Monday, January 17, 2011

Skinny Taste

I just saw this website,, posted in a comment on my sister's facebook page and decided to check it out. She has SOOO many recipes, I don't even know how many, and they are all healthy, low fat things. And they look tasty. I got through the first few pages and then realized there are just way too many to look through right now. So I copied a few links to a couple of the recipes that I really want to try out. I haven't tried any of them yet so I can't offer any opinion on them other than the look REALLY tasty. Check out the website for some that you might like or check out these below:

Thursday, January 6, 2011

Weight Watchers Baked Ziti 7 pts

pointsplus value 7 makes 12 servings and is DELICIOUS!


3 spray(s) cooking spray
1 pound(s) uncooked pasta, rigatoni or penne
3/4 pound(s) part-skim ricotta cheese
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

  • 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 ricotta cheese, 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 ricotta 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.

Weight Watchers Fried Rice 4 pts

This recipe's weight watchers pointsplus value is 4 per serving, and yields 6 servings


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

  • 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.

Saturday, January 1, 2011

Chicken Enchilada Soup **

I took the chicken taco recipe before and used my leftovers to make chicken enchilada soup! It was very delicious! I followed this recipe

Servings: 12 Servings
* 1 tablespoon vegetable oil
* 1 lb chicken breast fillet (approx. 3 fillets)
* 1/2 cup diced onion
* 1 garlic clove, pressed, to taste
* 4 cups chicken broth
* 1 cup masa harina
* 3 cups water
* 1 cup enchilada sauce
* 16 ounces Velveeta cheese
* 1 teaspoon salt, to taste
* 1 teaspoon chili powder
* 1/2 teaspoon cumin
* shredded cheddar cheese
* crumbled corn tortilla chips
Pico de Gallo
* 2 medium tomatoes, diced
* 1/2 cup diced Spanish onion
* 2 teaspoons chopped fresh jalapeno peppers, seeded and de-ribbed
* 2 teaspoons finely minced fresh cilantro
* 1 pinch salt


Prep Time: 10 mins

Total Time: 1 1/4 hr

1. 1 Add 1 tablespoon of oil to a large pot over medium heat.
2. 2 Add chicken breasts to pot and brown for 4-5 minutes per side.
3. 3 Set chicken aside.
4. 4 Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent.
5. 5 Add chicken broth.
6. 6 Combine masa harina with 2 cups of water in a medium bowl and whisk until blended.
7. 7 Add masa mixture to pot with onions, garlic and broth.
8. 8 Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
9. 9 Shred the chicken into small, bite-size pieces and add it to the pot.
10. 10 Reduce heat and simmer soup for 30-40 minutes or until thick.
11. 11 Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.

I didn't have the Masa harina but found out you can substitute ground up corn tortilla chips so I did that, and I added the left over black beans and corn from the taco's also. It was awesome!!! (I think I had like 4 chicken breasts worth of shredded chicken and I dumped it in with the salsa sauce and all) We also omitted the pico - because I don't like it!