After a long trip to a cold and and snowy Pennsylvania so that we could visit my family over spring break, I was beyond happy to return home to California, where the weather is warm, the sun is shining, and it actually feels like spring!
But this warmer weather is a gentle reminder that summer isn’t far behind, and that means it’ll be long days spent in swimsuits and shorts. Time to crack down on my eating, hit the gym, and make my calories count. So I’ll be focusing on lowering my carbs, and getting in clean proteins, and lots of fruits and veggies.
I’ve really been trying to up my enchilada game lately. They’ve always been one of my most favorite Mexican foods that I consistently order at Mexican restaurants, but I knew that I could easily make my own lighter, healthier enchiladas at home.
So I’ve been experimenting in the kitchen, and my favorite version so far is my Chicken and Black Bean Enchiladas Recipe. It is PACKED with chicken breast, black beans and corn – all zero Points foods with the new Weight Watchers Freestyle plan!
Today, I’m sharing what has become one of my all time favorite vegetarian lunch recipes – my Egg and Chickpea Salad. And since today is officially the first day of spring, egg recipes are going to be all the rage this season – especially now that they are 0 Points.
I’m not a vegetarian by any means, but I absolutely enjoy eating meatless meals on a regular basis, not only because it’s a great way to help enforce a more plant-based diet, but also because there are so many delicious vegetarian recipes that keep things interesting!
Looking for a healthy chicken dinner to get on the table in about 30 minutes? You came to the right place today! My One Pan Chicken, Green Beans, and Bacon recipe is about to blow your mind. Talk about a one-pan wonder!
Occasionally, it can be challenging to get my kids to eat chicken recipes, particular those made with chicken breasts versus thighs or drumsticks. So I have to work hard to come up with really tasty ones that meet their approval (*cue eye roll here).
But this recipe really does the trick. Not only do my kids (and husband) love this dish, I’m a pretty big fan too, because it’s all prepared quickly and easily in one-skillet! Other than a cutting board and knife, there’s not much to cleanup. SCORE!
With just a few days until St. Patrick’s Day, it’s time to start planning your menu! While there are many traditional St. Patrick’s Day Recipes making their way across the Internet this month – corned beef and cabbage, Irish Stew, and Soda Bread to name a few, I’ve decided to keep things simple this year, and serve my Traditional Shepherd’s Pie Recipe for the big day.
My lightened up version is a lot lower in fat, calories, and Points, but it’s still the perfect, hearty, savory comfort food classic that we all know and love. It’s a great dinner recipe to make ahead and reheat later – which is great for me, because we often have a lot of activities/events happening on St. Patrick’s Day itself, and I often have little time to cook.
There’s just something about the chill of winter and fall to make us constantly crave warm and satisfying comfort food.
And to me, there’s nothing more comforting than a good old-fashioned, big bowl of soul-satisfying beef stew. It’s rich, it’s hearty, it’s delicious, and it really fills you up.
In the past, I’ve always made slow cooker beef stew recipes, and don’t get me wrong – they are all fantastic. But the thing is, they take at least 8 hours to cook, which means I have to make sure I get everything prepared and in the crock pot earlier in the day. Not a problem, if I have the time.
Maybe it’s the first signs of spring that I’ve seen popping up lately, but I’ve been craving fresh, flavorful veggies like you have no idea. And it’s mostly the green, leafy vegetables like kale, spinach, chard, and broccoli.
I love preparing vegetable side dishes with most of my dinners, but if I’m pressed for time, I need one that doesn’t take a lot of time or effort.
Enter my Easy Asian-Style Broccolini Recipe.
There is a possibility that I might be teetering on the edge of obsession when it comes to my Instant Pot. What is not to love about the idea of food being cooked faster, easier and healthier?! That’s why I’ve been churning out Weight Watchers Instant Pot Recipes like a madwoman.
But the Instant Pot is pretty amazing and life changing, you guys. While I still love using a slow cooker, I am often one of those people who wait until the last minute to make dinner. The IP has really made my life a LOT easier for this exact reason.
I first had shishito peppers at a Japanese restaurant on a trip to San Francisco a few years ago. Once I popped one into my mouth, I was blown away by how delicious and flavorful they were! And that’s when my addiction started – every time I see shishito peppers on the menu now, I order them.
The peppers themselves, are mild and sweet, with the occasional spicy one in the mix. But the ones I had at the restaurant were sauteed with garlic and served with an Asian-style dipping sauce. Let me just tell you that the aroma was heavenly! And the flavor combination of the sweet, smoky peppers with the salty sauce was truly mouthwatering.
If you’ve ever had Mexican corn on the cob, then you know how simple it easy to turn a standard ear of corn into an amazing, flavorful treat that will have your taste buds screaming with joy. It’s basically a grilled corn on the cob, slathered in a spicy mixture of mayonnaise or crema, salt, a hint of lime, and chili powder, and then sprinkled with cotija cheese. It is AMAZING.
In today’s recipe, I’ve taken all those wonderful flavors of the Mexican corn on the cob and transformed it into a tasty, easy-to-eat salad instead. My Mexican Street Corn Salad is not only a breeze to make, it’s spicy, smoky, tangy, and incredibly delicious.
Also known as Jewish Penicillin, Matzo Ball Soup is an age-old comfort recipe that never goes out of style. There are about a million recipes for it, and every chef/food blogger/Jewish grandmother has their own special technique or tip. Everyone has their own best matzo ball soup recipe.
Some recipes are fast and easy, and some are complicated with many different steps and ingredients. And the sheer volume of these options can be overwhelming and intimidating. Admittedly, I make my matzo ball soup in many different ways, depending on time, resources, and mood. And depending on what flavor or texture I’m going for. But today I wanted to share a super simple, uncomplicated version that just about anyone can throw together quickly and easily, without any previous matzo ball making experience or Jewish genes.
One type of cuisine I can honestly say that I never tire of is Mexican. The flavor combinations are just incomparable, and I am always in the mood for Mexican food. Like, ALWAYS. Now with all the fantastic changes in the new Weight Watchers Freestyle plan, there are so many zero Point foods that can be used to create incredible, filling, mouth-watering recipes, without using up a lot of those precious Points. Case in point – this rockin’ Mini Bell Pepper Nachos Recipe.
Not only is this nachos recipe a lot lighter than traditional nachos, it’s also, dare I say, healthy. The magic here happens by replacing the high carb, high fat tortilla chips with fresh, light, and nutritious mini bell peppers instead. Pure genius.