Saturday, June 17, 2017

Salsa Stuffed Peppers - weight watchers

Salsa Stuffed Peppers - 4 servings

4 medium peppers
2 cups bottled salsa, divided
2 cups chopped zucchini
1 (15 oz) can black beans, rinsed and drained
cheese (I used velveeta queso blanco slices)

Cut tops of bell peppers, discard tops, membranes and seeds.
Combine 1 cup salsa, zucchini, and beans in a medium bowl.
Spread remaining 1 cup of salsa in the bottom of a 6 quart slow cooker.  Stuff the peppers with the vegetable mixture and place in the slow cooker.  If you have any remaining vegetable mixture, you can spoon it around the peppers in the slow cooker.
Cover and cook on low for 4 hours.  Place cheese on top of each pepper and cook  until melted.

Serving suggestion - top with sour cream and serve with brown rice on the side.

Tuesday, May 9, 2017

Roasted Potatoes

Roasted Potatoes

Heat oven to 425.
Wash and slice potatoes in 1/4 to 1/2 inch slices.
Lightly spray oil on baking sheet.  Layer potatoes in a single layer on the baking sheet.  Spray potatoes lightly with oil.
Bake potatoes for 20 - 22 minutes, turning midway.  When browned, remove from baking sheet to large bowl.  Sprinkle with salt, pepper and any other seasoning you desire.  Toss - serve.

Zucchini with Feta

Zucchini with Feta

2 small zucchini, diced
2 green onions, diced
Greek seasoning to taste ( I used Wildtree Opa! Greek Seasoning Blend)
2 tsp olive oil (I used Wildtree Lemon Pesto Grape Seed Oil)
1 tbsp lemon juice (I omitted)
1 tsp lemon zest (I omitted)
2 Tbsp Feta cheese, crumbled

Heat the oil in a skillet.  Add zucchini and onions.  Cook until caramelized.
Toss with the Greek seasoning, lemon juice, lemon zest and Feta cheese.
( The Wildtree seasoning has lemon flavor and with the lemon pesto grape seed oil, I did not need the lemon juice or zest.)

Sunday, May 7, 2017

Eggs with Ham and Parmesan Cheese

Eggs with Ham and Parmesan Cheese - adapted from WW recipe

1/2 Tbsp butter
1/2 cup diced honey ham lunch meat
2 eggs
2 egg whites
1 Tbsp parmesan cheese
1 pinch black pepper
1 green onion, diced
1 pinch salt

Add butter to skillet over medium heat.  When melted, add ham and cook until slightly browned (3 minutes)
Meanwhile in a small bowl, whisk together the eggs, egg whites, parmesan cheese and black pepper.
Add to skillet and stir with ham.  Scramble until eggs are cooked but soft.
Divide between 2 plates, garnish with the green onion.

5 smart points

Friday, April 21, 2017

Bacon Wrapped Apple BBQ Chicken Breasts - Freezer Meal

Bacon Wrapped Apple BBQ Chicken Breasts

2 lb boneless, skinless chicken breasts or tenders (if breasts are big, cut into 2 or 3 pieces)
1 lb bacon slices
3/4 cup applesauce
1/2 tsp black pepper
1 tsp Wildtree Gourmet Sea Salt:BBQ
1/2 cup Wildtree Cactus Pete's Agave Barbecue Sauce

Wrap the bacon around the chicken breasts (I was able to wrap 2 slices of bacon around each breast piece)
Place in freezer bag and cover with the remaining ingredients.

To cook - thaw freezer bag enough completely (mine was still partially frozen but I was able to separate the portions).  Cook on low 4-6 hours.

Preheat broiler to high heat. Place breasts on broiler pan.  Broil 2-5 minutes or until crisp.
Serve with sauce from the slow cooker.  (I thickened with some corn starch).

Slow cooker Beef Stroganoff

Slow Cooker Beef Stroganoff (modification of a Wildtree recipe)

1 lb to 1 1/2 lb beef steak or roast, sliced into bite sized pieces
8 oz package of mushrooms, sliced
1 cup water
1 package Wildtree Stroganoff Skillet Meal
1-2 oz cram cheese
3/4 to 1 cup sour cream
Egg noodles

Place beef, mushrooms, in the slow cooker.   Whisk together the water and skillet meal packet.  Pour over the contents of slow cooker. Cook on high 4-5 hours or low 6-8 hours.
Add cream cheese about 30 minutes before end of cook time.  Stir often.  Before serving, stir in sour cream.
Sever over noodles.

Skinny Southwestern Goulash

Skinny Southwestern Goulash

1 cup uncooked elbow macaroni (cook according to package)
1 lb lean ground beef
1/2 cup onion (I used green onions)
2 cans (14.5 oz) diced fire roasted tomatoes, undrained
1 cup frozen corn kernels
8 oz can tomato sauce

While cooking macaroni, brown the ground beef with the onions in a large skillet or pot over medium heat until meat is no longer pink.
Add tomatoes, corn, and tomato sauce.  Bring to a boil and lower the heat. Simmer for 4-5 minutes.
Stir in drained macaroni.