Zucchini Tots

I made these with dinner tonight and my boys (who HATE zucchini!) devoured them! I had doubled the batch and they were begging me to make more!! I found this recipe on one of my fave websites www.skinnytaste.com. (Note: I doubled the recipe to make 24 mini muffin-sized tots)

Zucchini Tots
Skinnytaste.com
adapted from The Two Bite Club
Servings: 3 Serving Size: 4 tots • Old Points: 2 pts • Points+: 3 pts
Calories: 108 • Fat: 4.3 g • Protein: 6.8 g • Carb: 11.5 g • Fiber: 1.8 g • Sugar: 2 g
Sodium: 262 mg (without salt)


Ingredients:

• 1 cup zucchini, grated
• 1 large egg
• 1/4 medium onion, diced
• 1/4 cup reduced fat sharp cheddar cheese, grated
• 1/4 cup seasoned breadcrumbs
• salt and pepper to taste
• cooking spray

Directions:

Preheat oven to 400°. Spray a mini muffin tin with cooking spray.

Grate the zucchini into a clean dish towel. Wring all of the excess water out of the zucchini. In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.
Fill each muffin section to the top, pushing down on the filling with your spoon so it's nice and compacted so they don't fall apart when you take them out of the tin.

Bake for 16-18 minutes, or until the tops are golden.

Use a plastic knife or rubber spatula around the edges of each tot to remove them from the muffin tin. Enjoy!!

Crockpot Italian Chicken

I found this recipe (via Pinterest!) on http://www.crockadoodledo.blogspot.com. It is absolutely AMAZING! Soooo amazing that I made it TWICE in one week! Mmm hmmm!!

4 Boneless Skinless Chicken Breasts

16 Ounce Bottle of Italian Dressing (I used non fat)

1/2 Cup of Parmesan Cheese

Italian Seasoning

4-6 Potatoes scrubbed cut in half or wedges (you can peel if desired) (I like red potatoes!)

1/2 bag of mini carrots

Spray crock with Pam

Squirt a small amount of Italian dressing at bottom of crock-pot.

Place two chicken breasts in crock.

Pour some of the Italian dressing on the chicken.

Sprinkle half of cheese onto the chicken.

Sprinkle Italian seasoning onto the chicken.

Place next two chicken breasts into crock-pot, if possible not directly on top of the first breasts.

Sprinkle remaining cheese on top of chicken.

Pour carrots on top

Pour more of the Italian dressing on top of chicken and carrots.

Sprinkle Italian seasoning onto the chicken and carrots.

Place potatoes on top.

Pour the remaining Italian dressing on the potatoes.Sprinkle Italian seasoning on the potatoes.Cook on low for 6-8 hours.

 

**10 WW PointsPlus value (PPVs) per serving (1/6th of recipe).You may want to re-calculate with your own ingredients for accuracy!

Dijon-Roasted New Potatoes

I made this with dinner tonight and it was a hit!! It is a Weight Watchers recipe....so it is yummy AND healthy!!

1 spray cooking spray
2 Tbsp. dijon mustard
1 tsp olive oil
3/4 tsp paprika
1/2 tsp salt
1/4 tsp dried thyme
1/4 tsp black pepper
1 1/2 lb uncooked new potatoes, red or white, quartered or halved

Preheat oven to 425°F. Coat a 9- X 13-inch baking dish with cooking spray.In a large bowl, whisk together mustard, oil, paprika, salt, thyme and pepper; add potatoes and stir to coat.Transfer potatoes to prepared baking dish and roast 15 minutes; stir and roast until tender on inside, about 15 to 20 minutes more. Yields about 1 1/4 cups per serving.(4 servings)

**WW PointsPlus Value: 4 PPV per serving

Hungry Girl's Colossal Asian Veggie 'n Chicken Pack

PER SERVING (1 1/2 cups): 222 calories, 1.5g fat, 811mg sodium, 19g carbs, 3.25g fiber, 9.5g sugars, 30.5g protein --PointsPlus® value 5* Brush up on your folding skills... It's foil-pack time! That means easy cleanup and hardly any fat. Lucky you... Ingredients: 1 tbsp. seasoned rice vinegar 1/2 tbsp. cornstarch 3 tbsp. oyster sauce 1/2 tbsp. chopped garlic 1/8 tsp. ground ginger 4 cups dry coleslaw mix 2 cups bean sprouts 1 1/2 cups sugar snap peas 1 cup sliced mushrooms One 8-oz. can sliced water chestnuts, drained 1 lb. raw boneless skinless lean chicken breast, cut into bite-sized pieces 1/8 tsp. salt 1/8 tsp. black pepper Directions: Preheat oven to 375 degrees. To make the sauce, combine vinegar with cornstarch in a small bowl and stir to dissolve. Add oyster sauce, garlic, and ginger. Mix well and set aside. Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray. Place all the veggies in the center of the foil, spreading them out a bit. Evenly season chicken with salt and pepper. Lay chicken over the veggies and evenly top with sauce. Cover with another large piece of foil. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet. Bake in the oven for 35 minutes, until veggies are tender and chicken is fully cooked. Let cool slightly. Using oven mitts, carefully flip packet over, allowing sauce to coat the chicken and veggies, and then return to right-side up. Cut packet to release steam before opening it entirely. (Careful -- steam will be hot.) Serve it up! MAKES 4 SERVINGS For Gluten free, check your sauce ingredients to make sure they are GF!

Green Chili Pork (for Burritos)

My brother, Kendall, and his hot-mama-wife, April, made this yummy meal for us over Thanksgiving weekend. It is absolutely delicious and will be a staple at our house! Plus...it uses the crock-pot, which is a definite bonus for me!! (They got the recipe from "Worldwide Ward Cookbook"...recipe submitted by Janice Beals.)

3-4 lb pork roast or pork tenderloin (I use a 24 oz. Hormel pork tenderloin for a leaner cut, drain the drippings off and half the other ingredients)
1/2 cup water
1 Tbsp. salt (I use much less)
pepper
4 c. green chilies, chopped (I use canned)
1 28 oz can green chili enchilada sauce
1 onion, chopped
1 tsp. cumin or mexican spices (I love cumin, so I use more)
handful of fresh cilantro, chopped (this makes it!!)
1/2 to 1 cup drippings from roast (again, optional)

Cook the pork roast in a crock pot with 1/2 cup water, salt and pepper overnight on low. (I just put it in first thing in the morning instead.) Remove the roast, reserving the liquid. Cube or shred meat and place back in the liquid in the crock pot. Add the remaining ingredients and let simmer on high, uncovered for 2-3 hours to reduce the liquid and allow the mixture to thicken. Stir occasionally and watch the consistency; since the meat will be spooned into tortillas, it should have the thickness of a stew. If the mixture starts getting too thick, add additional drippings and/or cover it. If the mixture is too thin when ready to serve, thicken with a little cornstarch. To serve: Place a large spoonful into a warmed tortilla and wrap. If you prefer a chimichanga-style burrito, place the wrapped tortilla in a frying pan with butter and brown on both sides.

*WW PointsPlus value: 5 PPV (I half the above recipe and divide that into 6 servings. Add additional PPVs for tortillas, cheese, etc.)

Caribbean Coconut Chicken

This is a recipe from April's sister-in-law, and our friend Bethany Comerford. Thanks for sharing this yummy recipe with us!

4 skinless, boneless chicken breasts, cubed

1 tsp vegetable oil

1 1/2 onions, chopped

1 red bell pepper

1 green bell pepper

1 tbsp chopped roasted garlic

1 (14 oz) can coconut milk

salt and pepper to taste

1 pinch crushed red pepper flakes (I don't use these)

Preheat oven to 425 degrees. In large skillet, fry chicken in vegetable oil until chicken just begins to turn brown. Stir in onions and bell peppers. Saute until onions are translucent. Stir in garlic and coconut milk. Let mixture cook 5-8 minutes before removing from heat. Season with salt and pepper and red pepper flakes. Transfer mixture to 9x13 baking dish and bake for 45 minutes or until vegetables cook down and chicken is tender. Serve over rice.

I LOOOOVE this stuff! I love the coconut flavor!:)


** WW PPVS: Mine came to 7 PPVs for 1/4 of the recipe (I used 1 lb. of chicken breasts, olive oil and LITE coconut milk). Remember to add PPVs for rice also. (Jamie)

Honey Garlic Chicken Slow Cooker Recipe

The Ingredients.

serves 4

1 1/2 to 2 pounds boneless, skinless chicken thighs (4 or one thigh per family member)
3 garlic cloves, smashed and chopped
1 teaspoon dried basil
1/2 cup soy sauce (La Choy or Tamari wheat-free are gluten free)
1/2 cup ketchup
1/3 cup honey
1 Tbsp Franks hot sauce

The Directions.

Use a 4-quart slow cooker (if using a 6-quart, this will cook faster. Check after 3 hours on high, 5 hours on low).
Put the chicken into your cooker. In a small bowl, combine the rest of the ingredients, then pour evenly over the top.
Cook on low for 6 hours or high for 3-4 (I'd go with low---).
**WW PPVs: 6 PPVs using lite/low-sodium soy sauce and chicken breasts, rather than thighs. Add additional PPVs if serving over rice.(Jamie)

Banana Nut Pancakes

If you like banana bread, you will LOOOOVE these! We made them tonight for the first time and my 10 year old ate 7 pancakes...not joking!! They are great with or without nuts on top! Another hit from skinnytaste.com!!



Servings: 6 • Serving Size: 2 pancakes • Old Points: 3 pts • Points+: 4 pts
Calories: 145.7 • Fat: 4.0 g • Protein: 6.7 g • Carb: 22.1 g • Fiber: 3.1 g

WITHOUT NUTS:
Servings: 6 • Serving Size: 2 pancakes • Points: 2 pts • Points+: 3 pts
Calories: 129.1 • Fat: 2.4 g • Protein: 6.3 g • Carb: 21.8 g • Fiber: 3.0 g

• 1 cup whole wheat flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp cinnamon
• 1 large banana, very ripe, mashed
• 1 cup 1% milk
• 3 large egg whites( I used Egg Beaters)
  
• 2 tsp oil
• 1 tsp vanilla
• 2 tbsp chopped walnuts (optional)
• olive oil or butter flavor cooking spray

Mix all dry ingredients in a bowl. Combine milk, egg white, oil and mashed bananas in a bowl and mix until smooth. Combine wet ingredients with the dry and mix well with a spoon until there are no more dry spots. Don't over-mix.

Heat a large skillet on medium heat. Spray cooking spray to lightly coat and pour 1/4 cup of pancake batter. When the pancake starts to bubble and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter.

Makes about 3 cups of batter which yields 12 pancakes.