Healthy Recipe: Rosemary Chicken Thighs With Roast Potatoes

Here's an easy yummy healthy dinner recipe!  My family enjoyed this one - good any time of year!  I found it in my WW momentum Cookbook.

Rosemary Chicken Thighs With Roast Potatoes

4 (1/4 lb) skinless, boneless chicken thighs, trimmed
2 teaspoons olive oil
2 garlic cloves, minced
1 teaspoon grated lemon zest
1 tablespoon lemon juice
1 1/2 teaspoons dried rosemary
1 teaspoon dried thyme
3/4 teaspoon salt
6 small new potatoes, scrubbed and quartered (can also add in 2 chopped carrots if desired)

1.  Combine the chicken, 1 teaspoon of the oil, the garlic, lemon zest and juice, rosemary, thyme, and 1/2 teaspoon of the salt in large ziploc bag.  Squeeze out the air and seal the bag; turn to coat the chicken.  Refrigerate, turning the bag occasionally, at least 30 minutes or up to overnight.

2.  Toss together the potatoes and the remaining 1 teaspoon oil and 1/4 teaspoon salt in medium bowl.  Spray baking sheet with nonstick spray and spread the potatoes on the baking sheet.  Place the potatoes in the oven and turn the oven on to 425 degrees F.  When the temperature reaches 425, remove the potatoes from the oven.  Toss the potatoes, then push them to one side of the pan.

3.  Remove the chicken from the marinade and place on the baking sheet.  Discard the marinade.  Roast until the chicken is cooked through and the potatoes are tender and browned, about 20 minutes.

Per serving (1 piece chicken and 1/2 cup potatoes): 273 cal, 11 g fat, 2 g fiber, 6 WW pts

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Isn't that simple?  Have you forgotten about chicken thighs because so many recipes call for chicken breasts?  Give this a try!  I'm linking this up to Tasty Tuesday with Balancing Beauty and Bedlam!

Have a healthy day!

Lisa  :)

Healthy Recipe: Pulled Chicken Sandwiches

I'm still loving my newer WW cookbooks!  I like that the recipes work for you even if you're not a WW person - my family loves these recipes and you can even make them work for a more "Real Food" approach.

This recipe (from the WW Comfort Classics cookbook) was SO yummy - I've got to make it again this week!  I served it with Crispy Sweet Onion Rings on the side.

Pulled Chicken Sandwiches

1/2 cup ketchup
2 tablespoons packed dark brown sugar
1 tablespoon yellow mustard
1 tablespoon apple-cider vinegar
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon ground allspice
1/8 teaspoon ground ginger
4 (1/4-lb) skinless, boneless chicken thighs, trimmed and cut into 1-inch pieces
8 slices whole-wheat bread, toasted

1.  Stir the ketchup, sugar, mustard, vinegar, chili powder, cumin, allspice, and ginger together in a medium skillet; add the chicken and bring to a boil.  Reduce the heat, cover, and simmer, stirring occasionally, until the chicken is tender, 20-25 minutes.

2.  Remove from the heat and shred the chicken with 2 forks.  Serve the chicken mixture between the bread slices.

~ The cookbook suggests topping the sandwiches with thinly sliced cabbage tossed with a little fat-free Ranch dressing.  I did this though I used light Ranch and thought it was a great topping and makes it a little more filling.

Per sandwich: 352 cal., 11 g fat, 3 g fiber, 7 WW points

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Hope you try this one!  I say double or triple the recipe so there are leftovers!  And now I'm wondering if it would freeze well - then you could even freeze individual portions to pull out later, heat in the microwave, and make your sandwich.

I'm linking this up to Tasty Tuesday at Balancing Beauty and Bedlam - go check out all the yummy recipes!

Have a healthy day!

Lisa  :)

Healthy Recipe: Cheesy Chicken Carbonara With Fettuccine

We recently had another really yummy recipe from WW Comfort Classics cookbook.  My whole family loved it and I can't wait to have it again!  I used bow tie pasta instead just because that's what I had on hand.

Cheesy Chicken Carbonara With Fettuccine

6 oz fettuccine

3/4 cup fat-free milk

1/3 cup grated parmesan

1 large egg, lightly beaten

1/4 teaspoon salt

1/8 teaspoon black pepper

4 slices center-cut bacon, chopped

1 small onion, chopped

1 garlic clove, minced

1 cup chopped cooked chicken breast

1.  Cook the pasta according to package directions, omitting salt if desired.  Drain and keep warm.

2.  Meanwhile, whisk the milk, Parmesan, egg, salt, and pepper in a bowl until blended.

3.  Cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until the bacon begins to brown, 3-4 minutes.  Add the onion and garlic and cook, stirring often, until the onion begins to brown, 2-3 minutes.  *Optional - add 1 thinly sliced red bell pepper with onion.

4.  Add the chicken and cook until heated through, 1-2 minutes.  Reduce the heat to medium-low, add the fettuccine and the milk mixture.  Cook, tossing, until the sauce is thickened and creamy, 2-3 minutes.

1 serving = 1 cup

Per serving:  311 cal, 9 g fat, 2 g fiber, 7 WW pts

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How does that sound?  I hope you get to try it soon!  I'm linking it up to Tasty Tuesday at Balancing Beauty and Bedlam!

Have a healthy day!

Lisa  :)

Healthy Recipe: Spicy Taco Soup

Back with another great WW recipe from the Now & Later cookbook!  In order to make this one, you need to first make Tex-Mex Chili Pasta and reserve 4 cups.  Then you can make this yummy soup!  We did enjoy it - even my Dad, who happened to be visiting when I made it.  :)

Without the "toppings"

With everything

Spicy Taco Soup

1 (32 oz) carton low-sodium chicken broth

1 (14.25 oz) can diced tomatoes with green chiles

1 (10 oz) box frozen corn kernels

3 scallions, sliced

4 cups reserved cooked Tex-Mex Chili Pasta

3 cups shredded lettuce

8 baked tortilla chips, crumbled

1/4 cup shredded low-fat Mexican cheese blend

1.  Bring the broth, tomatoes, corn, and scallions to a boil in a Dutch oven.  Reduce the heat; cover and simmer 10 minutes.  Stir in the pasta and return to a boil.

2.  Divide the soup among 4 bowls.  Top evenly with the lettuce, tortilla chips, and cheese.

Makes 4 servings; 1 serving = 2 1/4 cups soup w/ 3/4 cup lettuce, 2 tortilla chips, 1 tablespoon cheese

Per serving:  370 cal, 6 g fat, 10 g fiber, 7 WW pts

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Yum!  It was fun putting the toppings on the soup and eating it that way.  Hope you enjoy this!

Have a healthy day!

Lisa  :)

Healthy Recipe: Tex-Mex Chili Pasta

I was so excited about trying this recipe out recently because you use the leftovers to make a different recipe.  I'll share the second recipe tomorrow (Spicy Taco Soup).  This came out of the WW cookbook called Now & Later.  My family loved this recipe!  My son even had 3 helpings!!

Tex-Mex Chili Pasta

3/4 pound whole-wheat fusilli

1 onion, chopped

1 green bell pepper, chopped

1 1/4 pounds lean ground beef (5% fat or less)

2 tablespoons chili powder

1 1/2 teaspoons ground cumin

1/2 teaspoon salt

1 (14.5 oz) can stewed tomatoes

1 (15.5 oz) can black beans, rinsed and drained

1 1/2 cups low-sodium tomato-vegetable juice

1/2 cup shredded low-fat Mexican cheese blend

1.  Cook the fusilli according to the package directions, omitting salt if desired.

2.  Meanwhile spray a 12-in. deep nonstick skillet with nonstick spray and set over medium heat.  Add the onion and bell pepper; cook, stirring occasionally, until softened, 5 minutes.  Increase the heat to med-high; add the beef and brown, breaking apart with a wooden spoon.  Add chili powder, cumin, and salt; cook, stirring constantly, until fragrant, 1 minute.  Stir in the tomatoes, beans, and vegetable juice; bring to a boil.  Reduce the heat and simmer, stirring occasionally, until the flavors are blended, 5 minutes.

3.  Stir in the fusilli.  Transfer 4 cups of the pasta mixture to a container and let cool.  Cover and refrigerate up to 3 days for later use in Spicy Taco Soup.  Serve the remaining 8 cups of pasta mixture sprinkled with the cheese.

1 1/3 cups mixture w/ 4 teaspoons cheese = 1 serving, makes 6 servings plus extra 4 cups

Per serving: 317 cal, 5 g fat, 8 g fiber, 6 WW pts

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So yummy - I think your family will enjoy it!  And you use the extra to make 4 servings of Spicy Taco Soup.  I'll give you that recipe tomorrow - it's good too!  Let me know if you try this one!

I'm linking this up to Tasty Tuesday at Balancing Beauty and Bedlam!

Have a healthy day!

Lisa  :)

Healthy Recipe: Four-Cheese Pepperoni-Vegetable Pizza

I got some new WW cookbooks recently and have enjoyed trying out some new recipes.  I was excited to try this homemade pizza from the WW Comfort Classics cookbook!  Don't try comparing it to pizza that you order - it's totally different.  It tastes light and healthy, but yummy.  You could certainly add more spices to the sauce or while cooking the vegetables and add on whatever vegetables you like.  I would also like to try this with Canadian Bacon instead of the turkey pepperoni.

Four-Cheese Pepperoni-Vegetable Pizza

1 medium onion, halved and thinly sliced

1 red bell pepper, thinly sliced

8 oz. white mushrooms, thinly sliced

1 cup grape tomatoes, halved

1 pound refrigerated or thawed frozen pizza dough, at room temp

3/4 cup fat-free marinara sauce

1 1/2 cups shredded reduced-fat Italian four-cheese blend

2 tablespoons grated Parmesan

36 slices turkey pepperoni

1.  Adjust oven racks to divide oven in thirds and preheat oven to 450 degrees F.  Spray a 10 1/2x15 1/2 - in. jelly-roll pan with nonstick spray.

2.  Spray a large nonstick skillet with nonstick spray and set over med-hi heat.  Add onion, bell pepper, and mushrooms.  Cook, stirring occasionally, until the vegetables are tender and the liquid has evaporated, 8-10 minutes.  Stir in the tomatoes and cook 1 minute.

3.  With floured hands, press the dough over the bottom of the prepared pan.  If the dough shrinks back, let it rest a few minutes before pressing again.  Spread the marinara sauce evenly over the dough.  Sprinkle with 1/2 cup of the cheese blend and 1 tablespoon of the Parmesan.  Top evenly with onion mixture and pepperoni.

4.  Bake on lowest oven rack until crust is browned on the bottom, 12-15 minutes.  Sprinkle with the remaining 1 cup shredded cheese blend and 1 tablespoon Parmesan.  Bake until the cheese melts, 4-5 minutes longer.  

Per serving (1/12th of pizza): 190 cal, 7 g fat, 2 g fiber, 4 WW pts

Whole pizza = 48 WW pts (We cut ours into 8 pieces - 6 pts each)

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Do you have a lower calorie/lower fat version of pizza that you like?  I'd love to try another one!  Let me know if you try this recipe and if you make some changes to it!

I'm linking this to Tasty Tuesday at Balancing Beauty and Bedlam!

Have a healthy day!

Lisa  :)

Healthy Recipe: Chicken with Mushrooms and White Wine

I do enjoy trying out new healthy recipes!  And my family usually likes them, which is great too!  I really enjoyed this recipe and will make it again soon.  I got it from a WW momentum cookbook.

Chicken with Mushrooms and White Wine

4 (5-oz) skinless, boneless chicken breasts
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons olive oil
1/4 pound mixed mushrooms, halved
1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
3 garlic cloves, minced
1 teaspoon herbes de Provence
1 tablespoon flour
1 cup chicken broth
3/4 cup dry white wine
2 tablespoons chopped fresh parsley (optional)
4 cups hot cooked whole-wheat fettuccine

1.  Sprinkle the chicken with the salt and pepper.  Heat 1 teaspoon of the oil in a large nonstick skillet over med.-high heat.  Add the chicken and cook, turning occasionally, until browned, about 7 minutes.  Transfer to a plate.

2.  Add the remaining 1 teaspoon oil and the mushrooms to the skillet.  Cook, stirring frequently, until the mushrooms are browned, about 5 minutes.  Stir in the onion, carrot, celery, garlic, and herbes de Provence.  Cook just until the onion is softened, about 3 minutes; sprinkle with the flour.  Cook, stirring constantly, 1 minute longer.  Add the broth and wine and bring to a boil.

3.  Return the chicken and any accumulated juices to the skillet.  Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 minutes.  Sprinkle with the parsley, if using.  Serve with the pasta.

1 serving=1 chicken breast, 2/3 cup sauce with vegetables, and 1 cup pasta
456 cal, 8 g fat, 6 g fiber, 9 WW pts

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Yum!  I used several chicken tenders instead of the chicken breasts.  And I didn't cook the fettuccine long enough so it was too chewy.  I think I would prefer to use angel hair pasta in this recipe.  Try it out and let me know what you think!

I'm linking this to Tasty Tuesday at Balancing Beauty and Bedlam - lots of great recipes over there!

Have a healthy day!

Lisa  :)

Healthy Recipe: Potato Chowder

Winter is alway a great time for soup and I do enjoy trying new soup recipes, especially healthy ones!  This recipe was in a booklet I received at a Weight Watchers meeting.  I did have to make some substitutions according to what I had on hand, but I liked it.  It's a good hearty soup.

Potato Chowder

4 Yukon Gold potatoes

1 cup chopped celery

1/2 cup chopped onion

4 pieces cooked corn on the cob, kernels removed with knife (I used a combination of frozen and canned corn instead)

1 cup diced red bell pepper

4 oz. diced Canadian-style bacon

2 cups fat-free milk

Salt, pepper, and hot pepper to taste

Pierce potatoes in several places with fork; microwave on high until tender, turning over once, about 10-12 minutes or so.  Allow to cool; peel and mash.  Meanwhile, coat a large saucepan with cooking spray.  Add celery, onion, corn kernels and red pepper; saute over med-high heat, stirring frequently, for 5 minutes.  Stir bacon and milk into saucepan; stir in mashed potato and mix well.  Season with salt, pepper, and hot pepper; stir to combine.  Cover and simmer 10 minutes (do not allow to boil).

Makes 4 servings, 6 WW pts per serving

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If you try it out, let me know what you think!

Have a healthy day!

Lisa  :)

 

Healthy Recipe: Pasta Salad With Blue Cheese, Walnuts And Arugula

Yay - Five Point Fridays are back over at Mel's place, so be sure to stop there for more healthy ideas!  That works out perfectly, since this pasta salad recipe is just 5 points per serving!  The recipe was in a booklet that was given to me in a Weight Watchers meeting.  It makes a great lunch, but you could also cut the serving size in half and it would be a good dish side dish for a meal too.

Pasta Salad With Blue Cheese, Walnuts And Arugula

2 tablespoons coarsely chopped walnuts
1/2 teaspoon salt
6 oz. uncooked bow tie pasta (farfalle)
2 cups baby arugula leaves, stems removed
2 tablespoons minced fresh chives
1 cup grape tomatoes, halved
1 tablespoon white wine vinegar
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons crumbled blue cheese


Place walnuts in small skillet.  Toast nuts over medium-high heat until lightly browned, 1-2 minutes; remove from skillet and set aside.  Bring 3 quarts of water and 1/2 teaspoon salt to boil in large pot.  Stir in pasta and cook until tender, about 11-13 minutes; remove 1 tablespoon of pasta cooking water and save for dressing below.  Drain pasta and place in large serving bowl; immediately add arugula and toss well.  Cover bowl with a lid or tight-fitting plastic wrap; set aside until arugula is limp, about 5 minutes.  Stir in chives and tomatoes.  In cup, stir together vinegar, oil, reserved tablespoon of pasta cooking water, and 1/4 teaspoon of salt and pepper.  Pour dressing over pasta salad and toss well; sprinkle with blue cheese.  About 1 1/4 cups per serving.


5 WW pts.

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I actually used gorgonzola cheese and had no arugula, so just threw in romaine lettuce.  Spinach would work well too.  Hope you get to try it!

Have a wonderful weekend!

Lisa  :)

Healthy Recipe: Kickin' Chicken Chili

This is a nice easy recipe and if you are like me and forget that you planned to make this - you can still throw it in the slow cooker afterschool, put it on high, and it will be done by supper!  Gotta love that!  The flavor is great!  This comes from a cookbook called Cook Once, Eat Twice from BHG.  I have never made the second recipe, but I'll give it to you in case you want to give it a try - it does sound yummy.

Kickin' Chicken Chili
 
2 pounds skinless, boneless chicken breast halves or thighs, cut into 1-in. pieces
2 teaspoons ground cumin
1/4 teaspoon salt
1 tablespoon olive oil
1 16-oz. jar green salsa
1 16-oz. bag frozen pepper stir-fry vegetables (yellow, green, and red sweet peppers and onion)
1 15-oz. can cannellini beans (white kidney beans), rinsed and drained
1 14.5-oz. can diced tomatoes with onion and garlic

1.  In large bowl toss chicken with cumin and salt to coat.  In a large skillet cook chicken, half at a time, in hot oil over medium heat until lightly browned.  Drain off fat.  Place chicken in a 4 or 5 quart slow cooker.  Stir in salsa, stir-fry vegetables, beans, and undrained tomatoes.

2.  Cover and cook on low-heat setting for 4-5 hours or on high-heat setting for 2-2 1/2 hours.  Reserve 3 cups of mixture; chill in airtight container for up to 3 days. (This part is only if you want to use extra to make the second recipe.) 

3.  Serve remaining chili.  If desired, top with sour cream and cheese.

makes 4 servings (1 1/2 cups each) if you take out 3 cups
makes 6 servings if you don't take out 3 cups
305 cal., 5 g fat, 6 g fiber, 6 WW pts

It's really yummy!  Now, if you reserve 3 cups of chili - you can make the second recipe the next day.  Here it is:

Kickin' Chicken Taco Salad

Reserved Kickin' Chicken Chili
6 cups torn Romaine lettuce
1 large avocado, halved, seeded, peeled, and chopped
1 cup grape or cherry tomatoes, halved, if desired
1 cup chopped, peeled jicama
1 1/2 cups coarsely crushed lime-flavor or plain tortilla chips
1/2 cup dairy sour cream
1/4 cup snipped fresh cilantro

1.  In medium saucepan heat reserved chili over medium-low heat until hot.  In very large bowl combine lettuce, avocado, tomatoes, and jicama.  Add heated chili; toss to combine.  Divide among 4 large salad bowls.  Sprinkle with chips.

2.  In small bowl stir together sour cream and cilantro; spoon evenly onto salads.

4 servings
385 cal., 19 g fat, 9 g fiber, 8 WW pts*
*You could reduce the points by using less avocado, baked tortilla chips, and light sour cream

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Now you can have healthy dinners for 2 days!  If you try it. let me know what you think.

Have a great day!

I'm linking this to Crockpot Wednesday at Dining With Debbie - check it out for lots of crockpot recipes!

Lisa  :)

Healthy Recipe: Meaty Chili Verde

It's the time of year when soups, stews, and chilis sound so good!  This is a chili recipe that my family really likes and it's actually a Weight Watcher's recipe!  I got it out of their magazine a couple of years ago.

Meaty Chili Verde

2 teaspoons canola oil 
1 onion, chopped
1 green bell pepper, seeded and chopped
2 garlic cloves, minced
1/2 pound lean ground beef
3 tablespoons chili powder **
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1 1/2 cups chicken broth
1 cup mild green salsa
1 (4-oz) can chopped mild green chiles
2 (15-oz) cans white hominy, rinsed and drained
1/4 cup chopped fresh cilantro


1.  Heat the oil in a large nonstick Dutch oven over medium-high heat.  Add the onion, bell pepper, and garlic; cook, stirring frequently, until the vegetables are tender, about 8 minutes.  Add the beef, chili powder, cumin, oregano, and salt; cook until browned, stirring with a spoon to break up the pieces, about 6 minutes.


2.  Stir in the broth, salsa, and chiles; bring to a boil.  Reduce the heat and simmer, stirring occasionally, until the flavors are blended and the mixture thickens slightly, about 20 minutes.


3.  Stir in the hominy and return the mixture to a boil.  Reduce the heat and simmer until the chili is heated through, about 2 minutes longer.  Remove the Dutch oven from the heat; stir in the cilantro and serve at once.


** I use half the chili powder called for!  When we used the full amount, it was WAY too spicy for us.
Serves 4.  Per serving (1 1/4 cups): 299 cal., 11 g fat, 8 g fiber, 6 WW pts

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I always at least double the recipe and even triple.  I like to have leftovers and freeze some if there's extra.  I hope you give this one a try!

Have a lovely and healthy Fall day!

I'm linking this up to Tasty Tuesday at Balancing Beauty and Bedlam - lots of yummy recipes there!

Lisa  :)

Healthy Recipe: BLT And Chicken Pasta Salad

I was so excited to find a new summer recipe to try in the latest free issue of Something Extra from Raley's/Belair grocery stores! It's perfect for hot weather and it's delicious and healthy too! I hope you get a chance to try it.

BLT And Chicken Pasta Salad

1 1/2 cups orzo pasta (about 2/3 of a 1-lb box)
2 cups cooked, cubed chicken
2 cups halved grape tomatoes
2 cups thinly sliced spinach leaves or green leaf lettuce
1/2 cup thinly sliced green onions
4 strips bacon, cooked crisp and crumbled
3 tablespoons olive oil
1 1/2 tablespoons white wine vinegar
1/2 tablespoon Dijon mustard
Salt and freshly ground pepper to taste

Cook orzo according to package directions, rinse with cold water to cool; drain. Stir together orzo, chicken, tomatoes, lettuce, onions and bacon in a large bowl. Whisk together remaining ingredients in a small bowl. Pour over salad and toss to coat. Makes 4-6 servings.

350 cal, 14 g fat, 2 g fiber, 8 WW points

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Enjoy! Hope you're having a good healthy week!

Lisa :)

Healthy Recipe: Chicken-Tortellini Soup

Oh, I was so happy to find this recipe in one of my cookbooks the other day! I found it in Pillsbury - Good For You! and it is considered a 20-min. recipe! Excellent! It was delicious and a good alternative to the usual chicken noodle soup, but with that same comforting feeling.

Chicken-Tortellini Soup

2 cans (14 oz. each) fat-free chicken broth with 1/3 less sodium
3 cups water
5-6 medium green onions, sliced (1/3 cup)
1/2 teaspoon dried basil leaves
2 cloves garlic, minced
1/2 lb precut chicken breast chunks or 2 boneless, skinless chicken breasts, cut into 1/2-in. pieces
1 pkg (9 oz) refrigerated cheese-filled tortellini
1 cup chopped fresh spinach
1 cup frozen sweet peas

1. In 3-quart saucepan, mix broth, water, onions, basil and garlic. Heat to boiling. Stir in chicken and tortellini. Reduce heat to medium; simmer uncovered 4 minutes.

2. Add spinach and peas; cook 5 minutes, stirring occasionally, until spinach is wilted, tortellini is tender and chicken is no longer pink in center. If desired, season to taste with pepper.

Makes 4 servings (2 cups each)
Per serving: 190 cal., 6 g fat, 2 g fiber, 4 pts

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Try it out and see what you think!

Lisa :)

Healthy Recipe: Squash and Pear Soup

I'm posting another soup recipe since it's Simmering Soup Week on my other blog! Be sure to check it out and enter the giveaway.

Got this recipe from WW 2-3 years ago. It's yummy and I've served it to company several times. Hope you like it! I will update with a picture soon - didn't have it ready yet...

Squash and Pear Soup

1 medium acorn squash, baked and seeded (I actually just use 1 box of frozen squash, thawed out)
1 small onion, chopped
1 garlic clove, chopped
2 cups vegetable broth
1 large ripe pear, pared, cored, and cut into chunks (or 1 can of pears)
Salt and pepper to taste

1. Scoop squash pulp into bowl; discard skin (or thaw your frozen squash and put in bowl).

2. In a 2-quart saucepan sprayed with nonstick cooking spray, cook onion and garlic over medium heat, stirring constantly, until soft, about 5 minutes. Add broth, pear, and squash pulp; bring to a boil. Reduce heat; simmer until pear is soft, 5-10 minutes.

3. Cool soup slightly. Transfer in small batches to blender; process until smooth (or use stick blender in pan - very carefully!). Return to saucepan; reheat. Serve hot.

4 servings, 97 cal., 0 g fat, 4 g fiber, 1 pt

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This really is a nice soup - I do hope you give it a try!

Lisa :)

Healthy Recipe: Creamy Potato And Garlic Soup

It's Simmering Soup Week at Stop and Smell the Chocolates, my other blog! Because of that, I 'm posting a nice healthy soup here (though the soups there are pretty healthy, too). This recipe came from a WW cookbook and I'm so glad I tried it out. I love it!

Creamy Potato And Garlic Soup

1 tablespoon olive oil
1 1/2 cups chopped onion
2 pounds baking potatoes, peeled and cut into 1/2-in. pieces
4 large garlic cloves
3 cups fat-free, reduced-sodium chicken broth
1 1/2 cups fat-free milk
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup plain croutons
Additional pepper (optional)

1. Heat oil in large saucepan over med. heat. Add onion; cook, stirring constantly, 4 minutes or until tender. Stir in potato, garlic, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add milk; cook 4 minutes, stirring frequently. Stir in salt and pepper.

2. Place one-third of potato mixture in a food processor or blender; process until smooth. Pour pureed mixture into a large bowl; repeat procedure twice with remaining potato mixture (or if you have a stick blender or attachment for your hand mixer, you can blend right in the saucepan). Ladle soup into individual bowls; top evenly with croutons. Sprinkle each serving with additional pepper, if desired.

4 servings, 216 cal., 4 g fat, 4.6 g fiber, 4 pts

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I always double or triple this recipe so I have leftovers and often freeze some. Hope you enjoy this soup and don't forget to stop by Simmering Soup Week - there are giveaways to enter!

Lisa :)

Healthy Recipe: Bow Ties, Tuna, and Vegetables in a Balsamic Vinaigrette

I've had this recipe for about 8 years, I think. I love it! And it sounds really good to have a lighter dish after all the heavy Thanksgiving foods.

Bow Ties, Tuna, and Vegetables in a Balsamic Vinaigrette
4 cups (8 oz) dry bow tie pasta, cooked, drained, and rinsed in cold water
1/4 cup balsamic vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
Salt and ground black pepper to taste
2 cups (1 medium) peeled, seeded and cubed cucumber
1 cup (1 medium) diced tomato
1 cup (1 large) red, yellow, or green bell pepper strips
1 can solid white tuna packed in water, drained and flaked
1/2 small red onion, cut into thin strips
1/2 cup shredded fresh basil leaves

Whisk together vinegar, olive oil and mustard in small bowl. Season with salt and pepper.

Combine pasta, cucumber, tomato, bell pepper, tuna, red onion and basil in large bowl; toss well. Pour vinaigrette over salad; toss to coat. Cover; refrigerate for at least 2 hours. Makes 8 servings.

180 cal, 5 g fat, 2 g fiber, 4 pts

I usually add a second can of tuna to add more protein when I have it as a lunch salad. It's so yummy! Try it out and let me know what you think!

Lisa :)

Healthy Recipe: Cranberry Nut Turkey Salad

This recipe is good for using up turkey after Thanksgiving or you can just use chicken. It came from Weight Watchers a few years ago. I really like this recipe - nice for lunch or a light dinner.

Cranberry Nut Turkey Salad
1 pound boneless, skinless turkey breast (or chicken), cooked and cut into 1/2-in. cubes
1/3 cup fat-free mayonnaise
1/4 cup low-fat plain yogurt
1/4 cup scallions, chopped
1/4 cup chopped walnuts, toasted
2 tablespoons dried cranberries
1 tablespoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
4 cups romaine lettuce, torn

Combine ingredients (except lettuce) in bowl and mix well. Serve over salad greens.

4 servings, 5 pts each


Try it out now and then have it again with your leftover turkey after Thanksgiving!

Lisa :)

Healthy Recipe: Garden Vegetable Soup

This is the famous 0 point soup recipe from Weight Watchers! It's included in the Eat Wisely book that's in my giveaway. I adjust some of the veggies to things I like better. You can experiment with it!

Garden Vegetable Soup
2/3 cup sliced carrot
1/2 cup diced onion
2 garlic cloves minced
3 cups fat-free broth (beef, chicken or vegetable)
1-1/2 cups diced green cabbage
1/2 cup green beans
1 tablespoon tomato paste
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/2 cup diced zucchini

Spray a large saucepan with nonstick cooking spray, heat. Saute the carrot, onion, and garlic over low heat until softened, about 5 minutes. Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil. Reduce heat; simmer, covered, about 15 minutes or until beans are tender. Stir in the zucchini and heat for 3-4 minutes. Serve hot. Makes 4 1-cup servings.

0 pts!

Give it a try if you haven't already - it makes a nice addition to lunch or dinner and another way to get your veggies.

Lisa :)

Healthy Recipe: Chicken Caesar Lasagna

This is such a yummy recipe. Found it in a magazine a few years ago.  I passed it on to some friends and they loved it, too! And I made homemade light Alfredo sauce from my friend Kathy's cooking blog. Turned out great!

Chicken Caesar Lasagna
9 dried whole wheat lasagna noodles
2 (10 oz) containers refrigerated light Alfredo sauce (or homemade)
3 tablespoons lemon juice
1/2 teaspoon cracked black pepper
3 cups chopped, cooked chicken breast
1 (10 oz) package frozen chopped spinach, thawed and well-drained
1 cup bottled roasted red sweet peppers, drained and chopped
3/4 cup shredded Italian blend cheese

1. Preheat oven to 325 degrees F. Cook noodles according to package directions. Drain; rinse with cold water; drain again. Meanwhile, in a bowl combine Alfredo sauce, lemon juice, and black pepper. Stir in chicken, spinach, and red peppers.

2. Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray. Arrange 3 noodles in bottom of dish. Top with one-third chicken mixture. Repeat layers twice. Cover; bake for 45-55 minutes or until heated through. Uncover; sprinkle with cheese. Bake, uncovered, 5 minutes more or until cheese is melted. Let stand 15 minutes before serving. Makes 9 servings.

268 cal, 10 g fat, 2 g fiber, 6 pts

Personally, I say use the homemade Alfredo sauce and sprinkle extra cheese on. Increasing the points per serving by 2 is worth it and still reasonable for dinner.

Enjoy!

Lisa :)

Healthy Recipe: Ham and Arugula Sandwiches with Cranberry Chutney

Since we are coming into the season of cranberry recipes, I thought it would be a good time to include this one. I found it in an older Weight Watchers cookbook. I tried it last year when a friend was kind enough to give me some homemade cranberry chutney. My hubby and I really enjoyed it - something different! I didn't even try to serve it to my son though!

Ham and Arugula Sandwiches with Cranberry Chutney
1 (8 oz) package Italian-cheese-flavored pizza crusts (such as Boboli)
1/4 cup cranberry chutney
2 tablespoons Dijon mustard
8 ounces lean cooked ham, sliced
1 cup loosely packed trimmed arugula or chopped romaine lettuce

1. Preheat oven to 450 degrees F.

2. Place pizza crusts on a baking sheet. Bake for 5 minutes or until warm.

3. Spread chutney over bottom side of 1 pizza crust. Spread mustard on bottom side of remaining crust. Arrange sliced ham over mustard-coated crust. Top with arugula. Place chutney-coated side of remaining crust over arugula. Cut into 4 equal sandwiches. 4 servings

246 cal, 5.5 g fat, .7 g fiber, 5 pts

When I couldn't find the pizza crusts in cheese flavor, I just used the regular. You'll have to try it out and let me know what you think!

Lisa :)