle*
4 1/2 Tbsp fresh lemon juice
5 tsp lemon zest
3/4 cup(s) reduced-fat sour cream
1/2 tsp table salt, or more to taste
1/4 tsp black pepper, freshly ground, or more to taste
1 cup(s) grated Parmesan cheese, Parmigiano-Reggiano, divided
3 cup(s) arugula, about 5 oz, or more if desired

Instructions
1. Bring a large pot of water to a boil; cook pasta according to package directions. Drain but do not rinse.
2. Meanwhile, in a large serving bowl, combine lemon juice, lemon zest, sour cream, salt, pepper and 1/2 cup plus 2 tablespoons cheese; set aside.
3. Immediately pour drained noodles into sour cream mixture; toss to coat. Add arugula; toss again to combine completely. Serve immediately with Parmesan cheese sprinkled over top. Finish with more salt and pepper, if desired. Yields about 1 1/2 cups pasta plus 1 tablespoon cheese per serving.

Notes
*If you can’t find tagliatelle noodles, use egg noodles instead (could affect PointsPlus value).
You’ll need about 2 medium lemons for the zest and juice.

PointsPlus® Value: 8
Servings: 6

Source: Weight Watchers

FAJITA BBQ RIBS

FAJITA BBQ RIBS

Season the ribs on both sides with fajita seasoning (any kind.)  Cook at 250 for 2 - 3 hours.

Move the ribs to the grill, and grill for 45 minutes to an hour, while basting with BBQ sauce (I use an entire bottle.)

BBQ RIBS

BBQ RIBS

Marinade:
1 1/2 cup sea salt
1 cup soy sauce
1 cup rice vinegar
1 cup fresh lime juice
2 Tbsp lime zest
5 Tbsp peppercorns
8 garlic cloves, minced
1 cup burgundy wine
1 1/2 gallons water

Mix all together.

Marinate the ribs for most of the day.  It makes a lot of marinade so for smaller portions half the marinade recipe.  Cook the ribs slowly on the grill for about 3 hours.  Baste the ribs constantly with BBQ sauce (I use a full bottle.)

Source: Rene Hazledine

BROWN SUGAR BBQ PORK LOIN

BROWN SUGAR BBQ PORK LOIN

Lean Pork Loin
Salt
Pepper
Brown Sugar (3 - 6 cups, depending on size of pork loin)
1 Bottle KC Masterpiece BBQ Sauce

Put the pork loin on a large piece of foil - enough to wrap around the pork loin completely.  Salt and pepper to taste.  Add brown sugar and BBQ sauce to coat.  Wrap the seasoned pork loin and cook all day (at least 5 hours) on 200.

Source: Pat Carpenter

JULIANNE'S CHICKEN

This recipe came from my college roommate, who got it from Julianne.  What could be bad about cheese and crescent rolls????  This goes great with Candy Salad.

JULIANNE'S CHICKEN

3 Chicken breasts
3 oz cream cheese, room temperature
2 Tbsp milk, plus more for coating
grated cheddar cheese (at least 1 to 1 1/2 cups)
Garlic salt
Pepper
1 - 2 package Crescent Rolls
Melted butter
Bread crumbs (Italian style or plain)

Cook the chicken (grill, bake, boil, slow cooker) and dice into very fine pieces to make 2 cups.

Mix the cream cheese, milk, cheddar cheese, garlic salt, pepper and chicken.

Roll out the crescent rolls - roll each roll section flat.  Fill each section with a few Tbsp of filling (do not overfill).  Fold the corners up to completely cover the filling.  Brush all sides with milk and roll in bread crumbs.

Bake for 50 minutes at 350, or until the dough is completely cooked.

Source: Lindsay Gallmore

VEGGIE AND PENNE PASTA IN LEMON BUTTER SAUCE

VEGGIE AND PENNE PASTA IN LEMON BUTTER SAUCE

Penne pasta
Roma tomatoes, cut into chunks, or grape tomatoes
Zucchini, cubed
Asparagus, boiled and cut into 1-inch pieces
sliced almonds (can be toasted)
Juice from 1/2 lemon
4 Tbsp butter
Olive Oil
Parmesan Cheese

In a large pot, boil water for the pasta and cook just before al dente.

In a sauce pan, melt the butter and lemon juice.  Add a little olive oil, salt and pepper to taste.

In a large pan with olive oil, sizzle the tomatoes and zucchini.  Add in the almonds and asparagus.  Add in the pasta to finish cooking and add the sauce.  Mix in the cheese before serving.

Can add grilled chicken.

PORK LOIN

 

This is the pork loin recipe I make the most often and is one of my favorite meals my mom makes.  This marinade can also be used on beef tenderloin.

PORK LOIN
1/4 dark soy sauce
3 Tbsp Hoisan sauce
1 cup sherry or red wine
2 minced garlic cloves
1 tsp ginger
2 - 3 lb pork tenderloin

Mix all ingredients together and marinate the tenderloin for at least 3 hours (but not more than 6.)

Bake the tenderloin in the marinade at 325 for 20 min per lb plus an additional 20 min (60 min for a 2 lb tenderloin) or until the internal temperature is 170.

Let it rest for 5 minutes after taking out of the over before cutting into slices.

Source: Jane Robertson

SPAGHETTI

SPAGHETTI

1 1/2 lbs lean ground beef or turkey

1 onion, chopped

2 cloves of garlic, minced

1 Tbsp chopped fresh basil

1 tsp dried oregano

2 Tbsp brown sugar

1 1/2 tsp salt

3 (14 oz.) cans diced tomatoes

2 (6 oz.) cans tomato paste

Pasta - spaghetti, penne, buccatini, angel hair, etc.

In a skillet over medium heat, brown the meat, onion and garlic.  Drain the fat.  Mix in the basil, oregano, brown sugar, 1 1/2 tsp salt, diced tomatoes and tomato paste.  Simmer for 30 to 45 minutes, stirring occasionally.

In a large pot, boil water for noodles, adding some olive oil and salt for flavor.  Cook for 8 minutes or just before al dente.  Add the noodles to the pasta and mix together.  Continue cooking for 3 - 5 minutes.

Serve with Parmesan cheese and fresh basil on top.