Stuffed Pepper Soup

This recipe is loosely based on the one found on Skinny Taste. I had a ton of peppers to use up, and that recipe only called for 1 cup, so I made some changes to accommodate all my peppers (and my family's tastes). This soup is SO yummy!

2 tsp. olive oil
1 lb. extra lean ground turkey breast
4 bell peppers (I used one green, one yellow, and two red), chopped
1 onion, chopped
4 cups beef broth
2 cans petite diced tomatoes
1 can crushed tomatoes
1 can (6 oz) tomato juice (you probably don't need this, I just threw it in there because I had it in the pantry)
3/4 tsp. marjoram
1/4 tsp. black pepper
1.5 cups uncooked rice (white or brown--I used white)

Cook the rice according to package directions, and set aside. Heat the olive oil in a large soup pot (at least 5.5-quart size). Add the onion and cook for a couple of minutes. Add the turkey, breaking it up as it browns. Once the turkey is browned, add the bell peppers and cook for a couple of minutes. Add the rest of the ingredients (except the rice) and bring to a boil. Reduce the heat to a simmer, and let it cook until the peppers and onions are as soft as you'd like (I cooked it about 15 minutes). Add the rice to the soup pot, and stir to combine. If it's too thick, you can add some water (I added about two cups).  (You could keep the rice separate from the rest of the soup and only add it when serving, so it doesn't overcook--but I like to add it right to the soup)

When made as written, it should produce about 14 cups. Using the Weight Watchers Recipe Builder, that comes out to 3 PointsPlus per cup (I ate two cups per serving).

BBQ Chicken Pizza

My family eats pizza for dinner every Friday, and I found myself short on the usual ingredients. I had to throw something together really quickly, and I made this BBQ Chicken Pizza on the fly. It turned out really good!

BBQ Chicken Pizza

Crust:
2 cups of Heart Smart Bisquick
1/4 cup fat-free sour cream
1/4 cup very hot water

Toppings:
1/4 cup barbecue sauce (I like Sweet Baby Ray's)
6 oz. cooked chicken, chopped or shredded
2 oz. shredded 2% cheddar cheese
thinly sliced red onion
1/4 cup Hormel crumbled bacon

To make the crust, just combine the Bisquick, sour cream, and water. It will look dry, but if you use your hands to knead it, it will come together. Roll it out onto an ungreased cookie sheet.

Spread the sauce evenly over the crust. Top with chicken, cheese, onions, and bacon. Bake at 400 degrees for about 15-20 minutes, until crust is light brown and cheese is melted.

I didn't calculate the nutrition info, but I put it into the Recipe Builder on the Weight Watchers site, and it has 5 PointsPlus per slice (if you get 8 slices from the pie).

Red Pepper & Feta Pasta

I love the combination of roasted red peppers and feta cheese. I had a couple of jars of red peppers in my pantry, and some feta in my fridge, so I turned them into a simple, yummy sauce for pasta. Jerry and I both loved this dish! The red pepper flakes make it a little spicy, and it goes really well with the sweet roasted peppers. This is written for two main dish servings, but you could easily double it.

Red Pepper & Feta Pasta

6 oz. dry pasta
2 tsp. olive oil
1 small onion, chopped fine
1 tsp. minced garlic
1 (12 oz) jar of roasted red peppers
1/4 cup fat-free half & half
salt and pepper to taste
1/4 tsp. crushed red pepper flakes
2 oz. fat free feta cheese

Cook pasta according to package directions. Meanwhile, heat oil in a small pot over medium heat. Add the onions and garlic, and cook until softened, a few minutes. Drain the roasted pepper and add them to the pot, along with the half and half. Use an immersion blender to puree (or put everything in a food processor or blender, puree, and then put back in the pot). Add salt and pepper to taste, and the crushed red pepper flakes. Let the pepper mixture simmer for a minute, and then stir in the feta cheese and cooked pasta, and toss to coat.  Makes 2 servings (approximately 1-1/4 cups per serving, depending on the shape of pasta used).

Banana Pecan Pancakes

I was looking for a lower-calorie pancake recipe, and tried Hungry Girl's banana pancakes from her 200 under 200 cookbook. They were good, but I made a couple of changes the next time, and they were perfect!

Banana Pecan Pancakes

1/2 medium banana, mashed (chop the other half for topping, like in the picture)
46 grams of liquid egg whites (about 3 Tbsp.)
1 Tbsp. skim milk
dash of vanilla extract
1 packet of stevia (or 1 tsp. sugar, or whatever sweetener you like)
1/4 cup whole wheat pastry flour (you can use whole wheat, like in the original recipe, but the whole wheat pastry flour made them fluffier)
1/4 tsp. baking powder
dash of cinnamon
12 grams (about 1 Tbsp.) chopped pecans

Heat a skillet over medium heat. In a bowl, combine the mashed banana, egg whites, milk, vanilla extract, and sweetener. Add the flour, baking powder, and cinnamon and stir until combined.

Spray the skillet with cooking spray, and then sprinkle the chopped pecans in four separate little sections. Pour the batter over the pecans, making four small pancakes. When the top starts to bubble after a minute or two, flip them over and cook for another minute or so.

I top mine with sugar-free syrup and half a banana, chopped. (Nutrition info is for the whole recipe, not including the syrup or chopped banana on top)

Chicken 'n' Noodles

I was really in the mood for some creamy comfort food, and since I already had cooked and shredded chicken in the fridge, I just threw this meal together last-minute. Jerry and I both loved it! If the chicken is already cooked, the whole meal comes together very quickly.

Chicken 'n' Noodles

20 oz. cooked, shredded chicken breasts
1 can 98% fat free cream of chicken soup
4 cups chicken broth
6 oz. (uncooked) Smart Taste pasta (I used egg noodles)
1 (10 oz) bag frozen mixed vegetables (green beans, corn, peas, carrots)
1 Tbsp. cornstarch dissolved in 2 Tbsp. water

In a large pot, combine the broth and cream of chicken soup. Bring to a boil and add the pasta. Simmer about five minutes, and then add the vegetables and chicken. Bring back to a boil, then reduce heat and simmer until the pasta is almost done. Add the cornstarch mixture to thicken. Makes 6 servings (approximately 1 1/3 cups each).

With six servings, this is 7 PointsPlus per serving.

Pumpkin Fluff

I got this recipe from my Weight Watchers leader on the day before Thanksgiving. I'd made something very similar before, and really liked it, so I tried this "light" version for dessert on Thanksgiving. It was a great replacement for pumpkin pie!

Pumpkin Fluff

1 (4 serving) box of fat-free sugar-free vanilla instant pudding mix
1 cup low-fat milk
1 cup canned pumpkin
1/2 tsp. pumpkin pie spice
4 oz. Cool Whip Free

Whisk the pudding mix and milk together well, and then stir in the pumpkin and pumpkin pie spice. Fold in the Cool Whip Free. Divide into four portions and refrigerate for at least four hours before serving.

Each serving is 3 PointsPlus.

Peppermint Pattie Protein Shake

Chocolate and peppermint go so well together... and this protein shake is no exception! Definitely gave me the peppermint fix I was looking for. A good garnish for this would be whipped cream and chopped Andes mints. (This would probably also be good if you add 1-2 tsp. instant coffee, for a peppermint mocha latte type shake).

Peppermint Pattie Protein Shake

3/4 cup unsweetened vanilla almond milk (or whatever milk you'd like)
1 serving chocolate protein powder (or vanilla powder + 1 Tbsp. cocoa powder, which is what I use)
1 Tbsp. instant chocolate pudding mix
1/4 tsp. peppermint extract
10 ice cubes
optional--1/4 tsp. xanthan gum and 1/4 tsp guar gum, for thick and creamy texture

Throw all ingredients into a blender and blend until smooth. I eat it with a spoon, because it reminds me of ice cream :)  Makes 1 serving (about 20 oz). 4 PointsPlus if you calculate on Weight Watchers Recipe Builder. It's 5 PP if you use the nutrition info below.