Saturday, April 23, 2011

Barbecue Chicken Pizza (9 PP for 1/2 of the pizza)

I was desperately craving CPK's BBQ chicken pizza. But, I not only am lacking the funds to go out to dinner. I am sadly not wanting to eat the points attached to the pizza. So, I created my own. I ate half the pizza and made myself a no point salad to go with it. I am having the other half tomorrow for lunch. Yum!!
  • 1 Boboli Shell 8" (This is 10 points, so if you use a pita, you can cut down the points drastically!)
  • 1/2 a package of Tyson Grilled & Ready Chicken Breast Strips
  • 2 Tablespoons of the Barbecue sauce mentioned in the post below.
  • 1/2 cup of shredded mozarella
  • 1/4 of medium red onion (chopped)
  • As much chopped cilantro as you want

Spread the BBQ sauce on the Boboli shell. Sprinkle the cheese, chicken, and onion around the pizza. Cook for 8- 10 minutes at 450 degrees. Sprinkle the cilantro on after you take out the pizza.

Barbecue Sauce (1 PP per Tablespoon)

Sweet & Spicy BBQ Sauce
3/4 cup firmly packed brown sugar
1/2 cup tomato ketchup
1/3 cup molasses
1/4 cup cider vinegar
1/4 cup olive oil
3 tablespoons prepared mustard
3 cloves garlic, minced
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 tablespoon ground black pepper
  1. Combine sugar, ketchup, molasses, vinegar, olive oil, mustard, garlic, Worcestershire sauce, salt, cayenne pepper and black pepper in blender; cover. Blend until smooth. Refrigerate until ready to use.

Makes 2 cups.

Sunday, March 6, 2011

Chicken Ropa Vieja (5 Points Plus)

I have found a new website that I love! Gina's Weight Watcher Recipes. I made this tonight and it was so good. Gina really knows her stuff!

  • 3 chicken breast halves
  • 1 small onion, quartered
  • 1 tomato, quartered
  • 1 carrot, peeled and chopped
  • 2 cloves garlic, peeled
  • 1 tbsp olive oil
  • 1 small onion, thinly sliced
  • 1 small green bell pepper, seeded and thinly sliced
  • 1 small red bell pepper, seeded and thinly sliced
  • 1/4 cup dry white wine
  • 1/2 cup tomato sauce
  • reserved broth
  • 1 tsp cumin, or more to taste (I like a lot)
  • garlic powder
  • salt and pepper to taste
Place chicken, onion, tomato, carrot, and 2 cloves of garlic into crock pot. Add water to cover, and set to high for 4 hours until the chicken is tender. If cooking on the stove, cook on medium-low, and simmer until the chicken is tender, 30 to 40 minutes. Place the chicken into a bowl and shred it into strips using a fork; set aside. Reserve the liquid.

In a large deep skillet, heat olive oil over medium heat. Add the garlic, onions, green peppers, and red peppers. Cook about 3 to 4 minutes. Stir in chicken, tomato sauce, white wine, and about 3/4 cup of the reserved broth to create a nice sauce. Season with cumin, garlic powder salt, and pepper. Cover and simmer on low for about 10 minutes more adding more broth and seasoning if needed. Makes 4 cups.

Servings: 4 • Serving Size: 1 cup • Old Points: 4 pts • Points+: 5 pts
Calories: 234.8 • Fat: 5.4 g • Protein: 31.3 g • Carb: 12.8 g • Fiber: 2.6 g

Gina's Weight Watcher Recipes

Monday, February 28, 2011

Bloomin' Blossom (PointsPlus 6)


For Onion:
1 jumbo sweet onion, not peeled
1 cup Fiber One bran cereal (original), ground to a breadcrumb-like consistency in a blender or food processor
1/2 cup fat-free liquid egg substitute (like Original Egg Beaters)
1/4 tsp. seasoned salt (like the one by Lawry's)
1/4 tsp. garlic powder
1/8 tsp. black pepper

For Sauce:
3 tbsp. fat-free mayonnaise
2 tsp. ketchup
1/8 tsp. seasoned salt
dash chili powder

Preheat oven to 400 degrees. Combine ground cereal with the seasoned salt, garlic powder, and pepper. Mix well and set aside.

Cut the top half-inch of the onion off (from the pointy side, not the flat one). Leaving the root (bottom) intact, carefully peel the outside layer off.

Next, starting from the top, carefully cut the onion down and across the middle, stopping about a half-inch from the root. Repeat to make a criss-cross, cutting the onion down the middle again and stopping a half-inch from the bottom. You should now have 4 sections still attached at the bottom. Cut each of those sections down the middle (from the top), again stopping before you get to the root.

Place the onion, cut side up, in a large bowl, and cover completely with ice water. Allow to sit for 5 - 10 minutes, or until "petals" open up. (You can use your hands to gently help pry them open once they've been soaking for several minutes.) Remove the onion, and dry both the onion and the bowl.

Once both are dry, place the onion back in the bowl, with the petals up. Pour the egg substitute evenly over it, making sure to get in between all the petals (use your hands to separate them). Swirl egg substitute around so the bottom and sides of the onion get coated. Then flip the onion over to drain excess egg substitute. The entire surface of the onion should be covered lightly with egg substitute. Transfer onion to a separate, dry bowl. (You'll likely have about half the egg substitute left in the first bowl.)

Slowly sprinkle ground cereal mixture evenly over the onion, making sure to thoroughly coat each petal -- again, use your hands to separate them -- flipping the onion upside-down once you're almost done coating, so that the entire surface gets coated in crumbs. (If needed, spread a little more egg substitute on any dry spots to get the crumbs to stick.) Spray a baking dish with nonstick spray, and place the onion in it with the petals facing up.

Place dish in the oven and bake for about 40 minutes (until outside is crispy and inside is soft). Meanwhile, combine sauce ingredients. When onion is done, allow it to cool slightly. If you like, carefully cut out the center of the onion (so petals are easy to remove). Serve with sauce and enjoy! MAKES 2 SERVINGS

Thursday, February 10, 2011

Turkey & Chickpea Burger (4 Points Plus)

(4 points for the patty, add points for the bun)

1 15 oz. can chickpeas, drained and rinsed
1/2 cup scallions, roughly chopped
1 tsp ground cumin
1 tsp fresh ground black pepper
a dash of salt
2 tbsp Worcestershire sauce
3/4 lb ground turkey breast 99 % fat free

In a food processor, combine chickpeas, scallions, cumin, pepper, salt and Worcestershire sauce. Pulse until smooth.
Add chickpea mixture to turkey and mix by hand until combined.
Form into patties and cook burgers in large skillet over medium- high heat. Cook 4 -6 minutes on each side.

Serve on whole-wheat buns, topped with spinach, tomatoes, onions and Dijon Mustard.

Clean Eating Magazine Jan/Feb. 2009 issue.

Sunday, February 6, 2011

Thai Chicken Pizza (8 Points Plus)

I changed the recipe a little. I did not use crushed red pepper. Instead, I served it on the side for those who wanted it.


  • 1/3 cup natural creamy peanut butter
  • 1/4 cup warm water
  • 2 teaspoons sugar
  • 2 teaspoons rice vinegar
  • 1/4 to 1/2 teaspoon crushed red pepper
  • 2 teaspoons canola oil
  • 12 ounces skinless boneless chicken breast, cut into bite-size pieces
  • 1/2 cup very thinly sliced green onion
  • 2 cloves garlic, minced
  • Nonstick cooking spray
  • 1 recipe Thin Crust Pizza Dough
  • 1 cup red sweet pepper, cut into thin strips
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/2 cup chopped cilantro


Preheat oven to 475°F. In a small bowl combine peanut butter, water, sugar, rice vinegar, and crushed red pepper. Set aside.

In a medium skillet heat oil over medium heat. Add chicken; cook and stir until no pink remains. Add green onion and garlic; cook 1 minute more. Turn heat to low; add 2 tablespoons of the peanut butter mixture (set the rest aside). Mix until chicken is coated; remove from heat.

Coat a 12 to 14-inch pizza pan, large cookie sheet or pizza screen with nonstick spray. Roll out Thin Crust Pizza Dough according to dough recipe. Slide onto prepared pan. Spread dough with remaining peanut sauce, adding water if needed to make it of spreading consistency. Top with chicken mixture, red pepper strips, and cheese.

Bake 11 to 14 minutes or until cheese is melted and crust starts to brown. Remove from oven and sprinkle with cilantro. Slice into 8 slices. Serve immediately.

Nutrition Facts

  • Servings Per Recipe 8 (1-slice) servings
  • Calories303,
  • Total Fat (g)11,
  • Saturated Fat (g)2,
  • Monounsaturated Fat (g)2,
  • Polyunsaturated Fat (g)1,
  • Cholesterol (mg)29,
  • Sodium (mg)190,
  • Carbohydrate (g)31,
  • Total Sugar (g)3,
  • Fiber (g)2,
  • Protein (g)19,
  • Vitamin C (DV%)51,
  • Calcium (DV%)8,
  • Iron (DV%)14,
  • Percent Daily Values are based on a 2,000 calorie diet
Better Homes and Gardens

Monday, January 31, 2011

Chicken Caesar Lasagna (8.5 Points Plus)

  • 9 dried whole wheat or regular lasagna noodles
  • 2 10-oz. containers refrigerated light Alfredo sauce
  • 3 Tbsp. lemon juice
  • 1/2 tsp. cracked black pepper
  • 3 cups chopped, cooked chicken breast*
  • 1 10-oz. pkg. frozen chopped spinach, thawed and well drained
  • 1 cup bottled roasted red sweet peppers, drained and chopped
  • 3/4 cup shredded Italian blend cheese


1. Preheat oven to 325 degrees F. Cook noodles according to package directions. Drain; rinse with cold water; drain again. Meanwhile, in a bowl combine Alfredo sauce, lemon juice, and black pepper. Stir in chicken, spinach, and red peppers.

2. Lightly coat a 13x9x2-inch baking dish or 3-quart rectangular casserole with nonstick cooking spray. Arrange 3 noodles in bottom of dish. Top with one-third chicken mixture. Repeat layers twice. Cover; bake for 45 to 55 minutes or until heated through. Uncover; sprinkle with cheese. Bake, uncovered, 5 minutes more or until cheese is melted. Let stand 15 minutes before serving. Makes 9 servings.

3. *Note: For chopped cooked chicken, season 2 pounds raw skinless boneless chicken breast halves with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper. Heat 1 tablespoon olive oil in skillet over medium-high heat. Reduce heat to medium. Add chicken. Cook, uncovered, 8 to 12 minutes or until no longer pink, turning halfway through cooking. Cool chicken slightly before chopping.

Nutrition Facts

  • Calories268,
  • Total Fat (g)10,
  • Saturated Fat (g)6,
  • Monounsaturated Fat (g)1,
  • Polyunsaturated Fat (g)1,
  • Cholesterol (mg)68,
  • Sodium (mg)557,
  • Carbohydrate (g)20,
  • Total Sugar (g)3,
  • Fiber (g)2,
  • Protein (g)24,
  • Vitamin C (DV%)83,
  • Calcium (DV%)21,
  • Iron (DV%)8,
  • Percent Daily Values are based on a 2,000 calorie diet

Saturday, January 29, 2011

Baked Pasta with Sausage, Tomatoes, and Cheese (11 Points Plus)

It is no secret that Cooking Light magazine is one of my favorites. And their website is amazing! You can get really great low fat recipes that include all the nutrition information. So it's easy to calculate the points.

(Sorry no photo-it didn't come out.)

Yield: 8 servings (serving size: 1 1/2 cups)


  • 1 (1-pound) package uncooked ziti (short tube-shaped pasta)
  • 1 pound hot turkey Italian sausage links
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 (14.5-ounce) cans petite-diced tomatoes, undrained
  • 1/4 cup chopped fresh basil
  • Cooking spray
  • 1 cup (4 ounces) shredded fresh mozzarella cheese
  • 1 cup (4 ounces) grated fresh Parmesan cheese


Preheat oven to 350°.

Cook pasta according to package directions, omitting salt and fat. Drain the pasta, and set aside.

Remove casings from sausage. Cook sausage, onion, and garlic in a large nonstick skillet over medium heat until browned, stirring to crumble. Add the tomato paste, salt, pepper, and tomatoes, and bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.

Combine cooked pasta, sausage mixture, and basil. Place half of the pasta mixture in a 4-quart casserole coated with cooking spray. Top with half of mozzarella and half of Parmesan. Repeat layers. Bake at 350° for 25 minutes or until bubbly.

Nutritional Information

Calories: 413 (26% from fat)
Fat: 11.8g (sat 6.1g,mono 2.2g,poly 1g)
Protein: 24.1g
Carbohydrate: 53g
Fiber: 4.5g
Cholesterol: 49mg
Iron: 7.9mg
Sodium: 941mg
Calcium: 265mg
Cooking Light, NOVEMBER 2003

Denver Omelet (5 Points Plus)

Serving Size: 2


2 ounces Ham
1/4 cup Onion chopped
1/4 cup Bell pepper chopped
3 large Egg scrambled

Throw all the ingredients together. Cook about 7 minutes. Stick with fork. If it comes out clean, it's done.

I used my GT Express101 to make this. If you are cooking in a pan, you will need to flip the omelet over and later cut it in half.

Wednesday, January 26, 2011

Three Bean Tamale Pie (8 Points Plus)

8 servings


1 large Green pepper chopped
1 medium Onion chopped
3 cloves Garlic minced
1 tablespoon Vegetable oil
1 can (16 oz) Kidney beans
1 can (16 oz) Pinto beans
1 can (16 oz) Black beans
1 1/3 cups Vegetable juice
4 ounce Green chiles
1 1/4 teaspoons Chili powder
3/4 teaspoons Ground cumin
8 1/2 ounces Corn muffin mix
1/2 cup Cheddar cheese shredded

1. Preheat oven to 400 degrees. Grease a 3 quart rectangular dish.
2. In large skillet, cook pepper, onions, and garlic in hot oil. Stir in all three beans, vegetable juice, chile peppers, chili powder, and cumin. Sppon mixture into the dish.
3. Prepare the corn muffin mix according to the package. Add the cheese and stir in. Evenly spoon the mixture on top. Bake uncovered for 20 to 25 minutes until golden.

One - Pan Recipes by Better Homes & Gardens