Friday, May 25, 2012

Memorial Day Recipe Ideas

It's Memorial Day weekend, ya'll! Time to get out the grill, crack open a beer and enjoy living in this great country! 

[Okay... that sentence just reminded me of Zac Brown's "Chicken Fried." Love that song! Going to listen to it while I finish this post, actually!]

I digress... As you have obvi noted, I'm still adjusting to this new job. I do have a couple of recipes to post though, so stay tuned! In the meantime, get ready for your holiday weekend with some great recipes. Delicious, tried and true!







Try them out! And please!! Let me know if you like them :) Happy Memorial Day.

Thursday, May 10, 2012

White Chicken Chili



First of all, I would like to apologize for the lag in posts lately. I just started a new job, my shift is from 2-11 and I am just adjusting. I know I will get back into a routine soon, and I'm working on it! So thanks for bearing with me. :)

This recipe is tried and true and I have made it several times. I am not really a huge fan of regular chili. Which is weird.. I mean if you are a follower of my blog you know I LOVE meat. But for some reason..chili.. essentially meat SOUP does not appeal to me. Odd. But I love some white chicken chili.

I would like to say I've tried a bunch of recipes and this is the best one out of all of them and bla bla bla but... this is the ONLY recipe I have ever used for white chicken chili. It's that good. So... ya know, make it. Sorry for the poor picture, by now we all know I'm not a photog. But my recipes are good, no?

-Ingredients-
1 c low sodium chicken broth
1 1/2 c water
1 tsp lemon pepper seasoning
1 tsp ground cumin
1 lb boneless skinless chicken breast
1 clove garlic, finely chopped
1 c chopped onion
2 (8 oz) cans white shoepeg corn (drained)
2 (4 oz) cans diced green chilies (undrained)
1 tsp of ground cumin (again)
2-3 tbsp fresh lime juice
2 (14 oz) cans great northern beans (undrained)
shredded cheese to garnish
crushed tortilla chips, to garnish (optional)

-Directions- 

1. In a large stockpot or dutch oven, combine water, chicken broth, lemon pepper seasoning and first tsp of cumin. Bring to a boil. Add chicken. Return to boil, reduce heat to simmer. Cook for 20-25 minutes or until chicken is cooked through. Remove from broth. Allow to cool until you are able to handle it.
2. Once cool enough to handle, shred with two forks or dice into bite sized pieces. Your choice. Return chicken to broth.
3. Add garlic, onion, corn, chiles, beans, lime juice and remaining cumin. Bring to a boil.
4. Simmer until heated through, about 30-45 minutes.
5. Serve hot with a lime wedge, and topped with shredded cheddar or Monterey jack cheese. Crushed tortilla chips are awesome on top too! Mmm.
6. Leftovers heat up GREAT the next day!

Serves: 8
7 WW Points Plus per serving (1/8 of recipe) without cheese or chips
(Points calculated with recipe builder on www.weightwatchers.com)


Recipe Adapted from: Food.com

Monday, May 7, 2012

Twice Baked Greek Potatoes


If you love feta cheese, you will LOVE these potatoes. I adapted this recipe from one I found on the Weight Watchers website, and it was more than I could have ever hoped for. The serving size is 2 potato halves, for only 5 points! I find one half to be enough, as they are so rich and filling. I made these 3 times in a week I loved them so much and they reheat beautifully. My friend could hardly believe they were not so bad for you. 

I can't wait to try the same recipe with blue cheese. How perfect would that be with some barbecue chicken?? 

-Ingredients-

4 small potatoes (5 oz each)
1/2 c feta cheese
1/2  c fat free sour cream
1 tbsp Country Crock Light
1 tbsp green onions (or chives)

-Directions-

1. Wash the potatoes and poke holes all over with a fork. Bake potatoes in the oven at 425* for 45 minutes. 
2. Remove potatoes, turn oven down to 350*. Let potatoes cool.
3. Once cool enough to handle, scoop the flesh out of the potatoes into a large bowl. Mix in the cheese, sour cream, country crock and half the green onions.
4. Scoop the mixture evenly back into the potato skins.
5. Bake until browned, about 15 minutes. Top with remaining green onions.

Weight Watchers Points Plus: 5 (for 2 halves)
3 (for one half)