Cabbage Taco Bake
Friday August 15th 2014, 6:15 pm
Filed under: Main Dishes,Recipes


Cabbage has become my new go to vegetable. As much as I have been enjoying zucchini zoodles, there is something about cabbage that can really make a dish scrumptious. Last week I finally made Kalyn’s Deconstructed Cabbage Casserole for dinner. It quickly became a family favorite and my daughter really wanted me to make it again this week. I really try to mix up my menu choices because I like having variety and I want to family to also not get in the habit of eating the same things over and over again.

I decided to change to change up the cabbage casserole recipe and use some of the same flavor pr0files as another family favorite, Taco Bake. With the help of my trust kitchen assistant, we were able to create a dish that was even better than the first. It smell so delicious as it baked in the oven. When it was finished baking we immediately dug in because we could not wait to find out what it tasted it like because it look so good.  This dish did not dissapoint. So glad we went outside our food “comfort zone” to make this dish!

IMG_0592Taco Bake 2.0

 

Taco Cabbage Bake
Serves 9
This is a great twist on taco bake casserole. The cabbage absorbs the flavors of the taco seasoning and makes taco night an even bigger success.
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Prep Time
10 min
Cook Time
40 min
Prep Time
10 min
Cook Time
40 min
Ingredients
  1. 1 Jar of Medium Chunky Salsa
  2. 1 Envelope of Organic Taco Seasoning
  3. 1 Lbs lean Ground Turkey
  4. 1 Can of Black Beans, drained and rinsed
  5. 1 tbsp Olive Oil
  6. 2 Heads Cabbage, coarsely chopped
  7. 1 cup of Low Fat or (Fat Free) Shredded Cheddar Cheese
Instructions
  1. Preheat oven to 375 degrees. Heat/brown turkey in a large skillet on medium-high heat.
  2. Add the salsa and black beans to the skillet. Stir until all ingredients are mixed well together.
  3. Next, add the taco seasoning and let ingredients simmer together and cooked through about 5 minutes.
  4. While taco meat mixture is simmering, heat olive oil in separate skillet. Add cabbage and cook over medium-high heat until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks. Season cabbage with salt and fresh-ground black pepper.
  5. In a 13 X 9 glass Pyrex casserole dish spread layer of cooked cabbage. On top of cabbage, add a layer of cooked taco meat mixture and spread into an even layer. Add a thin layer of the cheese on top of the meat mixture. Add remaining cabbage to form a top layer.
  6. Sprinkle shredded cheese on top of cabbage and let casserole cook for 20 minutes or until dish is heated through.
Notes
  1. Recipe makes 9 square slices
  2. Each serving= 5 Points Plus*
  3. * PointsPlus® calculated by Mom on the Run; Not endorsed by Weight Watchers International, Inc
http://healthymomontherun.com/
This taco bake made great leftovers. We had enough for lunch the next day. This recipe is a keeper for another busy night. I might even make it again to freeze for lunches. I love having pre-portioned lunches readily available at my finger tips. This is great strategy on the Weight Watchers program.

Can you believe that the weekend is already here. Thank goodness some new cooking magazines came in the mail today to help inspire my weekly menu plan. What is on your menu plan for the coming weeks?






DIY Iced Coffee
Thursday August 14th 2014, 12:16 pm
Filed under: coffee,Product Review


Disclaimer: the product(s) featured in this post were provided to Healthy Mom on the Run free of charge by the manufacturer/PR for review purposes only. Regardless of how the product was obtained, my priority is to you, my readers, and I will always give you my honest opinion.

Coffee makes me happy! As a teacher and busy mom there is nothing like a nice hot/ice cup of good coffee during the morning rush. My students and fellow staff members know that I am a connoisseur of Starbucks. It is a running joke that I know all the Starbucks locations within a 50 mile radius. Starbucks coffee is my one guilty pleasure that I splurge on during the week. I don’t got there everyday, but I do frequent my local Baristas a few times a week. My order is simple: trenta black ice coffee. I take home my tall order of bliss and sweeten it with So Delicious French Vanilla Creamer (only 1 pt + for 2 tablespoons). A delicious summer treat!

All that changed when I was made aware that Starbucks was increasing their prices at the beginning of the summer season by 10 to 15 cents. I know that does not seem like a lot, but to me it was. Being a thrifty mom and shopper I knew my Starbucks love needed to come to an end and I was determined to learn how to make a good cup of iced brewed coffee. I tried the all time fail version: Making a pot of hot coffee, letting it cool, then putting that over ice. Epic fail! The coffee was bitter tasting and very acidic. I learned from my many Google searches that the best ice coffee is cold brewed. Not truly understanding what that actually meant I began doing more research.

My coffee prayers were answered when I was introduced to the Primula Cold Brew Iced Coffee Maker. This is the ideal coffee purchase for anyone who enjoys a great tasting cup of iced coffee. The Cold Brewed Carafe makes 16 cups of prepared iced coffee. It lives up to its promise and makes a delicious cup of full bodied coffee that is definitely less acidic than its hot brewed counter part. I love that the carafe is glass. It is made of borosilicate and can withstand extreme temperatures without risk of cracking.

 

Coffee_Carafe Hero_2

Primula Cold Brew System

How it works: Add your favorite coffee grounds into the mesh core. Add 1 cup of water slowly on top of the grounds to loosen coffee. Fill the carafe with more water until filled. Allow the pitcher, water, and coffee grounds to sit in the refrigerator for 12-24 hours. Pour over ice and serve an amazing cup of iced coffee in the comfort of your own home. It is so simple that I was actually shock with the results. Mornings are so much more delightful!

diy coffee
MOTR DIY Iced Coffee

You can use the coffee concentrate to make other frozen coffee beverages as well.  I personally love it like picture above. Straight Up in my mason jar :)! Primula offers a lot of brewing options. You can check them out here . I personally want to try the On the Go bottle as this is perfect for any Mom on the Run!

You too can brew iced coffee with the Primula Cold Brew Iced Coffee Brewing Systemin the comfort of your home from Amazon with free shipping! This is worth every penny! I have saved a tremendous amount of money by brewing it myself.  I can use the extra money for things I really need (work out clothes are this months priority).






BBQ Bacon Wrapped Chicken Breast
Wednesday August 13th 2014, 11:55 am
Filed under: Main Dishes,Recipes,weight watchers


Even though Summer is almost over the BBQ flavors and grill are still going at my house. There will be plenty of time for soups, stews, and casseroles come the fall season. Although secretly a pumpkin latte is sounding great lately. Maybe it is this rainy day we are finally having in New England.

It is no secret that my family loves bacon. I know what you are thinking….Weight Watchers blogger promoting the use of bacon in her recipes. What Weight Watchers has taught me is that I can have the ingredients I love in moderation. When I was thinking about what to do with a pack of chicken breast I found on sale I was thinking about how I wanted to have a juicy piece of BBQ Chicken. To add a little flavor I used bacon and cream cheese to make even more flavorful. This chicken dish was very easy to create and even better to eat. It is definitely a dish that has comfort food flavors at half the calories. 

BBQ Bacon Wrapped Chicken Breast
Serves 4
Although summer is coming to an end, the BBQ flavors in my house are still going strong. Crispy bacon and a hint of cheesy filling make this dish very family friendly.
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Prep Time
20 min
Cook Time
40 min
Prep Time
20 min
Cook Time
40 min
Ingredients
  1. 4 3 oz boneless skinless chicken breast
  2. 4 tablespoons cream cheese
  3. 1 tsp Brown Sugar
  4. 4 Slices Bacon
  5. 4 tbsp BBQ Sauce of Choice
  6. Toothpicks
Instructions
  1. Preheat oven to 375 degrees.
  2. Mix together cream cheese and brown sugar.
  3. With a kitchen mallet, pound out chicken breast so it is about 1/4" thick.
  4. Spread cream cheese mixture over 1 side of chicken breast.
  5. Roll chicken breast up and secure "roll" with a toothpick.
  6. Wrap bacon slice around chicken breast and secure with another toothpick.
  7. Heat skillet and place chicken bundles into pan. Sear each side of chicken until bacon is slightly browned. About 2-3 minutes on each side.
  8. Place chicken bundles on baking sheet and bake for about 30 minutes at 375.
  9. Brush BBQ sauce onto chicken. Broil for about 2 minutes to crisp bacon and heat sauce through.
  10. Serve with veggies and baked sweet potato.
Notes
  1. Recipe makes 4 chicken breast
  2. Each serving= 6 Points Plus*
  3. * PointsPlus® calculated by Mom on the Run; Not endorsed by Weight Watchers International, Inc.
http://healthymomontherun.com/
My family devoured this chicken. Everyone liked different flavor components. The one critique was to add more cream cheese because there was not enough :). Got to love kid food critics!

Hope you have been enjoying these recipes! I will be sharing some of my new product finds this week as well. Off to make slow roasted carnitas.






Cauliflower Puffs
Monday August 11th 2014, 7:59 pm
Filed under: Main Dishes,Recipes,weight watchers


Did you have a chance to look at my weekly menu plan? I have some great dishes this upcoming week and I cannot wait to share them. I love having the ability and freedom to experiment in my kitchen. I also like when recipes turn out the way that I envision them in my head or on paper. Usually I have kitchen success, but there are time that I have “fails”. It is like the Pinterest Fail pictures people post. When you have the best intention to make that really great looking party favor your child’s birthday and it does not come out anywhere near the directions or pinned picture.  Even with my kitchen fails I keep working with different foods and ingredients. I do not let little set backs keep me from making healthy dishes for my family to enjoy.

 

Tonight’s recreation of Cauliflower Tots became one of those unfortunate “nailed it” photo opportunities. I have seen many variations of Cauliflower Tots floating around the recipe blogs and Facebook group posts. I needed something to accompany the petite lean filets I found on sale this week and thought that cauliflower tots would be a nice alternative to higher carb options like oven fries or bake sweet potato. I of course made my own seasoning choices and found gluten free bread crumbs to use to make them gluten free. I was super excited about this recipe until I made one mistake. I pureed my cauliflower! I got a little blend happy with my food processor. Instead of potato tot bits I had mashed potatoes. Instead of letting the cauliflower puree go to waste I continued with my plan and instead made amazing Cauliflower Puffs instead. These puff had the consistency of a mini frittata or quiche (both things that I love). These puffs were a bite size bite of vegetable bliss. The little bit of Parmesan cheese added to the cauliflower adds a creamy texture to the flavor. This kitchen blunder became a kitchen success story. If only every kitchen “nailed it” moment had a happy ending.

Cauliflower Puffs
Serves 12
Inspired by all the Cauliflower Tot recipes floating around the blogosphere. Instead of tots, these "puffs" are a great side to a grilled steak.
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Prep Time
15 min
Cook Time
25 min
Prep Time
15 min
Cook Time
25 min
Ingredients
  1. 1 large head cauliflower, coarsely chopped
  2. 1/2 cup coarsely grated Parmesan cheese
  3. 1/4 cup gluten free bread crumbs
  4. 1/2 tsp. garlic powder
  5. 1/2 tsp black pepper
  6. 1/2 tsp. Vegetable Seasoning (I use Spikes)
  7. 1 egg
Instructions
  1. Preheat oven to 400F. Spray a Mini Muffin Pan with non-stick spray.
  2. Cut away the leaves of the cauliflower. Coarsely chop the cauliflower, place in a micro-wave proof steamer bowl, microwave 2-4 minutes on high or until cauliflower is just slightly soft. Drain any water at bottom of bowl an let cool 2-3 minutes.
  3. Put the steel blade in the food processor, add the cauliflower, and pulse until the cauliflower is finely chopped but still slightly chunky for tots and more for puree. (Be careful not to over process so you don't end up with cauliflower puree like I did!)
  4. Put finely chopped cauliflower into a bowl and add the Parmesan, gluten free bread crumbs, and spices. Stir until ingredients are well-combined. Add the egg and stir until the ingredients are mostly coated with egg.
  5. Use a spoon to scoop spoonfuls of the mixture into the mini muffin pan. Bake 25 minutes or until tots are nicely browned on both bottom and top. Serve hot; these are best served right out of the oven.
Notes
  1. Recipe makes 24 mini puffs
  2. Each serving= 4 Points Plus*
  3. * PointsPlus® calculated by Mom on the Run; Not endorsed by Weight Watchers International, Inc.
http://healthymomontherun.com/
Have you ever had a “kitchen nailed it” moment? What recipes have you been dying to try but worried about the results?






Prevention Magazine Skillet Chicken and Rice Recipe Review
Sunday August 10th 2014, 3:44 pm
Filed under: Main Dishes


If you have been reading Mom on the Run (Hi) since the very beginning, you would know that I PUFFY HEART love one skillet dishes. For me one skillet dishes are some of the easiest dishes to whip up in a short amount of time. I will admit, I have had some one skillet flops in my kitchen. Recipes that lacked flavor and substance. When I stumbled across a skillet dish now, I over analyze the ingredients insuring that my skillet will have a great tasting ending.

Prevention Magazine featured many One Skillet recipes that peaked my interest. In fact I have flagged three different ones to try:

    • Shrimp Scampi
    • Skillet Chicken and Rice
    • Lemon Turkey Cutlets

 

Don’t these dishes all sound yummy. It was hard choosing which one I should make first, but I finally decided. Drum Roll please…….

Skillet Chicken and Rice

Source: Prevention Magazine

prevention

Ingredients:

  • 2 tbsp olive oil
  • 6 oz fully cooked turkey kielbasa or sausage, cut into 1/4″-thick slices
  • 1 lb boneless, skinless chicken thighs, cut into 2″ pieces
  • 1 pkg (14.4 oz) frozen sliced bell peppers and onions
  • 1 tbsp minced garlic
  • 1 tbsp Cajun seasoning
  • 3 C cooked brown rice
  • 1 1/2 C frozen peas
  • 1/2 C reduced-sodium chicken broth
Directions:

Heat oil in large, heavy skillet over medium-high heat. Add kielbasa and cook, stirring occasionally, until golden brown, about 5 minutes. Transfer to plate.

Add chicken and cook, turning, until golden brown, about 5 minutes. Transfer to plate.

Cook peppers and onions, stirring, until liquid evaporates, 6 minutes. Add garlic and seasoning and cook, stirring, 1 minute. Stir in rice, peas, and broth.

Nestle chicken and kielbasa into rice. Simmer, partially covered, until chicken is done, 5 minutes.

*Recipe makes 4 servings

Each Serving=8 Points + * PointsPlus® calculated by Mom on the Run; Not endorsed by Weight Watchers International, Inc

This recipe was easy to make and amazing to eat. In fact this is going to be my number 1 go to One Skillet dish. So many great flavors and the kids LOVED it. I added a little chopped avocado for some extra flavor. DELISH! I could not get enough and thank goodness there was enough for lunch today.

Do you have a special skillet dish? Do you have a special skillet that use the most in your kitchen?






MOTR Weekly Weight Watchers Menu
Sunday August 10th 2014, 11:29 am
Filed under: weekly menu,weight watchers


This mom has had way too much fun in the last few days. I promise that I have kept my meals within reason and have incorporated a lot of activity in my daily adventures. We have eaten leftovers these last few days but I am back to reality. Summer is almost over with pre-season soccer camp, pre-k art camp, and pre-season cross country. No more random day trips for us! Let the crazy season begin.

With a crazy week full of all day events I need food structure in my life. This requires planning, planning, and more planning. I usually use Saturday to look through recipes or create my own. I usually start with food magazines that I have gotten in the mail over the week. I then browse through my pinned recipes and notes for recipes that I made during the week. After browsing through all these resources I have a solid menu of breakfast, lunch, dinners, and snacks and a grocery list that helps me concentrate on what I really need to purchase at the grocery store. This really helps our weekly grocery bill. If it is not on the list I do not buy it!

MOTR Weekly Weight Watchers Menu

 

Breakfast:

  • Spinach/Tomato Frittata
  • Ham, Pepper, and Onion Frittata
  • Protein Shake

 

Lunch:

 

Dinner

Monday- Pomegranate Pork with Grilled Zucchini

Tuesday- Beef Carnitas with Mexican Cabbage Casserole

Wednesday- Steak with Cauliflower Tots

Thursday-BBQ Bacon Chicken with Grilled Kale

Friday- Cauliflower Pizza

 

Snacks:

  • Mixed fresh fruit (bagged and portioned if needed)
  • Almonds
  • Cheese Sticks
  • Celery and almond butter
  • Skinny Pop
  • Pumpkin Cake

 

I will be posting recipes an picture all week. I am going to try using Instagram for posting quick pictures of meals and snacks so be sure to follow me Smile.  What is on your weekly menu this week? Do you plan ahead or do you go with the flow?

 

 

 

 






Healthy Beef and Black Bean Tostada
Friday August 08th 2014, 1:31 am
Filed under: Main Dishes,Recipes,weight watchers


Friday’s are bitter sweet to me. Life before Weight Watchers Friday nights would be take out night because who wants to cook after a long week of work. Not this tired teacher :)! Weight Watchers has really changed my Friday night menu choices. Why you might ask? Saturday is Weigh In Day! Oh yes, bright in early on Saturday I wake up and embark on my weekly Weight Watchers and face the scale with as little clothes that I can :). So now on Friday nights I make much smarter menu choices and attempt to make my favorite restaurant comfort foods at home.

This week I wanted to make something very simple because it has been one of those weeks. You know those weeks that you have squeezed in kids appointments, rec time, workouts, and everything else to squeak out those last bits of summer. This is a very simple low point dinner dish that can be customized to whatever you feel like throwing in the pan. Healthy Black Bean and Beef Tostada fulfills my take out cravings and makes my morning weigh ins successful.

Black Bean and Beef Tostada
Serves 12
Great Friday night quick dish that satisfies my take out taco cravings.
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. 1 tsp olive oil
  2. 1 pound ground lean beef
  3. 1 large onion, diced
  4. 1 green bell pepper, diced
  5. 3 tbsp taco seasoning
  6. 12 tostada shells
  7. 12 tbsp low fat shredded cheddar cheese, divided
Instructions
  1. In a large skillet, heat oil. Add onions and pepper to skillet over medium high heat. Cook veggies until browned. Add beef to vegetables until no longer pink. Stir in black beans and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes.
  2. Spread meat mixture over tostada shells. Top with shredded cheese. To melt cheese place tostada under oven broiler for 1 minute or until cheese is hot and bubbly.
  3. Serve with toppings of your choice (add points for toppings).
  4. Yield: 12 servings
Notes
  1. Recipe makes 12 tostadas.
  2. Each serving= 4 Points Plus*
  3. * PointsPlus® calculated by Mom on the Run; Not endorsed by Weight Watchers International, Inc.
http://healthymomontherun.com/
What are some of your weigh in rituals? Do you have a weigh in outfit?

I will be using my weekend to menu plan, getting more miles in,  and watching soccer! Should be a fun one :) Soaking up those last rays of summer.






Kalyn’s Deconstructed Stuffed Cabbage Casserole
Thursday August 07th 2014, 5:12 am
Filed under: Main Dishes,Recipes,weight watchers


The blog world is a great place for any Weight Watchers member. There are so many great members blogging about their personal journeys and inspiring people like myself to preserve through the program. I see daily on Facebook transformation pictures that make me want to be an after just like them. It is nice to know that they were once in your shoes!

My other favorite thing about the Weight Watchers community is sharing of point friendly dishes. Pinterest is full of pins dedicated to Weight Watchers recipes. I use Pinterest to save all the recipes that I must try in my kitchen. There was one recipe that went to the top of my list when I saw it posted in my Facebook Support group last week. The recipe was Kalyn’s Deconstructed Stuffed Cabbage Casserole.  With my oldest daughters newest cabbage fascination, I knew this dish had the potential to be a real MOTR dinner table winner.

This recipe originated from Kalyn’s Kitchen. Kalyn has a great recipe blog with low carb recipes that fit in anyone’s healthy lifestyle. I have tried other recipes and have not been disappointed. What really attracted me to his recipe was how easy it was to make. This would be a great dish to double up and make an extra for another day. With a few modifications I was able to create a great dish that satisfied my teenagers cabbage cravings and was low in points for my tracker.

Kalyn's Stuffed Cabbage 2.0
Serves 9
With a few additions and deletions, this dish is kid friendly and freezer dish worthy. My hungry girls have nicknamed this dish "Cabbage Lasagna".
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Prep Time
10 min
Cook Time
45 min
Prep Time
10 min
Cook Time
45 min
Ingredients
  1. 1 TBSP olive oil,divided
  2. 1 lb. lean turkey sausage, casing removed
  3. 2 TBSP finely minced garlic
  4. 1/2 tsp. dried thyme
  5. 1/2 tsp. dried oregano
  6. 1 TBSP fresh parsley
  7. salt and fresh ground black pepper to taste (for cooked cabbage)
  8. 1 1/2 heads green cabbage, coarsely chopped
  9. 1 can (14.5 oz.) petite dice tomatoes with juice
  10. 1 can (15 oz.) tomato sauce
  11. 2 cups cooked rice (I used frozen brown rice)
  12. 1 cups low-fat cheese
Instructions
  1. Preheat oven to 350F.
  2. Spray a large glass casserole dish with olive oil spray mister. (I used a dish that was 13" x 19".)
  3. Heat 1-2 tsp. olive oil in a large frying pan; add turkey sausage and cook until it's browned, breaking apart as it cooks.
  4. Add the minced garlic, dried thyme, oregano, and parsley and cook about 2 minutes more.
  5. Add the diced tomatoes with juice and tomato sauce to ground turkey mixture.
  6. Let mixture simmer until it's hot and slightly thickened, about 15-20 minutes.
  7. While the meat mixture simmers, cut cabbage in half, cut out the core, and remove any wilted outer leaves. Chop the cabbage coarsely into pieces.
  8. Heat remaining olive oil in a large dutch oven with high sides, add the cabbage and cook over medium-high heat until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks. Season cabbage with salt and fresh-ground black pepper.
  9. When the meat and tomato sauce mixture has cooked 15-20 minutes and thickened a bit, stir in the 2 cups of frozen rice and gently combine.
  10. Spray a large glass or crockery casserole dish with non-stick spray and the layer half the cabbage, half the meat mixture, other half of cabbage, and other half of meat mixture. Cover tightly with foil and bake 30 minutes, or until the mixture is just starting to bubble on the edges.
  11. Remove foil and sprinkle on cheese. Bake uncovered an additional 10 minutes, or until the cheese is melted and starting to slightly brown. Serve hot.
Notes
  1. Recipe makes 9 servings.
  2. Each serving = 6 Points +
  3. * PointsPlus® calculated by Mom on the Run; Not endorsed by Weight Watchers International, Inc.
Adapted from Kalyn's Kitchen
Adapted from Kalyn's Kitchen
http://healthymomontherun.com/
I am so excited to be able to share another great tasting Weight Watchers friendly recipe with you all. I hope you are inspired to try at least one new recipe this week. Search the blogsphere because there are so many great recipes to try. If you have a recipe that you would like me to review in my kitchen be sure to message me via Facebook or Twitter and I will be sure to post my review. I look forward to hearing from you!






Weight Watchers 2 Points Plus Meatballs
Wednesday August 06th 2014, 10:55 am
Filed under: Family Friendly,Main Dishes,Recipes


Food planning can certainly be challenge with a busy family. There are certain foods in my house that could be on my weekly menu each week. As a mom of three very busy girls I think that it is important that my children have exposure to many different foods and flavors. My oldest does not love my food strategy. She has certain foods that she loves and wants weekly. Her favorite foods as of late are meatballs, cabbage, ramen noodles (gag), and cherries. It is like a bad episode of Cutthroat Kitchen.

In preparation for the upcoming back to school season I  have been attempting to make dishes I can freeze for another time to appease her food cravings. I knew that meatballs were a perfect thing that could be made and frozen for later use.  I knew I could make a great tasting recipe that work well on the Weight Watchers plan. That is why I love being a Weight Watchers member! I can still have my families favorite foods on the dinner table and lose weight. With her help we created a new family meatball recipe. It was so much fun having her help me create the recipe and experiment with how long to cook our perfect meatballs. We were both ecstatic with our finished product and were able to create these meatballs to be 2 points plus. The family gave this recipe 2 thumbs up and commented on how flavorful the meatballs were.

2 Pt + Weight Watchers Meatballs
Serves 24
These 2 point plus meatballs might be a lighter version than your typical recipe, but they are packed with flavors the whole family can enjoy. I used fresh herbs from my garden to heighten the flavors.
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. Olive Oil Mister
  2. 1 lb extra lean ground beef
  3. 1 lb extra lean ground pork
  4. 1/2 cup liquid egg substitute
  5. 6 garlic cloves, minced
  6. 2 tbsp onion powder
  7. 2 tbsp dried oregano
  8. 2 tbsp fresh basil
  9. 2 tbsp fresh parsley
  10. 1/2 cup Gluten Free breadcrumbs (I used Namaste Foods brand)
  11. 1/2 cup grated Parmesan cheese
  12. 1 tsp salt
  13. 1 tsp black pepper
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine all ingredients and mix well with hands. Make sure just to mix enough to incorporate all the ingredients.
  3. Form meat into 24 1”ish meatballs.
  4. Spray a very large, non-stick skillet with an olive oil mister, and set over medium high heat. Once pan is heated well, add in meatballs, and brown on each side (about 3-4 minutes per side).
  5. Spray 2 baking sheets with olive oil mister. Place meatballs 1 inch apart. Bake meatballs for 5 minutes until heat through middle.
  6. Serve with your favorite low point pasta sauce and zoodles.
Notes
  1. Recipe makes 24 meatballs
  2. Serving size is1 meatball
  3. Each serving = 2 Points +
  4. * PointsPlus® calculated by Mom on the Run; Not endorsed by Weight Watchers International, Inc.
http://healthymomontherun.com/
Notes from the kitchen: Using fresh herbs I think was key to the flavor profile for these Weight Watchers 2 point plus meatballs. My herb garden is doing really well this year and it is so nice to have access to them whenever a recipe calls for them. I highly encourage using fresh herbs when ever you can.

Do you have recipes that you cook as a family? Have you lightened up any of your family dishes? Is there a dish you think I could help lighten up for your family? I am up for the kitchen challenge!

I need to get back to the kitchen for more family Weight Watchers recipes!

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Summer Quinoa Salad
Monday August 04th 2014, 12:30 pm
Filed under: Main Dishes,Recipes,weight watchers


I have a secret……New things are on the way for Mom on the Run. Hopefully by tomorrow I will be able to share all the great things happening to the blog. What I can promise you is more Weight Watchers friendly recipes.

With the summer off I have been able to connect more to my different social media outlets. (Have you become a follower of all the MOTR Social Media sites?) There are so many amazing people on the path to healthy living. I have found so many great healthy recipe bloggers who are the same passion in the kitchen as I do. There simply has not been enough time to try all the great recipes that I have pinned in my kitchen.

While doing my weekly fridge clean out, I found a few leftover ingredients that needed a recipe quickly. These ingredients included an avocado and lots of tomatoes. I remember seeing a great summer quinoa salad recipe on a great Weight Watchers recipe site, The Half Baked Life. I knew I had to make it right away. With a few modifications, I was able to make a simple lunch time dish that was both satisfying and point friendly. I love when I am inspired by other bloggers.

 

Summer Quinoa Salad
Serves 4
Quinoa is a healthy grain than is very filling and makes a great salad for the summer. With a few modifications, this summer salad has a southwestern flair.
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Prep Time
10 min
Cook Time
20 min
Total Time
45 min
Prep Time
10 min
Cook Time
20 min
Total Time
45 min
Ingredients
  1. 1 cup dry quinoa, rinsed
  2. 1 cup black beans, drained and rinsed
  3. 3 plum tomatoes
  4. 1 avocado, diced
  5. 1 lime
  6. 1 tsp salt
  7. 1 tsp pepper
Instructions
  1. Rinse quinoa under cold water for several minutes and then cook as according to package directions.
  2. Once cooked, fluff with a fork. Add black beans and let it cool to room temperature.
  3. Dice tomatoes and avocado.
  4. Add vegetables into cooled quinoa and sprinkle with juice of the lime.
  5. Season with salt & pepper. I also added a few more spices of my choosing like southwest seasoning.
  6. Stir to combine well.
  7. Taste and adjust seasoning as needed.
  8. Store in refrigerator, tightly covered, until ready to serve or up to 3 days.
Notes
  1. 7 Points+ per serving*
  2. Serving Size:4
  3. * PointsPlus® calculated by Mom on the Run; Not endorsed by Weight Watchers International, Inc.
  4. Could reduce portion size to use for a great daytime snack.
Adapted from MJ- The Half Baked Life
http://healthymomontherun.com/
What is your favorite salad? Have you tried quinoa?
Happy Monday! What is on your dinner table this week?