Raspberry Ice Cream Chill

Here in our little town, we have had the great fortune of developing a truly close group of friends.  Friends that you consider family are one of life’s greatest strokes of luck – and we’ve been very lucky.  One of our favorite things to do as a group is to get together at someone’s house and eat. The late Julia Child is quoted as saying that “Dining with one’s friends and beloved family is certainly one of life’s primal and most innocent delights.  One that is both soul-satisfying and eternal.” Word, Julia! But, if you want a group of kids to have a soul-satisfying meal experience, there’d better be some dessert. Take this easy, no-bake ice cream dessert to your next get together and satisfy someone’s soul. ~Tracy

Raspberry Ice Cream Chill
  • ~1 family size package Golden Oreos (if you can’t find these you can make a traditional graham cracker crust)
  • ~ 3 T. melted butter
  • ~ 3 quarts of vanilla ice cream
  • ~ 1 pint raspberry sorbet (I use Talenti brand)
  • ~ 1 cup seedless raspberry jam (I use Smuckers)
  • ~ 8 to 12 oz. (depending on how much you love them) frozen raspberries
  1. Set out your vanilla ice cream and sorbet so that they may become slightly soft and easy to spread. Don’t allow them to completely melt. You want them to be about the consistency of a malt.
  2. Crush the Golden Oreos. I prefer to use my food processor for this, but if you don’t have one, or just don’t want to mess with cleaning yours, you can always crush the cookies in a large Ziploc baggie.
  3. Pour in melted butter and pulse food processor or knead bag until butter is incorporated into the crushed cookies.
  4. Reserve 1 cup of crushed cookies to use as topping.
  5. Spread the remaining crushed cookies into the bottom of a 9 x 13 pan that has been sprayed with non-stick spray or lined with parchment. Press them firmly in place to form cookie crust.
  6. Place the cookie crust in the freezer for about 15 minutes to allow it to become more firm.
  7. Between each layer be sure to place the pan back in the freezer for 15 to 20 minutes (or a little longer if you’re more patient than I am). This will allow the dessert to stay “layered” and keep the various layers from mixing together.
  8. After crust has chilled, spread about 1 ½ quarts of the vanilla ice cream on top of the cookie crust, forming the first layer of the dessert. Don’t forget to re-chill between layers.
  9. On top of the vanilla ice cream, spread the entire pint of raspberry sorbet.
  10. Stir the cup of raspberry jam well to loosen it and make it more spreadable. Spread the jam on top of the raspberry sorbet.
  11. Gently break up the frozen raspberries by squeezing the bag gently with your hands. Frozen raspberries are generally very tart. I like the tartness as a companion to the sweet ice cream, but if you don’t think that’s your “jam” (ha!) then add a couple of teaspoons of sugar before spreading them.
  12. Spread the frozen raspberry pieces on top of the raspberry jam.
  13. Top with the final 1 ½ quarts of vanilla ice cream.
  14. Lastly, sprinkle the remaining cookie crumbs all around the top of the last ice cream layer.
  15. Freeze for at least 4 hours to allow the layers to firm together. I recommend freezing overnight if possible.
  16. Use a knife dipped in warm water to cut through the ice cream as you get ready to serve.

I made this dessert for a get together recently and served approximately 15 people.



Chicken Posole

My first taste of posole was at a Kansas City Restaurant, Gram & Dun.  This restaurant, and the dish, were an experience that I won’t forget.  We sisters grew up eating hominy, so we’ve always liked it, but I’d never thought about using it as an ingredient in this type dish.  After the Gram and Dunn meal, I set out to invent my own posole and this lightened up chicken version was born. I should also tell you that in my pasole recipe research, several sources site this Mexican style stew as a hangover remedy (just in case you ever need that information).  At only 2 Weight Watchers Freestyle points per serving, you can afford to indulge a dish with these bold flavors. ~Tracy

Chicken Posole
  • ~1 tsp olive oil
  • ~2 medium cloves garlic, crushed or minced
  • ~1/2 c. finely diced white or yellow onion
  • ~1/4 c. chopped, pickled jalapenos – use more or less depending the level of heat you’re comfortable with
  • ~1/4 c. finely chopped cilantro, reserve some of the bunch for topping
  • ~1/2 t. salt
  • ~3 ½ c. canned hominy, drained
  • ~4 c. fat free chicken broth
  • ~10 oz. green chile enchilada sauce, I used Old El Paso
  • ~2 ½ c. cooked and shredded boneless, skinless chicken breasts
  • ~4 c. finely chopped cabbage
  • ~2 limes
  1. In large stock pot, heat olive oil.
  2. Saute garlic onion, jalapenos, and cilantro until onion begins to appear translucent.
  3. Add salt, hominy, chicken broth, enchilada sauce.
  4. Bring mixture to a boil and immediately reduce to simmer.
  5. Simmer for 15-20 minutes on low.
  6. While homiy mixture simmers, roughly chop more cilantro, and slice limes.
  7. Place approximately ½ c. cabbage mixture in the bottom of bowl.
  8. Spoon hominy mixture over the cabbage.
  9. Top with chopped cilantro and freshly squeezed lime juice.

Weight Watchers info. – Makes 8 servings at 2 Weight Watchers Freestyle points per serving.


Zucchini Soup

I recently did a 28 day challenge at a local gym, Signature Fitness.  The challenge included 4 trainer-led (killer! – but doable) workouts per week and a meal plan.  Well, I didn’t exactly follow the meal plan (I do Weight Watchers anyway so I felt no need to deviate from that) but I did try to eat more “clean” during the challenge.  I didn’t win the 4 week challenge but I did lose a few pounds (which was not my goal) and some inches (that was more my focus).  Even though I didn’t follow the meal plan exactly, I did try a few of the recipes.  This Zucchini Soup is one of those.  It’s a very summery soup… does that make sense for a soup?  It does in this situation… it’s so fresh tasting!  You have a couple options for flavors here.  The original recipe calls for fennel.  I loved it with the fennel, but not all members of my family are fennel fans so I often make it with dill instead.  I love it just as much with dill, and it’s delicious served warm or cold, either one!  ~Erin


Zucchini Soup
  • 1 tsp. extra virgin olive oil
  • 3 medium zucchini, peeled and chopped
  • ½ a medium white or yellow onion, chopped
  • 1 tsp. dried fennel seed OR ½ tsp dried dill weed (not both!)
  • 3 c. low-sodium chicken stock
  • Salt, to taste (plus black pepper if using fennel)
  1. Heat olive oil in a medium pot with zucchini, onion, and fennel seed (if using).
  2. Sautee over medium heat until onion becomes translucent.
  3. Add chicken stock and dill, if using instead of fennel.
  4. Simmer until zucchini is very tender (about 10-15 minutes).
  5. Turn off the heat and let it cool for a few minutes, then blend with an immersion blender. If you do not have an immersion blender, let the mixture cool to almost room temp and then puree in your blender. Do not put hot liquids in the blender.
  6. Add salt (and pepper if you used fennel as the spice – pepper is not necessary if you used dill) to taste.
  7. If you used fennel, you may want to strain out the seeds at this point; they don’t blend.
  8. Serve warm or cold.

Weight Watchers info: This soups makes about 4 servings of 1 cup each. Each serving is zero SmartPoints!


Fry Sauce

I moved to Utah more than 15 years ago.  Until then, I had never heard of Fry Sauce. Utahns take their fry sauce seriously!!  It is served everywhere. Standard fry sauce is a combination of mayonnaise and catsup.  To me, it always lacked a little something. This recipe has been updated from the classic.  Try it on fries, tater tots, burgers, or if a fresh veggie falls in and you sample it that way, I won’t tell!   My two favorite ways to eat Fry Sauce are with, of course, fries but also slathered on a bacon cheeseburger.

My son says it’s the “best fry sauce he’s ever had.”   I’ll take that as a rave review. It can easily be doubled, tripled, etc. to make the amount you think you’ll need to feed you crew.  It will keep in the refrigerator, sealed in a container, for up to two weeks. Try it. It may become a staple in your house soon!  ~Kathy


Fry Sauce
  • ~ 1/3 c. mayonnaise
  • ~ 3 heaping T. catsup
  • ~ 1 T. ranch dressing (I used Hidden Valley)
  • ~ ½ tsp garlic powder
  • ~ ½ tsp onion powder
  • ~ ¼ to ½ tsp ground cayenne pepper
  • ~ ¼ tsp ground mustard
  • ~ ¼ tsp season salt (I used Lawry’s)
  • ~ ¼ tsp black pepper
  1. Combine all, ensuring that the spices are well incorporated.
  2. Place in container with lid.
  3. Allow to chill, covered, for at least 30 minutes before use.

Summer Ice Box Pie

Many years (and pounds) ago, when I first started Weight Watchers, I was given a recipe similar to this by a friend who had been a Weight Watcher for years. I was desperate for something that made me feel like I was having dessert! That was over a decade ago and my family and I are still enjoying this cool, summery treat. You can make this pie using any flavor combination of yogurt and Jello that you want. For the one pictured here, I used strawberry Jello with lemon yogurt. ~Tracy

Summer Yogurt Pie.jpg

Summer Ice Box Pie
  • ~1 (.3oz) package sugar free jello in your favorite flavor – I used strawberry
  • ~2 (8 oz.) containers low fat yogurt – I used lemon (mine were 4 points each)
  • ~1 c. boiling water
  • ~1 (8 oz.) container fat free Cool Whip
  • ~1 reduced fat graham cracker crust
  • ~fresh fruit for topping, optional
  1. Stir Jello into boiling water and mix until well dissolved.
  2. Add both containers of yogurt and mix well.
  3. Fold in Cool Whip.
  4. Pour mixture into graham cracker crust.
  5. Chill until ingredients are set.
  6. Top with fresh fruit and serve.

Weight Watchers Info: Divided into 8 servings, this dessert is 7 points per slice.


Poppy Seed Chicken – Lightened Up

This casserole is great when you don’t have a lot of time to prep a meal.  I made this over the weekend and spent very little time in the kitchen.  I mean, I’d rather be in the kitchen than doing what I was doing, which was dusting the wooden blinds.  (Fun! – not)  How those things gather so much dust so fast is beyond me.  Anywho, I was able to boil my chicken while I dusted away.  After shredding the chicken and quickly mixing up the other ingredients, it was back in the oven while I dusted some more.  Easy for busy days.

This casserole is good comfort food for post-dusting tiredness.  Buttery Ritz topping?  Sign me up!  That’s the best part so don’t skimp on it.  My husband likes it over rice but, in my opinion, that detracts from the flavor so try it on its own first.  Pair it with some roasted veggies or a salad and BAM, you’ve got a good meal on the table.  ~Erin


Poppy Seed Chicken – Lightened Up
  • ~ 3 pounds boneless, skinless chicken breasts
  • ~ 2 cans (10.5 oz each) Campbell’s Healthy Request Cream of Chicken Soup
  • ~ 1 ½ c. plain, fat free yogurt (regular or Greek)
  • ~ 1 tsp. salt
  • ~ ½ tsp. pepper
  • ~ 2 tsp. Worcestershire sauce
  • ~ 2 T. poppy seeds
  • ~ 50 Ritz Crackers
  • ~ 4 T. light butter, melted (I use Land O’ Lakes Light.)
  • ~ Nonstick cooking spray
  1. Boil or bake the chicken until cooked through; shred or chop and set aside.
  2. Preheat the oven to 350°F.
  3. In a medium size bowl, mix together cream of chicken soup, yogurt, salt, pepper, Worcestershire, and poppy seeds. Add chicken & stir until well combined.
  4. Spray a 9x13 casserole dish with cooking spray and spread chicken/soup mixture evenly in the pan.
  5. In a small bowl or a gallon zip lock baggie, crush the Ritz crackers and mix with the melted butter.
  6. Sprinkle the buttered cracker crumbs evenly over the top of the chicken & soup mixture.
  7. Bake, uncovered, in the preheated oven for 25-30 minutes or until hot & bubbly and the crackers are golden brown.

Weight Watchers Info.: This makes 6 servings. Each serving is 8 SmartPoints on Freestyle.


Chicken Caesar Burgers

I don’t know about y’all, but I am always looking for an easy alternative to grilling hamburgers.  I love a good, hearty sandwich, but definitely get tired of the standards.  This Chicken Caesar Burger  has just enough something different to seem a little “fancy.”  Is that a possibility for a sandwich? I think it is! ~Tracy

Chicken Caesar Burgers
  • ~3 c. cooked white meat chicken breast, shredded
  • ~3/4 c. grated Parmesan cheese
  • ~1 large egg
  • ~1/2 c. dried bread crumbs
  • ~4 T. Oscar Mayer real bacon bits
  • ~3/4 c. fat free Caesar salad dressing
  1. Combine all ingredients in food processor.
  2. Process on low until just mixed together.
  3. Remove from food processor and form into 6 patties.
  4. Bake patties on sprayed baking sheet at 375 until golden brown and cooked through – approximately 30 minutes, flipping once.
  5. Enjoy on a fresh bun or toasted bread with all of your favorite sandwich fixins’!

Each Chicken Caesar Burger is 5 Weight Watchers Freestyle points with fat free Caesar dressing. With regular Caesar dressing they are 9 Freestyle points each. Weight Watchers points do not include bun or toast. If you aren't watching calories, you can also fry these patties.


Curry Chicken Salad

I’ll be honest. It never would have occurred to me to make a chicken salad with curry. Then a couple of years ago the Sprouts near my office had a curry chicken salad when I was in for lunch.  The lovely golden color intrigued me, so I decided to give it a try. It was a surprisingly excellent choice, but theirs needed a little more heat, so I decided to give making my own recipe a go.  The first time I made it my middle schooler tried it with a lot of skepticism  — and loved it!

The celery and red bell pepper are both (as veggies go) a tiny bit sweet and crunchy, and they blend nicely with the warm flavors of the curry and turmeric.  Throw in cayenne pepper, or don’t depending on your spice preference, and you’ve got this beautiful curry chicken salad to share — or keep all to yourself.

This can be served on its own, but my favorite way to serve it is on a Hawaiian sweet roll as a sandwich.  It’s good on Flat Out Bread too for a healthier option, or, hey, my pre-schooler insists upon eating his chicken salads on crackers! My philosophy there as long as this picky kid is eating? “You do you, buddy!”   ~Robin

Curry Chicken Salad
  • ~2 c. shredded rotisserie chicken breast (about 7.5 oz.)
  • ~2 eggs
  • ~½ c. light mayo
  • ~⅓ c. diced red bell pepper
  • ~⅓ c. diced celery
  • ~1 tsp. curry powder
  • ~¼ tsp. ground turmeric
  • ~⅛ - ¼ of cayenne pepper, optional (depending on spice preference)
  1. Put 2 eggs on to boil (be sure to set a timer so you don’t forget about them as you prep other items).
  2. Wash, then dice the bell pepper and celery; set aside.
  3. Shred 2 cups of rotisserie chicken breast into a medium sized bowl.
  4. Add light mayo to chicken and mix thoroughly.
  5. Once eggs are boiled, peeled, and cooled, chop and add them to the mixture.
  6. Add curry and turmeric.
  7. Add cayenne pepper if you wish.
  8. Stir spices in well.
  9. Gently mix in celery and bell pepper

Weight Watcher’s Info: This recipe makes about four filling half-cup servings at 3 Freestyle SmartPoints each. Point total does not include bread -- or crackers.


Cracker Crumb Chicken

This is one of the first recipes Mom taught each of us to make, so if you’re teaching someone to cook — or just trying it out for yourself — this is a wonderful “get started” recipe.  Most importantly, you’ll love it whether you’re a novice or a pro.  Simple can definitely be delicious.  ~Tracy


Cracker Crumb Chicken
  • ~½ c. butter or margarine
  • ~1 sleeve saltine crackers, crushed
  • ~½ c. Panko bread crumbs
  • ~½ tsp. garlic powder
  • ~1/8 tsp. cayenne pepper (more or less to your taste in spice)
  • ~½ tsp. salt
  • ~½ tsp black pepper
  • ~4 medium sized boneless, skinless chicken breasts
  1. Place each chicken breast between two sheets of wax paper. Pound each breast to around 1 in. thickness using a flat meat mallet or rolling pin.
  2. Melt butter in microwave safe dish.
  3. Combine crushed crackers, Panko, garlic powder, cayenne, salt, and pepper in a large plastic zipper bag (e.g. Ziploc).
  4. Dip each chicken breast into melted butter covering both sides. Drop the buttered chicken breast into the crumb mixture. Close the bag and roll the chicken breast around in the bag to coat all sides with crumb mixture. Place on a baking sheet lined with parchment. Repeat this process for each chicken breast. Sprinkle some of the remaining cracker crumbs onto the top of each chicken breast.
  5. Bake on 375 for approx. 40 minutes or until center of chicken is no longer pink and juices are clear. (Internal temp of the chicken should reach 165 F.)

If you don’t have Panko bread crumbs, this recipe can easily be made with just a few extra cracker crumbs to make up the difference. If crackers begin to become too brown before chicken is done, loosely lay a sheet of foil on top of pan to avoid overbrowning.


Thai-Style Peanut Chicken Wraps

I love Thai food; peanut sauce is one of my favorite flavors. I mixed this Thai-style sauce up at home for a lighter version of the restaurant favorite. Served in a wrap with a slaw blend and grilled chicken, this makes a great lunch or summer supper! ~Erin


First, mix the lime juice, honey, powdered peanut butter, soy sauce, ginger & sriracha in a small bowl.

Arrange each wrap with ½ of a sliced grilled chicken breast and about ½ a cup of slaw blend. This is the slaw mix I use but any broccoli slaw will work.


Drizzle each with 1 T. peanut sauce and top with 5 grams (about a teaspoon) of chopped peanuts.

Wrap it up and enjoy!

Thai-Style Peanut Chicken Wraps
  • ~ juice of one lime
  • ~ 1 T. honey
  • ~ 3 T. powdered peanut butter (I used PB2.)
  • ~ 1 T. low sodium soy sauce
  • ~ 1/8 tsp. ginger paste or freshly grated ginger, optional (not pictured)
  • ~ A few drops of Sriracha, optional
  • ~ 2 grilled chicken breasts, sliced (I seasoned mine with salt, pepper, & garlic powder.)
  • ~ Bagged slaw blend (I like the one that’s broccoli slaw, shredded Brussels sprouts, kale, carrots, and cabbage. Regular broccoli slaw would work too.)
  • ~ ¾ oz. (or 20 grams) dry roasted peanuts, chopped
  • ~ 4 wraps of choice (I use Ole Xtreme Low Carb High Fiber Wraps.)
  1. Mix lime juice, honey, powdered peanut butter, soy sauce, ginger & sriracha in a small bowl.
  2. Arrange each wrap with ½ of a sliced grilled chicken breast and about ½ a cup of slaw blend.
  3. Drizzle each with 1 T. peanut sauce and top with 5 grams (about a teaspoon) of chopped peanuts.
  4. Wrap it up and enjoy!

Weight Watchers Info: This makes 4 servings.

Peanut sauce = 2 Freestyle SmartPoints per Tablespoon. 5 grams chopped peanuts = 1 SmartPoint.

The chicken and slaw mix are both zero SmartPoints.

If you use the same wrap I did, they are 1 SmartPoint each.

Total per wrap: 4 Freestyle SmartPoints each!