Category Archives: WW Friendly

Puerto Rican Style Beans-Revisited

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Hola!

Happy New Year! How’s it going so far ? My New Years Eve was great! I spent it with a friend from work and her awesome family and friends. I hadn’t stayed out until 2 am in many, many years! I’m back at work and have been exhausted! I’m back trying to walk in my regular shoes after foot surgery. My foot is still hurting a bit. The doctor said it would take 6-8 months to totally heal! I am so ready to wear some cute shoes! Winter just isn’t meant for all the cute shoes I want to wear!

Today I’m revisiting a post from March, 2012. The original picture was just so ugly that I wanted to post a much prettier picture of this delicious meal. I make these beans about once a month and I love them.

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Puerto Rican Style Beans

Ingredients

  • 1/2 small onion
  • 1/2 cubanelle (banana) pepper
  • 3 cloves garlic
  • 2 tbsp chopped cilantro
  • 1 tsp olive oil
  • 15.5 oz can pink beans
  • 1/2 cup tomato sauce
  • 1 medium potato, peeled and diced into 1/4 pieces
  • 1 packet sazón
  • 1 bay leaf
  • pinch oregano
  • salt and pepper

Directions:

In a mini food processor, chop onions, garlic, pepper and cilantro-or use your trusty knife. Add oil to a medium saucepan and saute the chopped ingredients about 2 minutes. Drain and rinse the beans and add to the saucepan along with sofrito with 3/4 cup of water. Add tomato sauce, potato, sazón, bay leaf, oregano, salt and pepper. Cover and simmer on low for about 15 minutes.

This is such a simple and fast recipe for all the busy people!

Besos,

Flor

Source Skinnytaste

 

 

 

 

 

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Chicken and Quinoa Meatball Stew

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Hola!

I’ve been going to Zumba for about 6 weeks now for 2-3 nights a week. So far so good! The only problem is that I am exhausted! I think it’s just a matter of getting used to it and also waiting for the weather to change.

I am not eating meat on Friday’s during Lent and let me tell you that on Tuesday evening before Ash Wednesday I was almost in tears! I totally hadn’t planned for vegetarian meals and I was at a loss as to what to make for lunch and dinner. For lunch on Wednesday I ordered the best vegetable sandwich ever! I was quite happy and full.

My husband saved dinner time by picking up some Chinese food. I am on the ball now and have some recipes to make on Fridays during lent which for some reason it the hardest day ever to give up meat during Lent!

I have a recipe with chicken for you today. I have been using quinoa quite a bit and now it is just a staple in our household.

I really enjoyed this. I loved the texture of the meatballs.

Chicken and Quinoa Meatball Stew

Ingredients

  • 1lb ground chicken breast
  • 1/2 cup uncooked quinoa
  • 1 medium onion, chopped
  • 6 medium sized potatoes, quartered
  • 1 tbsp olive oil
  • 2-3 cups fat free chicken broth
  • 4 cloves garlic, minced
  • 1/4 cup liquid egg substitute
  • 1 packet dry onion soup mix
  • 1 tsp paprika
  • 2 bay leaves
  • 2 thyme sprigs
  • Salt and pepper to taste
  • Chopped parsley for garnish (optional)

Directions

  1. Preheat oven to 350. Line a large baking sheet with aluminum foil and spray with non-fat cooking spray.
  2. Prepare quinoa according to package directions. Set aside to cool.
  3. In a large bowl, combine chicken, quinoa, liquid egg substitute, and onion soup mix packet. Mix well, and form 24 meatballs.
  4. Place meatballs on baking sheet and bake in oven, turning once, for 8-10 minutes. Just enough so that they are browned on the outside, but not entirely cooked through on the inside.
  5. Meanwhile, heat oil in a dutch oven, or large pot, over medium high heat. Add in onions and garlic, and sauté until onions are translucent. Add in potatoes, broth, thyme leaves, bay leaves, paprika and salt and pepper, and turn heat to medium. Cover and simmer for about 20 minutes.
  6. Add in meatballs, adding additional broth as needed to make sure they are all soaking in the liquid.
  7. Cover and simmer an additional 20 minutes.

This stew is weight watcher friendly and one serving size is 3 meatballs and 1/8th of the stew at 6 points+ per serving.
You don’t have to be on Weight Watchers to enjoy this!

Besos,

Flor

Recipe source laaloosh

Apple Cinnamon Baked Oatmeal Singles

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Hey!

This winter does not seem to be getting any better. I have noticed that people are getting crabbier and really have cabin fever. I imagine the first really nice day being a big mess! I can see all the traffic, everyone walking and exercising outside, people just sitting on their porches to enjoy warm sun….OH I can’t wait!

But meanwhile I will keep baking and cooking some hearty meals to fill us up and keep us warm!

These Oatmeal Singles seem like the perfect breakfast to have at home or on the go.

These were so filling. I didn’t even have my mid-morning snack the day I had these because I was quite full!

Apple Cinnamon Baked Oatmeal Singles

Ingredients

  • 2 cups old-fashioned oats
  • 1/3 cup packed brown sugar
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 egg white
  • 1 egg
  • ¾ cup skim milk
  • 2/3 cup unsweetened applesauce
  • ½ teaspoon vanilla extract
  • 2/3 cup peeled chopped fresh apples

Directions


1.    Preheat the oven to 350. Lightly mist 12 cups in a muffin tin with cooking spray.
2.    Combine the oats, brown sugar, baking powder, cinnamon and salt in a large bowl and stir until thoroughly mixed.
3.    In a separate bowl, whisk together the egg white, egg, applesauce, milk and vanilla. Add the wet ingredients to the dry ingredients and stir until blended together. Fold in the chopped apples.
4.    Spoon the oatmeal mixture evenly between the prepared muffin cups. Bake uncovered for 18-22 minutes or until oatmeal is lightly browned and a toothpick inserted into the middle comes out clean.

These little beauties are WW friendly being 3 WW+ each.

These are great snacks too throw in your bag and take to work or wherever you might be going.

Besos,

Flor

Recipe source Emily Bites

 

 

 

 

 

Spaghetti and Meatball Soup

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Happy Monday!

It is happy for me because I am home…Thank you Presidents!

Valentine’s Day on Friday was so great! I just love it! Here’s a little picture of the things I enjoyed. I had quite a few snacks and I received my Ipsy which was awesome!

Saturday was kind of sad because I had to go back to reality.  There was cleaning and groceries to do…oh, well!

As I look outside m window I see the snow falling and the wind blowing it is not pretty. I lied…it is pretty but I am just tired of the snow! At least I am home and don’t have to go out unless I want to.

Last Friday on my post I shared the picture of a disaster! I have a double oven…small on top, large one on the bottom. My husband said that there is something wrong with the regulator that regulates the temperature. That makes me sad! I have never baked cake in the bottom oven so I guess I need to start figuring out how it’s going to bake. I have only ever cooked my turkey in the bottom oven. The reason we bought this particular stove was because of the two ovens. Well, I guess today will be a practice run. The bottom oven takes longer to heat up and doesn’t cook/bake as fast or as hot as the top oven did. I hope I don’t have a disaster on my hands again!

Everyone likes Spaghetti and Meatballs but how about eating it in a soup version? It was really good!  Everyone liked it so it was a win-win situation!

 

Spaghetti and Meatball Soup

Ingredients

  • 6 oz extra lean (99% lean) ground turkey (or chicken) breast-I used turkey
  • 1/8 teaspoon garlic powder
  • 1 tablespoon grated Parmesan
  • 2 tablespoons plain breadcrumbs
  • 1 ¼ teaspoon Italian seasoning, divided
  • 1 egg white
  • 1 tablespoon skim milk
  • 1 tablespoon olive oil, divided
  • 2 medium carrots, grated (I used a box grater)
  • 1 small zucchini, grated (I used a box grater)
  • ½ medium onion, diced small
  • 2 garlic cloves, minced
  • Salt & pepper
  • 32 oz fat-free, reduced sodium chicken broth
  • 24 oz jar of marinara sauce
  • ¼ teaspoon crushed red pepper flakes
  • 1 cup uncooked broken wheat spaghetti pieces (1 inch sticks)
  • 1 oz Parmesan cheese, freshly grated

Directions

1.    In a large bowl, combine the ground turkey, garlic powder, tablespoon of grated Parmesan, breadcrumbs, ¾ teaspoon of the Italian seasoning, egg white and milk. Using your hands (or a spoon), mush all the ingredients together until well combined. Roll meat mixture into 30 separate (3/4” – 1”) mini meatballs.
2.    In a large stock pot bring 2 teaspoons of the olive oil over medium heat. Add the meatballs to the oil and cook them, stirring occasionally until all sides are browned. Remove meatballs to a dish and set aside.
3.    Add the remaining teaspoon of olive oil to the pot and continue to heat to medium. Add the carrots, zucchini, onion and garlic and sprinkle with salt & pepper. Cook for about 5 minutes or until vegetables are softened.
4.    Add the meatballs, chicken broth, marinara sauce, red pepper flakes and remaining ½ teaspoon of Italian seasoning to the pot with the vegetables. Stir together and cover. Bring the mixture to a boil, uncover and lower the heat to a simmer. Add the spaghetti pieces and simmer for 12-15 minutes or until the pasta and the meatballs are cooked through. Add the Parmesan cheese in the last couple minutes of the simmer and stir in.

With the long list of ingredients it looks like it’s a difficult recipe but it’s not! This recipe is Weight Watcher friendly and weights in at 6 Points Plus at 1 1/2 cup serving.

Enjoy!

Besos,

Flor

Recipe source Emily Bites

Crock Pot Chicken Taco Chili

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Hola!

I love weekends that have a mix of having fun and also having time to get things done. This weekend was one of them.

Friday after work  I went to a baby shower for two friends from work. I absolutely love celebrating babies! There is nothing like celebrating a new mom and her precious baby. I love everything about baby showers!

Saturday there was cleaning and cooking to be done early because the evening was reserved for Girls Night Out to go se some professional bull riders. It’s exciting watching how the bulls are ridden and there is also the fear of watching anyone get hurt. There was a lot of yelling and whooping going on!

We had some good seats!

Sunday I was lucky enough to babysit y adorable niece and watched the Super Bowl. I am not into sports but I love snacks, great commercials and halftime. Only two of these things were awesome this year…the snacks and halftime with Bruno Mars. I absolutely love him! He killed it with his killer moves and awesome band! The commercials left a lot to be desired.

In my many quests to lose weight and be healthy I have found many recipes that even though they are WW friendly they are also just healthy and delicious. These are recipes that I make whether I am watching my weight or not. This recipe is a favorite of mine.

I served the Chicken Taco Chili over brown rice and of course added some Sriracha Hot Chili Sauce over it. YUM!

Crock Pot Chicken Taco Chili

Ingredients

Ingredients:

  • 1 onion, chopped
  • 1 16-oz can black beans
  • 1 16-oz can kidney beans
  • 1 8-oz can tomato sauce
  • 10 oz package frozen corn kernels
  • 2 14.5-oz cans diced tomatoes w/chilies
  • 1 packet taco seasoning
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 24 oz (3-4) boneless skinless chicken breasts
  • chili peppers, chopped (optional)
  • 1/4 cup chopped fresh cilantro

Directions:
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro.  You can serve over rice if you like add sour cream, cheese and whatever other topping you like but remember that if you are doing WW you need to add the extra points.

One serving of this deliciousness is 1 1/4 cup at 3 points (old points) or 5 Points Plus.

Have a fabulous week!

Besos,

Flor

Recipe Source Skinnytaste

Zucchini, Chickpea and Chicken Pasta in Tomato Parmesan Sauce

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Hola!

This is a correction to today’s post as I had the title incorrect. Figures that this would happen on a Monday!

WoooHooo! All my Halloween decorations are up! I really enjoy Halloween but now that my kids are so much older I’m wondering if I should have so much stuff. I have about three bins full of Halloween decorations for both inside and outside of my house…and I don’t even use them all.  I don’t want to get rid of a lot of it because it cost quite a bit of money. Should I just keep it and not replace it once it’s worn out? Maybe that’s my best bet?  Any ideas?

Pasta such a simple ingredient that can be cooked in so many different ways. Pasta is pretty popular here at my house and this dish was a winner.

This was delicious and so easy to make!

Zucchini Chicken Pasta in Tomato Parmesan Sauce

Ingredients
  • 8 oz uncooked wheat or high fiber penne
  • 14.5 oz can crushed fire-roasted tomatoes
  • 8 oz can tomato sauce
  • ½ teaspoon sugar
  • ½ teaspoon salt
  • ½ teaspoon Italian Seasoning
  • ½ teaspoon dried basil
  • ½ teaspoon lemon juice
  • ¼ teaspoon crushed red pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 pound boneless skinless chicken breasts
  • 2 garlic cloves, minced
  • 1 teaspoon extra virgin olive oil
  • 1 large zucchini, cut in half lengthwise and then sliced horizontally into half circles
  • Salt & pepper to taste
  • ¼ cup fat free half and half
  • 2 oz Parmesan cheese, freshly grated (I grate mine on the smallest holed side of my box grater)
  • 2 tablespoons fresh parsley, chopped (optional garnish)
Directions
1. Cook pasta according to package instructions. Drain and set aside.
2. While the water is boiling for step one, combine the crushed fire-roasted tomatoes, tomato sauce, sugar, salt, Italian Seasoning, dried basil, lemon juice and crushed red pepper in a mixing bowl and stir until well combined. Set aside.
3. Pour the tablespoon of oil into a large skillet or saute pan and bring it over medium-high heat. Add the chicken breasts and sear on each side for 3-4 minutes or until browned. Add the minced garlic to the pan and cook an additional minute until garlic is browned and fragrant. Reduce the heat to a medium-low simmer and pour the tomato sauce mixture over the chicken breasts. Simmer uncovered for about 15 minutes until chicken is cooked through and easy to shred.
4. When the chicken has about 6-7 minutes left to simmer, heat the reserved teaspoon of oil in a separate skillet over medium heat. Add the zucchini and sprinkle in salt and pepper to taste. Cook the zucchini for 5-6 minutes or until it softens and starts to brown. Set aside.
5. When the chicken is done simmering, shred the breasts using two forks and stir them back into the sauce. Remove from heat and add the half and half and Parmesan cheese (you may want to reserve a bit of the Parmesan for garnish). Stir in thoroughly until well combined. Add the reserved penne and zucchini to the chicken and stir until coated and combined. Serve garnished with reserved Parmesan and chopped parsley is desired.
It might look like a lot of ingredients for this recipe but it’s not much at all.
If you are counting WW points this recipe is yields 6 (1 ½ cup) servings and is WW P+: 8 per serving

Besos,

Flor

Recipe source Emily Bites 

Grilled Chicken Pesto Wraps

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Hey!

I have been looking forward to today since last week. Not only because it’s the last day of the work week but because in an effort to spend more quality time with family (like we don’t spend enough time together already!)  we have declared Fridays “Pizza Friday”. We are not going to order our pizza we are making them ourselves!  Hopefully this will help me learn  to roll dough too! I have already shared how bad I am at rolling dough (especially if it has yeast!) but I have been practicing on little things. Last week we made 2 pizzas one was bacon and the other was green peppers and tomatoes.

Here’s the bacon pizza. I must say even though the dough didn’t rise the pizza was still delicious!

I hope tonight’s dough rises!

These Grilled Chicken Pesto Wraps are  perfect for days when you are running around but still want to eat a healthy meal.

I served these wraps with the last cucumbers from the garden.

Grilled Chicken Pesto Wraps
Ingredients
2 tablespoons extra virgin olive oil, divided
1 garlic clove, minced
1 teaspoon dried basil
1 lb raw boneless, skinless chicken breasts, cut into bite-sized pieces (I used kitchen shears – it’s faster than using a knife!)
2 tablespoons pine nuts
¾ cup fresh basil leaves
2 tablespoons grated Parmesan cheese
1 teaspoon water
1 teaspoon lemon juice
1 garlic clove
Pinch of nutmeg
Salt & pepper to taste
½ cup shredded 2% reduced fat Mozzarella cheese
6 light original Flatouts
1 plum tomato, diced
Directions
1. In a large skillet, bring one tablespoon of the oil over medium high heat. Add the minced garlic clove and dried basil and stir into oil. Cook for about a minute until garlic is fragrant. Add the chicken to the pan and stir to coat chicken with the oil and herbs. Cook for 5-7 minutes until chicken is cooked completely through. Remove chicken along with any excess oil to a medium-sized mixing bowl and set aside.
2. Bring a small dry skillet over medium heat and add the pine nuts. Cook for 1-2 minutes, stirring occasionally until nuts are golden brown.
3. Add the remaining tablespoon of oil, toasted pine nuts, fresh basil leaves, Parmesan cheese, water, lemon juice, whole garlic clove, nutmeg, salt and pepper to the bowl of your food processor and process until minced together into a pesto paste. Add the pesto to the reserved mixing bowl with the chicken. Add the Mozzarella cheese and mix all ingredients together until well combined
4. Lay a flatout wrap on a clean surface and spoon 1/6 of the chicken pesto mixture  onto the center of each flatout and spread the mixture lengthwise, leaving about an inch at each end. Sprinkle about 1/6 of the diced tomatoes over the chicken. Fold in the 1” ends of the flatout over the filling and then fold in the long ends to cover it.
5.  Lightly mist the large skillet with cooking spray and bring over medium-low heat. Place the wraps fold-side down onto the skillet (I did them in batches of two) and mists the tops with cooking spray as well. Cook for 3-4 minutes or until bottom is golden. Flip the wraps and continue to cook another 3-4 minutes until golden on the other side. Cut in half and serve.

Yields 6 servings. WW P+: 7 per serving (P+ calculated using the recipe builder on weightwatchers.com)

What made this such a quick meal for us is that I already had this pesto in the freezer. That cut out quite a bit of steps. I wasn’t counting WW points, but either way it is a delicious meal. It is also the perfect meal to take on a fall picnic, the beach, the zoo, a roadtrip, The possibilities are endless…

What are you doing this weekend? Football parties? Relaxing? Dancing? Whatever it is enjoy it!

Besos,

Flor

Recipe source Emily Bites