Category Archives: Lunch

Spicy Vegetable Corn Chowder

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Spicy Vegetable Corn Chowder

WARNING this soup is super spicy, but the heat can always be adjusted. It will kick your metabolism in high gear to help with weight loss. Super delicious and easy to make because it’s another fabulous slow cooker recipe. 1 cup is 2 weight watcher points (old system).

Ingredients
    • Two 14.5 oz. cans (about 3.5 cups) fat free chicken broth
    • One 14oz. can cream style corn
    • 2 cups frozen corn kernels
    • 2 plum tomatoes diced
    • 1 large red bell pepper seeds removed and diced
    • 1 large green bell pepper seeds removed and diced
    • 1 large onion finely chopped
    • 1/2 cup unsweetened almond milk or soy milk
    • 1.2 – 2 Tbls canned chipotle peppers in adobo sauce chopped (Use less if you do not want it super spicy)
    • 1 tsp minced garlic
    • 1/4 tsp ground cumin
    • 3/4 cup instant mashed potato flakes
    • 1/4 cup non fat sour cream
Directions:
  1. Prepare vegetables above
  2. Add all ingredients to your slow cooker EXCEPT for the potato flakes and sour cream.
  3. Cook on high for 3-4 hours or Low for 6-7 hours.
  4. Add potato flakes and sour cream just before serving.
  5. Optional: Add a dollop of sour cream, and a sprinkle of parsley before serving (count the extra points for this addition)

Baked Garlic Fries with Truffle Oil

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Baked Garlic Truffle Fries

OMG BAKED TRUFFLE FRIES!!! all credit for this recipe goes to my Hubby. About a year ago we were in Atlanta on a business trip and we ordered these Garlic Truffle Fries from a lounge in the hotel we were staying at (Ritz Carlton in Buckhead). We completely fell in love with these fries. It took us some time before we found the Truffle Oil and Truffle Salt. After a few months of searching we finally found a store in down town Edmonton (Evoolution) that carries an amazing selection of Olive Oils and Balsamic Vinegars. We are sill on the the look out for actual truffles, these are a lot harder to come by in Edmonton. For now we will just have to manage with out the actual truffles. Weight Watcher points? I am not sure, but they are baked and not fried in oil. If you share the recipe with the hubby and kids the calorie consumption will be a lot less. Sharing is caring.

Ingredients:
  • 2 medium russet potatoes (about 0.75 pounds)
  • 1 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon truffle salt
  • 2 finely diced garlic garlic
  • 1 teaspoon drizzle of black truffle oil
  • 1 teaspoon of fresh or freeze dried parsley
Directions:
  1. Preheat oven to 425 degrees F (230 degrees C).
  2. Slice potatoes into “hand-cut” size fries as pictured.
  3. Place sliced potatoes in a gallon size Ziploc bag and add the spices (all ingredients except truffle oil, truffle salt and parsley).
  4. Coat potatoes with the spices and oil by shaking bag well.
  5. Line a baking sheet with parchment paper and spread potatoes out in a single layer.
  6. Bake 20 minutes. Flip the fries over and crank oven up to 450.
  7. Cook 10 minutes, flip again and cook 10 more minutes or until potatoes are crisp and not burnt. Watch carefully during the last 10 minutes.
  8. Toss with truffle salt, garlic, parsley and drizzle with truffle oil before serving.

Slow Cooked BBQ Chicken

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Slow Cooked BBQ ChickenI love slow cooker recipes. Just put it all in a pot and walk away until dinner. Works well for those busy days. For me personally I like the extra time I get working out in the afternoons not having to worry about starting dinner. 1/2 cup is 3 weight watcher points (old) serve with half a weight watchers pita and side salad and you have a full balanced dinner. Just make sure to count you points.

Ingredients:
  • 1 1/2 lb. raw Boneless Lean Chicken Thighs or Breast (I personally like and used Thighs)
  • 1 can Tomato Paste (I used Garlic and Herb)
  • 1 1/4 cup of water
  • 1/2 cup ketchup
  • 2 tbsp. plus 2 tsp. brown sugar (not packed)
  • 2 tbsp. plus 2 tsp. cider vinegar
  • 2 tsp. garlic powder
  • Red pepper flakes
Directions:
  1. Place all ingredients except the chicken in the crock pot. Stir until mixed.
  2. Add chicken and coat well with the sauce.
  3. Cover and cook on high for 3 – 4 hours or on low for 7 – 8 hours, until chicken is fully cooked.
  4. Remove all the chicken and place it in a bowl. Shred each piece using two forks.
  5. Return the shredded chicken to the crock pot, and mix well with the sauce.
  6. Serve and Enjoy.

Buffalo Chicken Lettuce Wraps

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I LOVE my crock pot! Here’s yet one more wonderful recipe you can have cook durning the day while working and running around.This recipe can easily be doubled to feed a larger family. 1/2 cup of Buffalo Chicken is 3 weight watcher points (old). Yes, this recipe is hubby approved and packs a nice spicy punch.

Ingredients:
  • 12-14 oz boneless skinless chicken breast
  • 1 small Onion, diced
  • 1 tsp Garlic Powder
  • 8 -10 oz fat free low sodium Chicken Broth
  • 1/4 cup hot Frank’s Hot sauce
  • Non fat Sour Cream
  • 1 head of Lettuce
Directions:
  1. In a crock pot, combine chicken, onions, garlic powder, frank’s hot sauce and broth (enough to cover your chicken, you may not use the whole box).
  2. Cover and cook on high 4 hours.
  3. Shred the chicken with two forks, return to the slow cooker. Makes 1.5 cups chicken.
  4. To prepare lettuce cups and place 1/4 cup buffalo chicken in each leaf,
  5. Top with a tablespoon of non fat sour cream and enjoy. My hubby added low fat cheese to his.

Baked Crab Cakes

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Yum crispy and delicious Crab Cakes. As usual I was craving something different for dinner and this time is was Crab Cakes. So many recipes are super unhealthy, I stumbled upon a healthier version and then changed it to make it even more healthy. This recipe makes 4 servings which equals 2 crab cakes a person. One serving is 3 weight watcher points (old). I served this with a side salad and a toast with some non fat Miracle Whip. Yes toast it sounds weird but it was tasty. A side of rice would also be nice.

Ingredients:
  • 10 ounches of Crabmeat
  • 1.5 cups of Panko
  • 1/2 Red Pepper, minced
  • 2 Scallions, sliced
  • 3 tbls of non-fat Miracle Whip
  • 3 large Egg Whites
  • 10 dashes Hot Sauce
  • 1/4 tsp Salt
  • 1/4 tsp freshly ground Pepper
Directions:
  • Preheat oven to 450°F.
  • Coat a 12-cup nonstick muffin pan with cooking spray.
  • Mix crab, panko, bell pepper, scallions, miracle whip, egg whites, hot sauce, salt and pepper in a large bowl until well combined. Divide mixture evenly among muffin cups.
  • Bake until crispy and cooked through, 20 to 25 minutes.

Spinach and Cheese Frittata

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Spinach and Cheese Frittata is one of those dishes you can enjoy at any meal of the day. I had this for dinner with a side of Turkey Bacon and fresh fruit and it was delicious. This dish makes 4 servings and one serving is 3 weight watcher points.

Hint:The Turkey Bacon is Low fat and two pieces is worth 1 weight watcher point. You can purchase this at superstore; it’s one of their blue menu items.

Ingredients:
  • 4 Large Eggs
  • 2 Large Egg Whites
  • 1 cup chopped Green Spinach
  • 1/4 cup of Mushrooms
  • 2 tbls chopped Green Onions
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup Low Fat Mozzarella Cheese
  • Small amount of Cooking Spray for pan
Directions:
  1. Preheat oven to 400 degrees
  2. In a large bowl beat together all 6 eggs and add all ingredients except for the Mozzarella.
  3. Coat a large non stick skillet or pan with cooking spray or oil and heat over medium heat.
  4. Pour Egg mixture into the heated pan.
  5. Cook uncovered for about 5 mins.
  6. Cover with a lid and cook for another 5-10 mins until the top of the egg mixture is cooked.
  7. Once the Egg mixture is cooked sprinkle cheese over top and cover for another 3-5 mins until the Mozzarella is just melted.
  8. Cut egg mixture into 4 slices and enjoy.

 

Jalapeno Bacon Mac & Cheese

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My hubby and I decided to head down to Whyte Ave (Edmonton, Alberta) to grab a nice cold Sorbetto at Block1912. As we were sitting there on the couch reading the menu they have posted on the wall my hubby noticed a Jalapeno Bacon Mac & Cheese dish. At that moment he turned to me and said you can totally make that dish low fat. So here we have a Low Fat Mac & Cheese recipe. This entire dish is approx. 6 weight watcher points. The image above is my hubby’s dish and the one below is mine. I beefed mine up with green peppers, onions and zucchini. Since this recipe uses one box it serves 2. For a family of 4 just double the recipe. I am not a fan of processed foods however I do love myself a box of KD every now and then and this recipe makes it a little more ohh la la gourmet.

Ingredients:
  • 1 Box Kraft Smart KD (image below)
  • 1/3 cup of 1% or Non Fat Milk
  • 1 table spoon of Low Fat Margarine
  • 4 strips of Presidents Choice Turkey Bacon
  • 2 Jalapeno’s
  • Optional ( 3 tbs onions, 3 tbs of Green Peppers, 1/4 cup zucchini)
Directions:
  1. Cook Mac & Cheese according to package but cut down on the Margine. If you need more liquid add a bit more MIlk.
  2. Heat Turkey Bacon in a pan. Once heated cut in to small pieces.
  3. Cut up Jalapeno’s.
  4. Add Jalapenos and Turkey Bacon to Mac & Cheese. Serve and Enjoy
Optional DIrections:
  1. Cook Green Peppers and Onions in a small pan with water until slightly soft.
  2. Add in Zucchini to heat.
  3. Toss in your individual bowl of Mac & Cheese or add to the entire pot if the hubby wants extra vegetables too. Serve and Enjoy.

 

The Pasta in this Mac and Cheese is made with Cauliflower so it’s slightly healthier. 

Veggie Pizza

Here’s a great appetizer for your next get together. I served this at our last party and it was a huge hit. It’s low fat, healthy, delicious and pairs well with white wine; all the makings for a fantastic party starter. Weight watcher points completely depends on the size of the pieces you cut. A smaller piece could be between 1-2 points and larger pieces could be 2-3 points.

Ingredients:
  • 1 8 oz package of Low Fat Crescent Rolls
  • 1 8 oz package Low Fat Cream Cheese, softened
  • 1 tablespoon of Miracle Whip
  • 1 Garlic Clove
  • 1 tsp or more of Fresh Dill Weed
  • 2 cups of assorted fresh vegetables such as broccoli, cauliflower, cucumber, green or red bell pepper, tomato, green onions, mushrooms, carrot or zucchini
Directions:
  1. Preheat oven to 350°F. Unroll crescent dough and roll out into a rectangle shape.
  2. Bake 12-15 minutes or until light golden brown. Remove from oven; cool completely.
  3. In a bowl combine cream cheese, miracle whip, garlic and dill weed.
  4. Spread cream cheese mixture evenly over crust.
  5. Coarsely chop, slice, grate or dice your selected vegetables.
  6. Sprinkle vegetables over pizza. Cut into squares, serve and enjoy.

Egg in a Cup

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This is my absolute favorite meal to eat. Egg in a Cup!!! I actually run around the house singing egg in a cup bup bup bup egg in a cup. that is how excited I get when I make this simple dish. This is another dish I modified from the Hungry Girl Cookbooks. I am not a big fan of oil, butter, low fat butter flavour spray so when i am able to avoid this ingredient I do. This entire recipe is 2 weight watcher points (old) so feel free to add a side like a nice bowl of fruit or what ever your heart desires.

Ingredients:
  • 3 egg whites
  • 1 strip of low fat turkey bacon cut into pieces (the type I use is 30 calories and 1g of fat for one piece)
  • 1 low fat laughing cow wedge cut into a few pieces
  • 1 chopped green onion stem or any other veggie you might like such as onions mushrooms or peppers.
Directions:
Egg in a Cup
  1. Put 3 egg whites in a microwave safe mug it has to have some depth to it as the egg whites will grow and can spill over the cup. The christmas mug in the picture above is my dedicated egg in a cup mug it’s the perfect shape and size.
  2. Place mug in a microwave and cook 20 seconds at a time until the egg whites are cooked. Stirring occasionally.
  3. Add the chopped green onion, laughing cow cheese bits, turkey bacon and stir until nicely combined.
  4. Place in microwave for another 15 seconds to set, remove and enjoy.
Note: It’s a good idea to soak the mug in some hot water once your done so the egg is easier to wash off the mug.

The plate used in the picture below is the same picture used in the first picture above. It’s quite a lot food for a low point value.

Smoked Salmon Pizza

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Here’s another great pizza recipe that my hubby came up with. We were in the fish area in the grocery store and he said hey, what if we made a smoked salmon pizza. It was a great idea and together we came up with this amazingly delicious pizza recipe. One quarter of the pizza is 5 weight watcher points (old). When we have pizza night I always eat a half of the pizza it’s way too good not to.

NOTE: I always use a pizza stone when baking. I received the Pampered Chef pizza stone as a gift a long time ago and it is still going strong. It never burns the food and it always comes out golden brown from pizzas to cookies to absolutely anything.

Ingredients:
  • 1 12 inch multigran thin pizza crust (1/4 cust 150 calories, 3g of fat, and 2g fiber, this is the same crust used in the Laughing Cow Cheese Pizza recipe I posted early in my blog)
  • 3 Tablespoons non fat sour cream
  • 4 Low fat laughing cow cheese wedges
  • 1-2 Teaspoons of dill (I like to use fresh but I am sure the dried stuff would work just as well)
  • .5 a teaspoon of lemon juice
  • a pinch of pepper
  • 1 85g package of smoked salmon give or take a few grams
  • half a small purple onion thinly sliced
Directions:
  1. Place flat bread in the oven a 300*F just to warm. About 10 – 15 mins.
  2. While the crust is warming in the oven place the 4 laughing cow wedges in a bowl and heat up in the  microwave and heat up slightly.
  3. Add the sour cream, dill, lemon and pepper to the slightly melted cheese and stir.
  4. Thinly slice the purple onions.
  5. Open the package of smoked salmon
  6. Remove the crust from the oven and top with the cream sauce.
  7. Top with the purple onion and then add the smoked salmon.
  8. You can either pop the pizza back in the over for a few minutes or just eat it right after the toppings go on.