Creamed Corn

I was surprised that this super healthy version of creamed corn tasted as good as it did. The Mr. LOVES it and so do I. It is fast to make with little prep, perfect for a weekday side dish. I found this delicious recipe in Weight Watchers PointsPlus Best Darn Food Ever Cookbook. This is another one of my favorite cookbooks, so many low point dishes in there!

Serves 6 (2/3 cup per serving)

2 tsp unsalted butter

1 1/2 tsp flour

2 cups fresh or thawed frozen corn kernels 

1/2 small red pepper, cut into 1/4 inch dice

1/2 small green pepper, cut into 1/4 inch dice

1 1/2 tsp cornstarch

1/2 tsp salt

1/4 tsp pepper

2/3 cup low-fat (1%) milk

Melt butter in medium saucepan over medium heat. Whisk in flour and cook, whisking constantly, 1 min. Stir in corn, red and green bell pepper, cornstarch, salt and pepper; cook, stirring, 4 mins. Gradually add milk and simmer, stirring, until mixture bubbles and thickens and corn in tender, about 3 mins or longer.

Weight Watcher Point Plus Value: 2 point plus
Nutrition Facts:
Calories 75
Total Fat 2g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 5mg
Sodium 214mg
Carbohydrates 13g
Sugar 3g
Fiber 2g
Protein 3g 

Chicken with Bruschetta Topping

This recipe is quick, easy and full of flavor, I found it in Teresa Giudice Fabulicious Fat & Fit cookbook. The chicken was super moist and the bruschetta topping was something I never tasted before, I think the white wine brought it to another level. 

I chose to cut my chicken up into smaller pieces and added lots of topping. This recipe is for the chicken only. I paired this with garlic roasted broccoli and cauliflower. I will pair that recipe with you soon!

Serves 4

3 ripe (Roma) tomatoes, seeded and cut into 1/2 inch dice

1/2 cup finely chopped onion

1 medium celery rib, cut into 1/4 inch dice

1/4 cup dry white wine

2 tbsp chopped fresh Italian parsley

2 tbsp extra-virgin olive oil, plus more for the pan

2 garlic cloves, minced

1/4 tsp red pepper flakes

4 boneless, skinless chicken breast halves (about 1 1/2 lbs)

1/4 tsp salt

1/4 tsp ground pepper

1. Position a rack in the upper third of the oven and preheat the oven to 450 degrees. Lightly oil a 13X9 inch baking pan.

2. Combine the tomatoes, onion, celery, wine, parsley, oil, garlic and red pepper flakes in a medium bowl. Set aside while the oven is preheating. 

3. One at a time, place the chicken breast half between 2 plastic storage bags. Using a flat meat pounder or a rolling pin, pound the chicken until it is 1/2 inch thick. Season with salt and black pepper.

4. Arrange the chicken in the prepared baking pan. Spoon equal amounts of tomato mixture over each chicken breast half, then pour any of the liquid in the bowl around the chicken. Bake until the tomato mixture is hot and the chicken is opaque throughout, 15 to 20 minutes.

5. Transfer each chicken breast half with its topping to a dinner plate, then pour the pan juices on top. Serve Hot.

Weight Watchers Point Plus Value: 7 point plus
Nutrition Facts:
Calories 290
Carbohydrate 5g
Fat 12g
Saturated Fat 2g
Cholesterol 94mg
Fiber 1g
Protein 35g
Sodium 244mg

Mock Rissotto

I made this dish last night and the Mr. was going on and on about how delicious it was. So I just had to share the super easy recipe with you all. I found this recipe on foodnetwork.com, they have an entire healthy cooking section that I LOVE! "The combination of barley and brown rice make this a hearty, no-fuss mock risotto. Packed with vegetables and given a little bit of creaminess from reduced fat cream cheese, this is a perfect vegetarian main or side dish."

When I make a dish like this I always plate using a smaller plate since there is only one component. This helps with my portion control so I do not over do it.

Serves 4

1/2 cup whole grain brown rice

1/2 cup pearl barley

1 tbsp olive oil

1 small onion

2 cloves garlic, minced

Pinch crushed red pepper flakes

Salt and pepper

2 1/2 cups low-sodium chicken broth

1 lb thin asparagus, trimmed and cut into 1in pieces, 3 cups (I just used an entire bunch)

6 ounces cremini mushrooms, quartered, 2 cups

2 ounces 1/3 less fat cream cheese

1 tbsp grated Parmesan cheese

2 tbsp chopped chives (I didn't find any fresh chives that I liked the look of at the store so I left these out)

1/2 tsp grated lemon zest (I also left this out because I forgot, still turned out great!)

Bring a large pot of salted water to boil. Add the rice and barley and cook until al dente, 15 mins. drain well.

Heat the oil in a large skillet over medium heat. Add the onion, garlic, pepper flakes and salt and pepper to taste. Cook until the onion in tender and beginning to brown, 5 minutes. Stir in the drained rice mixture. Add 2 cups broth, cover and cook until the rice and barley are tender, 6 to 8 minutes.

Stir in the asparagus and mushrooms and continue to cook, covered, until the vegetables are tender, 8 to 10 minutes. Remove from the heat and stir in the remaining 1/2 cup broth, cream cheese and Parmesan until melted and creamy. Sprinkle with chives and zest.

Weight Watchers Points Plus Value: 8 points plus

Nutrition Facts:

Calories 312

Total Fat 8.8g

Saturated Fat 1.2g

Protein 13g

Carbohydrates 49g

Fiber 8g

Cholesterol 1mg

Sodium 194mg

Peppered Filet Steak with Zucchini

I like to eat good all week and on the weekend I like to eat even better! Having some yummy scallops or filet mignon is a treat I like to cook up on the weekend. Trying to find the balance of eating good but keeping it healthy is something I am always looking to do. I found this meal idea in Weight Watchers What To Eat Now cookbook. I like that the recipe keeps it healthy and taste super delicious! 

This is a double portion of filet. The weight watchers point plus and nutrition facts are for one 1/4 lb filet and 2/3 cup of zucchini. I served this with cauliflower mashed potatoes, I will share that recipe soon!

Serves 4

4 (1/4-pound) lean filet mignon steaks, trimmed

1 tbsp mixed peppercorns, cracked

1/4 tsp coarse sea salt

1 tsp canola oil (I used olive oil)

2 zucchini, halved lengthwise and thinly sliced

2 shallots, minced

1/2 cup reduced-sodium chicken broth

1 tbsp Dijon mustard

1. Sprinkle steaks with cracked pepper and salt, pressing to adhere. Heat oil in large heavy skillet over medium-high heat. Add steaks and cook until bottoms are browned, about 4 minutes. Turn steaks over and cook until instant-read thermometer inserted into centers registers 145 degrees F for medium-rare, about 3 minutes (I did 4 minutes on each side for a medium/ med well). Transfer steaks to plate and cover with foil.

2. Add zucchini and shallots to skillet. Cook, stirring often, until softened, about 3 minutes. Add broth and mustard and stir gently. Simmer until liquid thickens, about 3 minutes. Serve zucchini and sauce with steaks.

Weight Watchers Point Plus Value: 5 point plus

Nutrition Facts:

Calories 212

Total Fat 8g

Saturated Fat 3g

Trans Fat 0g

Cholesterol 67mg

Sodium 332mg

Carbohydrates 7g

Sugar 2g

Fiber 1g

Protein 26g

Vegetable-Barley Soup

There isn't anything in the winter season than a good hearty soup for dinner. And soups that I can make in the crock pot on a working night is even better! This is another great slow cooker recipe from the Weight Watchers New Complete Cookbook 2013. This recipe is very easy but takes a lot of prep time.

This soup looks less "soupy" because I started it before I went to work and when I got home late  most of the liquid was gone. I love a heartier soup so it worked for me!

Serves 8
1 (8oz) package white mushrooms quartered
2 carrots, sliced
1 large zucchini, diced 
1 yellow squash, halved lengthwise and sliced 
1 small fennel bulb, chopped
1 celery stalk, chopped
1 onion, chopped
4 garlic cloves, thinly sliced
4 cups reduced-sodium vegetable broth
1 (14 1/2 oz) can Italian-seasoned diced tomatoes (I used plain diced tomatoes and added my own fresh Italian seasonings such as oregano and parsley) 
1 cup frozen lima beans
3/4 cup quick-cooking barley
1 tsp dried basil
1/4 tsp salt
1/2 pepper

Combine all ingredients in 5 or 6 quart slow cooker. Cover and cook until vegetables are tender, 4-5 hours on high or 8-10 hours on low.

Weight Watchers Point Plus Value: 4 point plus
Nutritional Facts:
Calories 141
Total Fat 1g
Saturated Fat: 0g
Trans Fat:0g
Cholesterol: 0mg
Sodium 445mg
Carbohydrates 30g
Sugar 9g
Fiber 6g
Protein 6g

Contemporary Peppered Chopped Steak

I am excited to share this super yummy recipe with you. Chopped Steak is definitely one of my go to recipes for a weeknight. I found the recipe in The Biggest Loser Family Cookbook. So many low fat, budget-friendly and delicious meals in this book. I will be sharing a few with you!

This is a double portion of chopped steak. The WW Points and Nutrition Fact will be based on one 1/4 lb patty. I served this meal with some cauliflower mashed potatoes and roasted broccoli  I will give you the recipe to both these side dishes another time. 

Serves 4
1 pound 96% lean ground beef
3/4 cup cooked brown rice
6 tbsp minced fresh parsley
1/2 tsp salt
4 tsp ground black pepper
Olive oil spray
2 cups thinly sliced sweet onion rings
1 1/3 cups 100% grape juice
1/2 cup balsamic vinegar

In a large bowl, mix the beef, rice, 5 tbsp of the parsley, and the salt until well combined. Divide the mixture into 4 equal portions and form into 1" thick oval patties. Season evenly with the pepper, pressing it into the patties on all sides.

Place a large nonstick skillet over high heat. When hot, lightly mist the olive oil spray. Add the patties and cook for 2 to 4 minutes per side, or until the outsides brown and insides are slightly less done than desired. Transfer the steaks to a platter and cover to keep warm.

Respray the pan off the heat, then place over medium heat. Add the onions and cook, stirring, for about 5 minutes, or until tender. Add the grape juice and vinegar and return the heat to high. Boil for 9 to 11 minutes, or until the liquid is reduced to about 1/2 cup. Place the steaks on each of 4 serving plates and top with onions and sauce. Sprinkle with remaining 1 tbsp parsley and serve. 

Weight Watchers Point Plus Value: 7 point plus
Calories 271
Protein 24g
Carbohydrates 32g
Fat 5g
Saturated Fat 2g
Cholesterol 60mg
Fiber 3g
Sodium 372mg

Gnocchi with Pink Tomato Sauce

This is one of my favorite recipes of Teresa Giudice's because it is super fast and super easy, ideal for a busy weekday meal. The warmth of the sage brings a very unique twist of this gnocchi dish. I found this recipe in Teresa Giudice Fabulicious Fat & Fit cookbook.

Serves 6 (sometime I split the recipe in half just for the 2 of us)

1 tbsp extra-virgin olive oil

1 medium onion, finely chopped

2 garlic cloves minced (sometimes I add more garlic...I LOVE garlic!)

1 (28-ounce) can of Italian tomatoes in juice, chopped with their juices

1/2 cup tomato paste

2 tbsp finely chopped fresh sage

1/4 tsp red pepper flakes

1 cup low-fat ricotta cheese

2 (17.5-ounce) package potato gnocchi (look for vacuum-packed containers of potato and cheese gnocchi in the refrigerated section)

6 tbsp freshly grated Parmigiano-Reggiano or Parmesan cheese, for serving

1. Bring a large pot of salted water to boil over high heat.

2. Meanwhile, heat the oil in a large saucepan over medium heat. Add the onions and cook, stirring often, until softened, about 3 minutes. Stir in the garlic and cook, stirring often, until fragrant, about 1 minute. Stir in tomatoes with their juices, the tomato paste, sage and red pepper flakes. Bring to a boil over high heat. Reduce the heat to medium-low and let simmer for 10 minutes. Remove from the heat, add the ricotta and whisk until smooth. Cover to keep warm.

3. Add the gnocchi to the boiling water and cook according to the package directions until they float on the surface of water(Be warned, they cook very quickly, only a couple minutes and they are done). Drain in a colander. Return the gnocchi  to their cooking pot. Add the sauce and stir well. Divide among 6 pasta bowls. Sprinkle each with 1 tbsp of Parmesan cheese and serve hot.

Weight Watchers Point Plus Value: 10 points plus

Nutritional Facts:

Calories 387

Carbohydrate 66g

Fat 8g

Saturated Fat 3g

Cholesterol 17mg

Fiber 5g