Hey guys! I'm back again with another Tasty Tuesday!

I do alter my recipes to fit my own tastes, so please also feel free to refer back to the original recipe at the bottom of the post to see what I may have eliminated.

 Most of my recipes are Weight Watcher friendly, but don't let that scare you away. They are actually really good. I've also found some great websites like Skinny Kitchen and Skinny Taste that I use a lot too. Most of my recipes have some kick to them, so if you are not a big spicy person, adjust the spices to better fit your tastes. OH. And all of the meals I cook are really easy to prepare. I'm not big on difficult meals.

Today I am featuring:

Grilled Chicken Bruschetta

 

 

Ingredients:

 

-3 medium vine tomatoes

-2 small cloves garlic, minced

-1/4 cup chopped red onion

-2 tbsp. fresh basil leaves, chopped

-1 tbsp. olive oil

-1 tbsp. balsamic vinegar

-salt and pepper to taste

-3 oz. part skim mozzarella, diced

-1.25 lbs. chicken cutlets or 3-4 chicken breasts

 

Directions:

 

1. Combine onion, olive oil, balsamic vinegar, 1/4 tsp. salt and pepper. Set aside.

 

2. Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo, and additional salt and pepper to taste. Set aside and let sit at least 10 minutes. Toss in cheese when ready to serve.

 

3. Season chicken with salt and pepper. Preheat grill pan to medium-high heat, spray with cooking spray. Grill the chicken on both sides until cooked through. Set aside and top with bruschetta.

 

Notes:

 

I had leftover ingredients from when I made the Naked Turkey Burgers with Bruschetta, so I went ahead and cooked this up. So very good! And easy!

 

Serves: 3-4 depending on how many breasts used

Serving Size: 1 chicken breast;

Cook Time: 10 minutes

WW+: 6 pts.

My Rating: 4 stars!

 

Recipe taken from www.skinnytaste.com

 

Hey guys! I'm back again with another Tasty Tuesday!

I do alter my recipes to fit my own tastes, so please also feel free to refer back to the original recipe at the bottom of the post to see what I may have eliminated.

 Most of my recipes are Weight Watcher friendly, but don't let that scare you away. They are actually really good. I've also found some great websites like Skinny Kitchen and Skinny Taste that I use a lot too. Most of my recipes have some kick to them, so if you are not a big spicy person, adjust the spices to better fit your tastes. OH. And all of the meals I cook are really easy to prepare. I'm not big on difficult meals.

 

Today I am featuring:

Turkey Stuffed Peppers and Cilantro-Lime Riced Cauliflower

 

 

Stuffed Peppers:

 

Ingredients:

 

-3 bell peppers (I used green, but original recipe called for red)

-1 lb. lean ground turkey

-1/4 onion, minced

-1 garlic, minced

-1 tbsp. chopped cilantro

-1 tsp. garlic powder

-1 tsp. cumin

-1 tsp. salt

-1 cup fat free chicken broth

-1/4 cup tomato sauce

-1 and 1/2 cups cooked rice

-6 tbsp. shredded cheese

 

Directions:

 

1. Heat oven to 400.

 

2. Spray cooking spray in medium skillet and heat on medium. Add onion, garlic, cilantro and saute for about 2 minutes. Add ground turkey, salt, garlic powder, cumin and cook meat until cooked through. (4-5 minutes)

 

3. Add 1/4 cup tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes.

 

4. Combine cooked rice and meat together.

 

5. Cut the bell peppers in 1/2 lengthwise, and remove all seeds. Spoon 2/3 cup of mixture in each pepper half and place in a baking dish.

 

6. Top each with 1 tbsp. cheese. Pour the remainder of the chicken broth on the bottom of the dish. Cover tight with aluminum foil and bake for 45 minutes.

 

Cilantro-Lime Riced Cauliflower

 

Ingredients:

 

-1 bag of riced cauliflower from Trader Joes or medium head of cauliflower to be food processed.

-1 tbsp. olive oil

-2 cloves, garlic

-salt and pepper, to taste

-1- 1 and 1/2 limes

-1/4 cup cilantro

 

Directions:

 

1. Heat a large saute pan over medium heat, add olive oil and garlic and saute 3-4 minutes.

 

2. Raise heat to medium-high and add cauliflower. Cover and cook for about 5-6 minutes, stirring frequently, until cauliflower is slightly crispy. Season with salt and pepper.

 

3. Place in medium bowl and toss with cilantro and lime juice to taste.

 

Notes:

 

This was so fabulous.

 

Serving Size: 1 pepper half, 1 cup rice

Serves: 5-6

Cook Time: 45 minutes for peppers; 10 for rice

My Rating: 5 stars!

 

Recipes taken from www.skinnytaste.com

 

 

 

Hey guys! I'm back again with another Tasty Tuesday!

I do alter my recipes to fit my own tastes, so please also feel free to refer back to the original recipe at the bottom of the post to see what I may have eliminated.

 Most of my recipes are Weight Watcher friendly, but don't let that scare you away. They are actually really good. I've also found some great websites like Skinny Kitchen and Skinny Taste that I use a lot too. Most of my recipes have some kick to them, so if you are not a big spicy person, adjust the spices to better fit your tastes. OH. And all of the meals I cook are really easy to prepare. I'm not big on difficult meals.

 

Today I am featuring:

One-Pot Chicken Fajita Pasta

 

Ingredients:

 

-2 tsp. olive oil

-1 lb. boneless chicken breasts, cut into bite sized pieces

-1 tsp. salt

-1 and 1/2 tsp. cumin

-1 tsp. paprika

-1/2 tsp. chili powder

-1/2 tsp. garlic powder

-1 large white onion, diced

-1 large red bell pepper, diced

-1 large yellow bell pepper, diced

-3 cloves garlic, minced

-2 cups less-sodium chicken broth

-1 (10 oz) can Mild Rotel diced tomatoes and green chiles

-7 oz. pasta

-1/2 cup light sour cream

-2 tbsp. chopped cilantro

-4 oz. diced avocado (1 small)

 

Directions:

 

1. Season chicken with salt, 1 tsp. cumin, 1/2 tsp. paprika, 1/4 tsp. chili powder, and 1/4 tsp. garlic powder.

 

2. In a large deep nonstick skillet , heat 1 tsp. olive oil over high heat. When the oil is hot, add the chicken and cook until browned, stirring about 5 to 6 minutes. Transfer to a plate and set aside.

 

3. Reduce heat to medium, add the remaining tsp. of olive oil to the skillet. When oil is hot, add the onions, bell peppers, and remaining 1/2 tsp. cumin, 1/2 tsp. paprika, 1/4 tsp. chili powder, and 1/4 tsp. garlic powder. Cook stirring occasionally, until soft, about 10 minutes. Add minced garlic, and stir until fragrant and well combined, about 30 seconds. Remove from heat and transfer to the plate with the chicken.

 

4. In the same skillet, add the broth, diced tomatoes, and uncooked pasta. Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 15 minutes until the pasta is tender and liquid is mostly absorbed. Add the chicken and veggies back into the skillet and stir to combine until heated through, about 2 minutes. Mix in the sour cream and top with cilantro. Serve with avocado on top.

 

Notes:

 

I absolutely loved this recipe and it froze pretty well too!

 

 

Serving Size: 1 and 1/2 cups

Serves: 5

Cook Time: 30 minutes

WW+: 10

My Rating: 5/5 stars- LOVED!

 

Recipe taken from www.skinnytaste.com

 

 

 



Hey guys! I'm back again with another Tasty Tuesday!

I do alter my recipes to fit my own tastes, so please also feel free to refer back to the original recipe at the bottom of the post to see what I may have eliminated.

 Most of my recipes are Weight Watcher friendly, but don't let that scare you away. They are actually really good. I've also found some great websites like Skinny Kitchen and Skinny Taste that I use a lot too. Most of my recipes have some kick to them, so if you are not a big spicy person, adjust the spices to better fit your tastes. OH. And all of the meals I cook are really easy to prepare. I'm not big on difficult meals.

 

Today I am featuring:

 

Rosemary Chicken Salad with Avocado and Bacon

 

 

Ingredients:

-3 slices bacon, diced
-2 boneless chicken breasts
-1/2 tsp. salt
-1 tbsp. rosemary
-3 cups chopped romaine lettuce
-1/2 cup baby arugula
-1/2 cup halved cherry tomatoes
-3 tbsp. chopped red onion
-4 oz. avocado, sliced

For rosemary vinaigrette:

-1 tsp. dijon mustard
-4 tsp. olive oil
-2 tbsp. red wine vinegar
-1/2 tsp. rosemary
-1/4 tsp. salt

Directions:


1. Cook bacon until crispy.

2. Season chicken with salt and rosemary, cook in oven or skillet.

3. Make a bed of the romaine and arugula in a large bowl. Scatter the cherry tomatoes, red onion, and bacon on top.

4. Slice the avocado, sprinkle with a pinch of salt and arrange on salad. Slice the chicken and add to the salad.

5. To make the viniagrette, in a small bowl whisk the ingredients. Pour over the salad serve right away.

Notes:

I did not use arugula, as I did not have any on hand. I also did use avocado, but diced it small instead of leaving it slices.

Serving Size: Divide salad evenly.
Serves: 2-3
Cook Time: 20 minutes for chicken in oven
My Rating: 5 stars! I LOVED this! A perfect summer salad!

Recipe taken from www.skinnytaste.com

Hey guys! I'm back again with another Tasty Tuesday!

I do alter my recipes to fit my own tastes, so please also feel free to refer back to the original recipe at the bottom of the post to see what I may have eliminated.

 Most of my recipes are Weight Watcher friendly, but don't let that scare you away. They are actually really good. I've also found some great websites like Skinny Kitchen and Skinny Taste that I use a lot too. Most of my recipes have some kick to them, so if you are not a big spicy person, adjust the spices to better fit your tastes. OH. And all of the meals I cook are really easy to prepare. I'm not big on difficult meals.

 

Today I am featuring:

 

Naked Turkey Bruschetta Burger

 

 

 

So, it's a week late, but here was my 4th of July dinner!

 

Ingredients:

 

-1/4 cup chopped red onion

-1 tbsp. olive oil

-1 tbsp. balsamic vinegar

-salt and pepper, to taste

-3 medium vine ripe tomatoes

-2 small cloves garlic, minced

-2 tbsp. fresh basil, chopped

-3 oz. part skim mozzarella, diced

 

(For turkey zucchini burgers:)

 

-1.25 lb. lean ground turkey

-1 small, zucchini, grated (about 1 cup)

-1/4 cup seasoned bread crumbs

-1 clove garlic, grated

-1 tbsp. red onion, grated

-salt and pepper

-cooking spray

 

(For serving:)

 

-2 medium tomatoes, sliced into 10 thin slices

-4 loose cups baby arugula

 

Directions:

 

1. Combine the red onion, olive oil, balsamic, salt and pepper in a large bowl. Set aside a few minutes while you chop tomatoes, then place in bowl.

 

2. Add garlic, basil, and additional salt and pepper, to taste and mix well and set aside. Toss in the cheese when ready to serve.

 

3. Squeeze the excess moisture from the zucchini in a paper towel. In a large bowl, combine the ground turkey, shredded zucchini, breadcrumbs, garlic, onion, salt, and pepper. Form into 5 equal sized patties about 5 oz. each, forming them as flat as possible.

 

4. Heat a large skillet on medium-high heat. When hot, lightly spray with oil. Add the burgers to the pan and reduce the heat to medium-low. Cook until browned, about 4 minutes, then flip and cook another 4 minutes, careful not to burn.

 

5. To serve, arrange 3 slices of tomatoes on each dish, then place 1 cup arugula on top in the center, then top with the burger and finish with the bruschetta (don't forget to add the cheese), serve right away.

 

Notes:

 

1. I do NOT like zucchini. But the burger completely masks it! I didn't even know it was there!

 

2. I couldn't find just baby arugula, so I used a spinach, spring, arugula mix.

 

3. I paired this with macaroni salad and corn. (Because those are staple 4th of July foods.)

 

Serves: 5

Serving Size: 1 patty

Cook Time: 10 minutes

My Rating: 5 stars (I LOVED THIS! Perfect summer meal and the fact that it's bunless, makes it so much lighter.)

 

Recipe taken from www.skinnytaste.com

 

 

 

 

Hey guys! I'm back again with another Tasty Tuesday!

I do alter my recipes to fit my own tastes, so please also feel free to refer back to the original recipe at the bottom of the post to see what I may have eliminated.

 Most of my recipes are Weight Watcher friendly, but don't let that scare you away. They are actually really good. I've also found some great websites like Skinny Kitchen and Skinny Taste that I use a lot too. Most of my recipes have some kick to them, so if you are not a big spicy person, adjust the spices to better fit your tastes. OH. And all of the meals I cook are really easy to prepare. I'm not big on difficult meals.

 

Today I am featuring:

 

Quick Garlic-Lime Marinated Pork Chops

 

 

Ingredients:

 

-4 lean, boneless pork chops

-4 cloves garlic, crushed

-1/2 tsp. cumin

-1/2 tsp. chili powder

-1/2 tsp. paprika

-1/2 lime, juice of

 

Directions:

 

1. Trim fat off pork. In a large bowl, season pork with garlic, cumin, chili powder, paprika, salt and pepper. Squeeze lime juice and let it marinade at least 20 minutes.

 

2. Grill over medium-high heat 4-5 minutes on each side.

 

Notes:

 

*Loved how easy this was to make! You can broil instead of grilling, but it's easier for me to just use my grill pan on top of the stove!

 

Serving Size: 1 porkchop

Serves: 4

Cook Time: 10 minutes

WW+: 5 pts.

My Rating: 3.5/5 stars!

 

Recipe taken from www.skinnytaste.com

 

Hey guys! I'm back again with another Tasty Tuesday!

I do alter my recipes to fit my own tastes, so please also feel free to refer back to the original recipe at the bottom of the post to see what I may have eliminated.

 Most of my recipes are Weight Watcher friendly, but don't let that scare you away. They are actually really good. I've also found some great websites like Skinny Kitchen and Skinny Taste that I use a lot too. Most of my recipes have some kick to them, so if you are not a big spicy person, adjust the spices to better fit your tastes. OH. And all of the meals I cook are really easy to prepare. I'm not big on difficult meals.

 

Today I am featuring:

 

Loaded "Nacho" Chicken Tostada

 

 

 

Ingredients:

 

-4 tostada shells

-1/4 cup shredded cheddar cheese

-1/2 cup shredded Mexican blend cheese

-1/2 cup mashed avocado (about 1 small)

-1 medium lime, halved

-1 cup chopped tomato

-1/4 cup chopped white onion

-2 tbsp. chopped cilantro

-7 oz. cooked boneless chicken breast

-salt and pepper to taste

-a dollop of sour cream

 

Directions:

 

1. In a small bowl, combine the cheeses.

 

2. In another small bowl, combine avocado, juice from half the lime, and salt.

 

3. In a third bowl, combine tomatoes, onion, cilantro, juice from other lime half, and some salt and pepper to taste.

 

4. To assemble: layer each tostada with 1/3 cup of chicken, and 2 and 1/2 tbsp. cheese. (That seemed like a lot to me, so I just sprinkled a decent amount). Broil (or grill) for 2-3 minutes or until the cheese is melted. Top each with a dollop of avocado and sour cream and a spoonful of the tomato salsa.

 

*I seasoned and grilled the chicken breast on a grill pan after chopping up all the veggies.*

 

Notes:

 

I paired this with cilantro-lime rice and a small salad as you can see from the picture above.

 

Serving Size: 1 tostada

Serves: 4

Cook Time: 10-15 minutes (including grilling chicken)

WW+: 8

Rating: 5 stars. I LOVED this!

 

Recipe taken from www.skinnytaste.com

 

 

 

Hey guys! I'm back again with another Tasty Tuesday!

I do alter my recipes to fit my own tastes, so please also feel free to refer back to the original recipe at the bottom of the post to see what I may have eliminated.

 Most of my recipes are Weight Watcher friendly, but don't let that scare you away. They are actually really good. I've also found some great websites like Skinny Kitchen and Skinny Taste that I use a lot too. Most of my recipes have some kick to them, so if you are not a big spicy person, adjust the spices to better fit your tastes. OH. And all of the meals I cook are really easy to prepare. I'm not big on difficult meals.

Today I am featuring:

 

Chicken with Roasted Tomato and Red Onions

 

 

Ingredients:

 

-1 cup halved cherry tomatoes

-1/2 medium red onion, cut into slices

-2 large garlic cloves, peeled and smashed with side of knife

-1 tsp. olive oil

-1/2 tsp. herbs de Provence

-1/8 tsp. red pepper flakes

-salt, pepper to taste

-1 (1/2 lb. total) chicken breasts

-1 tbsp. fresh basil (I didn't have any, so didn't use.)

 

Directions:

 

1. Preheat oven to 400.

 

2. In a medium bowl, combine tomatoes, onions, garlic, olive oil, herbs de Provence, red pepper flakes, salt and pepper. Toss to evenly coat and transfer to a sheet pan lightly sprayed with olive oil. Roast for 12 to 15 minutes.

 

3. Meanwhile, cut the chicken breast in half length wise into 2 thin cutlets. Season both sides with salt and pepper.

 

4. Spray a large non-stick grill pan or skillet with spray over medium-hi heat. When hot, add chicken and cook about 1 and 1/2- 2 minutes per side.

 

5. To serve, top chicken with roasted veggies and garnish with basil (or cheese in my case)

 

Notes:

 

I LOVED this! Was perfect for the leftover chicken I had!

 

Serves: 2

Serving Size: 1 piece of chicken

Cook Time: 5-10 minutes

WW+: 4 (cheese, probably adds one)

My Rating: 5 stars!

 

Recipe taken from www.skinnytaste.com

 

Hey guys! I'm back again with another Tasty Tuesday!

I do alter my recipes to fit my own tastes, so please also feel free to refer back to the original recipe at the bottom of the post to see what I may have eliminated.

 Most of my recipes are Weight Watcher friendly, but don't let that scare you away. They are actually really good. I've also found some great websites like Skinny Kitchen and Skinny Taste that I use a lot too. Most of my recipes have some kick to them, so if you are not a big spicy person, adjust the spices to better fit your tastes. OH. And all of the meals I cook are really easy to prepare. I'm not big on difficult meals.

Today I am featuring:

 

Turkey Cutlets with Parmesan Crust and Roasted Cauliflower

 

 

Turkey Cutlets:

 

Ingredients:

 

-4 (4oz.) turkey breast cutlets

-2 egg whites, beaten

-1/3 cup seasoned breadcrumbs

-2 tbsp. parmesan cheese

-1 tbsp. butter

-1 tsp. olive oil

-lemon wedges for serving

- salt and pepper

 

Directions:

 

1. Season cutlets with salt and pepper. Combine breadcrumbs and parmesan cheese in a medium bowl. In another bowl, beat egg whites. Dip turkey cutlets in egg whites, then breadcrumb mixture, shaking off excess.

 

2. Heat a large, non-stick skillet on medium heat. Add the butter and olive oil. When butter melts, add the cutlets and cook about 6 minutes on each side, until golden brown and cooked through. Squeeze lemon wedge on top and serve!

 

Serves: 4

Serving Size: 1 cutlet

Cook Time: 12-15 minutes

WW+: 5

My Rating: 4 stars! Really tasty!

 

Roasted Cauliflower:

 

Ingredients:

 

-6 and 1/2 cups uncooked cauliflower florets, (about 1 large) cut small

-3 garlic cloves, chopped

-2 tbsp. olive oil

-juice of 1/4 lemon

-2 tbsp. parmesan cheese

- salt and pepper

 

Directions:

 

1. Preheat oven to 450 degrees.

 

2. Combine cauliflower, olive oil, lemon juice, garlic, salt and pepper well so all the florets are coated and seasoned. Place in a shallow roasting pan and place in the center of oven.

 

3. Roast for about 25-35 minutes, turning florets occasionally so they are evenly cooked. Remove from oven and top with cheese and some lemon zest and additional salt and pepper if needed.

 

Notes:

 

1. I used panko breadcrumbs instead of regular ones and while it came out tasty, they were a bit more difficult to coat cutlets with.

 

2. I didn't use lemon zest for the cauliflower and I also included the cheese in the mixing process. It still came out super tasty!

 

Serves: 5

Serving Size: 1 cup

Cook Time: 25-35 minutes

WW+: 2

My Rating: 5 stars! This was SOOOOOO good!

 

Both recipes were taken from www.skinnytaste.com

 

 

 

 

Hey guys! I'm back again with another Tasty Tuesday!

I do alter my recipes to fit my own tastes, so please also feel free to refer back to the original recipe at the bottom of the post to see what I may have eliminated.

 

 Most of my recipes are Weight Watcher friendly, but don't let that scare you away. They are actually really good. I've also found some great websites like Skinny Kitchen and Skinny Taste that I use a lot too. Most of my recipes have some kick to them, so if you are not a big spicy person, adjust the spices to better fit your tastes. OH. And all of the meals I cook are really easy to prepare. I'm not big on difficult meals.

Today I am featuring:

 

Radiatore Pasta with Chicken Sausage and Broccoli

 

 

Ingredients:

 

-14 oz. Italian chicken sausage, casing removed

-12 oz. uncooked pasta (or brown rice or quinoa pasta)

-6 and 1/2 cups fresh broccoli florets, no stems

-5 cloves garlic, smashed and chopped

-1/4 cup parmesan cheese

-2 tbsp. olive oil, divided

-salt and pepper

 

Directions:

 

1. Bring a large pot of salted water to a boil. Meanwhile, heat a large nonstick skillet and brown the sausage over medium-high heat, breaking it up as it cooks with a wooden spoon until browned. Remove from heat.

 

2. When the water boils, add the pasta and bring back to a boil. When the water is boiling, add broccoli and cook according to pasta directions for al dente. When pasta is almost done cooking, reserve about 1 cup of the pasta water and set aside. Drain pasta and broccoli.

 

3. Return the pot to the stove and set heat to high; add 1 tbsp. olive oil, when hot, add garlic. Cook until golden (about 1 minute), reduce flame to low and add pasta back to the pot with the sausage.

 

4. Mix well, add remaining olive oil, grated cheese, salt and pepper to taste mixing well and smashing any large pieces of broccoli to break up.

 

5. Add 1/2 cup of reserved pasta water and mix well adding more if needed.

 

Serving Size: 1 and 1/2 cups

Serves: 6-8

WW+:  8 pts.

Cook Time: 10-15 minutes

My Rating: 5 stars! I really liked this! The broccoli mixed with the pasta ended up being so good!

 

Hey guys! I'm back again with another Tasty Tuesday!

 

I do alter my recipes to fit my own tastes, so please also feel free to refer back to the original recipe at the bottom of the post to see what I may have eliminated.

  

 Most of my recipes are Weight Watcher friendly, but don't let that scare you away. They are actually really good. I've also found some great websites like Skinny Kitchen and Skinny Taste that I use a lot too. Most of my recipes have some kick to them, so if you are not a big spicy person, adjust the spices to better fit your tastes. OH. And all of the meals I cook are really easy to prepare. I'm not big on difficult meals.

Today I am featuring:

 

Baked Spaghetti

 

 

Ingredients:

 

-12 ounces uncooked spaghetti

-1 lb. ground sirloin

-4 cups marinara sauce

-1 green pepper, diced

-1/2 onion, diced

-8 ounces shredded reduced-fat Italian-blend cheese

 

Directions:

 

1. Preheat oven to 350.

 

2. Cook pasta according to package directions, omitting salt; drain.

 

3. While pasta cooks, cook beef, peppers, and onions in a large non stick skillet over medium-high heat 8 minutes or until beef is browned, stirring to crumble. Drain beef mixure and return to pan.

 

4. Stir in 3 cups of marinara sauce; cook 2 minutes or until thoroughly heated, stirring frequently.

 

5. Combine cooked pasta and 1 cup of marinara sauce. Place pasta mixture in a 13x9 baking dish coated with cooking spray.

 

6. Spoon beef mixture over pasta mixture; sprinkle with cheese.

 

7. Bake, uncovered, at 350 for 15 minutes or until cheese melts and sauce is bubbly.

 

Notes:

 

The original recipe calls for mushrooms instead of peppers and onion.

 

Serves: 10

Serving Size: 1/10 of casserole

Cook Time: 15 minutes

WW+: 8

My Rating: LOVED this! So good!

 

Recipe taken from Weight Watchers cookbook.

 

Hey guys! I'm back again with another Tasty Tuesday!

 

I do alter my recipes to fit my own tastes, so please also feel free to refer back to the original recipe at the bottom of the post to see what I may have eliminated.

  

 Most of my recipes are Weight Watcher friendly, but don't let that scare you away. They are actually really good. I've also found some great websites like Skinny Kitchen and Skinny Taste that I use a lot too. Most of my recipes have some kick to them, so if you are not a big spicy person, adjust the spices to better fit your tastes. OH. And all of the meals I cook are really easy to prepare. I'm not big on difficult meals.

Today I am featuring:

 

Chicken Teriyaki with Broccoli

 

 

Ingredients:

 

-cooking spray

-1/2 tsp minced garlic

-1 lb. uncooked chicken, cut into 1-inch cubes

-1/2 cup reduced sodium chicken broth

-2 tbsp. teriyaki sauce

-2-3 cups brown rice, prepared separately

-4 cups frozen broccoli florets

 

Directions:

 

1. Coat large skillet with spray and set to medium-hi heat.

 

2. When hot, add 1/2 tsp minced garlic. Cook stirring about 1 minute.

 

3. Add chicken and cook until brown on all sides, stirring often.

 

4. Add 1/2 cup chicken broth and 2 tbsp. teriyaki sauce. Simmer until chicken is cooked through and sauce reduces slightly.

 

5. Cook 2-3 cups brown rice separately.

 

6. Steam broccoli in microwave.

 

7. Spoon 1/2 cup rice into bowl. Spoon roughly 1/2-1 cup of chicken mix onto rice and then 1/2 cup broccoli on top of chicken mix.

 

Notes:

 

I love how easy this recipe is. If you are not a teriyaki fan, I think a different sauce would be equally tasty! (soy, sweet and sour, etc.)

 

Serves: 4

Serving Size: 1/2 cup rice, 1/2-1 cup chicken mix, 1/2 cup broccoli

WW+: 7 pts.

My Rating: 5 stars. I love this.

 

Recipe taken from www.weightwatchers.com

 

Hey guys! I'm back again with another Tasty Tuesday!

I do alter my recipes to fit my own tastes, so please also feel free to refer back to the original recipe at the bottom of the post to see what I may have eliminated.

 

 Most of my recipes are Weight Watcher friendly, but don't let that scare you away. They are actually really good. I've also found some great websites like Skinny Kitchen and Skinny Taste that I use a lot too. Most of my recipes have some kick to them, so if you are not a big spicy person, adjust the spices to better fit your tastes. OH. And all of the meals I cook are really easy to prepare. I'm not big on difficult meals.

Today I am featuring:

 

Breaded Pork Cutlets with Lime and Puerto Rican Style Beans

 

 

Ingredients:

 

Pork cutlets:

 

-4 (5oz.) thin sliced lean pork sirloin cutlets

-seasoned salt (adobo)

-2 large egg whites, beaten

-1/2 tsp. sazon (homemade or packaged) (See note below)

-1/2 cup seasoned breadcrumbs

-1 and 1/2 tbsp. olive oil

-lime wedges for serving

 

Beans:

 

-1/2 small onion

-1/2 banana pepper

-3 cloves, garlic

-1/4 cup chopped cilantro

-1 tsp. olive oil

-15.5 oz. can of beans (I used reduced sodium pinto; original recipe called for red or pink kidney beans)

-1 medium potato, peeled and diced 1/4 inch thick

-1/2 cup canned tomato sauce

-1 bay leaf

-1/8 tsp oregano

-1 and 1/2 tbsp. sazon

-brown rice

 

Directions:

 

Pork cutlets:

 

1. Season cutlets with 3/4 tsp. seasoned salt. Place bread crumbs in a medium bowl. In another bowl, beat egg whites with sazon. Dip pork cutlets in egg whites, then breadcrumb mixture, shaking off excess.

 

2. Heat a large nonstick skillet on medium heat. Add the olive oil and pork cutlets, cook about 6-7 minutes on each side, until golden brown and no longer pink in the center. Serve with lime wedges.

 

 

Beans:

 

1. Chop onion, garlic, pepper, and cilantro. Add oil to a medium saucepan and sauté the chopped ingredients, cook on medium heat until soft, about 2 minutes.

 

2. Add the beans (not drained) to the saucepan along with 3/4 cup water. Add tomato sauce, potato, sazon, bay leaf, oregano, and a pinch of black pepper. Bring to a boil, then cover and simmer on low for about 20 minutes, or until potatoes are soft. Discard bay leaf and serve over rice. Makes about 3 cups.

 

3. Make rice as you normally would.

 

Notes:

 

Trying to find sazon in a normal grocery store proved to be a challenge for me. Goya makes it but it has MSG, so I stayed away. Gina from Skinny Taste uses Badia tropical, but I couldn't find it. She does have a homemade recipe that consists of: ground coriander, ground cumin, ground annatto seeds (achiote) or turmeric, garlic powder, salt, oregano, black pepper. (Also in 1 tsp. servings)

 

Cook Times:

 

14 minutes pork cutlets, 20 minutes beans

 

Serves: 4

 

Serving Size: 1 cutlet, 3/4 cup bean mixture with rice

 

WW+: 3 (beans) 7 (pork)

 

My Rating: 3.5 stars! I did really like this one, but didn't like how difficult it was to find sazon. I used Morton's seasoned salt and it totally ruined the beans for me because it was NOT the same. LOL.

 

Recipe taken from www.skinnytaste.com

 

 

Hey guys! I'm back again with another Tasty Tuesday!

 

I do alter my recipes to fit my own tastes, so please also feel free to refer back to the original recipe at the bottom of the post to see what I may have eliminated.

 

 Most of my recipes are Weight Watcher friendly, but don't let that scare you away. They are actually really good. I've also found some great websites like Skinny Kitchen and Skinny Taste that I use a lot too. Most of my recipes have some kick to them, so if you are not a big spicy person, adjust the spices to better fit your tastes. OH. And all of the meals I cook are really easy to prepare. I'm not big on difficult meals.

 

Today I am featuring:

 

White Chicken Chili

 

 

 

Ingredients:

 

-2 (14.5oz) cans white beans, rinsed and drained

-4 cups low sodium chicken broth

-1 tbsp. vegetable oil

-1 jalapeno pepper, seeded and minced

-2 medium poblano peppers, seeded and diced

-4 garlic cloves, minced

-1 tbsp. ground cumin

-1-1/2 tsps. ground coriander

-1 tsp ancho chili powder

-salt

-1 rotisserie chicken, skin removed and shredded

-3/4 cup frozen corn

-1/4 cup chopped cilantro

-1 tbsp. lime juice

-sour cream

-tortilla chips

 

Directions:

 

1. In a food processor, blend 1 can of the beans with 1 cup of the chicken broth. Set aside.

 

2. Add the vegetable oil to a large pot and heat it over medium heat. Add the onion, jalapeno pepper, and poblano peppers and saute until soft, about 4 minutes.

 

3. Add the garlic and saute for one minute more.

 

4. Add the cumin, coriander, and chili powder and continue to cook, stirring frequently for 1 minute more to toast the spices.

 

5. Add the chicken stock, pureed beans, and 1/2 tsp of salt; bring to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes.

 

6. Stir in the shredded rotisserie chicken, other can of white beans, corn, cilantro, and lime juice. Bring back to a simmer and cook until everything is heated through. Taste and adjust seasoning with more salt and lime juice, if necessary. (The broth will be somewhat soupy- that's how it is supposed to be. It thickens the longer it sits.)

 

7. Serve the chili in individual bowls with sour cream and crushed tortilla chips.

 

Notes:

 

-The chili thickens as it sits. If you make it ahead of time, you will probably need to add more broth or water to thin it out.

 

-I didn't have ground coriander or ancho chili powder. I used regular chili powder and then added garlic powder, Adobo seasoning, and Cajun seasoning instead.

 

Serves: 4-6

Serving Size: 1 bowl

Cook Time: 35 minutes

My Rating: 5 stars. I loved this so much. Will definitely be making again!

 

Recipe taken from: www.onceuponachef.com