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.
I have always been a fan of eggs. Well, actually, that’s not completely true. When I was younger, I hated them until I turned 8 or 9 years old. My dad used to eat hard boiled eggs with Frank’s Red Hot Sauce for a snack, and once he had me try that, I was hooked. And to this day, it’s still my favorite way to eat eggs.
But now I eat and prepare eggs many different ways. Especially since they are 0 Smart Points with the new Weight Watchers Freestyle plan. They are such an excellent source of protein and healthy fat, and they have become a staple in many of my meals and snacks. One snack that I absolutely adore is my Easy Egg Salad Recipe. It’s SO simple, uses just a handful of ingredients, and does NOT have any mayo.
With all the Valentine’s Day prep hustle and bustle this week (on top of sports practices, appointments, meetings, and errands), this Instant Pot Chicken Enchilada Soup recipe was a lifesaver for me! It comes together quickly and easily and is perfect for the days when I just HAVE NO TIME. And this soup is easy, people. Like really, REALLY easy.
We’ve been having super whacky weather here lately…one day it’s cold, the next day it’s hot. I can’t keep up. But when one of those chilly days hit, I was ready to bundle up in my comfy sweater and I wanted some hot, savory, soul-warming soup. And boy did this Instant Pot recipe deliver!! And it satisfies my craving for Mexican food like nobody’s business.
I could not wait to share my Instant Pot Sunday Pot Roast with you all today! I made this last week on a super busy day, and my family was blown away at how incredible this dish turned out. The beef was so moist and tender, and was absolutely melting in our mouths. I barely even had to shred it much, because it just completely fell apart almost entirely on its own.
Since I’ve made, my kids have not stopped asking when I’m going to make this again (this weekend, in case you’re wondering). And this is one dish that I will gladly make again and again because it is so easy. The magic of the Instant Pot continues to amaze me. If were cooking this pot roast recipe using my oven or slow cooker, it would take me 8-10 hours to achieve this kind of perfection. But in my Instant Pot, just 70 minutes to cook. Total cook time is around 90 minutes, once you factor in saute time and pressure release.
Ranch dressing – it’s that magical sauce that makes pretty much anything taste incredible. Am I right? From my childhood years to my adult years, ranch dressing has always been a beloved favorite of mine. Let’s face it, as a kid, the only way I was going to eat veggies, was if they were slathered in my mom’s homemade ranch dressing mix.
As an adult, I began to realize that ranch could be used in so many other ways and on so many other things. Truly, the possibilities were endless. And I found myself buying bottle after bottle of ranch.
Let’s face it. No game day table is complete with something “buffalo chicken”. Am I right? Whether it’s wings, dips, sandwiches, or lasagnas (yes, that actually exists), there’s just something about buffalo chicken that makes it a party staple. And it’s the one thing that I just cannot resist!
For this year’s Super Bowl, I’ve got no big party to attend, so it’ll be just me, the hubs, and the kids. This is good though because I’ll be making all the game time goodies, so I can make sure I’ve got only healthy, weight watchers friendly snacks on the table.
To satisfy my need for all things buffalo chicken, I’ll be whipping up these incredible Buffalo Chicken Celery Sticks. You guys, I kid you not, these things are ridiculously delicious and a breeze to make. It literally takes just a few of ingredients, and 10 minutes, and you’ve got one seriously stellar appetizer recipe that is so good, you may not want to share. And that’s OK. No judgment.
The big day is almost here! I’m talking about Super Bowl Sunday. And as much as I love football, one of the best parts about this event (besides the commercials) is the incredible array of delicious foods set out for you to feast upon during this 4 hour program.
Of course, all the Super Bowl snacks can definitely create a danger zone if you are counting Points. So, if I’m hosting, I make sure that about 90% of my snack table is food that is diet-friendly, but of course, still mouth-wateringly delicious. The remaining 10% is for splurges. Though, my secret to this is to make that 10% food that I don’t like so that I won’t be tempted to eat them.
If you plan on preparing some tasty dishes for the big game this year, you came to the right food blog this week! I’ll be posting some new and delicious Weight Watchers Super Bowl Recipes that are quick, easy and brimming with flavor. I’m starting the week off with my copycat Chipotle Barbacoa recipe, prepared in the Instant Pot.
You guys know how much I love quick and easy dinner recipes…especially ones that involve minimal cleanup! Well, these Sheet Pan Chicken Fajitas have given me another delicious and healthy chicken recipe to add to my weeknight dinner recipe repertoire.
Another great thing about this chicken fajitas recipe is that it is ideal for meal prep. You cook up this one big batch, and then portion it into your meal containers for the week! How easy is that? My husband loves this idea…since he’s been trying to eat healthier and take a lunch to work every day instead of going out and buying food at a restaurant. I mean, who wouldn’t want to eat chicken fajitas all week?! My mouth is watering just writing about it.
I find that a nice, warm, flavorful bowl of egg drop soup to be so comforting. There’s just something about the aromas of that salty broth, and those silky egg ribbons that really speak to my soul. Especially with there chilly winter weather we’ve been having recently here in SoCal.
I first had egg drop soup years ago at a Chinese restaurant and was blown away by how something so seemingly simple could taste so wonderful and be so satisfying. Compared to other popular Chinese dishes, egg drop soup is pretty diet friendly. And now that eggs are 0 Points with Weight Watchers Freestyle plan, this easy egg drop soup recipe clocks in at just 1 Point. This is a game changer!
Tender, garlic buttered portobello mushrooms, stuffed with fresh tomatoes and basil, topped with melty mozzarella cheese, and the drizzled with a sweet and tangy balsamic glaze!?! Stick a fork in me, I’m done. Sometimes the most decadent low carb recipes come in the simplest form, and this Caprese Stuffed Portobellos recipe is nothing short of easy, yet indulgently fabulous.
Portobello mushrooms are perfect for stuffing with just about anything because their flavor is mild, and the focus tends to be on whatever you put inside. Plus they are low carb, low calorie, fat free, and packed with nutrition.