Monday, February 18, 2019

Slow Cooked Taco Chili

Adapted from Emily Bites!
4 WW Freestyle Points per serving
Serving=1 cup
Makes 12 servings

2 lbs. 95% lean ground beef
1 large onion, chopped
1 (14.5 oz) can of fire-roasted diced tomatoes
1 (14.5 oz) can of Wegman's diced tomatoes with chili
2 (15 oz) cans black beans, drained and rinsed
2 (4.5 oz) cans of diced green chiles
1 (15 oz) can kidney beans, drained and rinsed
1 (15.5 oz) can of whole kernel corn, drained
1 (1 oz) envelope reduced sodium taco seasoning
1 (1 oz) envelope Ranch dry dressing, seasoning mix
Cheddar fat free cheese for topping

Bring a large skillet to medium heat.  Add ground beef, and brown.  Drain fat.  Add onion and saute until cooked.

Transfer the meat and onions to your slow cooker.  Add the tomatoes, black beans, kidney beans, corn and chiles. Stir and combine.  Add taco and ranch seasoning. Stir thoroughly until mixed.  Cook on low for 6 to 8 hours, or high for 4 hours. Serve with cheese.

Mock Hike

My boys have been on some Scout hikes, so hubby challenged me to carry the backpack on a hike through our neighborhood. This was all after an 8 mile run this morning #puleeze #hewillneverlearn #ialwayswin

Exactly how I felt!

Saturday, February 9, 2019

Bacon Cheeseburger Bubble Up

*Modified from Drizzle Me Skinny
6 Freestyle Points per serving
Serves 6

4 slices turkey bacon
7.5 oz can of biscuits (used Walmart brand)

  • Use only 5 of the 10 pk biscuits
1 lb extra lean ground beef
1/4 cup ketchup
1/4 cup yellow mustard
1/2 cup diced onion
2/3 cup of light cheese (used Cabot's light white cheddar)
2 Tbsp bread crumbs

Cook bacon and ground beef. Drain fat.

Preheat oven to 350 degrees, and spray non-stick spray to a 9X13 dish.

Cut your biscuits into small pieces and spread evenly in the bottom of the casserole dish.

In a bowl, mix your ground beef, bacon, ketchup, mustard, onion, bread crumbs, and 1/3 cup cheese. Reserve the other 1/3 cup.

Spoon beef mixture over dough pieces in your dish.  Bake in oven for 20  minutes. Remove, and sprinkle with remaining cheese. Return to oven for an additional 10 minutes.

Serves 6.

Sunday, February 3, 2019

Cindy's Taco Bubble Up Yum

One of the prettiest casseroles I have ever made!

8 servings in 9X13 pan
6 WW Freestyle Points
1 lb ground chicken
1 5oz can of Pillsbury Jr. Biscuits
Taco Seasoning Packet
2 cups of diced peppers (used red and orange)
1 cup finely chopped sweet onion
1 1/2 cup pineapple salsa
1 cup reduced fat shredded cheddar cheese
Green onion

Preheat oven to 350 degrees.

Cut up peppers and onions. Cut up biscuits into bite size pieces.

Cook your ground chicken in a pan on stove top until brown.

Add onion, peppers, and taco seasoning.  Allow to simmer and cook for approximately five to ten minutes.

Remove from stove top, add salsa, and stir. Set aside.

Spray 9X13 pan with non-stick cooking spray.   Layer half of biscuit pieces at the bottom of the casserole dish.

Layer taco meat mixture over half of biscuits.  Place more biscuit pieces, and layer rest of meat mixture.  Top with cheese and green onion.

Loosely cover with foil and cook in oven for 35 minutes.  Remove foil and cook an additional 15 minutes.  Serve.

Sunday, January 27, 2019

Garlic Bacon and Cheese Stuffed Chicken Breast

This recipe was difficult and took much patience, but was yummy in the end. 

Taken from Drizzle Me Skinny.  Her recipe said 4 Freestyle points, but when I did the entire recipe on WW website, it was 5 Freestyle Points per serving.

5 Freestyle Points per chicken breast
Before searing and baking

4 boneless chicken breasts
2 Tbsp flour
1 egg
2 Tbsp egg whites
2 1/2 Tbsp bread crumbs
1 1/2 Tbsp finely grated parmesan cheese
1 1/2 tsp garlic powder
1 tsp Italian seasoning
4 oz softened light cream cheese
3 slices cooked, and crumbled bacon (I used turkey bacon)
1 oz light mozzarella cheese (used Wegman's brand)

Cook your bacon and set aside 1/2 Tbsp of bacon grease (no grease for me, so seared the breasts in the same pan I used to fry bacon)

Preheat oven to 375 degrees, line a baking sheet with parchment paper and spray lightly.

Cut your chicken breasts open, but not all the way.

Whisk your egg, and egg whites together in a small bowl, lay out your flour on a flat plate. In a small bowl mix your bread crumbs, parmesan cheese, 1/2 tsp of garlic, and 1 tsp Italian seasoning. Spread out on another flat plate.

In a small bowl, mix together your cream cheese, 1 tsp garlic powder, crumbled bacon, and shredded mozzarella cheese.

Divide mixture into your four chicken breasts, spreading out to cover. Fold breast closed.

Roll each breast in flour, dip each stuffed breast carefully in the egg mixture, and then roll in your bread crumb mixture.  

Heat your frying pan with bacon grease.  Sear each chicken breast on each side for one minute.  Place on baking sheet. 

Bake for 35 minutes (45 for our oven).

Sunday, January 20, 2019

Weight Watchers Buffalo Chicken Macaroni and Cheese

Snatched from Drizzle Me Skinny.
5 WW Freestyle Points per serving
Serving = 1 cup

20 ounces of raw boneless chicken breast
1/2 cup chicken broth
1/2 cup Frank's hot sauce
3 cups cooked whole wheat macaroni
2 cups milk (used fat free)
1/3 cup plain Greek yogurt
2 oz light cream cheese
1 cup shredded light cheese (used Mexican blend like DMS did)

Place chicken, broth, and hot sauce in the crockpot.  Cook on high for 3 hours.

Boil your pasta for five minutes before chicken is done.  Drain. While pasta is draining, shred chicken. Add 3 cups of pasta to chicken.  Add milk, yogurt, cream cheese, and shredded cheese.  Stir.

Let cook on LOW for 2 hours. 

It is delicious!

Weight Watcher 2 Ingredient Bagels

3 WW Freestyle Points
1 cup self rising flour
1 cup fat free Greek yogurt

Preheat oven to 350 degrees.

Knead until the dough forms and separate into four equal parts.

Roll out the dough balls to form a rope and pinch the ends together to make a circle.

Brush bagels with an egg wash and sprinkle with bagel seasoning.

Bake for 25 minutes. YUM