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.

Sauteed Zucchini and Carrots

Sauteed Zucchini and Carrots

1 medium zucchini, sliced
2 medium carrots, sliced (I used some rainbow carrots - 1 medium purple carrot, 1 small yellow and 1 small orange carrot)
1 Tbsp grapeseed oil
2  Tbsp butter
1 tsp dried thyme
sea salt and pepper to taste

Heat a large skillet over medium-high heat.  Add the oil and butter.
Once butter melts, add the zucchini and carrots.  Sprinkle with the thyme, salt and pepper.  Toss to coat.
Saute until lightly browned and tender, stirring occasionally.

Greek Yogurt Pancakes -WW 2 pts

Greek Yogurt Pancakes

5.3 oz container of Greek yogurt vanilla or fruit flavor (heaping 1/2 cup)
1 large egg
1/2 c flour
1 tsp baking soda
1/2 fresh  blueberries or 1/2 large banana

Mix yogurt and egg in a medium bowl until smooth.  Add flour and baking soda and stir until mixed.  Will be thick.
Preheat skillet or griddle to medium heat.  Spray with oil.  Scoop 1/4 to 1/3 cup batter into the pan.  Spread into a circle and add some fresh fruit on top.
Cook about 3 minutes until golden brown, then flip.  Cook about 2 minutes.  
Serve with additional fruit or syrup.

Monday, March 6, 2017

Pork Medallions and Mushrooms

Pork Medallions and Mushrooms

1 lb pork tenderloin cut into 1 inch slices (I could only find the 2 lb packages so I cut 4 1-inch slices from one end and put the other lb or so into the freezer for a freezer meal).
1 lb fresh mushrooms. sliced ( I spent the little extra to purchase the sliced fresh mushrooms :-)
2 tbsp grapeseed or olive oil (divided)
3/4 cup Wildtree Piccata Sauce (divided)
1 teaspoon minced garlic
2 tbsp Dijon mustard

Preheat oven to 425 F.
Place 1 Tbsp oil in 9 x 13 baking dish.  Toss sliced mushrooms with 1/4 cup Piccata Sauce and the garlic. Bake for 30 minutes.
While mushrooms are baking, put remaining 1 tbsp oil in a skillet.  Add pork and brown on each side.
Mix together remaining 1/2 cup Piccata Sauce and mustard in a bowl.
When mushrooms have finished, place pork slices on top of mushrooms and top with the Piccata Sauce mixture.  Turn over down to 350.  Place baking dish back in oven and bake for 10 minutes or until pork is 145 F.

Cheese Twists

Cheese Twists - WW 1 pt each

1 can pizza crust (Pillsbury - I used the thin pizza crust)
1/3 cup grated parmesan cheese
1 tsp paprika
1/8 tsp crushed red pepper
Spray oil

Preheat oven to 425 F.
Mix the cheese and spices together in a bowl.
Spread the pizza dough out into a 12 x 8 inch rectangle.
Lightly spray the dough with the oil.  Sprinkle about 2/3 of the cheese mixture over the dough.
Fold in half to make a 6 x 8 inch rectangle.
Spray with oil and sprinkle on the remaining cheese mixture.  Press down slightly.
Cut into 16 strips - each 8 inches long.  If you cut into half, cut those halves in half, cut those 4 pieces into half. Then cut those 8 into half - and finally cut those 8 into half - you will get 16 pretty equal pieces.
Lightly spray a baking sheet with oil.  Take a strip one at a time and holding the ends twist several times.  Place on the baking sheet.  Repeat until all 16 are twisted.
Bake for 8 minutes.
(The original recipe is here .  It says to place them 1/2 inch apart but mine were more like 1/4 inch apart and some did touch but that was fine.)

Sweet Onion Chicken and Spinach Salad

Sweet Onion Chicken and Spinach Salad (Wildtree)

In freezer bag -
2 lb boneless, skinless chicken breasts
1 red onion, sliced
2 Tbsp Dijon mustard
1/2 tsp black pepper
1 tsp Wildtree Gourmet Salt :BBQ
3/4 cup Wildtree Sweet Onion Dressing

To prepare, thaw bag and place ingredients in slow cooker.  Cook on low for 4-6 hours.

Salad ingredients -
Fresh baby spinach
Gala apple, diced
Yellow bell pepper, diced
Green scallion, diced
Bacon pieces
Sliced Sweet Onion chicken (let cool slightly before slicing)
Add a little Wildtree Sweet Onion Dressing

Burger Veggie Soup - Wildtree

One of my favorite soups - from Wildtree.

Burger Veggie Soup

1 lb ground beef/turkey/chicken
1 (16 oz) bag frozen mixed vegetables
1 can (10¾ oz) tomato soup – I used Great Value
1 (14.5 oz) can diced Fire Roasted Tomatoes, undrained
12 oz Vegetable Juice, I used original V-8
1 cup beef broth
2 tsp Ranchers Steak Rub
2 tsp Garlic Galore
1 tsp Herbes de Provence
Mix all ingredients together in freezer bag. Freeze. When ready to prepare, defrost. Place in
crockpot. Cover and cook on low for 6-8 hours or high for 4 hours. If necessary break up the ground meat while it’s cooking.

8 servings