Snap Peas Snack

1/4 Cup Snap Peas
3 short sprays of olive oil
dousing of garlic and herb seasoning

=Yum and Crunchy!
0 Points on Weight Watchers

Tomato Basil Chicken

Full of fresh pesto flavors, this saucy chicken dish rests on a bed of hot fettuccine. From eatbetteramerica.
Prep Time:20 min
Start to Finish:20 min
makes:4 servings (1 1/2 cups each)

8oz uncooked whole wheat fettuccine
2teaspoons olive or vegetable oil
1medium onion, finely chopped (1/2 cup)
1clove garlic, finely chopped
3medium tomatoes, chopped (2 1/2 cups)
2cups cubed cooked chicken or turkey breast
3tablespoons chopped fresh or 1 teaspoon dried basil leaves
1/2teaspoon salt
1/8teaspoon red pepper sauce
1.Cook and drain fettuccine as directed on package. Cover to keep warm.
2.Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook onion and garlic in oil, stirring occasionally, until onion is crisp-tender. Stir in remaining ingredients except fettuccine; reduce heat to medium.
3.Cover; cook about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft. Serve over fettuccine.

Nutritional Information
1 Serving: Calories 360 (Calories from Fat 60); Total Fat 6g (Saturated Fat1 1/2g, Trans Fat 0g); Cholesterol 55mg; Sodium 540mg; Total Carbohydrate 47g (Dietary Fiber 6g, Sugars 5g); Protein 30Percent Daily Value*: Vitamin A 20%; Vitamin C 15%; Calcium 6%; Iron 15%Exchanges: 3 Starch0 Other Carbohydrate0 Vegetable3 Very Lean Meat1/2 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.

Bacon Cheese Chicken Sandwich


2 item(s) grilled chicken breast fillet (Thinly sliced, I can purchase raw chicken breast that is thinly sliced.  You could also ask the butcher on hand to do that for you)  
1/4 cup(s)  breadcrumbs
1/2 package of ranch dressing mix 
2 item(s) egg white(s)   
4 slice(s) uncooked low sodium bacon   
4 item(s) Arnold Select 100% whole wheat sandwich thins   
raw spinach   
couple of tomato slices   
couple of onion slices  
1/2 cup(s) Weight Watchers Reduced-fat 4 cheese Italian-style blend   


  1. Grill, Broil, or bake chicken thoroughly.  This will take half as much time as usual, about ten minutes of medium on the grill is what I did.  
  2. Cook the bacon on the stove top, remove and cover. 
  3. Preheat oven to 375 F. 
  4. scramble eggs in a medium bowl.
  5. Combine breadcrumbs and ranch dressing mix in a second medium-size bowl. 
  6. Dip cutlets into egg white, then into crumb mixture to coat. 
  7. Place on a baking sheet and bake for 10 minutes. 
  8.  Flip at 10 minutes and then set your timer for 6 minutes. 
  9.  When 6 minutes is over sprinkle the breasts with cheese and place in oven for 4 more minutes. 
  10. Meanwhile get your plates ready with the sandwich thins, onion, tomato, ad bacon slices.
  11. Remove chicken from oven and place a breast, or half, on each sandwich.
  12. Allow to cool a minute or two.
  13. Enjoy!

I originally found this recipe on Weight Watchers however it was named A Small Loss Bacon Cheese Chicken Sandwich, which I didn't think about at first.  Then I did start to think about it as I follow Mary's blog, A Small Loss.  I don;t know if it is her recipe or not, I am assuming it is but there was a lot missing in the directions that I had to piece together and I replaced the slice cheese with shredded and the lettuce with spinach.

It was YUMMY!  You should try it! This recipe is to serve two, up the ingredients slightly for more people.
Points Plus:11

Swamp Slushie

1 cup coconut milk vanilla flavored
1 cup or 1 can pineapple chunks (in juice not syrup)
2 cups raw spinach


1. Process spinach in a wheatgrass juicer (optional), place juice into blender. If you don't have a wheatgrass juicer you could use a food processor or just through the raw spinach in the blender with the rest of the ingredients.

2. Place all ingredients into a blender

3. Blend on high until smooth

Serving Size:2

Note: If you are using a can of pineapple or pre-cut fresh pineapple you want to add the pineapple juice to the blender as well.
You can add a half a handful or so of another green such as kale for more nutrition, I just didnt have it on hand.

This recipe was given to me from my nutritionist (my husband and I dubbed it "Swamp Slushie") and it will fill you up until lunch time!

For one serving, which would be a half a serving of coconut milk (I didn't count the pineapple or spinach)
Fat 2.5g
Potassium 45 mg
Carbs 4.5g
Sugar 3.5g
Protein .5g

Weight Watchers Points Plus Per Serving; 1 

I actually haven't had this recipe in months and it is nice to revisit it.  Sitting here drinking my one serving, I am full with half of it!


Baked Chicken Mozzarella

Finally I have a new recipe for you!  This one is super easy and super fast to make!  In fact it is so easy and quick to make I ate it without thinking to take a picture!  Ill have to get a picture next time :)


4 thinly sliced chicken breasts
2 tablespoons of margarine
1/2 tsp of Italian seasoning
1/8 teaspoon of salt
1/8 teaspoon black pepper
1/8 of a cup of pasta/marinara sauce
2 ounces shredded mozzarelle, no fat cheese
olive oil cooking spray


Preheat open to 450 degrees.  Spray a baking sheet with cooking spray.

In a measuring cup (or other microwave safe vessel) melt the butter.  Mix the butter and spices in a wide bowl or a deep dish. Place the breasts, one at a time, in the bowl and roll it around in the mixture, then place on the cookie sheet.  Do this with each chicken breast.  Lightly spray the top of the chicken with olive oil.

Cook for 15 minutes and remove from oven. Flip the chicken and then top each chicken breast with 2 tablespoons of marinara sauce and 1 ounce of cheese.  Place the cookie sheet back in the oven and cook for another 5 minutes.

We pared this with canned corn and it was filling and fantastic!

Serving Size:4
Points Plus: 5, 6 with the corn

Tarragon Chicken Linguine


6 oz Barilla Whole Wheat Linguine
3 stalk(s) broccoli
1/2 cup(s) fat-free, reduced-sodium chicken broth
2 tsp all-purpose flour
1/4 tsp black pepper
1 pound(s) cooked chicken breast
2 tsp olive oil
1/2 tsp ground tarragon


1 Cook pasta and broccoli according to package directions. Drain pasta. Return pasta to hot pan and add cooked broccoli; cover to keep warm.
2 In a small bowl, combine chicken broth, flour, and seasoning; set aside.
3 In a large nonstick skillet, cook chicken in hot oil about 4 minutes or until no longer pink, stirring often.
4 Stir cornstarch mixture; add to skillet. Cook and stir until thickened. Stir in tarragon; cook for 2 minutes more. Make sure you dont let it thicken up too much, you need the sauce so the noodles won't stick together.  Serve over pasta and broccoli.

Servings: 4
Points Plus(TM): 6 per seving


No Bean Chicken Chili


1 1/2 pound(s) raw lean ground chicken   

4 serving(s) cipollini onions, finely chopped (these are tiny itty bitty onions,   

5 serving(s) small peppers, chop finely (I used 2 yellows, 2 reds, and an oran   
15 oz pizza sauce   

6 serving(s) Dandelion Pasta Sauce, ounces   

1 Tbsp chili powder   

1/2 tsp table salt   

1/2 tsp paprika   

1/4 tsp garlic powder   


1.Place ground chicken in a large deep skillet. Cook over medium-high heat until evenly brown crumbling with a spatula as you cook it. Drain excess fat.
2.Stir in peppers, pizza sauce, pasta sauce, and onions. Season with chili powder, salt, paprika, and garlic powder.
3.Cook over medium heat, stirring occasionally until desired consistency, about 15 minutes.
4.Serve with a sprinkling of no fat mozzarella and 2 teaspoons of sour cream on top. (add 1 point)

Note: This recipe came about from using what I had on hand and not being able to get to the store. And I must say it came out damn good! Enjoy!

PointsPlus™ Value:    8
Servings:  4


Baked Potato Soup

(Lower recipe revised) 


1 serving(s) Hormel Low Sodium Bacon, 2 slices   
2 microwavable medium potato
4 medium scallion(s)   

1 serving(s) 14oz Light and Fat Free Chicken Broth 50% less sodium   

1/2 tsp table salt   

1/8 tsp crushed red pepper flakes   

1/2 serving(s) 1 cup of rice Milk   
1 oz cheddar, shredded fat free   


(Because this cooked down so quickly, my husband had idea on how to make this really creamy, restaurant style)
Throw the potatoes in the microwave and cook according to directions.
Cook up the bacon, 2 slices, to crispy. Set on top of a paper towel or washcloth and set aside.
Once the potatoes are baked, remove the plastic (carefully, they are hot!) chop them up a little and throw them in the blender.  Add broth, salt, pepper, milk and scallions to the blender.  Pulse blend until nice and creamy!
Crush 2 pieces of bacon and stir it in, with the last 2 scallions and the cheese.  Let it heat up on low-medium for about 3-5 minutes and serve!

Serving size is about 1 cup.
PointsPlus™ Value:    4
Servings:  3

Baked Potato Stew


1 serving(s) Hormel Low Sodium Bacon, 2 slices   
2 medium potato, baked   
4 medium scallion(s)   
1 serving(s) 14oz Light and Fat Free Chicken Broth 50% less sodium   
1/2 tsp table salt   
1/8 tsp crushed red pepper flakes   
1/2 serving(s) 1 cup of rice Milk   
1 oz cheddar, shredded fat free   


Chop potatoes finely, the smaller they are the quicker they will cook and be easier to mash.
Cook up the bacon, 2 slices, to crispy. Set on top of a paper towel or washcloth and set aside.
(I used a separate pan at this point bc I wanted to fry up the rest of th pan of bacon while I cooked the recipe. I hate raw meat sitting around in my fridge. I ate 2 pieces of it and gave the rest to the kids with their dinner)
In a separate pan, spray liberally with olive oil and throw in 2 scallions. Cook for 2-3 minutes stirring frequently until they get soft. Add broth, salt, pepper, and chopped potatoes. Bring the mixture to a boil, lower temp to simmering and cover for 3 minutes.
Mash potatoes carefully in the pan, add rice milk (you could also use cow milk or half and half). Return to simmer.
If you find that the recipe is cooking down fast (I did) add some more broth (or you could add water). Crush 2 pieces of bacon and stir it in, with the last 2 scallions and the cheese.

Serving size is about 1 cup.
PointsPlus™ Value:    4
Servings:  3


4 Serving Chicken and Dumplings


1/2 pound(s) uncooked boneless, skinless chicken breast   
1 serving(s) 1 10 oz can campbells cream of broccoli   
1 serving(s) 1 10 oz can of campbells condensed cream of chicken soup   
1 serving(s) 2 soup cans of water   
4 tsp Gold Medal® Flour All-Purpose Flour   
2 cube(s) chicken bouillon cube, crushed   
1/4 tsp black pepper   
1 serving(s) Wegmans buttermilk biscuits, 1 can   


 Poach 1lb of chicken breast; Put chicken in deep pan cover with water bring to a boil and boil for 20 minutes. Shred chicken and use 2 cups of the shredded chicken in this recipe, save the rest for another recipe or double this recipe.

Combine all ingredients, except biscuits in to crock pot slow cooker. Cut biscuits into quarters and gently stir into misture. Cover and cook on LOW for 4-6 hours.

PointsPlus™ Value:    6
Servings:  4



Oh MAN This is Good!

This dish was soooo fantastic!  Soul food, that is what this is!  I had two servings and I am more full than usual, but it is worth it, I was craving something this tasty!  And it still fits in my daily points!  You have got to try this!  The original recipe called for ricotta cheese, but that is not something I like, so I substituted sour cream and boy is it yum!

Preparation Time: 10 min
Cooking Time: 40 min
Level of Difficulty: Easy

3 spray(s) cooking spray
1 pound(s) uncooked pasta, rigatoni or penne
1/4 tsp crushed red pepper flakes, or more to taste
1/4 cup(s) grated Parmesan cheese, divided
4 cup(s) marinara sauce, store-bought, divided**
1/2 pound(s) shredded part-skim mozzarella cheeses
1/4 cup(s) basil, cut into ribbons, for garnish***
3/4 pound(s) light sour cream

Preheat oven to 350ºF. Coat bottom and sides of a lasagna pan with cooking spray.
Cook pasta according to package directions; rinse with cool water and drain.
While pasta is cooking, in a medium bowl, combine sour cream, red pepper flakes, 3 tablespoons Parmesan cheese and 1/3 cup marinara sauce.
To assemble ziti, spoon 1/2 cup sauce on bottom of prepared pan; top with half of pasta in an even layer. Evenly spread pasta with sour cream mixture; cover with half of remaining sauce. Top with remaining pasta and spoon remaining sauce over top; sprinkle with mozzarella and remaining tablespoon Parmesan. Bake until cheese melts and is browned, about 20 to 30 minutes. Allow ziti to sit for 10 to 15 minutes before slicing into 12 pieces. Yields 1 piece per serving.

Servings: 12
PointsPlus™ Value: 7


Chicken Pot Pie

This makes 2 pies, one for now and one for later.  Freeze the second one for up to 3 months

2 Tbsp white all-purpose flour
1/2 tsp table salt
1/2 tsp black pepper
1/4 tsp onion powder
15 oz frozen pie crust
1 serving(s) (2) 9 Inch deep dish pie plates
2 pound(s) uncooked boneless, skinless chicken breast, about
1 serving(s) 1 package mixed vegetables, frozen Wegmans Just Picked
1 serving(s) 1 pacific organic cream of chicken
1 serving(s) 1 10 oz can campbells cream of broccoli
1 serving(s) 1 cup of rice Milk
2 large potato, red, white, grated


1. In a large bowl, combine the chicken, potatoes, vegetables, soups, mik, sour cream, flour and seasonings. Divided between two 9-inch deep-dish pie plates. Roll out pastry to fit the top of each pie. Cut slits in pastry. Place over filling; trim, seal and flute edges.

2. Cover and freeze one potpie for up to 3 months. Bake the second potpie at 400 degrees for 35-40 minutes or until golden brown.

3. To use frozen potpie: Remove from the freezer 30 minutes before baking. Cover edges loosely with foil; place on a baking sheet. Bade at 425 degrees for 30 minutes. Reduce heat to 350 degrees; remove foil and bade 50-55 minutes longer or until golden brown. Yield 2 potpies (6 servings each).

PointsPlus™ Value: 8 per serving
Servings: 12



Thyme and Vegetable Chicken Stew

The original recipe from Weight Watchers calls for lamb, but we dont eat lamb (or much of any other meat) so I substituted chicken for the lamb.  You can do this with any recipe, you'll find that most of my recipes include chicken.

1 lb chicken breast
4 cups of fat free reduced sodium chicken broth
2 1/2 medium or 2 large leeks, white and pale green parts only, sliced(we used scallions because they were sold out of leeks)
2 medium stalks of celery, thinly sliced
2 medium carrots, thinly sliced
2 tsp of dried thyme
1 tsp table salt
1/2 tsp ground black pepper
1 medium baking potato, peel (I left the peel on)

1.  Place chicken in a large saucepan, cover with water and bring to a boil.  Boil for 20 minutes.  Drain chicken and place it on plate.  (During the nest step while you are waiting for the broth to boil, shred your chicken with a fork and knife, shreds easily)
2.  Pour the broth in the same saucepan and bring to a boil over high heat.  Add leeks, celery, and carrots;  reduce heat and simmer, covered, for 10 minutes.
3.  Return chicken to saucepan, add thyme, salt, and pepper.  Simmer, covered for 35 minutes.  (Lamb for 45 minutes until tender)
4.  Grate potato into stew, using small holes of a box grater.  Stir well and reduce heat to lowest possible simmer.  Cook, uncovered, stirring frequently, until thickened, about 10 minutes.  Yields about 1 3/4 cups per serving (which is a lot, I only ate 1 cup, Ev had the full serving and was stuffed!)

6 Points Plus per serving
Prep: 22 minutes
Cook: 65 minutes
Serves: 4+
PointsPlus (TM): 5 per serving

Note:  Honestly while I was stirring it the last 10 minutes, it didn't look that great (it did smell good though), but when I thought about it, everything in it was food that I like.  It ended up being awesome!  Hubby really liked it!  And that is saying something because he hates celery!



Spaghetti Tacos

Spaghetti tacos are apparently made famous by a show named iCarly which I've never seen or heard of.  I was skeptical when I saw a friend post about making these for dinner.  But I was desperate for something to make for dinner and I was coming up short on ideas.  So we tried them. Not only were they easy and quick to make, the kids loved them AND clean up was a breeze!  Usually we reserve spaghetti for night when we have enough energy to then bathe all of the kids.  However the night we had spaghetti tacos, the kids ate them all gone and there was nothing to clean off the table, chairs, floors, or hair, ears, noses, and belly buttons!  I recommend them.  They come with a mommy stamp of approval!


  • Large tortillas
  • Spaghetti
  • Spaghetti sauce
  • optional- chopped peppers, chopped onions, minced garlic

Cooking Directions 

1.  Make spaghetti.
2.  Drain very well.
3.  Add sauce to spaghetti.
4.  Heat tortillas according to directions on package.
5.  Add spaghetti (and peppers, onions, garlic) on top of one tortilla.  Add only enough so that you can roll the tortilla around the ingredients. (Fold one edge over the top.  Fold the bottom up about 1-2 inches.  Roll folded side towards unrolled side.)

1 Tortilla is one serving.  Add vegetables (bell peppers are 0 points!) and/or meat to make it more filling.
PointsPlus (TM): 6 per serving



Creamy Chicken Lasagna



  • 3 skinless, boneless chicken breast halves
  • 6 uncooked lasagna noodles
  • 1 cube chicken bouillon
  • 1/4 cup hot water
  • 1 (8 ounce) package cream cheese, softened
  • 2 cups shredded mozzarella cheese
  • 1 (26 ounce) jar spaghetti sauce


  1. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and set aside.
  2. Meanwhile, place the chicken in a saucepan with enough water to cover, and bring to a boil. Cook for 20 minutes, or until no longer pink and juices run clear. Remove from saucepan, and shred.
  3. Preheat oven to 350 degrees F (175 degrees C). Dissolve the bouillon cube in hot water. In a large bowl, mix the chicken with the bouillon, cream cheese, and 1 cup mozzarella cheese.
  4. Spread 1/3 of spaghetti sauce in the bottom of a 9x13 inch baking dish. Cover with the chicken mixture, and top with 3 lasagna noodles; repeat. Top with remaining sauce, and sprinkle with remaining mozzarella cheese.
  5. Bake for 45 minutes in the preheated oven. 

Makes 6 servings.  I add red, orange, and yellow peppers to mine.  Sometimes chives and onions also.

PointsPlus (TM): 10 per serving



Chicken and Chive Naan Pizza

  • 1 loaf Naan bread (you can find this in the bread aisle, they are like pita bread but slightly larger and they don't open)
  • 1lb of ground chicken (or any other meat topping)
  • 1-2 tbsp of basil
  • 1 clove of garlic, minced
  • 1/4 cup of chives
  • 1/2 cup Dandelion pasta sauce (we find this in our grocer's organic section (or you can use pizza sauce))
  • 1/2 cup of 6 Italian cheese, shredded (or any shredded cheese) 
  • Olive oil cooking spray

Cooking Directions 
1. Cook ground chicken on the stove.  Once cooked add the basil and garlic and turn it down to medium low for about 3 minutes.  Remove the chicken from the stove and place on a plate.
2. Spray both sides of a naan loaf with olive oil.  Place in the skillet on medium low for 2 minutes.  Flip the naan over and add the dandelion sauce, then cheese, then chicken (about a handful), and finally the chives (not all of the chives, just as many as you want).
3. Heat on medium low for about 3 minutes, keeping an eye on the bottom of the naan so that it does not burn.  Cut in half and serve!

Each naan is two servings.
PointsPlus (TM): 7 per serving

You will have extra ingredients left over so throw on some more naans for the rest of the family!  Or you can put the chicken, chives and bottle of sauce in the fridge and the next day you will be able to make up a quick and easy lunch!

*My husband says that this is by far the best food he has ever put in his mouth!





Quick and Easy Chicken Fried Rice


  • 2 spray(s) cooking spray
  • 2 large egg(s), lightly beaten
  • 1 cup(s) carrot(s), shredded
  • 1 cup(s) scallion(s), sliced, divided
  • 3 cup(s) cooked white rice
  • 1/2 cup(s) frozen green peas, thawed
  • 1/4 cup(s) low-sodium soy sauce, or to taste
  • 1/2 lb chicken breasts


  •  Place chicken breasts in a deep skillet.  Cover with water and bring to a boil.  Boil for 20 minutes or until chicken is cooked thoroughly and is no longer pink inside.  Take chicken out, shred with a fork and set aside.  You really only need 2 breasts, so you could put the rest in the fridge and save them for another recipe.
  • Put the rice on to cook.  We get the easy cook white rice.  It comes in separate bags that you place in a pot of water and boil for 8 minutes.
  • Coat a large nonstick skillet with cooking spray; warm pan over medium-high heat. Add eggs; tilt pan so that eggs cover bottom.
  • When eggs start to set, break them up into pieces with a heat-proof spatula or wooden spoon. Cook until eggs are cooked through, about 1 minute more; remove eggs from skillet and set aside.
  • Off heat, recoat same skillet with cooking spray; set over medium-high heat. Add carrots and all but 2 tablespoons scallions; sauté until carrots are crisp-tender, about 2 to 3 minutes. 
  • Stir in cooked rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Gently stir in cooked egg and remaining scallions; heat through. 

 Yields about 3/4 cups per serving.
PointsPlus (TM): 7 per serving
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