Moroccan Beef and Lamb Meatballs Recipe – 5 Smart Points

Moroccan Beef and Lamb Meatballs

These Moroccan Beef and Lamb meatballs are definitely a game changer in the meatball department. Tender, succulent, and full of traditional Moroccan spices, this recipe has become a favorite in our household. My kids love to eat them stuffed inside a pita, and topped with my homemade tzatziki sauce and cucumber tomato salad. It is truly a mouthwatering combination. You can easily skewer these meatballs for easy grilling, if you’d prefer that cooked over coals taste….it’s divine! Maybe take some to your 4th of July BBQ this year and blow those burgers and hotdogs out of the water! Everytime I make them, I triple the batch and then freeze some because they are just so incredibly tasty and I love having some remade to heat up. And at just 5 Smart Points per serving, this Weight Watchers meatball recipe tastes way more decadent. These are a MUST make, you guys.

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Copycat Chick-fil-A Chicken Strips – 4 Smart Points

Copycat Chick-fil-A Chicken Strips

The secret has been circulating around the Internet for a few years now that the secret ingredient in Chick-fil-A’s delicious chicken is pickle juice. I’ve previously made a copycat version of their chicken sandwich, and this week, I decided to try it in chicken strip form. I also wanted a slightly crunchier exterior, so I used whole wheat Panko this time, instead of flour. They were absolute perfection! My kids loved them too, and I felt great about giving them these baked, healthier chicken strips instead of the greasy, oily, and non-nutritional kind that the restaurant serves. And at just 4 Smart Points for 3 chicken strips, this recipe makes an ideal Weight Watchers lunch. So instead of hitting up Chick-fil-A, try making this recipe at home, and save yourself some Smart Points!

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Chicken Meatballs and Zoodles – 6 Smart Points

Chicken Meatballs and Zoodles

Another amazing Zoodles recipe today! I bought of a ton of zucchini recently,and have been experimenting with “noodles” in place of regular, high calorie pasta noodles. And I just cannot contain my excitement in sharing these recipes!! The other night, my kids wanted spaghetti and meatballs, so I made regular, whole wheat pasta for them, but decided to do zoodles for my husband and I. You guys…it was SO good. I was a bit skeptical about this, but the key was having really flavorful sauce and meatballs, and you don’t even notice the zucchini. It’s a lot easier that using roasted spaghetti squash and I liked the flavor better too. Seriously delicious. If you have yet to get yourself a zucchini spiralizer (THIS one is my favorite), I highly recommend that you do so asap, and start getting on board the zoodle train. You will be SO glad you did.

Chicken Meatballs and Zoodles

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Almond Butter Chocolate Chip Cookies – 3 Smart Points

chocolate-chip-peanut-butter-cookies

I have a recipe for quinoa almond butter blondies that is just wonderful. It’s a great one to make for people who have food intolerances to things like eggs, gluten and even dairy, since the recipe either has none (eggs and gluten) or is easily modified (applesauce instead of butter). One of the downsides of using quinoa flour is that it tends to be very expensive in the grocery store. However, with some regular, whole quinoa and a coffee grinder, you can make your own quinoa flour very easily. Since the brownies turned out really delicious, I thought I’d try a chocolate chip cookie version. Cookies work better for me, since I can have them frozen and just get out a couple (either in dough and then cook them up or already cooked and just thaw them) and they stay fresh and I don’t have to eat the whole batch. I wanted to make these gluten free, so I used a gluten free flour blend, but it’s easy to switch it back to regular wheat flour. One cup of gluten free is equal to one cup of all purpose or whole wheat flour. I also used dark chocolate chips, since I love the flavor of dark chocolate (and can use unsweetened ones), but you can switch them out for semi sweet or milk chocolate if you’d prefer. [Read more…]

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Honey Lime Salmon Recipe – 5 Smart Points

Honey Lime Salmon

Today, my kids asked me to post about their favorite salmon recipe – my Honey Lime Salmon. Roasted salmon is a great meal option for busy days when I’ve had little to no time to prep, because it cooks so quickly. Plus, this particular Weight Watchers salmon recipe is easy to follow, and requires just a handful of ingredients. So with little fuss, I can get a healthy and delicious meal on the table that the whole family enjoys. I often will throw some chopped veggies on the baking pan to cook along with salmon, and I’ll toss them with any extra honey lime sauce I may have. Then it becomes a simple, one pan meal, which means less to clean up. Yay! I’ve also served this over some fresh steamed rice, if I’m looking to add some carbs to the meal. But it’s such a tasty and easy meal, you’ll find this recipe becoming one of your go-to’s too.

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Cauliflower Nachos Recipe – 5 Smart Points

Cauliflower Nachos

Notch-yo average nacho (see what I did there?), these healthy Cauliflower Nachos are an absolutely decadent treat that are completely guilt free. Nachos are one of my favorite guilty indulgences, and just by making a couple of healthy changes, I can enjoy a big heaping serving of them. In this recipe, we are simply switching out the high fat, high calorie tortilla chips, and substituting them with Mexican spiced, roasted cauliflower slices. Cauliflower has such a mild, neutral flavor, that when you smother it with seasonings, cheese, salsa, red onions, etc, it takes on the flavor those foods, and you don’t really notice it. Granted, it doesn’t have the “crunch” of tortilla chips, but let’s face it…the chips are just a vehicle for all those nacho toppings! Feel free to go crazy and add other toppings like black beans, ground chicken or beef, carne asada, diced peppers…you get the idea. I cannot even begin to tell you how happy this recipe makes me. It’s a MUST try!

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Squash Soup – 5 Smart Points

I don’t know about you – but I’m ready for fall. Here in our little corner of the Midwest, the weather can’t make up it’s mind. It’ll be in the 50s on day and the upper 70s the rest of the week. Since fall and winter are two of my favorite seasons (actually the only one I don’t like is the really hot part of summer), I’m always eager to get them here a little quicker. One of the ways I can do that is with a little squash soup. I’m pretty picky about my squash soup. I’ve had good squash soup, and I’ve had horrible squash soup. I typically like my squash with butter and brown sugar (not the best option for me), so I’ve been learning how to do it other ways. I’ve learned with the right seasonings and a little sour cream, the squash soup is pretty wonderful. I had to process a lot of pumpkin last fall, and after getting incredibly frustrated trying to peel it, my mom suggested a wonderful trick – bake it! I was in the process of canning the pumpkin, so I didn’t want it to be mush before I put it in the jars, but it doesn’t need long. About 10-15 minutes (depending on the size of the pumpkin) at 350 degrees F. All I did was wash them, cut them in half and stick them in the oven. The skin peeled off (just like when you dunk peaches in hot water) and the seeds came out easily too. It’s the perfect way to make anything with pumpkin and squash when you need to peel it. When it comes to this soup, the easiest way to finish it off is with an immersion blender. However, since I don’t have one, I can assure you that a regular blender works just fine. [Read more…]

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Chicken Tacos – 5 Smart Points

chicken-tacos

The last couple of weeks I’ve had a craving for tacos. Ground beef is finally coming down in price (a bit), but I still frequently turn to chicken. My in-laws raise chickens each year, then butcher them and dole them out among the family. As a result, we always have delicious chickens in the freezer, so we have leftover chicken from our Sunday dinners. It’s a great way to have easy, lean meat that’s ready to put into another recipe for the rest of the week. Chicken tacos is one that is very easy, delicious and is perfect for dinner. I also love the leftovers for lunch, they’re quick and easy and still delicious and healthy. One of the great things about tacos is that you can pile on all the extras you want, and if you do it right, you can still keep the points down by adding mostly veggies. It’s especially perfect for us this time of year, since we’re still finishing up our fresh salsa. [Read more…]

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Gluten Free Zucchini Texas Sheet Cake – 7 Smart Points

GF Zucchini Texas Sheet Cake

I don’t know about you, but our garden is winding down. I love to have the fresh garden vegetables all summer, but there comes a point when I get tired of it (particularly of the 1 billion cherry tomatoes when my husband doesn’t eat them). So, I’m always a little bit glad to see the garden slow down and not have to come up with any new recipes for cherry tomatoes, squash, zucchini, eggplant, and whatever else I might have growing like mad. But I wanted to give one last recipe a try. Actually, I wanted to create on last recipe. One of my favorite cakes is the Texas sheet cake. I love the flavor and texture of that cake, it’s rich but not too sweet and the frosting is just delicious. There are two problems with it – it’s dry when I make it gluten free, and it’s not exactly healthy. So, I thought I’d try a gluten free healthy makeover version. And it was definitely a success! Chocolate zucchini cakes are always really nice and moist, and applesauce is a great way to replace oil or butter in a cake (ONLY cakes and quick breads, not everything). So, I got to work. I found a very low sugar frosting recipe (not quite the same, but seriously amazing). I think adding the zucchini and the applesauce really makes a difference when it’s gluten free. Quite often, I find that if I’m not really careful, my gluten free cakes tend to turn out a little drier than I like. This one was perfect. And if you don’t need gluten free, just substitute a plain wheat flour, cup for cup. [Read more…]

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Quinoa Burgers

Quinoa Burgers

I don’t know about you, but the thought of tofu burgers, isn’t very appealing. Granted, I’m not a vegetarian or vegan (in fact, I love meat), however, I’m all about great tasting options that are packed with nutrients. That’s where these delicious quinoa and black bean burgers come in. I’ll admit, my husband isn’t a fan, but that’s because he doesn’t like quinoa. I love the flavor of these. It’s rich and nutty, and it’s obviously made with real foods. They’re so easy to make, just combine everything in a food process and then make your patties. They’re great to grill, pan fry, bake or broil. While they can be eaten plain, I found one of the best ways to eat them is served with a side of caprese salad. The juicy tomatoes, basil, a little fresh mozzerella and a dash of balsamic really brought the flavors out of these burgers. [Read more…]

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Homemade Chipotle Cholesterol Free Mayonnaise – 3 Smart Points

Homemade Chipotle Cholesterol Free Mayonnaise

The funny thing about mayonnaise, is that I always hated it as a kid. For some reason, I could never get on board with the flavor. Nowadays, as a an adult, I am full-fledged, car carrying mayo lover. If it wasn’t so high in Points, I’d eat it straight out the jar with a spoon. In fact, my love for mayo has led me to get a little experimental in making my own, homemade mayonnaise recipes. Recently, I tried making a cholesterol free version, using just the egg white instead of the whole egg. And I used less oil. For added kick, I added in some chopped up chipotle peppers in adobo sauce. This turned out to be the BEST DECISION EVER. I cannot even begin to tell you how good this is. Im actually eating a grilled ham and cheese sandwich right now, with some if this Homemade Chipotle Cholesterol Free Mayonnaise because just writing about it was driving me mad. I needed to eat it…NOW. Super easy to make, and though its not as low in Smart Points as I wanted it to be, it is still cholesterol free and absolutely delicious. Totally worth the 3 Points per serving. Treat yo’self!

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Chicken Enchilada Casserole Recipe – 8 Smart Points

Chicken Enchilada Casserole

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.

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