Tag Archives: Green Pepper

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)

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. 

Shrimp Etouffee

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I have to give props to my Husband on this recipe as he’s the one who came up with it. I told him one day I felt like having a low fat shrimp dish and this is what he created. This dish is so good and really easy to make. Total cooking time is about 30 minutes and for 1 cup it 2 weight watcher points. Add a half a cup of rice and you have a simply delicious 4 point dish that tastes so rich and creamy. I highly recommend trying this dish at least once.
Ingredients:
  • 1 tbsp low fat margarine
  • 1/2 cup chopped onion
  • 1/2 cup chopped green onion
  • 1/2 cup chopped green bell pepper
  • 4 cloves minced garlic
  • 2 dried bay leaves
  • 1/2 cup celery, diced
  • 1/2 cup chopped fresh parsley
  • 3 tablespoons tomato paste
  • 1 (10.75 ounce) can condensed low fat cream of chicken soup
  • 1 pound cleaned shrimp
  • cajun seasoning salt to taste
  • Worcestershire sauce to taste
  • 1/4 teaspoon hot pepper sauce to taste (I used habanero hot pepper sauce)
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon chilli powder (for color)
  • 1/4 cup white wine
Directions:
  1. Combine margarine, onion, green onion, bell pepper, garlic, bay leaves and celery. Cook on medium-high heat until onion caramelizes.
  2. Stir in parsley, tomato paste, soup, shrimp, salt, hot pepper sauce and cayenne. Cook on medium-high for 5 minutes.
  3. Stir in shrimp and cook for another 5 minutes until mixture thickens.
  4. Serve over white rice.

Seafood Gumbo

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If you like Seafood Gumbo here’s a great recipe that only takes 30 mins to make and contains a whopping 4 weight watcher points for 2 cups. This recipe is super filling and really tasty. It’s 100% husband approved and that’s coming from a hubby who’s had authentic gumbo down south. I will be making this recipe again and again it was that delicious.

Ingredients:
  • 1/2 lb shrimp, peeled and de-veined
  • 1/2 lb lump crabmeat (real crab meat not artificial)
  • 1/2 lb okra, thinly sliced
  • 1 cup chopped tomatoes
  • 1 large yellow onion, thinly sliced
  • 2 large celery stalks, chopped
  • 1 large green pepper, seeded and chopped
  • 3 cups fat free vegetable broth
  • 3 bay leaves
  • 4 garlic cloves, mined
  • 1 tbsp lemon juice
  • 2 tbsp flour
  • 2 tbsp light margine
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp thyme
  • 1/2 tsp cayenne pepper
Directions:
  1. Spray a large, non-stick pot with with non-fat cooking spray and set over medium-high heat. Add in garlic okra, bell pepper, onions, and celery. Cook until veggies are tender, about 5-7 minutes.
  2. Transfer vegetables to a bowl and set aside.
  3. Make the roux by adding the butter to the skillet, and then add in the flour; stir until blended. Continue to cook, stirring constantly for about 6-8 minutes.
  4. Slowly add the broth into the pot, continuously stirring to remove lumps, and bring to a slow simmer.
  5. Add in the thyme, bay leaves, salt, pepper, cayenne pepper, lemon juice, and tomatoes.
  6. Add the cooked vegetables back into the skillet and simmer for about 5 minutes.
  7. Stir in the shrimp and crabmeat and simmer until shrimp are cooked, about 3-5 minutes.

Stuffed Zucchini Boats

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This was a fun and easy dish to make. Not to mention super healthy, 3 weight watcher points for the whole recipe (2 zucchini halves). My husband each had one half and were super full once we finished eating. Feel free to pair this with some chicken or for a vegetarian meal omit the turkey bacon.

Ingredients:

  • 1 tbsp non fat sour cream
  • 1/4 to 1/2 tsp salt
  • 1/4 tsp curry powder
  • 1/2 small green pepper
  • 1 tsp thyme
  • 1 zucchinis
  • 1 small onion
  • 2 wedges of low fat laughing cow cheese
  • 2 slices of blue menu turkey bacon from super store (optional)
  • pepper

Directions:

  • Preheat your oven to 400 (200C)
  • Wash the zucchini’s and slice them in half length-ways
  • Spoon out the guts, leave about 1/2 an inch in until you end up with boat like shells.
  • Chop up the scooped out zucchini bits and place in a bowl.
  • Add the remaining ingredients in the bowl with the zucchini bits and stir
  • Scope mixture in to the zucchini boats and bake for 20 mins.

Super Veggie Stuffed Peppers

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Thank you Hungry Girl for making this amazingly filling and delicious dish. The recipe is a single serving so of course we doubled it as my hubby and I would be eating this for dinner. To be honest we were so full we could have easily just shared the recipe instead of doubling it. The recipe uses soy crumbles so to make it easier for my foodie followers I added a picture below of the the ones you can find in Canada. They are Yves Original Veggie Ground Round and I use them for everything. The recipe can be found in the Hungry Girl 200 under 200 cookbook. Fortunately I was able to find this recipe online so I inserted the link here: Super Veggie Stuffed Pepper recipe. As always I will not post recipes for copyright reasons, however, if I am able to find it online I will include it as a link as I did for this one. If I can’t find it, your next best option is to buy the book. I hope you enjoy this recipe as much as we did.

 

Chicken Fajita Pita

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Here’s another Hungry Girl inspired meal. Extremely easy to make and again the kids and hubby will love it. Once again I was lucky enough to find this recipe on the web. Please click here for the recipe. I say inspired because I had an extra ounce of chicken I had to account for and I topped it with a tablespoon of low fat cheese. The total point value for the picture above (and below) is 5 points. The recipe, if followed to the letter is 3 WW points. My husband loved it so much he made me mark it as a definite meal to make again. If you’re into the cook books, this recipe can be found in the Hungry Girls’s 200 under 200 cookbook. There was so much food I could not stuff it all in my pita so I deconstructed it to eat it. My hubby on the other hand stuffed what he could in the pita and used the rest as a side dish. Enjoy my foodie followers.