Saurday was a busy day for me I cooked and I cooked and I cooked and I got so many compliments! as long as you stick with serving sizes you can venjoy any food you like but here is what I made for our taco night! Thanks again goes to skinnytaste.com
I made carnitas with this meat and used corn tortillas and filled them with the meat, lime and cilantro YUM!
Slow Cooked Pork Carnitas (Mexican Pulled Pork)
Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 4 oz (1/2 cup) • Old Points: 4 pts • Points+: 4 pts
Calories: 176 • Fat: 7.7g • Protein: 25.8 g • Carb: 1.3 g • Fiber: 0.1 g
Add this recipe to ZipList!
Ingredients:
2.5 lb pork shoulder blade roast, lean, all fat removed (I used Smithfield)
6 cloves garlic, cut into sliver
cumin
dry adobo seasoning (I used Goya)
garlic powder
3/4 cup 99% fat free chicken broth
2-3 chipotle peppers in adobo sauce (to taste)
2 bay leaves
Directions:
Season pork with salt and pepper. In a medium sauté pan on medium-high heat, brown pork on all sides for about 10 minutes. Remove from heat and allow to cool.
Using a sharp knife, insert blade into pork, cutting small holes and insert garlic slivers. Season pork generously with cumin, adobo and garlic powder all over.
Pour chicken broth in the crockpot, add bay leaves and chipotle peppers. Place pork in crock pot and cover. Cook low for 8 hours. After 8 hours, shred pork using two forks and combine well with the juices that accumalated at the bottom. Remove bay leaves and adjust salt and cumin (you will probably need to add more). Let it cook another 15-30 minutes
FOR Appetizers we had taco dip and avacado mango salsa
(now the mango avacado dip will be used for the chicken quesidillas too)
Skinny Taco Dip
Servings: 24 • Serving Size: 1/24th of dip • Old Points: 1.5 pts • Points+: 2 pts
Calories: 59.2 • Fat: 3.6 g • Protein: 2.2 g • Carb: 4.7 g • Fiber: 0.6 g
8 oz 1/3 less fat Philadelphia cream cheese
8 oz reduced fat sour cream
16 oz jar mild salsa
1 packet taco seasoning
2 cups iceberg lettuce, shredded
2 large tomatoes, diced
1 cup reduced fat shredded cheddar cheese
2.25 oz black olives,
In a large bowl combine cream cheese, sour cream, salsa and taco seasoning and mix well with an electric mixer. Spread on the bottom of a large shallow glass dish. Top with shredded lettuce, tomatoes, shredded cheese and black olives. Serve with baked tortilla chips
Avocado and Mango Salsa
Gina's Weight Watcher Recipes
Servings: 5 • Serving Size: 1/2 cup • Old Points: 2 pts • Points+: 3 pts
Calories: 119.4 • Fat: 8.2 g • Carb: 12.6 g • Fiber: 3.4 g • Protein: 1.3 g
1 mango, peeled and diced
1 avocado, peeled and diced
1 plum tomato, diced
1 clove garlic, minced
1 jalepeño, seeded and diced
1/4 cup chopped fresh cilantro
2 tbsp fresh lime juice
1/4 cup chopped red onion
1 tbsp olive oil
salt and fresh pepper to taste
Combine all the ingredients and let it marinate in the refrigerator 30 minutes before serving.
we also had the cilantro rice and avacado bean salad which is in a previous blog!
now for dessert YUM! we had pink lemonade cupcakes they were not my favorite but you want to try go to skinnytaste.com we also had strawberry cheesecake YUM! IT WAS SO GOOD AND WHAT I WAS MISSING!
Low Fat Strawberry No-Bake Cheesecake
Here's a simple summer dessert that takes less than 10 minutes to make. With strawberries at their peak this time of year, this is a great way to enjoy them. I also like making this with mixed berries. This is slightly modified from my no-bake cheesecake.
Low Fat Strawberry No-Bake Cheesecake
Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1 slice • Old Points: 5 pts • Points+: 6 pts
Calories: 233.5 • Fat: 9.6 g • Protein: 3.1 g • Carb: 29.9 g • Fiber: 1.5 g
8 oz Cool Whip Free
8 oz 1/3 less fat Philadelphia Cream Cheese
9 inch reduced fat Graham Cracker Crust
1/4 cup sugar
2 tsp vanilla extract
12-14 strawberries, hulled and halved lengthwise
In a large bowl, whip cream cheese, vanilla extract and sugar for a few minutes until fluffy. Add Cool Whip and whip until smooth. Spoon mixture into pie crust and chill for a few hours, until firm. Arrange strawberries on top and serve
after this week I still lost two pounds! here is to another week of eating great and losing weight!
background
Tuesday, August 2, 2011
catching up on recipes!
first lets start with dessert! peanut butter banana muffins OMG these were soooooooooo good I had to use regular peanut butter as I couldnt find the one she refered to I ad to adjust my points a bit! again thank to skinnytaste.com for all these wonderful recipes I have lost ten pounds and have been eating WONDERFULLY!
Peanut Butter Banana Muffins
Gina's Weight Watcher Recipes
Servings: 12 • Size: 1 muffin • Old Points: 3 pts • Points+: 4 pts
Calories: 160.6 • Fat: 3 g • Protein: 3.9 g • Carb: 30.8 g • Fiber: 1.6 g • Sugar: 13.2 g
Sodium: 104.3 mg
Ingredients:
3 ripe medium bananas
1/3 cup unsweetened apple sauce
1 1/4 cups unbleached all purpose flour
3/4 tsp baking soda
1/4 tsp salt
2 tbsp butter, softened
1/3 cup light brown sugar
2 large egg whites
1/2 tsp vanilla extract
10 tbsp Better'n peanut butter (divided into 8 tablespoons and 2 tablespoons)
Directions:
Preheat oven to 325°. Line a muffin tin with 12 liners.
Mash bananas in a bowl, set aside.
In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
In a large bowl cream butter and sugar with an electric mixer. Add egg whites, bananas, apple sauce, vanilla, and 8 tablespoons better'n peanut butter, and beat at medium speed until thick. Scrape down sides of the bowl.
Add flour mixture, then blend at low speed until combined. Do not over mix.
Pour batter into muffin tin halfway, then add 1/2 teaspoon of the remaining better'n peanut butter into each muffin well. Top off each muffin with remaining batter, and bake on the center rack for 25 minutes
Dinner took very little effort but it was very good and filling!
Balsamic Chicken with Roasted Vegetables
Gina's Weight Watcher Recipes
Servings: 5 • Size: 2 thighs plus vegetables • Old Points: 8 pts • Points+: 9 pts
Calories: 347.1 • Fat: 17.0g • Protein: 31.1 g • Carb: 19.2 g • Fiber: 5.8 g
10 (20 oz) boneless skinless chicken thighs
20 medium asparagus, ends trimmed, cut in half
3 red bell peppers
1 cup carrots, sliced in half long way
2 red onions, chopped in large chunks
10 oz sliced mushrooms
1/2 cup plus 2 tbsp balsamic vinegar
1/4 cup extra virgin olive oil
1 tsp sugar
salt and pepper
3 tbsp fresh rosemary
2 cloves garlic, smashed and sliced
2 tbsp oregano or thyme
4 leaves fresh sage, chopped
Preheat oven to 425°. Wash and dry the chicken well with a paper towel. Combine all the ingredients together and using your hands and arrange in a very large roasting pan. The vegetables should not touch chicken or it will steam. All ingredients should be spread out in a single layer, if necessary use two baking dishes or disposable tins to achieve this. Bake for 35 - 40 minutes.
String Beans with Garlic and Oil
I was never a fan of string beans until I learned how to cook them properly. Now I love them. The trick is not to overcook them. This is a quick, healthy side dish for all you garlic lovers out there.
String Beans with Garlic and Oil
Gina's Weight Watcher Recipes
Servings: 4 • Size: 1 cup • Time: 10 minutes • Calories: 97 • Points: 1.5 ww points
1 lb fresh string beans, washed, ends trimmed
2 tbsp extra virgin olive oil
4 cloves garlic, sliced thin
salt and fresh pepper
Bring a large saucepan filled with 1 inch of water to a boil. Lower a steamer basket filled with the green beans into it, tightly cover the pan, and steam for 4-5 minutes (don't overcook), until the beans are tender crisp. Drain.
In a saute pan heat olive oil. Add garlic and cook until golden. Add string beans, salt and fresh pepper to taste and toss well.
Monday night we had enchiladas these were good I felt the chicken was a little dry but I think it was my fault not the recipes :)
Chicken and White Bean Enchiladas with Creamy Salsa Verde
White beans, shredded chicken, green chile, sour cream and cheese. Need I say more? These have just the right amount of kick to them and hit the spot if you're craving Mexican food. They are high in fiber and so filling (one enchilada is a perfect serving size). The easiest way for me to make shredded chicken is in my crock pot. I let it cook all day while I'm at work, then I come home and shred it and freeze the broth for other recipes. Click here for the recipe. For other great enchilada recipes try my favorite Chicken Enchiladas with Red Enchilada Sauce, or Turkey and Black Bean Enchiladas. Look for half point tortillas that are whole wheat and low carb such as La Tortilla Factory.
Chicken and White Bean Enchiladas with Creamy Green Chile Sauce
Servings: 8 • Serving Size: 1 enchilada • Old Points: 4 • Points: 5
Calories: 230 • Fat: 7.3 g • Protein: 20.4 g • Carb: 28.7 g • Fiber: 12.2 g
Chicken and White Bean Filling:
1 tsp olive oil
1/4 cup minced white onion
2 cloves garlic, minced
1 can (4.5 oz) chopped green chiles
15.5 oz can Navy beans (or Cannellini beans)
8 oz cooked shredded chicken breast
1/3 can water
1 chicken bullion
1 tsp cumin
Green Chile Enchilada Sauce:
1 tsp butter
1/2 cup chopped white onion
2 tbsp flour
1 cup fat free chicken broth
7 oz can chopped green chile
2 jalapeños, chopped (I used jarred)
salt
1/2 cup light sour cream
3/4 cup reduced fat Mexican cheese
8 medium low carb tortillas
chopped fresh cilantro or scallions (or both!)
Preheat oven to 375°.
For the Filling:
In a medium pan, heat olive oil on low. Add onions, garlic and saute until soft, about 2-3 minutes. Add green chiles, beans, water, bullion, and cumin. Mix well and cover. Simmer on low 15 minutes. Remove cover, add chicken and cook an additional 5 minutes, or until it thickens and liquid boils down. Set aside.
Green Chile Enchilada Sauce:
In a large nonstick pan, melt the butter over medium heat. Add onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Add flour and stir well. Cook for 1 minute, stirring constantly. Slowly whisk in the chicken broth. Whisk until the sauce becomes smooth. Cook over medium heat until the sauce boils and thickens, about 4-5 minutes. Add green chiles, jalepeños, and salt to tatse. Cook another minute then remove from the heat. Stir in the sour cream.
Spread about 1/4 cup of the enchilada sauce on the bottom of a 9x13" baking dish. Fill each tortilla with 1/3 cup of the chicken/white bean filling. Roll the tortillas and place seam side down in the prepared baking dish. Continue filling remainder of the tortillas.
Pour the enchilada sauce over the top of the enchiladas. Top with cheese. Cover with aluminum and bake 20-30 minutes, until the enchiladas are hot and the cheese is melted. Remove from oven and top with fresh cilantro or scallions
Fiesta Lime Rice
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1 cup • Old Points: 2 pt • Points+: 4 pt
Calories: 152.8 • Fat: 0.8 g • Protein: 5.7 g • Carb: 33.7 g • Fiber: 4 g • Sugar: 1.7
1 1/2 cups cooked long grain rice
3/4 cup canned black beans, rinsed and heated
3/4 cup cooked corn (I used Trader Joe's Fire Roasted frozen Corn), heated
1 large tomato, diced
1 large scallion, diced fine
2-4 tbsp chopped cilantro (to your liking)
1 tbsp fresh squeezed lime juice
salt to taste
In a large bowl, combine hot rice, heated corn, heated beans, tomato, scallion, cilantro, lime juice and salt if needed. Toss and serve
Peanut Butter Banana Muffins
Gina's Weight Watcher Recipes
Servings: 12 • Size: 1 muffin • Old Points: 3 pts • Points+: 4 pts
Calories: 160.6 • Fat: 3 g • Protein: 3.9 g • Carb: 30.8 g • Fiber: 1.6 g • Sugar: 13.2 g
Sodium: 104.3 mg
Ingredients:
3 ripe medium bananas
1/3 cup unsweetened apple sauce
1 1/4 cups unbleached all purpose flour
3/4 tsp baking soda
1/4 tsp salt
2 tbsp butter, softened
1/3 cup light brown sugar
2 large egg whites
1/2 tsp vanilla extract
10 tbsp Better'n peanut butter (divided into 8 tablespoons and 2 tablespoons)
Directions:
Preheat oven to 325°. Line a muffin tin with 12 liners.
Mash bananas in a bowl, set aside.
In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
In a large bowl cream butter and sugar with an electric mixer. Add egg whites, bananas, apple sauce, vanilla, and 8 tablespoons better'n peanut butter, and beat at medium speed until thick. Scrape down sides of the bowl.
Add flour mixture, then blend at low speed until combined. Do not over mix.
Pour batter into muffin tin halfway, then add 1/2 teaspoon of the remaining better'n peanut butter into each muffin well. Top off each muffin with remaining batter, and bake on the center rack for 25 minutes
Dinner took very little effort but it was very good and filling!
Balsamic Chicken with Roasted Vegetables
Gina's Weight Watcher Recipes
Servings: 5 • Size: 2 thighs plus vegetables • Old Points: 8 pts • Points+: 9 pts
Calories: 347.1 • Fat: 17.0g • Protein: 31.1 g • Carb: 19.2 g • Fiber: 5.8 g
10 (20 oz) boneless skinless chicken thighs
20 medium asparagus, ends trimmed, cut in half
3 red bell peppers
1 cup carrots, sliced in half long way
2 red onions, chopped in large chunks
10 oz sliced mushrooms
1/2 cup plus 2 tbsp balsamic vinegar
1/4 cup extra virgin olive oil
1 tsp sugar
salt and pepper
3 tbsp fresh rosemary
2 cloves garlic, smashed and sliced
2 tbsp oregano or thyme
4 leaves fresh sage, chopped
Preheat oven to 425°. Wash and dry the chicken well with a paper towel. Combine all the ingredients together and using your hands and arrange in a very large roasting pan. The vegetables should not touch chicken or it will steam. All ingredients should be spread out in a single layer, if necessary use two baking dishes or disposable tins to achieve this. Bake for 35 - 40 minutes.
String Beans with Garlic and Oil
I was never a fan of string beans until I learned how to cook them properly. Now I love them. The trick is not to overcook them. This is a quick, healthy side dish for all you garlic lovers out there.
String Beans with Garlic and Oil
Gina's Weight Watcher Recipes
Servings: 4 • Size: 1 cup • Time: 10 minutes • Calories: 97 • Points: 1.5 ww points
1 lb fresh string beans, washed, ends trimmed
2 tbsp extra virgin olive oil
4 cloves garlic, sliced thin
salt and fresh pepper
Bring a large saucepan filled with 1 inch of water to a boil. Lower a steamer basket filled with the green beans into it, tightly cover the pan, and steam for 4-5 minutes (don't overcook), until the beans are tender crisp. Drain.
In a saute pan heat olive oil. Add garlic and cook until golden. Add string beans, salt and fresh pepper to taste and toss well.
Monday night we had enchiladas these were good I felt the chicken was a little dry but I think it was my fault not the recipes :)
Chicken and White Bean Enchiladas with Creamy Salsa Verde
White beans, shredded chicken, green chile, sour cream and cheese. Need I say more? These have just the right amount of kick to them and hit the spot if you're craving Mexican food. They are high in fiber and so filling (one enchilada is a perfect serving size). The easiest way for me to make shredded chicken is in my crock pot. I let it cook all day while I'm at work, then I come home and shred it and freeze the broth for other recipes. Click here for the recipe. For other great enchilada recipes try my favorite Chicken Enchiladas with Red Enchilada Sauce, or Turkey and Black Bean Enchiladas. Look for half point tortillas that are whole wheat and low carb such as La Tortilla Factory.
Chicken and White Bean Enchiladas with Creamy Green Chile Sauce
Servings: 8 • Serving Size: 1 enchilada • Old Points: 4 • Points: 5
Calories: 230 • Fat: 7.3 g • Protein: 20.4 g • Carb: 28.7 g • Fiber: 12.2 g
Chicken and White Bean Filling:
1 tsp olive oil
1/4 cup minced white onion
2 cloves garlic, minced
1 can (4.5 oz) chopped green chiles
15.5 oz can Navy beans (or Cannellini beans)
8 oz cooked shredded chicken breast
1/3 can water
1 chicken bullion
1 tsp cumin
Green Chile Enchilada Sauce:
1 tsp butter
1/2 cup chopped white onion
2 tbsp flour
1 cup fat free chicken broth
7 oz can chopped green chile
2 jalapeños, chopped (I used jarred)
salt
1/2 cup light sour cream
3/4 cup reduced fat Mexican cheese
8 medium low carb tortillas
chopped fresh cilantro or scallions (or both!)
Preheat oven to 375°.
For the Filling:
In a medium pan, heat olive oil on low. Add onions, garlic and saute until soft, about 2-3 minutes. Add green chiles, beans, water, bullion, and cumin. Mix well and cover. Simmer on low 15 minutes. Remove cover, add chicken and cook an additional 5 minutes, or until it thickens and liquid boils down. Set aside.
Green Chile Enchilada Sauce:
In a large nonstick pan, melt the butter over medium heat. Add onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Add flour and stir well. Cook for 1 minute, stirring constantly. Slowly whisk in the chicken broth. Whisk until the sauce becomes smooth. Cook over medium heat until the sauce boils and thickens, about 4-5 minutes. Add green chiles, jalepeños, and salt to tatse. Cook another minute then remove from the heat. Stir in the sour cream.
Spread about 1/4 cup of the enchilada sauce on the bottom of a 9x13" baking dish. Fill each tortilla with 1/3 cup of the chicken/white bean filling. Roll the tortillas and place seam side down in the prepared baking dish. Continue filling remainder of the tortillas.
Pour the enchilada sauce over the top of the enchiladas. Top with cheese. Cover with aluminum and bake 20-30 minutes, until the enchiladas are hot and the cheese is melted. Remove from oven and top with fresh cilantro or scallions
Fiesta Lime Rice
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1 cup • Old Points: 2 pt • Points+: 4 pt
Calories: 152.8 • Fat: 0.8 g • Protein: 5.7 g • Carb: 33.7 g • Fiber: 4 g • Sugar: 1.7
1 1/2 cups cooked long grain rice
3/4 cup canned black beans, rinsed and heated
3/4 cup cooked corn (I used Trader Joe's Fire Roasted frozen Corn), heated
1 large tomato, diced
1 large scallion, diced fine
2-4 tbsp chopped cilantro (to your liking)
1 tbsp fresh squeezed lime juice
salt to taste
In a large bowl, combine hot rice, heated corn, heated beans, tomato, scallion, cilantro, lime juice and salt if needed. Toss and serve
Subscribe to:
Comments (Atom)