Hello to all my happy blog followers. I had to post about this new product I bought the other day and instantly fell in love with.

DANONE has created a new low calorie, zero fat, delicious stirred Greek Yogurt. The one thing I love most about this yogurt is that one serving contains 50 calories and 8g of protein. That’s a lot of protein in a tiny little cup. As everyone knows, I love DANONE’s Silhouette yogurts and I use them in my Basic Smoothie Recipe and my Amanda’s Special Breakfast Parfait recipes. This new yogurt by DANONE is just as amazing and can be used in the recipes just mentioned above as a great protein boost after your daily workout. Also, because it is stirred Greek yogurt, the texture is thick, much more thicker than the regular Silhouette varieties.

If I can encourage you to go out there and try something new, I would highly suggest this yogurt. If you do, please leave a comment letting me know if you liked it as well. I am just happy to share my new favorite treat and I am NOT being paid by DANONE to promote this.

Here’s a great fish recipe I tweaked from a previous Weight Watchers recipe I found on line. The best thing about this recipe is it’s baked in a foil packet. Cooking in a foil packet allows all the juices and flavours to marry nicely together. Foil recipes can also be used while camping which my hubby and I do a lot of in the summer. It’s quick, easy and an all in one meal. Foil cooking also allows for a nice clean up after. Just toss the foil packet in the garbage when your done. This recipe serves 2 people (4.5 WW points/serving). When cooking for more guests make sure to adjust the ingredients for the right amount.

• 2 – 4 ounce snapper filets
• 20 small cherry tomatoes halfed   
• 1 cup canned artichoke hearts without oil, drained and quartered
• 1 clove garlic sliced  
• 2 tsp fresh lemon juice
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1/4 tsp table salt
• 1/4 tsp black pepper, freshly ground

1. Preheat oven to 450ºF.
2. Tear off a 12-inch long piece of aluminum foil and place it on your work surface.
3. Place one fish fillet in the center of the foil and top with half the cherry tomatoes, artichoke hearts and garlic.
4. Add half the lemon juice, oregano, thyme, salt and pepper to each packet.
5. Bring the two long sides of the foil together over the fillet; fold and crimp closed.
6. Make sure the packet is completely sealed with no leaks or holes.
7. Transfer both packets to a large baking sheet and bake until hot and steaming, about 15-20 minutes.
8. Cool on the baking sheet 5 minutes then transfer each packet to an individual serving plate.
9. Open carefully and enjoy.

• 4 Tbls water
• 2 Tbls ketchup
• 1 Tbls soy sauce
• 2 Tsp cornstarch
• 1 Tsp honey
• 1/2 Tsp crushed red pepper
• 1/4 Tsp ground ginger
• 1 Tbls vegetable oil
• 1/4 cup sliced green onions
• 4 cloves garlic, minced
• 12oz shrimp, deveined and tails removed

1. In a small bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.
2. Heat oil in a large skillet over medium-high heat.
3. Stir in green onions and garlic; cook 30 seconds.
4. Stir in shrimp toss in the oil until cooked.
5. Stir in sauce. Cook and stir until sauce is bubbly and thickened.

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).

• 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

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)

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.

• 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

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.

The picture above was taken at Posh Improvisational Cuisine in Scottsdale Arizona. My Hubby and I enjoyed this restaurant a great deal on our recent trip to Arizona. When we return to Scottsdale, it will be a must eat at again restaurant. AMAZING!!! If you are ever visiting Scottsdale, please go there. The experience, food and staff are just fantastic.

Let’s take a break from food for a moment. The worst part of watching what you eat is when you eat out. Be it with friends, family or a romantic night out. Perhaps it’s a fancy restaurant or just a small gathering at a coffee shop. When possible, I always check the menu before I head out. I want to make sure there’s a healthier option. If I don’t have time to check I most likely end up having the salad or say screw it and go for the full-on, non-healthy dish. That’s call self-sabotage people and the feeling afterwards is not a happy one. Guess what food lovers? All is not lost and yes we can finally enjoy a night out knowing exactly what we are eating. I stumbled upon a restaurant listing that contains the Weight Watcher points Old and New for the dishes served at a few main steam restaurants (Weight Watcher’s Restaurant Helper). I am hoping this helps provide piece of mind to all those food lovers out there. I mean come on, we can’t eat at home all the time.

Note: save the link to your phone so you will have it on hand for those last minute hook ups with your peeps.

• 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

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.

• 1 1/4 tbsp light mayonnaise
• 1 tbsp green onion minced
• 3/4 tbsp Sweet Chili Sauce
• 1/2 tsp Sriracha
• About 24 shrimp deveined (shell or no shell is ok, mine were unshelled

1. Set oven on the broil setting (500 – 550 degrees)
2. Heat up a grill pan (about 3 mins) remove and light spray with oil.
3. While heating the pan mix first four ingredients together.
4. Put about 6 shrimp on each skewer. ( if using wooden soak in water for 30 mins first)
5. Spread the sauce all over the shrimp
6. Cook on one side for 2 mins, flip over for another 2 mins
7. Serve and enjoy

WARNING!!!!!!!!!!! These nuts are addicting. If you are making a batch of these nuts, may I suggest you make them for a group of people. Otherwise you will eat the entire batch to yourself they are that amazing. Weight watcher points? whose counting… these are nuts people.. they are high in points so eat moderately if you can.

• 2 tablespoons unsalted butter
• 2 tablespoons brown sugar
• 1/2 teaspoon kosher salt
• 1/2 cup blanched whole almonds
• 1/2 cup whole cashews
• 1/2 cup unsalted peanuts
• 1/2 cup whole pecans
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper (add more if you’d like more heat)
• 1 tablespoon fresh rosemary leaves, roughly chopped