Chicken Corn Chowder

{source}

My new favorite healthy soup recipe!  This stuff hit the spot big time this past week as we had our first snow here in the valley.  And at only 7 WW points plus per cup, it kept me full for a few days after, too, with the leftovers.  Love this stuff!!  John even loved it, too, and said it didn't taste "healthy" at all:).

{What you need}

1 TB butter

1 small chopped onion

1 cup chopped carrots

1 can diced green chilies

2 TB flour

3 cups milk

2 cups cooked chicken, cubed

1 can corn

1 can creamed corn

1/2 tsp dried thyme

1/4 tsp red pepper flakes

1/2 tsp salt

Melt butter in a large pot over medium heat.  Add onions and carrots.  Cook until carrots are tender-crisp, about 10 minutes.  Add flour, cook while continually stirring for one minute.  Slowly add milk and stir until slightly thickened.  Incorporate the remaining ingredients, and stir until heated through.  Top with sour cream or mozzarella cheese (will add to the points value, though).

inspired by this recipe

Healthy Spicy Thai Noodles

{source}

This original recipe had a lot more oil, but I found that just cutting it out significantly didn't sacrifice any flavor and made it a kajillion times healthier!  I calculated it out and it is 7 Weight Watchers PP for 1 cup, prepared this way.  Not bad for a very unique flavor in the WW world!!  

{What you need}

1 box whole wheat linguine pasta

1 Tblsp crushed red pepper (or less if you don't like it too spicy)

1/4 cup sesame oil

6 Tblsp honey

6 Tbsp soy sauce

1 cup cooked chicken, shredded

green onions, chopped

cilantro, chopped

peanuts, chopped (adds points)

carrots, slithered 

Boil the linguine according to box directions, drain.  Heat sesame oil and crushed red pepper in a small saucepan over medium heat.  Strain out pepper and reserve oil.  To the oil, whisk in the honey and soy sauce.  Toss chicken and sauce mixture with noodles.  Serve cold or hot (I prefer cold) with green onions, cilantro, peanuts, and carrots on top.

Inspired by this recipe from LeAna of asmallsnippet.blogspot.com

Meatloaf Cupcakes with Mashed Sweet Potato Frosting

{source}

ALERT! ALERT! THIS IS MY NEW FAVORITE RECIPE!!  SERIOUSLY MAKE THIS TONIGHT!!!

Do I have your attention now?  Kay, I seriously cannot express how delicious these were!!  We had my parents and brother over for these and everyone RAVED about them.  And here's the kicker---THEY ARE A WEIGHT WATCHERS RECIPE!!  Yup, you heard it here.  Of course you could use full-fat everything if you wish, but you seriously don't need to.  The portion size is perfectly filling and the flavor is out of this world.  I will be making this again....oh, today.  And I think I'll triple the recipe and have a ton in the freezer to pull out whenever I wish.  Here goes:

{What you need}

{for the meatloaf}

1.3 lb 93% lean ground turkey

1 cup grated zucchini, all moisture squeezed dry with paper towel

2-3 tablespoons minced onion

1/2 cup seasoned breadcrumbs

1/4 cup ketchup

1 egg

1 tsp kosher salt

{for sweet potatoes}

1-2 lb sweet potatoes, peeled and cubed

2 large garlic cloves, peeled and halved (I use 1 teaspoon of ready-minced garlic)

3 tablespoons fat free sour cream

1 tablespoon light butter

kosher salt to taste

dash of pepper

1 tablespoon dried thyme

Put the sweet potatoes in a large pot with garlic and enough water to cover the potatoes.  Bring to a boil, then cover and reduce heat to medium-low and simmer for about 20 minutes or until potatoes are soft.  Drain and return sweet potatoes and garlic to pot.  Add the rest of the sweet potato ingredients and mash.  Set aside.

In a large bowl, combine all the ingredients for the meatloaf.  Spray a 12-cup muffin tin with non-stick cooking spray.  Spoon even portions into each muffin cup.  Bake at 350 for 18-20 minutes.  I then used a cookie-dough scoop to plop some of the sweet potatoes on top like "frosting," or you could just serve the potatoes as a side dish.  SO DELICIOUS!!!!!!!!!

Inspired by this recipe over at Skinny Tastes!

Lime Chicken Fajitas

{source}

I'm not usually one to think of Fajitas as an option for dinner--they just never really pop into my mind.  I think I've had them maybe a total of three times in my life.  But I've been trying to think outside the box lately and I realized I just so happen to have the ingredients for these fajitas on hand. THEY WERE DELICIOUS!  John and I were both so surprised at how much we like them.  They were so easy, too, and super healthy!  I think these puppies are a new addition to our rotation.

{What you need}

8 boneless, skinless chicken breasts, sliced into strips

1/2 cup lime juice

1/2 teaspoon pepper

1 teaspoon garlic salt

1 large onion, cut into rings

1 large green pepper, sliced into strips

1 large red pepper, sliced into strips

2 Tablespoons butter

flour tortillas

{other}

guacamole

salsa

cheese

sour cream

Combine the chicken, pepper, garlic salt, and lime juice in a tupperware and secure the lid tightly.  Shake the container so that the chicken gets evenly coated in the seasons.  Let sit as long as you can, up to several hours in the fridge if you have time.  In a large skillet, melt the butter and add the vegetables.  Saute for about 4 minutes, or until the onions start to caramelize.  Remove the vegetables and add the chicken.  Cook until no longer pink inside, about 5 minutes, then add the vegetables again and heat through.  Serve over warm tortillas with your choice of condiments.

(Inspired by the recipe 'Family Fajitas' from "Favorites")

Turkey Rice Soup

{source}

My beautiful MIL made this for dinner the other night and I couldn't help but have two bowls.  And I STILL woke up and weighed less than the morning before.  So filling, but still so light.  And so EASY!!

{What you need}

about 32 oz. cooked shredded turkey

5 carrots, sliced

1 stalk celery, sliced

1 onion, chopped

2 quarts water

4 chicken bouillon cubes

1 {10 3/4 oz} can cream of chicken soup

1 teaspoon basil

pepper to taste

2-3 cups uncooked rice

In a large pot, boil rice, veggies, bouillon and water together for 20 minutes.  Add turkey.  Add cream of chicken soup, basil, and pepper and bring to a boil again.  Cook 5 more minutes and you're set!


Adapted from this recipe.


{6 WW Points Plus per cup}

Creamy Baked Yam Soup

{source}

I was nervous that this soup wouldn't turn out, because I sort of created this recipe by myself {inspired by this recipe that i came across on pinterest}. . . but it seriously changed my life and the lives of the rest of my family who partook! And the best part? IT IS INCREDIBLY HEALTHY!!!!! AND EEEEAAAAAASSSSYYYYYYYYY!!!!! Perfect for the upcoming fall season, and delicious enough to entertain with and blow the minds of even the toughest critics. {yields 4 quarts}

{What you need}

5 pounds yams, cleaned and diced into 1/2 inch cubes, keeping the skin on

1 medium yellow onion, diced

10 cloves of garlic, whole

8 cups chicken broth

8 oz. full fat cream cheese

8 oz reduced fat cream cheese

1 Tablespoon seasoning salt

Combine yams, onion, garlic, broth, and seasoning salt in a 6 quart slow cooker.  Cook on high for 5 hours or until yams are cooked through.  Next, puree the cooked yam mixture and the cream cheeses in batches in either a food processor or blender until it is all incorporated.  Serve with diced green onion, a little sour cream and shredded cheese, if desired.  We had it with whole wheat rolls, too.  Amazing!!!!  

Poached Eggs and Asparagus

source

This may be my new favorite mini meal!  It is so easy, delicious, and looks gorgeous, too.  Poaching eggs the old fashioned way may intimidate people, but I did it on my first try by following these steps exactly.

{What you need}

Water for boiling

1 bunch asparagus, washed and tough ends cut off

4 eggs

grated parmasean cheese

cooking spray

sea salt

pepper

Bring a pot of water to a boil.

On a tin foil-coverd cookie sheet, spray cooking spray and arrange the asparagus so that they are in a single layer.  Spray the asparagus with cooking spray and sprinkle with sea salt and pepper to taste.  Broil on high for 5 minutes and 20 seconds.

While they are cooking, poach the eggs, according to the steps listed in the link above.  When the asparagus is done,  divide onto four plates and sprinkle with grated parmesean cheese,  letting the heat melt it a little.  Place the poached egg on the asparagus and serve with garlic bread and grapes, or anything else you want!

Compliments of Gina at Skinnytastes

Creamy White Chili

source

Happy Halloween!! My mom would make this delicious chili for us on Halloween when we were kids.  We've also made it for baby blessings, showers, and big family get togethers.  It's go a great clean taste and doesn't leave you feeling heavy like some chilies do.  Perfect for the colder months!

{What you need}

2 lb. boneless chicken breast, cut into small cubes

2 medium onion, minced

3 tsp. garlic powder

2 tbs. vegetable oil

4 cans Great Northern beans, rinsed and drained

2 cans (14.5 oz ea.) chicken broth

2 cans (4 oz ea) chopped green chilies

2 tsp. salt

2 tsp. cumin

2 tsp. oregano

1 tsp. pepper

1/2 tsp. cayenne pepper

2 cup sour cream

1 cup whipping cream

Monterey jack cheese for topping

In a large sauce pan, saute chicken, onion, and garlic powder in oil until chicken is no longer pink.  Add beans, broth, chilies and seasons and bring to a boil.  Reduce heat and simmer uncovered for 30 minutes.  Remove from heat and stir in sour cream and whipping cream.  Serve immediately, topped with cheese.

Compliments of Jackie Durrant

Baked Ziti with Spinach and Mushrooms

source
Don't tell your husband, but this is actually a Weight Wathcers recipe! No worries, though, he'll never know because of how flavorfull it is. I got this from my new favorite recipe cite, Skinny Tastes. There are some major winners on there that I am dying to try, and they are all HEALTHY but BURSTING WITH FLAV!! I'm just elated! I added loads of mushrooms to this, but the origional recipe doesn't call for it, so feel free to leave them out, if you're crazy.

{What you need}
1 lb high fiber ziti such as Ronzoni Smart Taste
28 oz crushed tomatoes (I prefer Tuttorosso)
1 tsp olive oil
3 cloves garlic,minced
10 oz frozen spinach, thawed
1 tsp oregano
2 tbsp chopped fresh basil
salt and fresh pepper to taste
8 oz fat-free ricotta
1/4 cup Parmesan
2 cups (8 oz) part skim mozzarella
2 cups mushrooms, sliced
Spray olive oil Preheat oven to 375°. Spray a 9x13-inch baking pan with oil spray.In a large pot of salted water, cook pasta according to instructions until al dente. Drain and return to pot. Meanwhile, in a medium saucepan, add olive oil and sauté garlic and mushrooms. Add chopped spinach, salt pepper and chopped tomatoes. Season with basil, oregano, salt and pepper. Add sauce to the pasta and combine the ziti. Add half of the mozzarella, Parmesan cheese and ricotta. Mix well then transfer to the baking pan. Pour the pasta mixture into the prepared pan and spread evenly. Top with the remaining mozzarella. Bake for 30 minutes, or until mozzarella is melted and the edges are lightly browned.

This can be made up to a day in advance and stored, tightly covered, in the refrigerator. Let sit at room temperature for 30 minutes before cooking.

I divided this casserole into eight sections and froze each portion individually in a mini tupperware so I can take it to work for a healthy lunch or just whip it out whenever I'm hungry for something healthy.

1/8 of the casserole is 6 ww points

Spinach Mushroom Omelette

source

Fast. Healthy. Delicious! John was sick one night and didn't have a huge appetite so we thought we'd go with a lighter dinner and this hit the spot for both of us. We LOVE mushrooms and spinach so we put in more than this recipe calls for. I thought I'd leave it basic for those of you who aren't major cravers like us. If you are then by all means, heap it on! We served this with grapes and english muffins. Sooo nummy.

{What you need}

6 eggs (or egg whites if you're going light)

10 mushrooms sliced

1/2 cup frozen spinach

1/4 cup milk (or water if you're going light)

1/4 teaspoon nutmeg

1 teaspoon onion powder

1 cup grated mozzarella cheese (or swiss if you're going heavy)

salt and pepper to taste

Drizzle a little olive oil in a non-stick frying pan and heat. Place sliced mushrooms in one layer in the pan, do not crowd. Saute for about 7 minutes or until golden brown. Add frozen spinach, crumbled around the pan. Saute for an additional 5 minutes or so. In a separate bowl whisk together eggs, milk, nutmeg and onion powder. Pour egg mixture into frying pan and fold until almost fully cooked. Add cheese very last. Season to taste with salt and pepper.