Oven Baked Tacos

Ingredients:

Ground beef

Taco Seasoning

1 can refried beans

Salsa (I used 1/2 a jar)

Taco shells

Shredded cheese

Cook ground beef with taco seasoning. Add beans and salsa to skillet with beef. Cook on medium low for a few minutes until well combined. Fill taco shells with mixture and place in casserole dish. Top with shredded cheese. Bake for 8-10 minutes until cheese is melted.

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Pesto Ranch Crockpot Chicken

Ingredients

4-6 chicken breasts

1 6 oz jar pesto

1 packet dry ranch dressing mix

1 can chicken broth

Directions

Place chicken in crockpot. Top with pesto. Sprinkle ranch mix over chicken and pesto. Add chicken broth, slightly stirring to mix ranch and pesto together. Cook on high for about 3-4 hours. I like to shred my chicken when it's done. Serve with pasta or rice. Spoon extra sauce on top.

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Potato Sausage Crockpot Dinner

 Ingredients

4 medium potatoes, peeled and sliced (or I used a bag of baby Dutch potatoes)

2 medium onions, sliced into rings

1 pound kielbasa or Polish sausage (I used Turkey Sausage)

1 can cheddar cheese soup

1 can cream of celery soup

1 bag frozen peas

Directions

Slice onions, potatoes, and sausage. Spray crockpot with non-stick spray. Layer potatoes, onions, and sausage in crockpot. Cover with cheddar soup and top with cream of celery soup. Cook on high for about 4-5 hours. For the last thirty minutes, add frozen peas to cook.

All finished!

It's very hearty and delicious! Perfect for fall or winter.

WW points plus points is about 10, if made this way.

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Skillet Chicken Fajitas

Ingredients

2 chicken breasts

2 or 2 bell peppers (I usually use red and green.)

1 onion

3 tbsp lime juice

1 tsp ground cumin

1 tsp garlic powder

Chili powder, to taste

salt and pepper, to taste

2 tsp olive oil

tortillas

Directions

Marinate chicken with lime juice, chili powder, cumin, garlic powder, and salt and pepper. Cook chicken in skillet or on grill. For skillet, add tablespoon butter to medium high heat, cover, and cook about 5-8 minutes on each side until cooked through. In another skillet, add olive oil and chopped bell peppers and chopped onion. Cook until soft. Cut chicken into strips, add to skillet with vegetables. Serve with tortillas and garnishes.

Adapted from here.

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Stuffed Bell Peppers

 Ingredients

2 lbs ground beef

1 cup minced onion

1 cup bell peppers, diced

3 cloves minced garlic

1/4 cup cilantro, minced

1 small tomato, diced (I used canned.)

8 oz can tomato sauce

1 1/2 tsp cumin

1/4 tsp garlic powder

2 bay leaves

salt and pepper to taste

3 bell peppers

1 cup rice, cooked

cheddar cheese, shredded

Directions

Brown beef in skillet. Add salt and pepper. When no longer pink, add onions, garlic, and bell peppers. Continue to cook for 3-4 minutes. Add mixture to crockpot. Add cilantro, tomatoes, tomato sauce, 1 1/4 cups of water. Cook on high for 3-4 hours or low for about 6-8. Discard bay leaves when finished cooking.

Cut tops of bell peppers and dice. In bowl, combine rice, diced peppers, and crockpot mixture. Stuff bell peppers. Preheat oven to 350. Place peppers in casserole dish, add 1/3 cup water in bottom of dish. Cover and bake for 50 minutes. Remove foil, top with cheese, and bake for additional 5 minutes uncovered.

Recipe adapted from: Skinny.Taste

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Crockpot Pulled Pork and Sauteed Squash

 Recipe adapted from here.

2.5 lb boneless pork loin roast center cut, trimmed of fat

2 tsp red wine vinegar

2 tsp mesquite liquid smoke

1 tsp garlic powder

1 tsp sea salt

Barbecue Sauce ( I used Stubb's and it's the best!)

Directions:

Place pork in crockpot and season with salt, vinegar, garlic powder, and liquid smoke. Cover and set to high for 6 hours. Remove pork and transfer onto a large plate. Reserve all liquid. Shred pork and put back into slower with 3/4 cup reserved liquid and barbecue sauce. Cook on high one more hour.

 Enjoy!

3 oz pork is about 5 points + (Make sure you calculate your sauce, though.)

 I made sauteed squash to go with the sandwiches and it's the perfect side dish for it! 

Ingredients:

Yellow Squash, sliced

Diced Onions (I used frozen.)

2 tbsp butter

Heat skillet and add butter. Add sliced squash and onion. Cook, stirring occasionally until squash browns. 

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Crockpot Chicken Tacos

Ingredients:

Chicken ( I used 3 chicken breasts.)

1 jar salsa

1 can diced green chiles

1 tsp ground cumin

1 whole onion, chopped (I used frozen chopped onion, Easy!)

2 cloves garlic

tortillas or taco shells

shredded lettuce, diced tomatoes, cheese, sour cream or whatever toppings you like!

Directions:

Place chicken in crockpot. Top with salsa, green chiles, cumin, garlic, and onion. Cover and set on low. Cook for 8 hours. Remove chicken from pot, shred, and return to juices. Spoon onto tortillas and top with toppings!

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Bang Bang Shrimp

Recipe from here.

Ingredients:

5 tbsp light mayo

3 tbsp Thai Sweet Chili Sauce

1 tsp Sriracha

1 lb shrimp, peeled and deveined

2 tsp cornstarch

1 tsp canola oil

shredded lettuce or cabbage (optional)

chopped scallions (optional)

Directions:

In a bowl, combine mayo, sweet chili sauce, and Sriracha. Set aside.

 Place shrimp and cornstarch in bowl and mix well. Heat skillet and add oil when hot. Add shrimp and toss about 3 minutes or until cooked. Combine shrimp and sauce. 

 Place shrimp on shredded lettuce or cabbage and top with scallions.

 I served it with quinoa and fresh pineapple.

1/4th of recipe=5 points +

More about → Bang Bang Shrimp

Spinach Lasagna Rolls

recipe from here

Ingredients

9 lasagna noodles, cooked

10 oz chopped spinach

15 oz ricotta (fat free) or cottage cheese

1/2 cup grated parmesan cheese

1 egg

salt and pepper

1 jar tomato sauce

9 tbsp 2% shredded mozzarella

Directions

Preheat oven to 350. Combine spinach, ricotta (or cottage cheese), parmesan, egg, and salt and pepper in a medium bowl. Place dried lasagna noodles on wax paper. Spread 1/3 cup of spinach mixture on top of noodles. Then, carefully roll up noodles and place in casserole dish. Continue with each noodle. Top with tomato sauce and cheese. Bake for about 30-40 minutes or until cheese is melted.

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Italian Turkey Meatballs

Recipe from here

 Ingredients

Lean ground turkey

1/4 cup Italian seasoned breadcrumbs

1/4 cup grated parmesan cheese

dried parsley

1 egg

1 clove garlic, crushed

salt and pepper to taste

1 jar tomato sauce (or homemade sauce)

Directions

In a large pot, pour tomato sauce over medium heat. In a large bowl, combine turkey breadcrumbs, cheese, parsley, egg, garlic and salt and pepper. With your hands form meatballs and add to sauce. Cook for about 20 minutes or until cooked through. Serve with pasta or as a meatball sub.

More about → Italian Turkey Meatballs

Naked Burritos

1 cup brown rice

Extra Lean Ground Turkey

Diced Onions

Taco Seasoning

Black Beans

Corn

Rotel

First, prepare rice. I used boil-in-a-bag rice! Brown ground turkey with diced onions and taco seasoning. When meat is done, add beans, corn, and tomatoes to skillet. Combine until heated. Combine meat mixture with rice. Top with sour cream and taco sauce if desired.

13 points plus for the amount I used.

More about → Naked Burritos

Taco Pizza

 Ingredients

1 lb. ground turkey
1 envelope (reduced sodium) taco seasoning mix 
2 (8 oz.) cans reduced fat crescent rolls
1 (16 oz.) can refried beans 
2 cups low fat shredded cheddar cheese or Mexican blend 
1 can dicd tomatoes with green chilies (or you can use fresh to lower sodium) 
1/2 cup sliced black olives 
1/2 cup green onions, chopped 
Directions
Heat oven to 375 degrees. 

Brown ground turkey and drain. 

Add taco seasoning to the ground beef according to the package directions. 

Unroll crescent rolls into rectangles. Place in ungreased 11 1/2 inch x 16 1/2 inch jelly roll pan or cookie sheet. 

Press dough over the bottom and 1/2 inch up sides to form crust. Bake at 375 oven for 11 to 13 minutes or just until golden brown. 

Microwave beans in a bowl for 1 minute (or until warmed through). 

Carefully spread beans over warm crust creating a thin layer. 

Top with cooked beef mixture, sprinkle with cheese followed by tomatoes, black olives and green onion. 

Return to oven for 3-6 more minutes until cheese is melted. Serve immediately. 

Makes 12 main dish servings or 48 appetizers. 


Serving Size: Makes 12 Squares

Number of Servings: 12

Recipe and Nutrition Facts here.

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Breaded Shrimp

 Ingredients

16 oz jumbo shrimp, peeled and deveined (weight after peeling 12.5 oz)
salt and pepper to taste
1/4 cup egg substitute (egg beaters)
6 tbsp whole wheat Italian seasoned breadcrumbs
2 tbsp panko
2 tbsp grated parmesan cheese
Cooking spray

Preheat oven to 400. Spray baking sheet with cooking spray.

Put egg beaters in one bowl. Combine bread crumbs, parmesan in another bowl.

Wash shrimp. Season with salt and pepper, place in egg beaters bowl. Then in bread crumb mixture, then on baking sheet. Spray tops of shrimp with cooking spray. Place on middle rack for 6-7 minutes. Turn over and cook for additional 3 minutes.

Recipe from here.

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The BEST Pizza Crust and Semi Homemade Garlic Knots

At our house, we have a weekend tradition of making homemade pizza! So, I've gone through quite a lot of different pizza crust types to find the best (and easiest) one! My absolute favorite one is Fleischmann's pizza crust yeast! It is so freaking good!

To make an awesome homemade pizza, you'll need:

1 pack of Fleischmann's Pizza Crust Yeast

1-3/4 to 2-1/4 cups flour 

1-1/2 teaspoons sugar 
3/4 teaspoon salt 
2/3 cup of very warm water (120° to 130° F) 
3 tablespoons oil 

Pizza sauce

Shredded cheese ( I always use 2% Mexican blend)

Black olives, sliced

Marinated artichokes

White onions, chopped

Mushrooms, sliced

Turkey pepperoni

1. Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add water and oil

2. Mix together until well blended; about 1 minute

3. Add 1/2 cup flour gradually until dough forms a ball. Add additional flour, if needed to handle

4. Spoon dough out of bowl onto floured surface. Dough will be slightly sticky

5. Knead on floured surface

6. Knead until dough is smooth and elastic; about 4 minutes

7. Press dough out to fill greased pizza pan or roll dough to a 12-inch circle and transfer to greased pizza pan

8. Top as desired with pizza sauce, cheese and toppings

Bake on bottom oven rack at 425 for 12 to 15 minutes until cheese is bubbly and crust is brown.

Add these garlic knots and some salad and you have the perfect weekend meal! 

Garlic Knots

1 can Pillsbury crescent rolls

6 tbs butter, melted

1 tbs minced garlic ( I use jarred.)

Combine 4 Tablespoons of the melted butter with the minced garlic in a small bowl. Reserve 2 Tablespoons of melted butter.
With each triangle of crescent dough, roughly form into a snake shape and dredge through the garlic butter, then knot and place on your baking sheet.
Bake according to crescent roll package directions then baste with remaining butter when finished.
Serve & enjoy!

More about → The BEST Pizza Crust and Semi Homemade Garlic Knots

Baked Chicken Nuggets

 Ingredients

16 oz (2 large) skinless boneless chicken breasts, cut into bite sized pieces

salt and pepper

2 tsp olive oil

6 tbsp Italian seasoned breadcrumbs

2 tbsp Panko breadcrumbs

2 tbsp grated Parmesan cheese

Olive oil spray

Directions

Preheat oven to 425 and spray baking sheet with cooking spray.

 Put olive oil in one small bowl. In another bowl, combine both types of breadcrumbs and Parmesan cheese. Season chicken with salt and pepper. Dip chicken in olive oil first, then in breadcrumbs. Place chicken on baking sheet. Lightly spray top of chicken with olive oil spray. Bake for 8-10 minutes. Flip and bake for additional 4-5 minutes or until chicken is cooked through.

Recipe is from Skinny Taste

4 points+ for 1/4 of chicken nuggets

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Italian Chicken and Potatoes

Chicken Breast tenders
Potatoes
Italian Seasoning
Fat Free Italian Dressing
Parmesan Cheese

Spray your Crockpot well.
Then place chicken in the bottom.
Sprinkle with half the Italian dressing, half of the Italian Seasoning, and half of the Parmesan.
Place potatoes on top of that layer.

Then add the remaining Italian Dressing, Italian Seasoning, and Parmesan on top of potatoes.

Turn the Crock-pot on low, then put the lid on it and cook for about for six hours.

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Taco Cornbread Casserole

I discovered this recipe on Pinterest and it is fabulous!! It will definitely be a new staple in our house!

 Ingredients

1 pkg (8.5 oz) corn bread/muffin mix

1 egg

1/3 cup milk

3 cups cooked taco seasoned meat

1 can black beans

1 cup light sour cream

1 cup Mexican blend 2% cheese

1/2 cup chopped onion

1 can Rotel

1 cup shredded lettuce

1 can black olives

Directions

In a large bowl, combine corn bread mix, egg, and milk until blended. Spread into an 8 x 8 pan sprayed with cooking spray. Bake at 350 for 15 minutes. Combine taco meat and beans, spread over corn bread. Layer black olives on top of meat, then onion, then sour cream, and 3/4 cup cheese. Bake for additional 20-25 minutes or until cheese is melted. Sprinkle with Rotel, lettuce, and remaining cheese.

It's pretty, too!

yummmmm

1 serving= about 12 WW points +

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Shrimp Francesca

 Ingredients

1 pound uncooked large shrimp, peeled and deveined
1 (8 ounce) can (8 to 10 count) artichoke hearts in water, drained
1/2 cup Italian seasoned bread crumbs
1 tablespoon chopped fresh parsley
1 lemon, juiced
1/2 cup butter
1 1/2 tablespoons minced garlic
1 tablespoon finely shredded imported Romano cheese

Directions

1. Preheat oven to 375 degrees F. Lightly grease a 9x13-inch baking dish.
2. Arrange the shrimp in the bottom of the prepared baking dish. Gently squeeze any excess liquid from the artichoke hearts, break the hearts into quarters, and arrange in spaces between the shrimp. Sprinkle the bread crumbs and parsley over the shrimp and artichoke hearts; sprinkle lemon juice over the crumbs.
3. Melt butter with garlic in a small saucepan over medium-low heat; drizzle the butter mixture over the bread crumbs. Sprinkle the top with Romano cheese.

4. Bake in the preheated oven until the crumbs and cheese brown lightly and the shrimp turn opaque and orange-pink in color, 10 to 12 minutes. 

 Serve with angel hair pasta, rice, or side dish of your choice!

More about → Shrimp Francesca

Chicken Artichoke Pasta

Whole Wheat Penne

Chicken Breasts 

Canned Artichokes (reserve some liquid from the can)

Mushrooms

Light Butter

Herb and Garlic Marinade

Light Sour Cream

Parmesan

Salt & Pepper 

Garlic

Cook pasta according to directions.

Add Herb and Garlic marinade to skillet, add chicken and turn to medium heat. Add salt and pepper and garlic to taste. Cook until chicken is done. 

Remove chicken from pan, add mushrooms and artichokes to pan. Also, add some liquid from the artichoke can. Cook until mushrooms and artichokes are tender. Set aside.

When pasta is finished add butter, sour cream, and parmesan to taste. Mix with pasta until melted. 

Add mushroom and artichoke mixture to pasta. Top with chicken and sprinkle with Parmesan cheese.

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Poppy Seed Ham Sandwiches

These are perfect for a party!

 Ingredients

24 rolls (I used two different kinds)

24 pieces honey ham (I used one package)

24 small slices Swiss cheese (I used one package of 2% Swiss)

1/3 cup mayonnaise (I omitted)

1/3 cup miracle whip (I omitted)

Poppy Seed Sauce

1 tbsp poppyseeds

1 1/2 tbsp yellow mustard

1 stick butter, melted

1 tbsp minced onion (I used onion powder instead, just a sprinkle)

1/2 tsp Worcestershire sauce

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes. Serve warm.

** sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

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