Skinny Mexican Enchilada Casserole

This is an easy casserole and can be made ahead of time and frozen before baking.  This was surprisingly low in Weight Watchers points, but flavorful - and my favorite part, cheesy!

Skinny Mexican Enchilada Casserole

1 pound ground turkey breast

1 medium onion, chopped

2 cups each: tomato sauce and enchilada sauce

15 oz can of pinto beans and juice

12 corn tortillas

3 cups grated fat-free cheddar cheese

1/4 cup sliced black olives

In a large, heavy skillet sprayed with nonstick spray, brown ground turkey and chopped onion over medium-high heat, stirring constantly. Add tomato sauce, enchilada sauce and beans with juice. Heat until simmering. 

Put a layer of meat sauce in a large casserole sprayed with nonstick spray. Add a single layer of 3 tortillas. Add another layer of meat sauce. Cover with 1/4 of the cheese and olives. Repeat three more layers of 3 tortillas, meat sauce, cheese and olives. 

Bake in a preheated 325º oven for 50 to 60 minutes, or until hot.

Serves 10.  Weight Watchers PointsPlus = 6

Skinny Mexican Enchilada Casserole

1 pound ground turkey breast

1 medium onion, chopped

2 cups each: tomato sauce and enchilada sauce

15 oz can of pinto beans and juice

12 corn tortillas

3 cups grated fat-free cheddar cheese

1/4 cup sliced black olives

In a large, heavy skillet sprayed with nonstick spray, brown ground turkey and chopped onion over medium-high heat, stirring constantly. Add tomato sauce, enchilada sauce and beans with juice. Heat until simmering. 

Put a layer of meat sauce in a large casserole sprayed with nonstick spray. Add a single layer of 3 tortillas. Add another layer of meat sauce. Cover with 1/4 of the cheese and olives. Repeat three more layers of 3 tortillas, meat sauce, cheese and olives. Bake in a preheated 325º oven for 50 to 60 minutes, or until hot.

Serves 10.  Weight Watchers PointsPlus = 6

Asian Pasta Stir-Fry

I was inspired to create this recipe by a fresh stir-fry package I purchased at Trader Joe's.  I wanted to use pasta instead of rice and I found some nutritious looking whole wheat fettuccine.  I pulled all of the spices and sauces out of the refrigerator and got to work.

Asian Pasta Stir-Fry

2 chicken breasts, sliced thinly

8 oz whole wheat pasta, cooked

6 cups chopped stir-fry vegetables of your choice

1 Tbsp low sodium soy sauce

1 Tbsp crushed ginger

4 garlic cloves, crushed

1 Tbsp Sirracha Sauce (to taste)

2 Tbsp Fish Sauce

1 Tbsp sesame oil

1/3 cups Teriyaki sauce

Coat the inside of a wok with sesame oil and head on medium-high.  Add the sliced chicken and all of the ingredients except the mixed vegetables and pasta.  Cook the chicken until done.  Take the chicken out of the wok and place it on a plate.  Be sure to leave all of the sauce in the wok.

Add the vegetables to the wok and cook until tender but crisp.  At this point you can add a bit more fish sauce or Sirracha if you'd like.

When the vegetables are done, add the chicken back to the wok and stir.  Just before serving, toss the cooked pasta in the with the meat and vegetables and serve!

Makes 6 large portions.  Weight Watchers PointsPlus = 8

Chicken in Creamy Mushroom Sauce

I found this recipe while searching for some new Weight Watchers recipes.  It was really delicious and especially creamy!

Chicken in Creamy Mushroom Sauce

2 tablespoons cornstarch

1 cup water

1 pound boneless and skinless chicken breasts

1/4 cup chopped onion

1 clove garlic -- crushed

1/4 teaspoon salt

1/8 teaspoon pepper

1 red bell pepper -- coarsely chopped

3 cups sliced mushrooms -- about 8 ounces

1/4 cup dry white wine

1 teaspoon chicken bouillon granules

2 tablespoons reduced-fat sour cream

3 tablespoon chopped fresh chives

3 cups hot cooked whole wheat pasta

Stir cornstarch into water; reserve.  Cut chicken into thin strips.  Coat large skillet with nonstick cooking spray; heat until hot.

Cook onion, garlic, salt and pepper in skillet over medium-high heat for about 3 minutes, stirring frequently, until onion is tender. Stir in chicken and red pepper. Cook about 4 minutes, stirring frequently, until chicken no longer is pink. Stir in mushrooms, wine and bouillon granules. 

Heat to boiling; reduce Cover and simmer 1 minute. Stir in sour cream. Stir cornstarch mixture into skillet.

Cook over medium-high heat about 2 minutes, stirring frequently, until thickened Sprinkle with chives. Serve over pasta.

Serve 6.  (Weight Watchers PointsPlus = 7)

Goat Cheese Beet Stackers

Goat Cheese Beet Stackers

2 cups cooked beets, sliced

2 oz semi-soft herbed goat cheese

2 cups arugula

2 tablespoons fat free balsamic vinaigrette

Clean and boil beets.  When you can easily insert a knife into the beet, they are done.  Run under cold water and remove skin with fingers.  

Slice the beets and let cool.  Pace arugula on a plate and prepare stackers according to the picture.  Divide goat cheese evenly among the stacks.  Pour dressing over the stacks and arugula.  Serve!

Makes 5 stacks.  (Weight Watchers PointsPlus = 2 per stack)

Marinara Spaghetti Squash

This has to be the best thing ever!  I make my mom's spaghetti sauce and pour a 1/2 cup over some roasted spaghetti squash - almost like the real thing!!!  Best part is - it's super easy!

Marinara Spaghetti Squash

1 large spaghetti squash

1 cup marinara sauce

1 teaspoon salt

1/2 teaspoon pepper

2 teaspoons olive oil

Cut the squash in half.  This is difficult so use a large sturdy kitchen knife.  Scoop out all of the pulp and seeds.  Cover the inside of both halves with salt, pepper, and olive oil - spread with fingers. 

Cover a cookie sheet or baking pan with foil.  Place squash rind side up on the pan.  Cook at 400 degrees for 35-45 minutes until tender.  Take a knife and insert it into the rind of the squash.  If it is easy to insert and pull out, the squash is done.

When done, take the squash out of the oven and using a fork, gently scrape around the shell, pulling the flesh apart.  It will begin to look just like spaghetti pasta strands. 

Pour 1/2 cup of sauce over the squash and serve!

Serves 2.  (Weight Watchers PointsPlus - not including marinara = 2)

Creamy Hungarian Mushroom Soup

I found this recipe in an Eating Well magazine.  It was really delicious - even better served over a little whole wheat pasta like a mushroom stroganoff!

Creamy Hungarian Mushroom Soup

1 tablespoon extra-virgin olive oil
1 1/2 pounds mushrooms, thinly sliced
1 medium onion, diced
3 tablespoons all-purpose flour
2 tablespoons paprika, preferably Hungarian (see Note)
2 tablespoons dried dill
4 cups mushroom broth or reduced-sodium beef broth
2 cups low-fat milk
1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch pieces
1/2 cup reduced-fat sour cream
3/4 teaspoon salt

Heat oil in a Dutch oven over medium-high heat. Add mushrooms and onion and cook, stirring occasionally, until most of the liquid evaporates, 10 to 15 minutes.

Reduce heat to medium and cook, stirring frequently, until the mushrooms are very soft, about 3 minutes more. Add flour, paprika and dill and cook, stirring, for 15 seconds. Add broth, milk and potatoes; cover and bring to a simmer. Reduce heat to maintain a lively simmer and cook, uncovered, until the potatoes are tender, about 5 minutes. Remove from the heat and stir in sour cream and salt.

Serves 6, about 1 1/2 cups each.  (Weight Watchers PointsPlus =  7)

Filet Mignon with Orange Cranberry Sauce

I will note that when I make this again, I will grill the meat instead of cooking it on the stove.  there's just something I love about the grilled taste.  I took this recipe directly from the Weight Watchers website!

Filet Mignon with Orange Cranberry Sauce

1/2 pound(s) Beef, filet mignon, trimmed, raw   

1/2 tsp black pepper, freshly ground   

1/4 tsp table salt   

2 tsp olive oil   

1 small shallot(s), or 1⁄2 small red onion, minced   

1 clove(s) (medium) garlic clove(s), minced   

1/4 cup(s) orange juice   

1/4 cup(s) red wine, or beef broth   

3 Tbsp dried cranberries   

Pat the filets dry with paper towels; sprinkle both sides with the pepper and salt. Heat 1 teaspoon of the oil in a medium heavy skillet over medium-high heat until very hot. Add the filets and cook until well browned, about 4 minutes. 

Heat 1 teaspoon of the oil in a medium heavy skillet over medium-high heat until very hot.

Add the filets and cook until well browned, about 4 minutes.

Turn and cook until the center is slightly less done than you'd like, 2 – 3 minutes for medium rare (the meat will continue to cook when you take it off the heat).

Transfer to a plate and loosely cover with foil.

Heat the remaining 1 teaspoon oil in the same skillet. Add the shallot and garlic; cook, stirring frequently, until softened, 2 – 3 minutes. Add the orange juice, wine, and cranberries; bring to a boil. Reduce the heat and simmer, stirring constantly, until thickened, 2 – 3 minutes. 

Return the filets to the pan and cook, swirling to coat them with the sauce. Serve at once.

Serves 4.  WW Points+ 8

Filet Mignon with Orange Cranberry Sauce

1/2 pound(s) Beef, filet mignon, trimmed, raw   

1/2 tsp black pepper, freshly ground   

1/4 tsp table salt   

2 tsp olive oil   

1 small shallot(s), or 1⁄2 small red onion, minced   

1 clove(s) (medium) garlic clove(s), minced   

1/4 cup(s) orange juice   

1/4 cup(s) red wine, or beef broth   

3 Tbsp dried cranberries   

Pat the filets dry with paper towels; sprinkle both sides with the pepper and salt. Heat 1 teaspoon of the oil in a medium heavy skillet over medium-high heat until very hot. Add the filets and cook until well browned, about 4 minutes.

Heat 1 teaspoon of the oil in a medium heavy skillet over medium-high heat until very hot.

Add the filets and cook until well browned, about 4 minutes.

Turn and cook until the center is slightly less done than you'd like, 2 – 3 minutes for medium rare (the meat will continue to cook when you take it off the heat).

Transfer to a plate and loosely cover with foil.

Heat the remaining 1 teaspoon oil in the same skillet. Add the shallot and garlic; cook, stirring frequently, until softened, 2 – 3 minutes. Add the orange juice, wine, and cranberries; bring to a boil. Reduce the heat and simmer, stirring constantly, until thickened, 2 – 3 minutes. Return the filets to the pan and cook, swirling to coat them with the sauce. Serve at once.

Serves 4.  WW Points+ 8

Banana Oatmeal Muffins

Banana Oatmeal Muffins

1 1/4 cup(s) all-purpose flour   

1/2 cup(s) unpacked brown sugar   

1/2 tsp table salt   

1/2 tsp baking soda   

1/4 tsp baking powder   

3 tsp canola oil   

1 large egg(s), beaten   

2 large egg white(s), beaten   

3 large banana(s), ripe   

1 cup(s) uncooked old fashioned oats   

Preheat oven to 350°F. In a large bowl, stir together dry ingredients. Add oil and eggs; mix thoroughly.

In a smaller bowl, mash bananas with a potato masher or fork. Add bananas and oatmeal to batter.

Spray a loaf pan with cooking spray. Pour batter into muffin pan and bake until top of loaf is firm to touch, 20-30 minutes. Remove from oven and allow to cool in pan for 5 minutes. Flip them out and cool on a wire rack for another 10 minutes.

Serves 8  WW Points+ 6

Banana Oatmeal Muffins

1 1/4 cup(s) all-purpose flour   

1/2 cup(s) unpacked brown sugar   

1/2 tsp table salt   

1/2 tsp baking soda   

1/4 tsp baking powder   

3 tsp canola oil   

1 large egg(s), beaten   

2 large egg white(s), beaten   

3 large banana(s), ripe   

1 cup(s) uncooked old fashioned oats   

Preheat oven to 350°F. In a large bowl, stir together dry ingredients. Add oil and eggs; mix thoroughly.

In a smaller bowl, mash bananas with a potato masher or fork. Add bananas and oatmeal to batter.

Spray a loaf pan with cooking spray. Pour batter into muffin pan and bake until top of loaf is firm to touch, 20-30 minutes. Remove from oven and allow to cool in pan for 5 minutes. Flip them out and cool on a wire rack for another 10 minutes.

Serves 8  WW Points+ 6