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

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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?






Weight Watchers Grilled Peaches on a Sizzling Summer Day
Saturday August 02nd 2014, 3:00 am
Filed under: peaches,Recipes,Side Dishes,summer 2013


Thank goodness we belong to Glenbrooke Swim and Tennis Club because we beat the heat poolside .

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After a relaxing (as relaxing as you can running after a 3 year old at a pool) poolside on an extremely hot day the last thing this mom wanted to do was cook dinner in the heat. While constructing my weekly menu, I knew I had to include dishes that could be prepared on the grill. There is nothing like cooking with a warm breeze at your back.

I went simple with the protein. Grilled Chicken legs I found on sale at Whole Foods over the weekend. Cheap and easy to prepare.

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Peaches were also on sale. My original purpose for the peaches was to use them for snacks at the pool. I than thought bigger and better. Why not throw them on the grill and have a sweet treat to compliment the chicken? With a few simple ingredients I created an amazing family friendly recipe that my kids were raving about. This mom loves when the kiddos eat more fruit :).

Weight Watchers Honey Glazed Grilled Peaches

Prep time: 

Cook time: 

Total time: 

Serves: 5

Serving size: 

Calories: 

Fat: 

Grilled Peaches are a great compliment to any grilled protein on a hot sizzling day.
Ingredients
  • Olive Oil Spray
  • 3 tablespoons unsalted butter, at room temperature (use Earth Balance if DF)
  • 1 teaspoon cinnamon
  • 2 tablespoons brown sugar
  • 2 tablespoons honey
  • 5 ripe peaches, halved and pitted
  • Canola oil
  • basil leaves, for garnish
Instructions
  1. In a small bowl add the butter and stir until smooth. Add the cinnamon , brown sugar, and honey mix until combined. I used my side burner to get a little bit of heat and combine the ingredients better.
  2. Heat grill to high. Brush peaches with oil and grill until golden brown and just cooked through about 8-10 mins.
  3. Remove peaches from heat. Brush each peach half with a few teaspoons of the honey butter mixture and garnish with basil leaves.
Notes
2 points + (Serving ½ peach)
* PointsPlus® calculated by Mom on the Run; Not endorsed by Weight Watchers International, Inc

Simple right? These peaches were so good! The basil garnish was also a nice flavor touch. Peaches are a fruit that my whole family enjoys. It was a great alternative to what I had originally in mind.

What are some of your favorite things to put on the grill?

Hope you are all staying cool!

 






Southwest Sweet Potato Bacon Frittata
Friday August 01st 2014, 1:59 am
Filed under: breakfast


Happy Almost Weekend!

I love the weekend because it gives me time to create MOTR’s family’s favorite meal…Breakfast. It is the one meal when done right I do not get one complaint from the food critics. There are so many possibilities with breakfast that my kids enjoy and leave the table with fully bellies. They are huge fans of pancakes, waffles, French toast, bacon, sausage, fruit salad, and eggs. When served as a breakfast buffet they are in foodie heaven. That is why I often serve brunch on weekend mornings because I can make lots of food and have leftovers for the week. It beats having oatmeal or cold cereal!

One of my favorite things to make for weekend brunch is frittata. When I first attempted to make a frittata I was overwhelmed with the thought. I envisioned a much harder dish to make. After I realized I was being a kitchen baby for nothing, I began whipping up different flavor combinations for the family to enjoy. This is a much easier process than making an omelet. Flipping the egg to make a perfect omelet is one cooking technique that I have not yet mastered. I usually end up with a scrambled mess out of pure flipping frustration. A frittata only requires chopping, sautéing, and pouring all skills that I have mastered in my kitchen. You can also create portion control frittatas by using the same recipe but a muffin tin as your cooking vessel (like for MOTR’s Paleo Egg Cups). Either way you will not be disappointed with this alternative way to prepare a family sized “omelet”. The blend of eggs, sweet potato, and Mexican Spices make this Southwest Sweet Potato Bacon Frittata a savory masterpiece.

Southwest Sweet Potato Bacon Frittata

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Serves: 6

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Frittata is an easy way to serve a large crowd an yummy brunch dish. Eggs with sweet potato is a great flavor combination. Wow your guest with this yummy breakfast.
Ingredients
  • 1 tbsp Olive Oil
  • 4 large sweet potatoes, peeled and diced
  • 1 cup green peppers, diced
  • 1 cup onion, diced
  • 4 slices Canadian Bacon, chopped
  • 2 tbsp Mexican Seasoning (McCormick Perfect Pinch Mexican Seasoning works great)
  • ¼-1/2 tsp salt
  • a few cranks of black pepper
  • 4 large eggs
  • 1 cup of egg whites
Instructions
  1. Pre-heat your oven to 425F.
  2. Place the olive oil in a 10 inch cast iron skillet (if you do not have cast iron you are truly missing out) over medium heat. Add the onion, sweet potato, green peppers, Mexican Spice, and Canadian Bacon, cook for about 20 minutes, or until the sweet potato is cooked through and slightly crispy. Set aside.
  3. Pour eggs and egg whites into a separate medium bowl. Whisk eggs together, season with the salt and pepper and stir to combine.
  4. Pour eggs over the freshly sautéed veggies. Pop the entire skillet in the oven for 15 min at 425 degrees. Once the frittata is fluffy, remove from oven and allow to cool. Serve with a side of organic bacon and prepare to be in breakfast heaven.
Notes
6 points + (Serving 1 slice)
* PointsPlus® calculated by Mom on the Run; Not endorsed by Weight Watchers International, Inc

What are some of your favorite breakfast foods to create?

Can you believe it is August? Where has the summer gone? What are some of your health goals for the new month.

Here are my personal goals:

  1. Weigh In at my Weight Watchers meeting no matter what! I need to face the scale for my journey to be successful.
  2. Track every bite no matter what. If I bite it, I write it.
  3. Get at least 30 minutes of activity in 3-4 times a week.

I think these are very achievable goals toward my healthy living goals. Happy August!

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Weight Watchers Beef and Bean Chili
Monday July 28th 2014, 1:42 am
Filed under: Main Dishes,Recipes,weight watchers


“Focus on the Effort and NOT the Number”- My Weight Watchers Mantra

Why I chose Weight Watchers?

I have been through my share of diets. I am always searching and falling for the next best thing. Whether it is gluten free, Paleo, South Beach Diet, or the 17-Day Diet, nothing has stuck. After some deep soul searching and a brief reality check I have returned to a place that I found comfort and support. A place that I am not feeling deprived and is able to be used for the whole family. Having a plan that is family friendly is key to my healthy eating success. My kids are healthy eaters, but that does not mean that they are not picky. They are not huge meat eaters (do love beans), so Paleo was not a great fit for them. I have found a a program that solves my need for a healthy living lifestyle and it extremely family friendly, Weight Watchers. Weight Watchers is a plan that I have been on before too many times to count.  When I do it right (actually follow plan, weigh and measure, track food, and attend meetings) it works for me. The plan is easy to follow and offers a ton of support and guidance. I feel empowered and in control when I track using the points plus system. Joining Weight Watchers was actually a spontaneous decision back in October. I knew I had gained some weight from beginning of school due to lack of planning and stress. The holidays were right around the corner. If I didn’t take control at that point I knew my weight would only spiral more out of control. I saw the sign at my local Weight Watchers center and signed right up. I had lost 15 pounds in 12 weeks. Not bad for the holiday season.

Then I let life get in they way and I quit. Now that the summer is here and I have had made the time to recommit to staying focused with both eating and exercise. There are a few things I have done differently this time around. The one major change has been attending meetings regularly. I found a great support group in my 8 AM Saturday morning meeting group. Our leader Betsy is amazing guide and weight loss cheerleader. She is the reason why I have stuck with it and make time for me on Saturday mornings. The meetings always have a positive focus and times for us to set personal weekly goals for ourselves. It is nice to have a like minded group of people to share ideas with. I look forward to celebrating others successes and hearing that I am not alone in my journey. Now that I have recommitted to Weight Watchers, it has been easy to post recipes that have great point plus values. I want to use my blog to keep myself accountable and may inspire others to try a new recipe. A prepared Weight Watcher is a successful Weight Watcher. Here is a great Simple Start recipe that is great to eat on salad or freeze for a later occasion. This is even husband approved!

Weight Watchers Beef and Bean Chili

Prep time: 

Cook time: 

Total time: 

Serves: 4

Serving size: 4

Calories: 269

Fat: 6 g

Nothing beats a warm bowl of chili on a cold winter day!
Ingredients
  • 1 Onion, chopped
  • 1 Green Bell Pepper, chopped
  • 2 garlic cloves, minced
  • 1 pound boneless sirloin steak, trimmed and cut into ½ inch cubes
  • 1½ cups reduced-sodium beef broth
  • 1 envelope Taco seasoning
  • 1¼ cups canned red kidney beans, rinsed and drained
  • 1 15 oz can of chili beans
Instructions
  1. Spray large saucepan with nonstick spray; set over medium heat.
  2. Add onion, bell pepper, and garlic; cook, stirring frequently, until onion softens, about 4 minutes.
  3. Add taco seasoning and cook, stirring frequently, until fragrant, about 1 minute.
  4. Add steak and cook, stirring frequently, until no longer pink, about 3 minutes.
  5. Stir in broth and bring to boil. Reduce heat and simmer, covered, 20 minutes. Stir in beans and simmer, covered, until beef is tender and chili thickens slightly, about 20 minutes.
Notes
6 Points Plus
* PointsPlus® calculated by Mom on the Run; Not endorsed by Weight Watchers International, Inc.

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Weight Watchers Homemade Chicken Fajitas—Freezer Dish Worthy
Sunday July 27th 2014, 3:11 am
Filed under: Main Dishes,Recipes


We have had some great summer days in New England. July has been one for the books. So many sunny days with a warm breeze blowing through the house. Dare I say that it has been perfect!

Tonight I finally had time to cook so back into my kitchen I went. As promised I am finally posting the recipe that accompanies my DIY Chicken Fajita marinade from a few days ago. So without further ado here is the MOTR version of chicken fajitas that my whole family enjoys. Even my picky eater had seconds. That in itself is a five star recipe.

Weight Watchers Homemade Chicken Fajitas---Freezer Dish Worthy

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Serves: 6

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Chicken fajitas are both family friendly and WW point friendly. Makes great leftovers for a fajita salad lunch.
Ingredients
  • 4 boneless, skinless chicken breast cut into thin strips
  • 4 tablespoons olive oil
  • 3 tablespoons MOTR Fajita Seasoning
  • ⅓ cup water
  • 1 green bell pepper, seeded and cut into strips
  • 1 red bell pepper, seeded and cut into strips
  • 1 medium sweet onion, cut into strips
  • Tortillas of your choice
  • Toppings of your choice (we use salsa, shredded cheese, MOTR Guacamole, sour cream, shredded lettuce)
Instructions
  1. In a large skillet over medium heat, heat 2 tablespoons of olive oil until hot.
  2. Add the chicken and cook until the strips are cooked through, 8-10 minutes.
  3. In another large skillet over medium heat, heat remaining olive oil until hot. Add pepper and onions and until vegetables are lightly browned and tender about 7-8 minutes.
  4. Combine the chicken and pepper/onions into one pan.
  5. Add the fajita seasoning mix and water, mix well.
  6. Simmer uncovered for about 20 minutes
  7. Serve by spooning about ½ cup of the chicken mixture over a bed of lettuce and spinach. Top chicken with salsa, guacamole, and a little bit of cheese.
Notes
5 Points+ (3 oz of chicken with peppers and onions)
Make sure to additional points for tortilla and toppings of choice
* PointsPlus® calculated by Mom on the Run; Not endorsed by Weight Watchers International, Inc.

Yummy! I try to make extra so I can freeze the mixture for a meal later in the month.  I love having a great tasting dish that I can just pull out of  the freezer for later. This is a busy moms dream come true.I have big things to come this week. Great new ideas and food perspective. Hope your family will enjoy them as much as mine did.

Have you menu planned for the week yet? I will be posting mine tomorrow :).

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Simply Filling Taco Pie Casserole
Friday July 25th 2014, 5:00 am
Filed under: Main Dishes,Recipes,weight watchers


There is nothing like Friday night. I don’t know about you, but Friday nights in the MOTR are our family chill night. It usually starts out with a girls only Starbucks run (my current favorite is a SF Dolce Cinnamon Skinny Latte—at only 4 points +!!) , a Freaky Friday Dance Party, followed by eating some sort of comfort food, then catching up on shows that we have recorded throughout the week. There is nothing better than this.

One thing that I like to do on a Friday night is make a quick casserole dish that I can make the night before and just pop in the oven prior to the dance party. As my girls and I are competing with the Wii, dinner is being warmed in the oven ready for when we are worn out. This recipe is a Mom on the Run Household Favorite. I have many different versions that I make of this recipe (one that even includes a crescent roll crust). Basically what goes in this dish is whatever I have available in the pantry. I often use leftover rice from the Chinese restaurant or from a recipe that I over estimated my family rice intake. I always seem to make way to much rice.

This recipe was inspired by the Weight Watchers Simply Filling technique. I was very sad when Weight Watchers discontinued the CORE plan. The Core Plan helped me on my previous Weight Watchers journey because it helped me chose foods that kept me full longer. In my opinion the CORE plan was never given as much credit as it deserved. I was often the only one in my meeting room that used CORE. I was excited to see that Weight Watchers had renamed the program to Simply Filling. Simply Filling is based on choosing foods from the Weight Watchers Power Foods List. (Power Foods= Fruits and Veggies+Whole Foods). It highlights all the foods you should be eating. Danica from Danica’s Daily explains it all beautifully in her blog. When I build my own recipes I strive to use as many Power Foods as I can. This recipe is full of delicious Simply Filling foods that will keep you satisfied all night long.

Simply Filling Taco Pie Casserole

Prep time: 

Cook time: 

Total time: 

Serves: 8

Serving size: 

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This Mexican themed recipe will please even the pickiest eaters. Serve with a side of tortilla chips for even a bigger crunch (not included in the Points Plus value).
Ingredients
  • 1 Jar of Medium Chunky Salsa
  • 1 Envelope of Organic Taco Seasoning
  • 4 Cups of Cooked Rice
  • 1 Lbs lean Ground Turkey
  • 1 can of Fat Free Refried Beans
  • 1 Can of Black Beans
  • 1 Cup of Spinach
  • 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 the refried beans to the skillet. Stir until all ingredients are mixed well together.
  3. Next, add the taco seasoning, spinach and beans. Stir together until all ingredients are mixed together and cooked through about 5 minutes.
  4. In a 13 X 9 glass Pyrex casserole dish place cooked mixture and spread into an even layer. Add a thin layer of the cheese on top of this mixture.
  5. Scoop cooked rice on top of salsa mixture. Sprinkle shredded cheese on top of rice and let casserole cook for 20 minutes or until dish is heated through.
Notes
8 Points+ *
* PointsPlus® calculated by Mom on the Run; Not endorsed by Weight Watchers International, Inc.

 

Do you have a fun Friday night tradition?

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DIY Fajita Seasoning Mix
Thursday July 24th 2014, 3:43 am
Filed under: Appetizers,DIY,Recipes


Lately I have been on a DIY kitchen kick. It all started when I ran out of taco seasoning one night for tacos. Before the kids could stage a revolt and ask for me to order pizza, I did some quick thinking and threw some spices together. For a first try it was good, but I knew I could do better. When I began investigating what was actually in those convenient store bought packages I realized I needed to do better for my family. Here is what I found on a store brand fajita marinade package.

SPICES (INCLUDING CUMIN, CHILI PEPPER, AND OREGANO), CORN MALTODEXTRIN, ONION, SALT, CORN SYRUP SOLIDS, GARLIC, CITRIC ACID, CARAMEL COLOR, LIME JUICE SOLIDS, MODIFIED CORN STARCH, AND NATURAL FLAVORS.

Not horrible but not great. In a pinch it is not the worse case scenario. What I realized through some experimenting of spice combinations is that I could make my own containers of spice mixes and not have to worry about modified ingredients and unnecessary food coloring. Why not do it yourself! With a few experiment mixing I was able to create an amazing Fajita Marinade Mix that was very tasty and I knew every ingredient that was flavoring the chicken.

DIY Fajita Seasoning Mix

Prep time: 

Cook time: 

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Serves: 0

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Making your own seasoning mixes is a great way to control what goes in your dishes.
Ingredients
  • 3 tablespoons cornstarch
  • 2 tablespoons chili powder
  • 2 tablespoons cumin powder
  • 1 teaspoon salt
  • 1 tablespoon paprika
  • ½ tablespoon powdered stevia (I use NuNaturals Baking Blend)
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • ¼ teaspoon crushed red pepper
Instructions
  1. In a small bowl, mix together all the ingredients.
  2. Place the mixture in a glass or plastic container. Seal tightly and store with your other spices in a cool, dry place.

I know what your thinking…..It cannot be that easy! I assure you it is. So the next time you forget to buy your favorite seasoning packet that the grocery store being a kitchen hero and make your own blend .

Stay tuned for my version of Sizzling Chicken Fajitas that my family was raving about.

I know I have a total southwest theme going on this week…..Flavors that I truly enjoy.

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Weight Watchers Buffalo Chicken Lasagna-Recipe Review
Tuesday July 22nd 2014, 5:00 am
Filed under: Main Dishes,Recipes,weight watchers


In every store I have been entering lately there have been back to school specials all around.  As a full time teacher these sales me me both sad and happy. Sad because I know my short stay at home mom time is almost over. Happy because I love getting new supplies for my classroom. It is a fresh start for everyone :)

With the back to school season right around the corner, I have begun making family friendly recipes that can be frozen and used for those busy nights that cooking a healthy meal is impossible. One of my back to school goals this year is to have healthy food choices on my finger tips. It is so much easier to grab take out somewhere, but I much prefer a home cooked meal that I control points and portions. That is why I love being on the Weight Watchers Plan because there are so many great food choices and recipes that I can fit within my daily points.

I have a lot of great meals planned to freeze, but one dish that is always a crowd pleaser in lasagna. Traditionally lasagna can be a point disaster. Thank goodness I have a lot of point friendly versions that I have made in my kitchen. Over the years I have been able to find some great Weight Watchers websites with collections of family friendly recipes that I have been able to find these great recipes. One of my favorite finds has been Aimee’s Adventures. Aimee’s inspirational story of her weight loss journey and the creation of recipes that have helped her along the way will get you right in the kitchen. I have made a lot of Aimee’s recipes but my families’ all-time favorite is recipe for Buffalo Chicken Lasagna. This lasagna is a unique twist to traditional tomato sauce and cheese yumminess. Easy to make and point friendly, this lasagna is comfort food after a long day at work and school.

Weight Watchers Buffalo Chicken Lasagna

Prep time: 

Cook time: 

Total time: 

Serves: 9

Serving size: 

Calories: 

Fat: 

Original recipe can be found at Aimee's Adventures (www.aimeesadventures.com). This recipe has been modified to meet Mom on the Run's Kitchen needs.
Ingredients
  • 12 Whole Wheat Lasagna Noodles, cooked
  • 1 lb. Skinless Chicken Breast, cubed
  • 1 28 oz Can Hunt’s Four Cheese Spaghetti Sauce
  • 1 Cup Very Mild Buffalo Wing Sauce
  • ½ cup of Water
  • 15 oz. Nonfat Ricotta Cheese
  • ½ Cup Egg Substitute
  • ½ cup of Low Fat Shredded Pepper Jack Cheese
Instructions
  1. Preheat the oven to 350 degrees.
  2. Spray skillet with nonstick cooking spray. Cook chicken over medium high heat for 4 minutes or until almost done. Stir in sauces and water.
  3. In a small bowl, combine ricotta cheese and egg substitute.
  4. Spray a 9X13 pan with nonstick cooking spray. Spread 1 Cup of sauce in the bottom of pan. Arrange 4 noodles over the sauce. Spread more sauce, then a layer of ricotta mixture. Add another layer of sauce, and repeat the whole process until you end with a layer of sauce.
  5. Cover and bake 70 minutes. Uncover and sprinkle cheese on top, then bake for another 15 minutes uncovered.
  6. Let stand 10-15 minutes before serving.
Notes
Serves: 9
Per Serving: 285 Calories; 4g Fat (13.7% calories from fat); 29g Protein; 31g Carbohydrate; 5g Dietary Fiber; 41mg Cholesterol; 1710mg Sodium. WWP+: 7 (www.AimeesAdventures.com)

What was your favorite school supply to buy for the back to school season? Do you have a favorite recipe that you like to freeze for later?






Weight Watchers Blueberry-Banana 3 Point Morning Muffins
Monday July 21st 2014, 2:00 am
Filed under: breakfast,Recipes,weight watchers


Breakfast can be a complicated meal in my busy house. We always seem to have something to do early in the morning or during the school year daycare to get to. Even this summer we have had mornings reserved for doctors appointments and physical therapy. I like to keep our afternoons free for pool time fun. I like to prepare a weeks worth of grab and go breakfast items. So much easier to eat healthy when you have things readily available to travel with you.

We had some extra time this morning and I declared today a family baking day. With the help of my girls and Dan, Social Media Coordinator we made some great tasting muffins for the week. Sometimes I can be a women of structure and routine. I often find myself eating the same thing for breakfast for 2 weeks straight (this month  it has been egg cups) because it is easy and does not involve a ton of planning on my part. With some time on my hands I decided to make muffins. Muffins are a family favorite in the MOTR. They are portable and with a bit of tweaking can be a healthy way to start breakfast. This muffin was inspired by a recipe from Slender Kitchen. With a few modifications I was able to make these muffins only 3 pts plus* (*PointsPlus® calculated by Mom on the Run; Not endorsed by Weight Watchers International, Inc.). 

Blueberry-Banana 3 Point Morning Muffins

Prep time: 

Cook time: 

Total time: 

Serves: 18

Serving size: 

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In a breakfast rut? Add these low point muffins to your breakfast rotation. Adapted from Slender Kitchen
Ingredients
  • 1½ cups of oats
  • 1 cup unsweetened almond milk
  • ½ cup whole wheat flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon
  • ½ cup brown sugar substitute(like Splenda)
  • ½ cup apple sauce
  • 1 ripe banana mashed
  • 2 tbsp honey
  • ½ cup of egg substitute
  • 1 tsp vanilla
  • 1 cup blueberries
  • Cooking Spray
Instructions
  1. Preheat oven to 375 degrees. Spray a muffin tin with cooking spray.
  2. Pulse oats in a food processor. Add milk and let oats sit for 20 mins.
  3. Stir together the flour, baking powder, baking soda, salt, and cinnamon.
  4. In another bowl, stir together brown sugar, honey, banana, applesauce, egg substitute, and vanilla.
  5. Add the brown sugar mixture to soaked oats and stir together. Then slowly add wet ingredients until combined. Fold in blueberries. Bake for 20 minutes.
Notes
Serves: 18 muffins
Serving Size: 1 muffin
WW Points: 3 pts +

So if you are searching for a new breakfast item these muffins are yummy addition with a hard boiled egg. 

What are some of your favorite breakfast items to eat on busy mornings?






Weight Watchers Cajun Sausage and White Bean Soup with Kale
Sunday July 20th 2014, 9:54 am
Filed under: Recipes,Soups and Stews,weight watchers


SONY DSCKale-How do I love thee. Let me count the ways– Kale Chips, Kale Saute, Kale Green Smoothies, and Grilled Kale are all excellent ways to enjoy Kale. Kale was top of my list of things to grow in my garden this summer. I am so excited that I did, because there is nothing better than fresh picked Kale from your backyard.

I do have another way that I have been enjoying Kale….Soup. Anything that taste great and can be created in one pot is always a winner in my kitchen. My mom got me the most amazing Christmas gift this year. Lodge Cast Iron cooking ware!! My favorite pot thus far has been this beauty the 7 qt. Dutch Oven.

Dutch Oven with loop handlesThis pot makes the best stews and soups. I am not even sure why but it just does. Makes a perfect chili pot as well. Thanks Mom!

This week I made another soup from my new favorite Weight Watchers Cookbook: Good Deal. When I first reviewed this new cookbook find, I raved about all the great recipes that it had to offer. I was not kidding. My meeting room and other Weight Watchers bloggers have raved about all the recipes they have recreated in their own kitchens. Here is my new weekly favorite with a modification that I felt was needed for a flavor boost.

Weight Watchers Cajun Sausage and White Bean Soup with Kale

Rating 

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Serves: 6

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This hearty soup will keep any belly full on a Snowy Day! Adapted recipe from Weight Watchers Good Deal Cookbook.
Ingredients
  • 2 teaspoons Olive Oil
  • ½ pound low-fat turkey kielbasa thinly sliced
  • 1 large onion
  • 2 garlic cloves, minced
  • 4 cups low-sodium chicken broth
  • 2 tablespoons of Cajun seasoning, like McCormick Perfect Pinch Cajun Seasoning
  • 2 sweet potatoes, peeled and cubed
  • 1 14.5 oz can diced tomatoes
  • 1 can no-salt-added cannellini beans, rinsed and drained
  • 4 cups trimmed and chopped kale
Instructions
  1. Heat oil in large saucepan over medium heat. Add kielbasa and cook, stirring occasionally, until browned, 3 minutes. Add onion and garlic, and cook, stirring often until softened, 3 minutes.
  2. Add broth, seasoning, sweet potato, tomatoes, and beans; bring to a boil. Reduce heat to medium-low; cover and simmer until vegetables are tender, about 10 minutes.
  3. Stir in kale; cover and simmer until kale wilts, about 2 minutes. Divide soup among 6 bowls.
Notes
5 points + (Serving 1 generous cup )
* PointsPlus® calculated by Mom on the Run; Not endorsed by Weight Watchers International, Inc.

This soup also freezes very well. Make sure to double the recipe for lunches during the busy school year.

Do you like Kale? What is your favorite way to eat it? All my fellow Weight Watchers members what new vegetables have you tried this month. Power Up with Kale!

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