Weight Watchers Cobbler

This was by far the easiest dessert that I have ever put together! It was light to eat and delicious even though it was a "healthier" dessert! After the refrigerator brownie cake that we had the day before, I definitely needed something a little lighter!

Weight Watchers Cobbler
(recipe found on pinterest on livingachangedlife.blogspot.com)

2 (12 ounces each) bags of frozen mixed berries
1 box white cake mix
1-2 cans of clear pop

Place fruit in bottom of a greased 9x13 pan. Sprinkle with white cake mix and cover with pop until no dry spots are still seen. Do not stir. Bake at 350 for 45 minutes.

Serves: 16
Points: 3

Cheeseburger Casserole

Cheeseburgers made into anything is all right with me! I love the crispness of the pickle on this dish and it was super good the next day!

Cheeseburger Casserole
(recipe found on pinterest via www.skinnytaste.com)


6 ounces uncooked rotini pasta
2 teaspoon oil
1 1/2 cups onions, finely chopped
1 garlic clove, finely chopped
1 pound lean ground beef
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoon tomato paste
28 ounces diced tomatoes
2 tablespoon Dijon Mustard
2 cups reduced fat grated cheddar cheese
1/4 cup chopped dill pickles

Preheat oven to 350 degrees. Spray a 9 x 13 inch baking dish with cooking spray. Cook the pasta according to the package directions for al dente and drain well. In a large skillet, heat the oil over medium-low heat. Add the onions and cook until soft, about 5 minutes. Stir in the garlic and cook for 30 seconds. Stir in the beef and cook until browned; season with salt and pepper. Stir in the tomato paste, then add the tomatoes and mustard. Let the mixture bubble gently until it is slightly thickened, about 2 minutes. Toss the meat mixture with the pasta and spread it into the prepared dish. Top with cheddar and bake until the cheese is melted, about 15 minutes. Sprinkle the chopped pickles over the top and serve.

Serves: 9 1 cup servings
Points: 6 per 1 cup serving

Ranch Potatoes

These were even a hit with Beau! ENOUGH SAID!! When my anti potato boy will eat a potato dish, you know that it is worth making! :)

Ranch Potatoes
(recipe found on pinterest via www.laaloosh.com)

12 ounces red potatoes, washed and quartered
1 packet dry ranch dressing mix
cooking spray
1 teaspoon salt

Preheat oven to 425. Place potatoes in a large bowl, spray with cooking spray until they are lightly coated. Add ranch mix and salt and toss until both are coating the potatoes. Spread evenly onto a baking pan and bake until potatoes are cooked through, 20-25 minutes.

Serves: 4
Points: 2+

Santa Fe Stuffed Peppers

The kids don't really care for the pepper part of a stuffed pepper when I make these, but Josh and I enjoy stuffed peppers enough that it is worth making them anyhow! :) Instead of fighting with them the whole meal I let them just dump the turkey mixture out and eat that part... Josh and I usually end up eating a few more peppers, but it all works out!



Santa Fe Stuffed Peppers
(recipe found on pinterest via www.skinnytaste.com/)

1/2 pound lean ground turkey
3/4 cup black beans
3/4 cup frozen corn
1 large diced tomato
1 clove garlic, minced
3 tablespoons chopped onion
2 tablespoons cilantro, chopped
1 teaspoon cumin
3 red bell peppers, cut in half
1/3 cup reduced sodium fat free chicken broth
9 tablespoons reduced fat monterey jack cheese

In a large skillet, brown turkey until no pink remains. Add black beans, tomato, garlic, onion, cilantro and cumin. Mix well and simmer on low heat, covered, for 20 minutes. Remove lid, add corn and let simmer 5 more minutes or until liquid is reduced. Preheat oven to 350. Place peppers, cut side up in oven proof pan. Fill each pepper with 1/2 cup of turkey mixture. Pour chicken broth in bottom or the pan and cover tightly with tin foil. Bake 45-50 minutes or until peppers are softened. Remove foil, add cheese to each pepper and continue to cook until cheese is melted.

Serves: 6
Points: 3

Italian Sausage Bean Soup

This may just be my new favorite soup! It was so hearty and delicious and made enough to have leftovers for the next day. The kids ate it up pretty well, which always makes it a good meal in my eyes! I paired this with some quick garlic bread and it was a wonderful supper!

Italian Sausage Bean Soup
(recipe found in Taste of Home Healthy Cooking)

1 pound bulk italian sausage
1 medium onion, finely chopped
3 garlic cloves, sliced
4 cans (14 1/2 ounces each) reduced sodium chicken broth
2 cans (15 ounces) pinto beans, rinsed and drained
1 can (14 1/2 ounces) diced tomatoes, undrained
1 cup medium pearl barley
1 large carrot, sliced
1 celery, sliced
1 teaspoon minced fresh sage
1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
6 cups chopped fresh kale

In a dutch oven, cook sausage and onion over medium heat until meat is no longer pink. Drain. Stir in the broth, beans, tomatoes, barley, carrot, celery, sage and rosemary. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Stir in kale; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender and kale is wilted.

Serves: 8
Points: 7 per 1 1/2 cups of soup

Chicken Pot Pie Soup

This was a thick and hearty soup, which is nice on a cold winter day! I paired it with my garlic bread and it made for a perfect supper for us... And it was low calorie, so that was even better!

Chicken Pot Pie Soup
(recipe found on www.skinnytaste.com)

1/4 cup flour
2 cups water
4 cups skim milk
1 large celery stalk, chopped
1/2 medium onion, chopped
8 ounces sliced baby portabella mushrooms
2 chicken boullions
fresh ground pepper
pinch of thyme
10 ounces frozen mixed vegetables
2 potatoes, peeled and cubed
16 ounces chicken breast, cubed
salt to taste

Create a slurry combining flour and 1/2 cup cold water. Whisk until well blended and set aside. Pour remaining water and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, boullion, pepper, thyme and frozen vegetables and return to a boil. Partially cover and simmer on low for 20 minutes or until vegetables are soft. Remove lid and add potatoes. Continue to boil until potatoes are soft, about 5 more minutes. Add chicken and slowly add slurry, stirring well as you add it. Cook another 2-3 minutes or until soup thickens, add salt and pepper to taste.

Serves: 9
Points: 3 per 1 cup

Slow Cooker Fiesta Chicken Soup

I love a good open and dump kind of soup! Especially one that I can throw in the crockpot and let get ready on its own... This one was hearty and tasty and perfect for a cold winter day.

Slow Cooker Fiesta Chicken Soup
(recipe found at www.skinnyms.com)

1/2 tablespoon olive oil for sauteing
1/2 cup diced onion
1 clove garlic, minced
1 (15 ounces) can black beans, rinsed and drained
1 (15 ounces) can kidney beans, rinsed and drained
1 (4.5 ounces) can diced green chili peppers
1 (14.5 ounces) can diced tomatoes
1 1/2 cups chicken broth
1 cup corn
juice from 1 lime
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
salt to taste
1/2 cup freshly chopped cilantro
2 chicken breast fillets, skinless, cut into 1-2" cubes (no need to precook)

Saute onion in olive oil over medium low heat until tender, about 5 minutes. (This step is optional. If you prefer simply add all the ingredients to the slow cooker and eliminate the oil, this is how I made it...) Add sauteed onion and all remaining ingredients to slow cooker and stir to combine. Cover and cook on low 6-8 hours.

Serves: 8
Points: 2 per 1 cup

Chicken and Rice Skillet

This was a tasty dish that didn't require a lot of effort to make so I especially like that on a busy week night! We all really liked it but the rice was a little crunchy... I actually picked up the wrong kind and there wasn't enough for it to cook up to tender. So, make sure you grab the long grain and not the wild rice with long grain! :)

Chicken and Rice Skillet
(recipe found in Taste of Home Healthy Cooking)

1 medium onion, chopped
2 teaspoon olive oil
1 cup uncooked long grain rice
2 garlic cloves, minced
1 can (14 1/2 ounces) reduced sodium chicken broth
1 can (14 ounces) diced tomatoes and green chilies, undrained
3 tablespoons water
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
2 cups cubed cooked chicken breast
1 cup frozen peas

In a large nonstick skillet coated with cooking spray, saute onion in oil until tender. Add rice and garlic; cook and stir for 3-4 minutes or until rice is lightly browned. Add broth, tomatoes, water, cumin and oregano. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Add chicken and peas; heat through.

Serves: 4
Points: 7 points per 1 1/2 cups

Penne Beef Bake

Pasta in our house is a sure fire hit... The kids all enjoy it and it's easy for the little ones to eat. This one was paired up with some extra veggies so it made it a bit healthier - gotta love that!

Penne Beef Bake
(recipe found in Taste of Home Healthy)

1 package (12 ounces) whole wheat penne pasta
1 pound lean ground beef
2 medium zucchini, finely chopped
1 large green pepper, finely chopped
1 small onion, finely chopped
1 jar (24 ounces) meatless spaghetti sauce
1 1/2 cups reduced fat alfredo sauce
1 cup shredded part skim mozzarella cheese, divided
1/4 teaspoon garlic powder

Cook penne according to package directions. Meanwhile, in dutch oven, cook the beef, zucchini, pepper and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, alfredo sauce, 1/2 cup mozzarella cheese and garlic powder. Drain penne; stir into meat mixture. Transfer to 9x13" baking dish coated with cooking spray. Cover and bake at 375 for 20 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, 3-5 minutes longer or until cheese is melted.

Serves: 8
Points: 8 per 1 1/3 cups

Enchilada Chicken

I love finding a new chicken recipe, especially one that is as easy and delicious as this one!! I don't own a cast iron skillet, so I made do by transferring my chicken to a 9x13 pan after I had browned it. It was still pretty tasty though...

Enchilada Chicken
(recipe found in Taste of Home Healthy Cooking)

4 boneless skinless chicken breast halves
2 teaspoons salt free southwest chipotle seasoning blend
1 tablespoon olive oil
1/4 cup enchilada sauce
1/2 cup shredded sharp cheddar cheese
2 tablespoons minced fresh cilantro

Sprinkle chicken with seasoning blend. In an oven proof skillet, brown chicken in oil. Top with enchilada sauce, cheese and cilantro. Bake at 350 for 18-20 m inutes or until a thermometer reads 170.

Serves: 4
Points: 6 per chicken breast

Crockpot Cheesy Chicken Spaghetti

This tasted a bit like tuna hotdish to me. I don't mind tuna hotdish, it was just not what I was expecting... The kids and the hubs devoured this and wanted more. Me, I wasn't that big of a fan. Maybe I just wasn't expecting the tuna hotdish taste - definitely low on the points if that is what you are looking for though! It was a very simple and filling dish to make.

Crockpot Cheese Chicken Spaghetti
(recipe found on pinterest via livingachangedlife.blogspot.com)

1 pound velveeta light cheese product
12 1/2 ounces canned chicken, drained
10 3/4 ounces cream of chicken, 98% fat free
10 3/4 ounces cream of mushroom, 98% fat free
10 ounces tomatoes with green chiles
4 ounces canned mushrooms, stems and pieces, drained
1/2 cup water
1 small onion, diced
1 medium green pepper, diced
1/2 teaspoon salt
1/2 teaspoon pepper
14 1/2 ounces whole wheat spaghetti, cooked

Spray crockpot with cooking spray. Add all ingredients and mix well. Cook for 2-3 hours on low. Stir before serving.

Serves: 8
Points: 7 points + per 1 cup

Parmesan Chicken Cutlets

My son is really getting into helping me in the kitchen. He comes home from school and asks immediately if he can help with supper. This was a great recipe for him to help with since it was so simple and didn't require any cutting. Plus it was a great time to talk about washing our hands after touching raw chicken! :) Everyone enjoyed this simple and delicious meal and we all made sure tell Beau how much we liked it !:)

Parmesan Chicken Cutlets
(recipe found on pinterest via www.food.com)

1/4 cup parmesan cheese, grated
2 tablespoons italian style bread crumbs
1/8 teaspoon paprika
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/4 teaspoon pepper
4 boneless skinless chicken breasts

Preheat oven to 400. In resealable plastic bag, combine cheese, bread crumbs, paprika, parsley, garlic powder and pepper and shake well to combine. Transfer mixture to a plate and coat chicken on both sides. Arrange on sprayed baking sheet. Bake 20-25 minutes or until chicken is no longer pink.

Serves: 4
Points: 4 per serving

Skinny Chimichangas

With all the baking I have been doing, I have been trying to make sure that we are having healthy yet scrumptious meals at night! :) This one fit the bill to a T. Although I swapped out the turkey for beef it was still quick, easy and healthy!

Skinny Chimichangas
(recipe found at recipegirl.com)

1/2 pound ground skinless turkey breast
1 medium onion, finely chopped
1 clove garlic, minced
2 teaspoons chili powder
1 teaspoon dried oregano
1/2 teaspoon ground cumin
8 ounces tomato sauce
2 tablespoons chopped mild green chiles
1/3 cup shredded reduced fat cheddar cheese
4 (8") fat free flour tortillas

Preheat oven to 400. Spray a nonstick baking sheet with nonstick spray. Cook turkey, onion, garlic, chili powder, oregano and cumin in skillet until turkey is browned, about 6 minutes. Stir in tomato sauce and chiles; bring to a boil. Reduce heat and simmer, uncovered, until the flavors are blended and the mixture thickens slightly, about 5 minutes. Remove from heat and stir in cheddar. Spoon about 1/2 cup of the filling into the center of each tortilla. Fold in sides, then roll to enclose the filling. Place the chimichangas, seam side down, on the baking sheet. Lightly spry tops of the tortillas with nonstick spray. Bake until golden and crisp, about 20 minutes. Do not turn.

Serves: 4
Points: 4 1/2 points per

Lasagna Corn Carne

I made this the other night when I had 4 of my nephews and nieces over for supper and my mother in law. I doubled it just in case one pan wasn't enough for the 11 of us... It wasn't needed, not because it wasn't any good, but because it was so delicious and filling! All the kids ate it, all 8 of them! and the extra pan was perfect for the daycare kids the next time they came over. It was a great meal paired just with a salad and of course an ice cream cone for dessert! :)

Lasagna Corn Carne
(recipe found in Taste of Home Healthy Cooking)

1 pound lean ground beef
16 ounces salsa
1 (16 ounces) can kidney beans
1 (14 3/4 ounces) cream style corn
1 onion, chopped
1 green pepper, chopped
1 celery rib, chopped
3 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon chili powder
12 lasagna noodles
2 cups shredded part skim mozzarella
1/2 cup parmesan, grated

Cook beef until no longer pink. Add salsa, kidney beans, corn, onion, green pepper, celery, garlic, basil, salt and chili powder. Cover and simmer for 15 minutes. Spread a fourth of the sauce in a greased 13x9 pan; top with four cooked lasagna noodles. Repeat layers once. Top with half of the remaining sauce; sprinkle with 1 cup mozzarella and 1/4 cup parmesan. Layer with four more noodles, remaining sauce, 1 cup mozzarella and 1/4 cup parmesan. Cover and bake at 350 for 30 minutes. Uncover; bake 15-20 minutes longer or until heated through. Let stand for 15 minutes before cutting.

Serves: 12
Points: 6 per piece

Snappy Chicken Stir Fry

Ohhhh, so yummy!! I love recipes that I can throw together in no time and still taste like you have slaved forever on... It was one of those meals where I had to honestly stop myself from continuing to eat. I even had to send the leftovers with my mother in law and my husband so that I wouldn't finish them off the next day! It was so fabulous and the whole family agreed!

Snappy Chicken Stir Fry
(recipe found in Taste of Home Healthy)

3 tablespoon cornstarch
1 1/2 cups reduced sodium chicken broth
3 tablespoon reduced sodium soy sauce
3/4 teaspoon garlic powder
3/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1 package (16 ounces) frozen sugar snap stir fry vegetable blend
1 tablespoon sesame or canola oil
2 cups cubed cooked chicken breast
2 cups hot cooked brown rice
1/4 cup sliced almonds, toasted

In a small bowl, combine the cornstarch, broth, soy sauce, garlic powder, ginger and pepper flakes; set aside. In a large skillet or wok, stir fry vegetable blend in oil for 5-7 minutes or until vegetables are tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice; sprinkle with almonds.

Serves: 4
Points: 7 points for 1 cup chicken, 1/2 cup rice, 1 tablespoon almonds

Crock Pot Santa Fe Chicken

My mom's favorite meals would include anything with chicken, so I decided that I had to have her over for supper when we tried this meal. She was not disappointed! :) This was super yummy over rice, but I think that next time I will try it in a wrap and I think it might be even more fabulous! :) Very filling and delicious...

Crock Pot Santa Fe Chicken
(recipe found at www.skinnytaste.com)

24 ounces (1 1/2 pounds) chicken breast
14.4 ounces can diced tomatoes with mild green chilies
15 ounces can black beans
8 ounces frozen corn
1/4 cup chopped fresh cilantro
14.4 ounces can fat free chicken broth
3 scallions, chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon cayenne pepper
salt to taste

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice or in a tortilla.

Serves: 8
Points: 3 per 1 cup

California Chili

Once again, who has 1/2 pound anything at their house?? Double it up baby!! We had leftovers yet again, which is always a good thing at my house with daycare and taking food over to my grandparents as often as possible... This was super thick and savory and a snap to throw together. I love a soup like that!

California Chili
(recipe found on www.recipegirl.com)

1 tablespoon butter
1/2 pound ground lean turkey
1 medium onion, diced
1 medium green bell pepper, diced
2 large tomatoes, diced
1 (15 ounces) can pinto beans, rinsed and drained
1 (15 ounces) can kidney beans, rinsed and drained
1 (8 ounces) can tomato sauce
1/2 tablespoon ground ginger
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 cup barbecue sauce
salt and pepper to taste

Melt butter in large saucepan over medium heat. Add turkey and cook until browned, stirring frequently, about 5 minutes. Add onion and bell pepper and cook until softened, stirring occasionally, about 5 minutes. Add tomatoes and cook 5 minutes. Stir in all remaining ingredients and simmer until thickened, at least an hour.

Beef Enchiladas

First off, I doubled this recipe immediately... Who has 1/2 pound of meat laying around? Not this house! So, I doubled the recipe and then used flour tortillas instead of corn tortillas. Not a big fan of the corn tortillas. So, I am sure that this changed the points value, but it also made them delicious! :) We were good to go with 1 enchilada instead of the 2, so it all evened out in the end... Our family were big fans of this recipe and I will definitely be making them again. I like that I have lots of leftovers or another pan to throw in the freezer!

Beef Enchiladas
(recipe found on pinterest via yumm.com)

1/2 pound lean ground beef
1/2 cup red peppers, chopped
1/2 cup green peppers, chopped
1 1/2 cups salsa
1 cup shredded cheddar cheese, divided
2 tablespoon italian dressing
8 corn tortillas

Preheat oven to 400. Brown meat and peppers in large pan. Stir in 1 cup salsa and simmer 5 minutes, stirring occasionally. Remove from heat and stir in 1/2 cup cheese. Spread 1/4 cup remaining salsa on bottom of 9x13 pan. Brush dressing over both sides of tortillas and then spoon 1/3 cup meat mixture onto tortilla and roll up. Place into pan seam side down. Top with remaining salsa and cover. Bake 20 minutes covered and then remove covering, add remaining cheese and bake for 2-3 minutes more or until cheese is melted.

Serves: 4
Points: 8 points + for 2 enchiladas

Pumpkin Muffins

You know me and pumpkin - especially this time of year! I always have a can on hand and am ready to use it as the need arises! I found this recipes while paging through my family fun magazine and had to try it. The kids really enjoy muffins for breakfast and I enjoy coming up with a healthier alternative to some of the boxed cereals that I usually have on hand! :)

Pumpkin Muffins
(recipe found in Family Fun)

1 1/2 cups canned pumpkin
1/3 cup oil
2 large eggs
1 teaspoon vanilla
1/2 cup packed brown sugar
1 1/2 cups flour
2 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Heat the oven to 350 and grease the bottom only of 12 muffin cups. I a large bowl, combine the pumpkin, oil, eggs, vanilla and brown sugar. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt. Add flour mixture to pumpkin mixture and stir until just combined. Pour batter into muffin cups and bake until muffins are slightly puffed and golden brown, about 25 minutes. Cool in pan on wire rack.

Chicken and White Bean Stuffed Peppers

Josh loves stuffed peppers, so I thought that I would shake things up a bit and try a new stuffed pepper recipe. We both thought that these were delicious! The kids, not so excited about the peppers, but they loved the insides... With the exception of my two youngest they pretty much ate the peppers and nothing else. Oh well, at least that part was healthy! :)

We are bigger fans of red peppers then green, so I swapped out the two in this recipe and we put our ingredients in the red peppers and chopped half of a green pepper. Pick whatever your family likes best!

2 teaspoon olive oil
1 onion, chopped
4 cloves garlic, chopped
1/2 red bell pepper
1/4 cup parsley
5 bell peppers
14 ounces shredded cooked chicken
1/2 teaspoon cumin
salt to taste
15 1/2 ounce can white beans
1/2 cup reduced fat shredded cheddar

In a medium pan, heat oil on medium. Add chopped onions, garlic, parsley and red pepper. Saute until soft, about a minute. Add chicken and season with cumin and salt. Add beans and 1=1 1/3 cups water and simmer for about 5-10 minutes, until it thickens and the liquid reduces. Adjust spices to taste. Preheat oven to 350. Cut peppers in half removing seeds and stem. Place peppers in an oven proof dish. Fill each pepper with 1/3 cup chicken and bean mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Cover tight with foil. Bake 30 minutes. Remove foil, top with cheese and bake uncovered another five minutes.

Serves: 5
Points: 6 per 2 pepper halves