weight watchers chicken breast recipe
Ingredients
2 boneless, skinless chicken breasts
1/2 cup fat-free sour cream
1/2 cup Swiss cheese, shredded
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
Creamy Mediterranean Spaghetti Squash SmartPoints® value 2*
Ingredients
1 spaghetti squash (at least 4 1/2 lbs.)
4 cups roughly chopped cauliflower
1/4 cup grated Parmesan cheese
1 tbsp. chopped garlic
3/4 tsp. salt
1/2 tsp. black pepper
1/2 cup fat-free milk
2 cups sliced mushrooms
1 cup chopped onion
2 cups chopped spinach
1/4 cup bagged sun-dried tomatoes (not packed in oil), chopped
1/4 cup sliced black olives
1/4 cup chopped fresh basil
Directions
Preheat oven to 400 degrees.
Microwave squash for 6 minutes, or until soft enough to cut. Once cool enough to handle, halve lengthwise; scoop out and discard seeds.
minutes. (For alternative cooking methods, see below.)
Meanwhile, prepare sauce and veggies. Place cauliflower in a large microwave-safe bowl with 1/4 cup water. Cover and microwave for 6 minutes, or until soft. Drain excess liquid.
In a blender or food processor, combine cooked cauliflower, Parm, 2 tsp. garlic, 1/2 tsp. salt, and 1/4 tsp. pepper.
Add milk and 3 tbsp. warm water. Blend on high speed until smooth and uniform.
Bring a large skillet sprayed with nonstick spray to medium-high heat. Add mushrooms, onion, remaining 1 tsp.
garlic, and remaining 1/4 tsp. each salt and pepper. Cook and stir until mostly softened and lightly browned, about 6
minutes.
Add spinach, sun-dried tomatoes, olives, and basil to the skillet. Cook until spinach has wilted, about 1 minute.
Reduce heat to medium low. Add cauliflower sauce. Cook and stir until hot and well mixed, about 2 minutes. Remove from heat, and cover to keep warm.
Use a fork to scrape out spaghetti squash strands. Place in a strainer to drain excess moisture. Thoroughly blot dry,
removing as much moisture as possible. Transfer 5 cups to a large bowl. (Reserve any extra squash for another
time.)
Add saucy veggies to the bowl, and mix well.
MAKES 4 SERVINGS
Time-Saving Alternative: Instead of baking the squash, cook it in the microwave. After softening in the microwave,
halving, and discarding the seeds, place one half of the squash in an extra-large microwave-safe bowl, cut side
down. Add 1/4 cup water, cover, and cook for 7 minutes, or until soft. Repeat with remaining squash half.
Source: hungry-girl.com
1 spaghetti squash (at least 4 1/2 lbs.)
4 cups roughly chopped cauliflower
1/4 cup grated Parmesan cheese
1 tbsp. chopped garlic
3/4 tsp. salt
1/2 tsp. black pepper
1/2 cup fat-free milk
2 cups sliced mushrooms
1 cup chopped onion
2 cups chopped spinach
1/4 cup bagged sun-dried tomatoes (not packed in oil), chopped
1/4 cup sliced black olives
1/4 cup chopped fresh basil
Directions
Preheat oven to 400 degrees.
Microwave squash for 6 minutes, or until soft enough to cut. Once cool enough to handle, halve lengthwise; scoop out and discard seeds.
minutes. (For alternative cooking methods, see below.)
Meanwhile, prepare sauce and veggies. Place cauliflower in a large microwave-safe bowl with 1/4 cup water. Cover and microwave for 6 minutes, or until soft. Drain excess liquid.
In a blender or food processor, combine cooked cauliflower, Parm, 2 tsp. garlic, 1/2 tsp. salt, and 1/4 tsp. pepper.
Add milk and 3 tbsp. warm water. Blend on high speed until smooth and uniform.
Bring a large skillet sprayed with nonstick spray to medium-high heat. Add mushrooms, onion, remaining 1 tsp.
garlic, and remaining 1/4 tsp. each salt and pepper. Cook and stir until mostly softened and lightly browned, about 6
minutes.
Add spinach, sun-dried tomatoes, olives, and basil to the skillet. Cook until spinach has wilted, about 1 minute.
Reduce heat to medium low. Add cauliflower sauce. Cook and stir until hot and well mixed, about 2 minutes. Remove from heat, and cover to keep warm.
Use a fork to scrape out spaghetti squash strands. Place in a strainer to drain excess moisture. Thoroughly blot dry,
removing as much moisture as possible. Transfer 5 cups to a large bowl. (Reserve any extra squash for another
time.)
Add saucy veggies to the bowl, and mix well.
MAKES 4 SERVINGS
Time-Saving Alternative: Instead of baking the squash, cook it in the microwave. After softening in the microwave,
halving, and discarding the seeds, place one half of the squash in an extra-large microwave-safe bowl, cut side
down. Add 1/4 cup water, cover, and cook for 7 minutes, or until soft. Repeat with remaining squash half.
Source: hungry-girl.com
Mexican Spaghetti Squash Bowl SmartPoints® value 3*
1/4th of recipe (about 1 1/2 cups veggies with 2/3 cup beef and 3 tbsp. guacamole): 289 calories, 10g total fat(2.5g sat fat), 558mg sodium, 25g carbs, 7g fiber, 10g sugars, 28g protein
SmartPoints® value 3*
SmartPoints® value 3*
This recipe is perfect for family-style dinners. So give taco night a break, and make this ASAP!
Prep: 15 minutes
Cook: 55 minutes
Cook: 55 minutes
Ingredients:
Bowl
1 spaghetti squash (at least 4 1/2 lbs.)
1 cup chopped bell pepper
1 cup chopped onion
1/4 tsp. garlic powder
1/4 tsp. onion powder
3/4 tsp. salt
1/2 tsp. black pepper
1 lb. raw extra-lean ground beef (4% fat or less)
1/2 tsp. ground cumin
1/2 tsp. chili powder
1 cup chopped tomato
1/4 cup chopped fresh cilantro
Guacamole
4 oz. (about 1/2 cup) mashed avocado
1/4 cup fat-free plain Greek yogurt
1 tsp. lime juice
1/4 tsp. garlic powder
1/8 tsp. ground cumin
1/8 tsp. chili powder
Directions:
Preheat oven to 400 degrees.
Microwave squash for 6 minutes, or until soft enough to cut. Once cool enough to handle, halve lengthwise; scoop out and discard seeds.
Fill a large baking pan with 1/2 inch water. Place squash halves in the pan, cut sides down. Bake until tender, about 40 minutes. (For alternative cooking methods, see below.)
Meanwhile, in a medium bowl, combine guacamole ingredients. Mix until smooth and uniform. Cover and refrigerate.
Bring a skillet sprayed with nonstick spray to medium-high heat. Add bell pepper and onion. Cook and stir until mostly softened, about 5 minutes. Transfer to a large bowl and cover to keep warm.
Use a fork to scrape out spaghetti squash strands. Place in a strainer to drain excess moisture. Thoroughly blot dry, removing as much moisture as needed.
Transfer 5 cups squash to the large bowl. (Save any remaining squash for another time.) Sprinkle with garlic powder, onion powder, 1/4 tsp. salt, and 1/4 tsp. black pepper. Mix well. Re-cover to keep warm.
Clean skillet, if needed. Re-spray, and bring to medium-high heat. Add beef, and sprinkle with cumin, chili powder, remaining 1/2 tsp. salt, and remaining 1/4 tsp. black pepper. Cook and crumble for about 5 minutes, until fully cooked.
Spoon beef over spaghetti squash mixture. Top with guacamole, tomato, and cilantro.
Microwave squash for 6 minutes, or until soft enough to cut. Once cool enough to handle, halve lengthwise; scoop out and discard seeds.
Fill a large baking pan with 1/2 inch water. Place squash halves in the pan, cut sides down. Bake until tender, about 40 minutes. (For alternative cooking methods, see below.)
Meanwhile, in a medium bowl, combine guacamole ingredients. Mix until smooth and uniform. Cover and refrigerate.
Bring a skillet sprayed with nonstick spray to medium-high heat. Add bell pepper and onion. Cook and stir until mostly softened, about 5 minutes. Transfer to a large bowl and cover to keep warm.
Use a fork to scrape out spaghetti squash strands. Place in a strainer to drain excess moisture. Thoroughly blot dry, removing as much moisture as needed.
Transfer 5 cups squash to the large bowl. (Save any remaining squash for another time.) Sprinkle with garlic powder, onion powder, 1/4 tsp. salt, and 1/4 tsp. black pepper. Mix well. Re-cover to keep warm.
Clean skillet, if needed. Re-spray, and bring to medium-high heat. Add beef, and sprinkle with cumin, chili powder, remaining 1/2 tsp. salt, and remaining 1/4 tsp. black pepper. Cook and crumble for about 5 minutes, until fully cooked.
Spoon beef over spaghetti squash mixture. Top with guacamole, tomato, and cilantro.
MAKES 4 SERVINGS
Time-Saving Alternative: Instead of baking the squash, cook it in the microwave. After softening in the microwave, halving, and discarding the seeds, place one half of the squash in an extra-large microwave-safe bowl, cut side down. Add 1/4 cup water, cover, and cook for 7 minutes, or until soft. Repeat with remaining squash half.
Source: hungry-girl.com
Source: hungry-girl.com
Chocolate-Chip-Stuffed Strawberries SmartPoints® value 3*
Ingredients:
5 large strawberries
2 tbsp. light/low-fat ricotta cheese
1 no-calorie sweetener packet (like Splenda or Truvia)
1 drop vanilla extract
1 1/2 tsp. mini semi-sweet chocolate chips
Directions:
Slice the stem ends off the strawberries, about 1/2 inch, revealing an opening in each berry. Use a narrow spoon to remove about half of the flesh inside each berry allowing room for filling.
In a small bowl, mix ricotta, sweetener, and vanilla extract until uniform.
Spoon ricotta mixture into a bottom corner of a plastic bag; snip off the tip of that corner to create a small hole and squeeze the mixture into the strawberries. Top with chocolate chips and enjoy!
MAKES 1 SERVING
HG Tip! If you want your stuffed berries to stand upright like ours do in the photo, cut a thin slice off the bottoms so they sit flat.
Entire recipe: 96 calories, 3.5g total fat (2g sat fat), 42mg sodium, 14g carbs, 2g fiber, 9.5g sugars, 3.5g protein -- PointsPlus® value 3*
Source: www.hungry-girl.com
5 large strawberries
2 tbsp. light/low-fat ricotta cheese
1 no-calorie sweetener packet (like Splenda or Truvia)
1 drop vanilla extract
1 1/2 tsp. mini semi-sweet chocolate chips
Directions:
Slice the stem ends off the strawberries, about 1/2 inch, revealing an opening in each berry. Use a narrow spoon to remove about half of the flesh inside each berry allowing room for filling.
In a small bowl, mix ricotta, sweetener, and vanilla extract until uniform.
Spoon ricotta mixture into a bottom corner of a plastic bag; snip off the tip of that corner to create a small hole and squeeze the mixture into the strawberries. Top with chocolate chips and enjoy!
MAKES 1 SERVING
HG Tip! If you want your stuffed berries to stand upright like ours do in the photo, cut a thin slice off the bottoms so they sit flat.
Entire recipe: 96 calories, 3.5g total fat (2g sat fat), 42mg sodium, 14g carbs, 2g fiber, 9.5g sugars, 3.5g protein -- PointsPlus® value 3*
Source: www.hungry-girl.com
if you like it please support us by pining it and shearing it with your friends
Salmon & Avocado Salad with Lemon Dressing Weight Watchers SmartPoints 9
Ingredients
Salmon & Avocado Salad
1 (6 to 8 ounce) can wild salmon, drained
1 avocado, pitted, peeled, and diced
2 cups loosely packed salad greens
1/2 cup shredded reduced-fat monterey jack
3/4 cup chopped tomato
1 tablespoon freshly squeezed lemon juice (from half lemon)
Lemon Dressing
1 tablespoon fresh squeezed lemon juice (from half lemon)
1 tablespoon extra-virgin olive oil
1 teaspoon honey
1/8 teaspoon kosher or sea salt
1/8 teaspoon black pepper
1/2 teaspoon dijon mustard
4 jars
Directions
Whisk together all ingredients for the dressing except olive oil. Slowly drizzle olive oil, whisking all the while. Dressing can be packed separately or placed as the first ingredient in the bottom of jars.
Toss avocado in lemon juice. This will add some zing to the avocado and keep it from browning.
Add an even amount of diced tomatoes to each jar, then cheese, then avocado, then salmon, then lettuce. Securely screw the lid on each jar and refrigerate until ready to eat.
Enjoy!
Yields: 4 servings | Calories: 267 | Total Fat: 21g | Saturated Fat: 6g | Trans Fat: 0g | Cholesterol: 36mg | Sodium: 206mg | Carbohydrates: 8g | Fiber: 4g | Sugar: 3g | Protein: 14g | SmartPoints: 9
Source: skinnyms.com
Salmon & Avocado Salad
1 (6 to 8 ounce) can wild salmon, drained
1 avocado, pitted, peeled, and diced
2 cups loosely packed salad greens
1/2 cup shredded reduced-fat monterey jack
3/4 cup chopped tomato
1 tablespoon freshly squeezed lemon juice (from half lemon)
Lemon Dressing
1 tablespoon fresh squeezed lemon juice (from half lemon)
1 tablespoon extra-virgin olive oil
1 teaspoon honey
1/8 teaspoon kosher or sea salt
1/8 teaspoon black pepper
1/2 teaspoon dijon mustard
4 jars
Directions
Whisk together all ingredients for the dressing except olive oil. Slowly drizzle olive oil, whisking all the while. Dressing can be packed separately or placed as the first ingredient in the bottom of jars.
Toss avocado in lemon juice. This will add some zing to the avocado and keep it from browning.
Add an even amount of diced tomatoes to each jar, then cheese, then avocado, then salmon, then lettuce. Securely screw the lid on each jar and refrigerate until ready to eat.
Enjoy!
Yields: 4 servings | Calories: 267 | Total Fat: 21g | Saturated Fat: 6g | Trans Fat: 0g | Cholesterol: 36mg | Sodium: 206mg | Carbohydrates: 8g | Fiber: 4g | Sugar: 3g | Protein: 14g | SmartPoints: 9
Source: skinnyms.com
Skinny Lemon Muffins Weight Watchers SmartPoints 9
Ingredients
Muffin Ingredients:
1 cup flour
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon of sea salt
1/2 cup of coconut oil, melted
2 large eggs
2 tablespoon of coconut palm sugar
1/4 cup of raw honey
1 cup of Greek yogurt, low-fat
1 teaspoon of vanilla extract
3 tablespoon of lemon juice, freshly squeezed
1 teaspoon of lemon zest
Optional Glaze:
2 tablespoons organic powdered sugar
2 teaspoons freshly squeezed lemon juice
1/4 teaspoon vanilla extract
1/2 teaspoon lemon zest
Directions
For Muffins:
Preheat the oven to 350°F. Spray a 12-cup muffin tin with nonstick cooking spray and set aside.
In a large mixing bowl, sift together flour, baking powder, baking soda, and salt and set aside.
In another large mixing bowl, whisk together coconut oil and eggs until a smooth consistency. Add coconut palm sugar, raw honey, and Greek yogurt and mix again. Add vanilla extract, lemon juice, and lemon zest and whisk well.
Add dry ingredients to the mixture. Using a spatula, fold them in together until smooth. Divide the batter between muffin tins and bake at 350°F for 18-20 minutes or until a toothpick inserted comes out clean. Take it out and set on a wire rack to cool off. Enjoy!
For Optional Glaze:
Combine all glaze ingredients together and mix well. If needed, adjust powdered sugar and lemon juice for desired consistency. Glaze should easily drizzle off of a spoon or fork. Once consistency is reached, drizzle over slightly warm muffins.
Yields: 12 muffins | Serving Size: 1 muffin | Calories: 180 | Total Fat: 11g | Saturated Fat: 9g | Trans Fat: 0g | Cholesterol: 34mg | Sodium: 147mg | Carbohydrates: 17g | Fiber: 0g | Sugar: 9g | Protein: 4g | SmartPoints: 9
Source: skinnyms.com
Muffin Ingredients:
1 cup flour
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon of sea salt
1/2 cup of coconut oil, melted
2 large eggs
2 tablespoon of coconut palm sugar
1/4 cup of raw honey
1 cup of Greek yogurt, low-fat
1 teaspoon of vanilla extract
3 tablespoon of lemon juice, freshly squeezed
1 teaspoon of lemon zest
Optional Glaze:
2 tablespoons organic powdered sugar
2 teaspoons freshly squeezed lemon juice
1/4 teaspoon vanilla extract
1/2 teaspoon lemon zest
Directions
For Muffins:
Preheat the oven to 350°F. Spray a 12-cup muffin tin with nonstick cooking spray and set aside.
In a large mixing bowl, sift together flour, baking powder, baking soda, and salt and set aside.
In another large mixing bowl, whisk together coconut oil and eggs until a smooth consistency. Add coconut palm sugar, raw honey, and Greek yogurt and mix again. Add vanilla extract, lemon juice, and lemon zest and whisk well.
Add dry ingredients to the mixture. Using a spatula, fold them in together until smooth. Divide the batter between muffin tins and bake at 350°F for 18-20 minutes or until a toothpick inserted comes out clean. Take it out and set on a wire rack to cool off. Enjoy!
For Optional Glaze:
Combine all glaze ingredients together and mix well. If needed, adjust powdered sugar and lemon juice for desired consistency. Glaze should easily drizzle off of a spoon or fork. Once consistency is reached, drizzle over slightly warm muffins.
Yields: 12 muffins | Serving Size: 1 muffin | Calories: 180 | Total Fat: 11g | Saturated Fat: 9g | Trans Fat: 0g | Cholesterol: 34mg | Sodium: 147mg | Carbohydrates: 17g | Fiber: 0g | Sugar: 9g | Protein: 4g | SmartPoints: 9
Source: skinnyms.com
DIY BABY FOOD JAR VASE & CANDLE HOLDER
I love the versatility of this decoration I am about to show you!
It can be a vase, planter, candle holder, or a combination of these! It is totally up to you. You can hang it inside, outside, and change up the size according to your preference. It is so easy to personalize to fit your needs and space limitations…
Have I got you curious yet?!
My husband and I used an old piece of distressed wood we already had, and attached nine baby food jars to the wood with clamps, then added two hooks to the top to hang it on our shed.
And I LOVE it!!
It is such a unique look, and I love that I am reusing an old piece of wood and baby food jars that would have gone into the trash!
The flowers give such a pretty pop of color to our shed, and the flowers can easily be changed out to include new cut flowers, planted flowers, soil and seeds, candles, etc. I’ll show you some of these varieties later in the post. Endless possibilities!!
Wanna’ make your own? Here are the easy directions…
Supplies:
- Baby food jars (any size and amount that you want- I used five large and four medium jars)
- Clamps (one per jar- I bought a bag of 10 at Home Depot in the plumbing section for around $10)
- Screws
- Drill
- Hammer
- Metal punch (or screwdriver)
- 2 Hooks (optional)
- Jute, twine, etc. (optional- to hang the wood)
Directions:
1. Brush the wood off with a wire brush to remove any dust and dirt. With a hammer and a metal punch (or a screwdriver, if you don’t have a punch), punch a hole in the metal clamp to make it easier for the screw to go through (you will be drilling it in step 3). Make sure you place a piece of wood underneath the metal, and punch the opening on the opposite side of where the clamp tightens. This will be the spot where the clamp is screwed into the wood.
2. Measure and mark where you would like the baby food jars to be placed on the wood. Place a clamp on your marking, with the part that you punched touching the wood. Drill the screw into the opening. Repeat with all of the jars.
3. Place the jars inside each clamp, and tighten again so that the jars are nice and snug.
4. To hang the decoration, you will need to mark where you want the two hooks to go on the top of the wood. Drill a hole on each side that is deep enough for the hook to go through. Twist each hook into the hole until it is tight. String a piece of jute, twine, etc. through the hooks, knot each end, and hang with a nail wherever you would like.
We hung ours outside to spruce up an old shed. This would also look great on a patio, or inside the house.
So now that you have made this little beauty, it’s time for the fun part- filling the jars!!
So many options! Here’s what I came up with:
Cut Fresh Flowers in Water on Top,
Potted Plants Growing on Bottom
Potted Plants Growing on Bottom
We cut some geraniums and flowers from our yard and placed them in water on the top. Geraniums are great to put in the jars filled with water because the cuttings root in water. Once they have grown some roots, you can plant them in the jars on the bottom in soil. Once they grow even bigger, you can transfer them to bigger pots, cut some more trimmings, put them in the water, and keep the cycle going!!
The petunias we planted on the bottom fit in the larger baby food jars, but just barely. The jars with soil in them are perfect for growing plants from seeds, or little seedlings. Again, once they outgrow their containers, you just transfer them over into a bigger container.
Tea Light Candles on Top,
Cut Fresh Flowers in Water
on Bottom
on Bottom
I love the look of these tea lights in the jars, especially at night. Make sure that you do not leave the candles lit unattended, and keep them out of the reach of children!!
Tea Light Candles on the Top and the Bottom
I also filled all of the jars with tea lights, and the effect was so pretty! This would be a great decoration for a backyard barbecue or evening fire, or even for a little ambiance in your home.
As you can see, there are so many fun things you can do with this. Get creative, and save those baby food jars!
Subscribe to:
Posts (Atom)