Recipes

Super Easy Cilantro Lime Chicken Tacos with Rice #Recipe

This week has been absolutely jam packed with every single thing imaginable. I started a new job, the kids started with a nanny, and life has just been crazy. Dinner rolled around tonight and I didn't have a plan. Surprise. Here's what I had in my pantry and fridge: That can make tacos, right? Right. Cilantro Lime Chicken Tacos Makes 5 tacos 1 chicken breast 1/4 cup fresh cilantro Minute Ready-to-Serve Brown Rice White corn tortillas Fresh lime juice Slice your chicken breast into strips width wise, but don't go all the way through. Squirt lime juice all over chicken and into cuts. I used a George Foreman grill to grill the chicken breast. While your chicken breast is cooking, snag a Minute Ready-to-Serve single serve cup. You don't have to add water or anything -- just pop it into the microwave for 60 seconds! Once the chicken is finished grilling, fork-shred into a tortilla that you've spooned some rice into. Top with fresh cilantro and lime juice. … [Read more...]

Freezer Friendly Weight Watchers Whole Wheat Pancake #Recipe

And the pancake saga continues... By now you guys have to have realized that I'm a little pancake obsessed. I've got recipes for lemon blueberry pancakes, for banana protein pancakes, and now these beauties. These pancakes are perfect as your go-to base recipe. They're fluffy, they're healthy, and duh -- they're delicious. Whole Wheat Pancakes adapted from Skinny Taste 2 cups whole wheat flour 4 1/2 tsp baking powder 1/2 tsp salt 2 tsp cinnamon 2 tsp splenda 2 large eggs 2 1/4 cups of almond milk (you can substitute with fat free milk) 1 tsp vanilla cooking spray (I use Smart Balance) Combine all dry ingredients well. Add in wet ingredients and stir gently. Make sure the dry ingredients are well incorporated, but don't over mix. Heat a skillet over medium heat, and spray with non-stick cooking spray. Scoop 1/4 cup of batter on to skillet, and turn pancake once it bubbles. If you'd like to add any fruit or other add-ins, do so before the first flip. I … [Read more...]

Little Bit Lighter Creamy Tomato Tortellini Soup #Recipe

So I really can't take credit for this recipe. My sister-in-law was at our house for Christmas, and she made it for the whole family. It was super amazing, and I've been dreaming about it ever since. When she made it, she went all out and did heavy cream, because it was Christmas, and dieting on Christmas isn't allowed. 'Cause I said so. So before I made it again, I asked you guys what I should do to lighten up the recipe, and you guys helped out a lot! May I present to you ... Little Bit Lighter Creamy Tomato Tortellini Soup 1 family sized can of Tomato Soup (the lighter the better -- healthy request or what have you) 1 bag of frozen cheese tortellini 3/4 cup fat free half and half 1 bay leaf 1 tablespoon minced garlic 1 tablespoon olive oil a shake or two of onion powder a little shredded Parmesan cheese for garnish Boil cheese tortellini in a large pot, drain, and set aside. In a large soup pot, pour in olive oil and brown the minced garlic. Once the garlic is … [Read more...]

Banana Whip Ice Cream Sandwiches — Under 100 calories!

I think you'd be hard pressed to find a person who doesn't like ice cream sandwiches. After all, isn't the saying "we ALL scream for ice cream"? Problem is, I screamed for ice cream too much, and I gained weight. I still want to eat ice cream though darn it! So I beat the system, and created an ice cream sandwich that's under 100 calories. Booyah! What you'll need: A banana or two Pizzelle Italian Waffle Cookies (I found them at World Market) Slice each banana and lay them on a paper plate. Put them in the freezer for 8+ hours. I did mine for about 20 :). Once they're frozen, scrape them off the plate into a blender. Blend them within an inch of their life, scraping down the sides periodically. Eventually, you'll see this amazing soft serve texture. Yum! Scoop about 1/4 cup of banana ice cream onto a waffle cookie. Top with another waffle cookie. Each cookie is only 23 calories! Aren't they pretty? You can easily add variations to the ice cream -- peanut butter, sugar … [Read more...]

Low Calorie, High Protein Banana Pancakes – 2 Ingredients!

You all know that breakfast is my all-time favorite meal. I have been known to eat breakfast for each meal of the day, and I fly my breakfast flag high. My favorite food of all time? Pancakes. Hands down. But buttermilk pancakes aren't exactly nutritious. So I wanted to figure out an alternative! I bring you... BananEgg Pancakes! Hooray! Guys, these are so easy it's ridic. All you need are some nanners and some eggs. Check it out: BananEgg Pancakes 4 eggs 2 bananas Pam or other non-stick agent Slice your banana into a bowl. Add eggs. Whisk together until semi-smooth. You'll have some clumpy banana bits, but that's okay. Pour 1/4 cup of "batter" onto warm skillet (medium to medium high is best -- eggs are delicate!). Let 'em cook for about 45 seconds each side, and voila! Each batch makes about 15 minicakes. You don't want them to be too big, or they'll be hard to flip :). They're so good! Add a drizzle of sugar free syrup and you've got a great pancake substitute. You guys … [Read more...]

Mocha Cupcakes with Espresso Buttercream Frosting

Mocha Cupcakes 1 cup sugar 1/2 cup cold brewed coffee 1/2 cup vegetable oil 2 eggs 3 teaspoons cider vinegar 3 teaspoons vanilla 1-1/2 cups flour 1/3 cup baking cocoa 1 teaspoon baking soda 1/2 teaspoon salt Beat the coffee, sugar, oil, eggs, vanilla, and vinegar together in a large bowl. Separately, in a small bowl, combine the flour, baking soda, salt, and cocoa. Combine wet and dry mixtures until well blended. Fill paper-lined muffin cups 2/3 full. Bake at 350* for about 20 minutes. Allow cupcakes to cool before frosting. Espresso Buttercream Frosting 2 sticks butter 2 cups powdered sugar 1 1/2 teaspoons vanilla 1 1/2 teaspoons espresso powder OR 1 packet Starbucks VIA Mix the espresso powder or Starbuck's packet into the vanilla and set aside. Blend together the butter and powdered sugar. Add the espresso mixture and continue to mix until well blended. Sadie, aka Slap Dash Mom, loves baking and sharing her recipes and secrets (like how to cook tofu!) … [Read more...]

10 Weight Watchers Holiday Treat Recipes

It's the most wonderful tiiiiiime of the year! But you don't have to totally skip out on a fun holiday tradition just because you're eating well! I've compiled a list of ten awesome Weight Watchers-friendly holiday treat recipes! Enjoy! 1 Point Plus Cranberry Cookie Kisses Christmas Sugar Cookies Skinny Whole Wheat Snickerdoodles Almond Cutout Cookies Peanut Butter Cookies 2 Points Plus Chewy Chocolate Peanut Butter Cookies Christmas Gingerbread Cupcakes Low Fat Gingerbread Cookies 5 Points Plus Low Fat Apple Cake Whipped Cream Chocolate Pie Want to see how you can follow Weight Watchers completely free? Let me show you how! Need Thanksgiving recipes that won't make you move your belt over a notch? I've got you covered! … [Read more...]

Celebrating World Pasta Day with Lemon Spaghetti #BarillaWPD

Here's the thing: I am busy. I work from home, raise three kids, and run a household. It's hard to get all of my t's crossed and my i's dotted -- dinner? Fuhgettaboutit. So when Barilla told me that I could whip up a fantastic dinner in no time, I was intrigued. My kids are pasta-holics, and so I took on the challenge. They sent me a cookbook, a slew of pasta, and the cutest timer I've ever seen: I love that there are healthier alternatives for plain white pasta! The farfalle is made with carrots and squash! And my kids never suspect a thing, muahaha! Since I'm watching what I eat, I love that I can use different varieties of Barilla like white fiber and whole grain, and still feel good about what i'm eating. It's so tough to find meals that I can get from pan to plate quickly that aren't full of junk. Sure, I can pop a frozen pizza in the oven, but I like that with Barilla I can hide fresh veggies, sneak in protein, and serve my family a nutritious meal. Why … [Read more...]

Appletizers – an Apple Pie Pockets Recipe

With fall approaching, I have the insatiable urge to bake. I want to fill my house with the scents of autumn, and to me, that means apples and cinnamon. Find me a pile of leaves, 'cause I'm diving in head first, y'all. So I set out to make something apple-y. I wanted to make an apple pie, with a twist. This is what happened. It's pretty awesome. It's like magic happened. Delicious, apple filled magic. And because I like you, kid, I'm gonna show you how I made them. First things first. Get your goods. 1 can of apple pie filling 1 box of 2 pre-made pie crusts (in the canned biscuit area -- I ain't fancy, y'all) 1 egg white The top secret weapon? The Pampered Chef Cut 'N Seal. It's the coolest $10 I've ever spent. 1. Grab a Roul Pat or lightly flour a counter top. Roll out your thawed pie crusts. Make a little bitty indention with your Cut 'N Seal if you're using it. If you don't have one, just get a large round cookie cutter or something similar to make … [Read more...]

Strawberry Vanilla Cupcakes with #CoolWhipFrosting #CBias

My daughter has been on fall break for the past two weeks, and yesterday was her first day back to school. I wanted to surprise her when she came home from school, and I knew that cupcakes would be perfect! Who doesn't like cupcakes?! Emma is all girl, so I decided on Strawberry Vanilla Cupcakes with pink frosting. And sprinkles. Because life is better with sprinkles. So Micah and I loaded up in the van and headed to Walmart to get cupcake fixin's. We picked up some cake ingredients and decorations... Cake mix! I have a secret way of preparing cake mix that makes it taste home made. I'll tell you how I do it in a second! A cupcake isn't a cupcake without some sparkle! And I decided to try Kraft Cool Whip Frosting. I wanted the cupcakes to be really light and airy, and I knew this would do the trick! You can see my entire shop here. So we got home and gathered everything we'd need for our cupcakes. So you wanna know how I improve upon a cake mix? Here's how: 1 box cake … [Read more...]