I’ve really been trying hard to minimize grains from my diet. I just feel a lot better, and have a lot less cravings when I don’t eat them. So most of my meals are packed with meats and vegetables. I got the idea for this Egg Roll Stir Fry Recipe after salivating while watching my daughter eat a fried egg roll from our local Chinese restaurant. I wanted one SO badly, but all the oil, calories, and fat in it, would totally de-rail me. So I thought that maybe, just maybe, I could emulate all that yummy egg roll flavor, but in a healthier stir-fry instead. Turns out that this was a totally doable feat, was just 5 Smart Points per serving, and it was super delicious to boot. If you aren’t a fan of pork, you could easily do this with ground beef or chicken instead. Now, if I could just come up with a light and healthy sweet and sour sauce to drizzle over it, I’ll be in heaven!
This Baked Hawaiian Pineapple Chicken Teriyaki Recipe is one that my kids ask for again and again. I love that it’s super easy to make, that it tastes fantastic, and is just 6 Smart Points per serving. Just pour the sauce over the chicken pineapple, and peppers, and bake! You could make this even lighter by using chicken breasts instead of thighs, but my family tends to prefer the dark meat. Breasts would work really well though, given that they are cooked in the sauce, so that would help keep them super moist and juicy. Traditional Teriyaki sauces use a lot more sugar, which also helps give a thicker sauce, but this sauce is still deliciously sweet and flavorful without being too sweet. It’s also a perfect topper for steamed rice, which I highly recommend with it. Enjoy!
Today’s Honey Soy Chicken Recipe is yet another dish that my whole LOOOOOOOVED. Including me. I love chicken that has incredible flavor, but to achieve that, it usually requires a long marinade time. During the week, when I’m super busy, I often have to come up with a meal on the fly, and typically don’t have time to wait for a marinade. So when I forget/don’t have time to marinade, I rely on this Honey Soy Chicken dish to deliver a tender and juicy chicken, with knockout flavor. The sauce has all the sweet, salty, and tangy flavors combined to make for one seriously mouthwatering chicken recipe. Serve the chicken (and the remaining sauce from the pan!) over steamed brown rice and veggies for a complete meal.
Mexican food is my happy place. In fact, I have yet to try a Mexican dish that I didn’t like, and the good things is that many Mexican food recipes can be petty easily adjusted to suit my Weight Watchers plan. This is great, because I eat it ALL.THE.TIME. One of my favorite Mexican foods are enchiladas…..cheese enchiladas, chicken enchiladas, shredded beef enchiladas…you name it. I ADORE them. But when making them at home, I sometimes have an issues with rolling up those corn tortillas without having them break apart. I’ve tried a few tricks, and I can make it work, but it’s still a pain. So I decided to try doing some chicken enchiladas in casserole form and the result was AMAZING. Seriously, amigos. This dish is soooooo goooood. I actually just made these for dinner last night, and couldn’t wait to post them here on the blog for you to try! Feel free to top them with any extras you see fit…jalapeños, sour cream, diced red onions….whatever floats your boat. This Chicken Enchilada Casserole was loved by the whole family and I highly recommend you get in the kitchen and make this bambino ASAP.
I really like to use beans in things because it makes it much lower in fat than meat, but it’s still a great source of protein. Beans are also a great source of fiber – which really helps when you’re trying to eat healthy and lose weight. The fiber helps to fill you up and when you feel full longer, you’re less likely to eat as much. They’re also so handy to have on hand. I usually just have a variety of canned beans on hand (several cans of each) so that I have them ready to go when a recipe calls for them. I wanted to do something with fresh garden vegetables, but something with a definitely Mediterranean flavor to it. I ended up combining a couple of recipes, including one with a really tasty oil and vinegar dressing. I used a low calorie pita bread as a scoop and I fell in love with it. It’s easy to put together and right now you can get garden fresh veggies and herbs to put in this. It’s fabulous fresh, and (I think) even better after it’s had a day or two to marinate. While I had it with pita bread the first time, it really wasn’t necessary. It was just as good with a spoon! This will definitely become a favorite salad for my lunch options. [Read more…]
I recently was in Costco and had a sample of a chicken and apple slider. It was delicious, so I set out to make a similar recipe that I could do at home. I’m not sure if these are exactly the same, but they are delicious all the same, so who cares? I like how easy these are to make. I can make them up ahead of time and freeze them. Then I can just cook up a couple of them for lunch or dinner. When I need a quick meal, they’re ready to go. All I have to do is broil them for a few minutes. I like to pair these with an Asian coleslaw with a copycat Applebee’s salad dressing and some sweet potato fries. It’s a delicious, simple and healthy meal that’s ready to go in less than 20 minutes. This is perfect for our busy weeknights, or when I simply don’t know what else to make! These sliders are definitely keepers in our house! [Read more…]
I am someone who really enjoys soup in the winter. There’s something about a bowl of rich and delicious soup that is comforting and definitely helps to warm you up on a cold night. Well, today wasn’t actually cold (it was a January warm “snap”), but I still love roasted red pepper tomato soup. Plain tomato soup really isn’t my thing. I’m not a huge fan of the flavor, but roasted red peppers add something to the tomato soup to make it really delicious. I like to make up a huge batch of this and then freeze several quart bags of it, once it’s cooled down. It’s a great way to have a really fast, delicious and homemade dinner ready to go. I usually serve it with grilled cheese sandwiches, but you can just put a few croutons in the soup if you’re watching your carbs. I like the sour cream in this soup. It seems to add a little more creamy flavor without quite as much fat as some options. I typically use Daisy light sour cream, since it doesn’t have all the extra ingredients. You can skip the sour cream to keep the fat down, but it adds the creaminess that you really need to put this soup over the top. [Read more…]
Quinoa is one of those things that I just love. It’s gluten free and packed with nutrients, so I really like to mix up my normal routine and have it as the base of different dishes. These stuffed peppers are a fabulous little snack, side dish or appetizer. It’s a little more work because of all the chopping (especially all those little peppers), but it’s totally worth it. If I don’t already have quinoa made up, I’ll chop all of the veggies and do all the prep while the quinoa is cooking. While the recipe calls for cocktail tomatoes (also called Campari, they’re typically the “tomatoes on the vine” you find), you can use Roma tomatoes, instead. I wouldn’t recommend grape or cherry tomatoes, since they don’t chop up into small pieces as easily. Also, you have to remember that the mini peppers you’re using are tiny – so chop small. I ran into that problem, and had to do a little more chopping. You can also take a couple of the peppers and chop them into the quinoa mixture (like I did). These peppers are great to take to a potluck or have at a party. They’re small, tasty and easy to handle. I love these little peppers, they’re pretty and delicious! [Read more…]