Spinach and Basil Pesto Spread

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I love a good pesto sauce, but it’s always been one of the things that my kids (and honestly, my husband) aren’t usually very excited about.  And let’s face it…pesto sauce can often be very oily, high in calories, and can sometimes be a bit ‘in your face’ in flavor.  So, I needed a way to satisfy my pesto craving in a little more healthy fashion, while not listening to anyone complain.  Isn’t this the basis for fifty percent of the new recipes created by moms?  I’m just over here looking for a way to eat what I want, without continually expanding my waistline, and without having to listen to anyone gripe about it!  This Spinach and Basil Pesto Sauce fits the bill on all fronts.  You can freeze it too, and have fresh basil flavor all year round! ~Tracy

Ingredients:

  • 1 c. fresh basil leaves
  • 2 c. fresh baby spinach
  • ½ c. chopped walnuts
  • ½ c. shredded parmesan cheese
  • 2 large cloves garlic, minced
  • ¼ c. plain nonfat Greek yogurt
  • 1 tsp. salt
  • ½ tsp. black pepper
  • ½ tsp. lemon juice

Combine all ingredients in a food processor.  Pulse until the mixture becomes smooth and creamy, pausing occasionally to scrape down sides.

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Use this pesto as a spread with cream cheese or just by itself on a cracker.  It also works wonderfully on pizza and with grilled chicken.

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This recipe makes approximately 1 ¼ cup and is 2 WW Freestyle Points for a 2 Tablespoon serving.

Spinach Basil Pesto Spread

Appetizer, Brunch, Chicken, sauce/gravy/condiment, Side Dishes, Uncategorized, Weight Watchers

Spinach Basil Pesto Spread

Ingredients

  • • 1 c. fresh basil leaves
  • • 2 c. fresh baby spinach
  • • ½ c. chopped walnuts
  • • ½ c. shredded parmesan cheese
  • • 2 large cloves garlic, minced
  • • ¼ c. plain nonfat Greek yogurt
  • • 1 tsp. salt
  • • ½ tsp. black pepper
  • • ½ tsp. lemon juice

Instructions

  1. Combine all ingredients in a food processor. Pulse until the mixture becomes smooth and creamy, pausing occasionally to scrape down sides.
  2. Use this pesto as a spread with cream cheese or just by itself on a cracker. It also works wonderfully on pizza and with grilled chicken.

Notes

This recipe makes approximately 1 ¼ cup and is 2 WW Freestyle Points for a 2 Tablespoon serving.

https://foursistersdish.com/2019/08/08/spinach-and-basil-pesto-spread/

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Bruschetta Style Italian Chicken

Bruschetta Style Italian Chicken

One of my absolute favorite things about summer (aside from the fact that I have a lot of time off work), is enjoying the things that I plant in my garden.  I wish I could say that I’m as adept at gardening as my Mammaw and Pappaw were (they had gardens that would make Martha Stewart jealous), but I am a much more modest grower.  I plant several varieties of peppers, fresh basil, and several types of tomatoes.  I’ve tried planting more, but I’ve come to terms with what my time commitment can be (maybe more when I retire, right?) and also have gotten familiar with some of the folks at our farmer’s market.

The summer combination of fresh tomatoes and basil is definitely one of the things that keeps me gardening and those perfect flavors are why this Bruschetta Style Italian Chicken is frequently on our table this time of year.  And as every good gardener knows in those moments of “What am I going to do with all of these tomatoes?” a good, fresh tomato recipe makes all of that gardening work worthwhile. ~Tracy

For the chicken:

  • 4 large boneless, skinless chicken breasts
  • garlic salt
  • Italian seasoning (I use McCormick)
  • black pepper

For the tomato topping:

  • 4 large tomatoes, diced (enough chopped tomato to equal 2 cups)
  • 2 T. finely chopped (chiffonade style) fresh basil
  • 2 large cloves garlic, finely chopped
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • ½ tsp. extra virgin olive oil
  • ½ T. balsamic vinegar
  • Shredded parmesan cheese

Combine all topping ingredients (except parmesan) in medium size bowl and stir well. Cover and refrigerate for thirty minutes allowing the flavors to marry well.

Trim any fat from each chicken breast and pat dry with paper towels.  Lightly season both sides of each chicken breast with garlic salt, Italian seasoning, and black pepper (a light dusting of all three on each side).  Grill the chicken on an indoor or outdoor grill.

Top each grilled chicken breast with 1/2 cup of the tomato topping.  Top with shredded parmesan cheese if desired.

This recipe is ZERO WW Freestyle points, not including the parmesan cheese.

Bruschetta Style Italian Chicken

Chicken, Grilling, Main Dish, Uncategorized, veggies, Weight Watchers

Bruschetta Style Italian Chicken

Ingredients

    For the chicken:
  • 4 large boneless, skinless chicken breasts
  • garlic salt
  • Italian seasoning (I use McCormick)
  • black pepper
    For the tomato topping:
  • 4 large tomatoes, diced (enough chopped tomato to equal 2 cups)
  • 2 T. finely chopped (chiffonade style) fresh basil
  • 2 large cloves garlic, finely chopped
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • ½ tsp. extra virgin olive oil
  • ½ T. balsamic vinegar
  • shredded parmesan cheese

Instructions

  1. Combine all topping ingredients (except parmesan) in medium size bowl and stir well. Cover and refrigerate for thirty minutes allowing the flavors to marry well.
  2. Trim any fat from each chicken breast and pat dry with paper towels. Lightly season both sides of each chicken breast with garlic salt, Italian seasoning, and black pepper (a light dusting of all three on each side).
  3. Grill the chicken on an indoor or outdoor grill.
  4. Top each grilled chicken breast with 1/2 cup of the tomato topping. Top with shredded parmesan cheese if desired.

Notes

This recipe is ZERO WW Freestyle points, not including the parmesan cheese.

https://foursistersdish.com/2019/07/30/bruschetta-style-italian-chicken/

Italian Veggie Stuffed Portabellas

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I don’t know about you, but summertime makes me want to fill my plate with allll the veggies. Grill ‘em, roast ‘em, serve ‘em to me in a fresh bowl of salad. I don’t care how, just send them my way.

If you feel the same way about light summer meals and veggie side dishes, you’ll love these Italian Veggie Stuffed Portabellas. They are the perfect side for grilled meats, but they are HUGE, so they also work great as a meatless main dish. Plus, portabellas are so meaty, you won’t even think to ask, “where’s the beef?” I’m definitely showing my age with that classic TV reference! If you are a young’n, you can find it on YouTube. ‘80s commercials were the best! A little cheesy but that’s what made them great.

Speaking of “cheesy,” if you prefer a cheesy topping, I also sometimes cut the breadcrumbs down to ¼ cup and top each veggie-loaded shroom with a little mozzarella & parmesan. You can’t go wrong either way! ~Erin

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Ingredients

  • 4 large portabella mushroom caps
  • 1 large onion, finely diced
  • 2 medium zucchinis, diced
  • 1 roasted red bell pepper, diced
  • 4 sundried tomatoes, packed in oil, drained on a paper towel, finely diced
  • 2-4 cloves garlic, minced
  • 1 large handful of spinach, chopped
  • 1 tsp. Italian seasoning
  • ½ tsp. salt
  • ½ tsp. black pepper
  • 2 T. olive oil, divided
  • 1/3 c. seasoned breadcrumbs (I use garlic & herb flavor)
  • 1/3 c. grated parmesan cheese
  • Olive oil cooking spray

Preheat the oven to 375°F or the outdoor grill to medium. If grilling, use a veggie pan or place on foil, to catch veggies that may fall off during cooking.

Clean mushroom tops with a damp paper towel. Use a small knife to cut off the stems and a spoon to scoop out the veins.

Spray the tops with non-stick cooking spray and place them top-down on a parchment-lined baking sheet or on the grilling pan; set aside.

In a small bowl, mix the breadcrumbs, parmesan, and 1 Tablespoon of oil until combined; set aside.

In a large skillet, heat 1 tablespoon of olive oil to sauté the onion 2-3 minutes. Add the zucchini and cook until it begins to soften. If needed, add a tablespoon or two of water to the pan to help steam the zucchini soft.

Add roasted red pepper, sundried tomatoes, Italian seasoning, salt & pepper, and spinach. Cook until the spinach is wilted.

Add the garlic and cook another minute or two, until fragrant.

Turn off the heat and stir in half the breadcrumb mixture. Reserve the other half for topping.

Divide the veggie mixture evenly among the four mushroom tops. Sprinkle the remaining breadcrumb mixture over top.

Cook for 30-35 minutes, or until the mushrooms are fork-tender.

WW Freestyle Info.: This recipe makes 4 large servings. Each serving is 5 SmartPoints.

Italian Veggie Stuffed Portabellas

Grilling, Main Dish, Side Dishes, Uncategorized, veggies, Weight Watchers

Italian Veggie Stuffed Portabellas

Ingredients

    Ingredients
  • • 4 large portabella mushroom caps
  • • 1 large onion, finely diced
  • • 2 medium zucchinis, diced
  • • 1 roasted red bell pepper, diced
  • • 4 sundried tomatoes, packed in oil, drained on a paper towel, finely diced
  • • 2-4 cloves garlic, minced
  • • 1 large handful of spinach, chopped
  • • 1 tsp. Italian seasoning
  • • ½ tsp. salt
  • • ½ tsp. black pepper
  • • 2 T. olive oil, divided
  • • 1/3 c. seasoned breadcrumbs (I use garlic & herb flavor)
  • • 1/3 c. grated parmesan cheese
  • • Olive oil cooking spray

Instructions

  1. Preheat the oven to 375°F or the outdoor grill to medium. If grilling, use a veggie pan or place on foil, to catch veggies that may fall off during cooking.
  2. Clean mushroom tops with a damp paper towel. Use a small knife to cut off the stems and a spoon to scoop out the veins.
  3. Spray the tops with non-stick cooking spray and place them top-down on a parchment-lined baking sheet or on the grilling pan; set aside.
  4. In a small bowl, mix the breadcrumbs, parmesan, and 1 tablespoon of oil until combined; set aside.
  5. In a large skillet, heat 1 tablespoon of olive oil to sauté the onion 2-3 minutes. Add the zucchini and cook until it begins to soften. If needed, add a tablespoon or two of water to the pan to help steam the zucchini soft.
  6. Add roasted red pepper, sundried tomatoes, Italian seasoning, salt & pepper, and spinach. Cook until the spinach is wilted.
  7. Add the garlic and cook another minute or two, until fragrant.
  8. Turn off the heat and stir in half the breadcrumb mixture. Reserve the other half for topping.
  9. Divide the veggie mixture evenly among the four mushroom tops. Sprinkle the remaining breadcrumb mixture over top.
  10. Cook for 30-35 minutes, or until the mushrooms are fork-tender.

Notes

WW Freestyle Info.: This recipe makes 4 large servings. Each serving is 5 SmartPoints.

https://foursistersdish.com/2019/07/25/italian-veggie-stuffed-portabellas/

Chicken Bacon Pesto Flatbread

I’m going to come right out and tell you the truth about something.  I like to leave the dinner table feeling full! Doesn’t everyone? I want my supper — do you call it dinner or supper? — to be the most satisfying meal of my day.  I’m not the kind of person who allows a lot of extra time in the morning — hello, snooze button! — so this often means very little for breakfast, and I don’t leave work for lunch.  Supper is my time to relax and indulge in good food. This leaves me looking for ways to feel like the meal was an indulgence without sending it into calorie overload. This Chicken Bacon Pesto Flatbread is so filling and full of flavor that you might even get away with eating half of one, but I think you’ll want the whole thing! ~Tracy

Ingredients:

3 Joseph’s Lavash Bread (I use the flax, oat bran, and whole wheat)

3 cups shredded white meat chicken (I often use rotisserie chicken)

3 medium jalapeno peppers, seeded and diced

½ c. finely chopped purple onion

2 large cloves garlic, minced

4 wedges The Laughing Cow Light Spreadable Cheese 

¼ c. reduced fat pesto

3 T. real bacon bits

¾ c. 2% shredded Colby Jack cheese

1 ½ c. grape tomatoes, halved

3 T. grated parmesan

Cream the Laughing Cow cheese and pesto together in a small dish.  Set aside.

In large skillet, sauté the chicken and jalapenos until onions on medium-low heat until onions become tender.  Add garlic and cook for another 2 to 3 minutes.

Place the three Lavash breads on individual pieces of parchment.  Evenly spread one third of the pesto mixture onto each bread as you would a pizza sauce.  

Sprinkle 1 T. bacon bits over the cheese mixture on each bread.

Top each bread with one third of the chicken mixture, spreading evenly.  Add ¼ cup of shredded Colby Jack to each. Spread ½ c. of tomatoes on each bread and sprinkle on 1 T. shredded Parmesan over each.  

Bake each bread at 325 degrees for 10-15 min. or until cheese is melted and edges of bread begin to turn golden brown.

Each whole flatbread is 11 WW Freestyle Points or 6 WW Freestyle Points for half.

Chicken Bacon Pesto Flatbread

Appetizer, Main Dish, Uncategorized, Weight Watchers

Chicken Bacon Pesto Flatbread

Ingredients

  • 3 Joseph’s Lavash Bread (I use the flax, oat bran, and whole wheat)
  • 3 cups shredded white meat chicken (I often use rotisserie chicken)
  • 3 medium jalapeno peppers, seeded and diced
  • ½ c. finely chopped purple onion
  • 2 large cloves garlic, minced
  • 4 wedges The Laughing Cow Light Spreadable Cheese
  • ¼ c. reduced fat pesto
  • 3 T. real bacon bits
  • ¾ c. 2% shredded Colby Jack cheese
  • 1 ½ c. grape tomatoes, halved
  • 3 T. grated Parmesan

Instructions

  1. Cream the Laughing Cow cheese and pesto together in a small dish. Set aside.
  2. In large skillet, sauté the chicken and jalapenos until onions on medium-low heat until onions become tender. Add garlic and cook for another 2 to 3 minutes.
  3. Place the three Lavash breads on individual pieces of parchment. Evenly spread one third of the pesto mixture onto each bread as you would a pizza sauce.
  4. Sprinkle 1 T. bacon bits over the cheese mixture on each bread.
  5. Top each bread with one third of the chicken mixture, spreading evenly. Add ¼ cup of shredded Colby Jack to each. Spread ½ c. of tomatoes on each bread and sprinkle on 1 T. shredded parmesan over each.
  6. Bake each bread at 325 degrees F for 10-15 minutes or until cheese is melted and edges of bread begin to turn golden brown.

Notes

WW Info: Each whole flatbread is 11 WW Freestyle Points or 6 WW Freestyle Points for half.

https://foursistersdish.com/2019/07/18/chicken-bacon-pesto-flatbread/

Caribbean Chicken Lettuce Wraps

Summer is meant for grilling.  It’s getting hot in Oklahoma and, because we’ve had a ton of rain, the humidity is at somewhere around 1,000%.  That means it’s too hot to cook a full meal in the kitchen.  I’m all about grilling out, as much as possible.  These Caribbean Chicken Lettuce Wraps are the perfect summer grill meal because you can put your chicken on the grill while you stay inside (for the most part), in the air conditioning, sipping a cold beverage and chopping a few fruits and veggies.  By the time the chicken is done, you’ll be ready to throw it all together, wrap it in a crisp lettuce leaf, and go to town on it… grilled chicken, mango, onions, jalapeno, and spices, wrapped in a big leaf of green lettuce… this recipe is the perfect fresh, light, summer meal.  It’s so flavorful, you might even find yourself eating it straight from the bowl with a spoon, like this little guy.  By the looks of that messy, nearly-empty bowl, he’s enjoying it!  ~Erin

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Ingredients

  • 8 oz. grilled boneless, skinless chicken breast, seasoned lightly with garlic powder, salt, and pepper (baked or rotisserie chicken breast would also work fine) – room temperature
  • 2 tsp. extra virgin olive oil
  • Zest of 1 lime
  • Juice of 1 lime
  • ¼ tsp. each of garlic powder, turmeric, cumin, smoked paprika, and salt
  • ¼ c. chopped red onion
  • 1 c. diced mango
  • 1 jalapeno (seeded and deveined) chopped
  • Bib or romaine lettuce leaves, washed
  • Sliced avocado, optional

In a medium bowl, whisk together the olive oil, lime zest, lime juice, and spices; set aside.

When the chicken has come to room temperature, chop in bite-sized pieces and add to the bowl.

Add the onion, mango, and jalapeno.

Toss gently until the dressing and ingredients are evenly distributed.

Serve, topped with avocado (if desired), wrapped in a leaf of lettuce.

WW Freestyle Info.:  The recipe makes 4 servings of ¾ cups each.  Each serving is 1 SmartPoint, not counting the optional avocado.

Tip:  Measure your avocado in grams – you get more for the points!

Caribbean Chicken Lettuce Wraps

Grilling, Main Dish, Uncategorized, Weight Watchers

Caribbean Chicken Lettuce Wraps

Ingredients

    Ingredients
  • • 8 oz. grilled boneless, skinless chicken breast, seasoned lightly with garlic powder, salt, and pepper (baked or rotisserie chicken breast would also work fine) – room temperature
  • • 2 tsp. extra virgin olive oil
  • • Zest of 1 lime
  • • Juice of 1 lime
  • • ¼ tsp. each of garlic powder, turmeric, cumin, smoked paprika, and salt
  • • ¼ c. chopped red onion
  • • 1 c. diced mango
  • • 1 jalapeno (seeded and deveined) chopped
  • • Bib or romaine lettuce leaves, washed
  • • Sliced avocado, optional

Instructions

  1. In a medium bowl, whisk together the olive oil, lime zest, lime juice, and spices; set aside.
  2. When the chicken has come to room temperature, chop in bite-sized pieces and add to the bowl.
  3. Add the onion, mango, and jalapeno.
  4. Toss gently until the dressing and ingredients are evenly distributed.
  5. Serve, topped with avocado (if desired), wrapped in a leaf of lettuce.

Notes

WW Freestyle Info.: The recipe makes 4 servings of ¾ cups each. Each serving is 1 SmartPoint, not counting the optional avocado. Tip: Measure your avocado in grams – you get more for the points!

https://foursistersdish.com/2019/07/09/caribbean-chicken-lettuce-wraps/

Quick & Easy BBQ Sandwiches

It seems like we are always on the run, wrestling matches, piano lessons, school this – school that, whatever it is it puts a pinch on time to fix dinner.  I know everyone can relate with their own busy schedules. I love a tasty recipe that can be on the table in a jiff on a busy night. This one literally just takes a few minutes to throw together and no one will even know it’s a speedy recipe!!  This recipe is also easily adjusted to make double the amount if you need to feed a crowd.  

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Ingredients:

  • 2/3 c. ketchup
  • 4 T. water
  • 2 T. brown sugar
  • 2 T. apple cider vinegar
  • 1 ½ T. mustard
  • 2 tsp. Worcestershire sauce
  • ½ tsp. onion powder
  • ½ tsp. garlic powder
  • 1/8 tsp. black pepper
  • 1/8 tsp. salt
  • 1 ¼ lb. thinly sliced lean deli roast beef

In a small saucepan, combine everything except roast beef, over medium low heat.   Allow to simmer for about 10 minutes.  

Heat roast beef by stirring into sauce and mixing to combine well.  (You can also heat roast beef separately in skillet or microwave, serving sauce on top.)     Serve on hamburger buns with thinly sliced red onion.    

Quick & Easy BBQ Sandwiches

Main Dish, sauce/gravy/condiment, Uncategorized

Quick & Easy BBQ Sandwiches

Ingredients

    Ingredients:
  • 2/3 c. ketchup
  • 4 T. water
  • 2 T. brown sugar
  • 2 T. apple cider vinegar
  • 1 ½ T. mustard
  • 2 tsp. Worcestershire sauce
  • ½ tsp. onion powder
  • ½ tsp. garlic powder
  • 1/8 tsp. black pepper
  • 1/8 tsp. salt
  • 1 ¼ lb. thinly sliced lean deli roast beef

Instructions

  1. In a small saucepan, combine everything except roast beef, over medium low heat. Allow to simmer for about 10 minutes.
  2. Heat roast beef by stirring into sauce and mixing to combine well. (You can also heat roast beef separately in skillet or microwave, serving sauce on top.) Serve on hamburger buns with thinly sliced red onion.
https://foursistersdish.com/2019/07/02/quick-easy-bbq-sandwiches/

Chicken and Tomato Crumble Casserole

I got this recipe from Tracy, and it’s one of the very first things I made on my own often.  As a sophomore in high school, I would have won the state level A-OK Cookoff with this dish had I not been marked down because I didn’t properly contrast my plate with the color of the meal (I’ve improved my presentation since then, my dear Home Ec. teacher — it’s Family & Consumer Sciences now — at the time would be proud to know, God rest Deanne Pence’s soul).  I had even learned how to make garnish roses out of tomato skin for the occasion, a skill I have since lost, but that’s okay because I think I was over-relying on those to get me through on the presentation category.  I got the highest marks in taste though, which is always most important to me!  The tomato is just the little bit of acidic kick this chicken needs to contrast with the creamy soup and the crunchy buttery topping.

It’s such a great comfort food dish that it’s the first thing I chose to cook for Barry when we were first dating.  I don’t have a picture of that date, but here’s Valentine’s Day just a couple weeks earlier (yes, my hair was made for the 90s); now our 18th anniversary is just around the corner, and we’ve cooked more than a few meals for each other.

I make this dish year-round, but I like it best when I have fresh garden tomatoes from the farmer’s market. Now is the time to give it a try! ~Robin

Ingredients:  

  • 2 lbs. of chicken breast
  • 8 slices of American cheese (Kraft 2% slices)
  • 2 10.5 cans of cream of chicken soup (98% fat free)
  • 2 large tomatoes
  • Pepperidge Farms Herb Seasoned Dressing (Dry bag of breadcrumbs)
  • 1 stick of salted butter
  • White rice (optional)

Instructions:

Preheat oven to 375°F.

Beat dressing crumbs lightly before opening the bag to create fairly consistently sized crumbs.  In a large microwave safe bowl, melt butter, then add the whole bag of crushed stuffing and stir to soak all crumbs with butter.  Set aside.

Slice tomato as you would for a burger (or maybe a bit thicker) and set aside.

Trim fat from chicken and cut into chunks (about one inch cubes).

Place chicken evenly across the bottom of a 9×13” pan.  Add salt and pepper.

Cover chicken with soup and salt lightly again.  Then lay cheese over the top of the soup evenly across the pan.  It will fit about 8 slices.  On top of each piece of cheese, place a slice of tomato.  Finally, spread dressing crumble over the top.

Bake for about one hour; keep a close eye on the topping. I usually have to cover the top of the dish with foil after about 15 or 20 minutes to keep it from getting overly browned.

This dish may be served over rice, but I prefer it on its own myself.

WW Info.:  This serves 8 really generous portions at 14 points each.  This is more of a point splurge than I normally do, but in my book it’s well worth saving some points.  (Does not include optional rice.)

Chicken and Tomato Crumble Casserole

Main Dish, Uncategorized, Weight Watchers

Chicken and Tomato Crumble Casserole

Ingredients

  • 2 lbs. of chicken breast
  • 8 slices of Kraft 2% American cheese
  • 2 10.5 cans of cream of chicken soup (98% fat free)
  • 2 large tomatoes
  • Pepperidge Farms Herb Seasoned Dressing (Dry bag of breadcrumbs)
  • 1 stick of butter
  • White rice (optional)

Instructions

  1. Preheat oven to 375°F.
  2. Beat dressing crumbs lightly before opening the bag to create fairly consistently sized crumbs. In a large microwave safe bowl, melt butter, then add the whole bag of crushed stuffing and stir to soak all crumbs with butter. Set aside.
  3. Slice tomato as you would for a burger (or maybe a bit thicker) and set aside.
  4. Trim fat from chicken and cut into chunks (about one inch cubes).
  5. Place chicken evenly across the bottom of a 9x13” pan. Add salt and pepper.
  6. Cover chicken with soup and salt lightly again. Then lay cheese over the top of the soup evenly across the pan. It will fit about 8 slices. On top of each piece of cheese, place a slice of tomato. Finally, spread dressing crumble over the top.
  7. Bake for about one hour; keep a close eye on the topping. I usually have to cover the top of the dish with foil after about 15 or 20 minutes to keep it from getting overly browned.
  8. This dish may be served over rice, but I prefer it on its own myself.

Notes

WW Info.: This serves 8 generous portions at 14 points each, and it's worth saving up some points in my book. (Does not include optional rice.)

https://foursistersdish.com/2019/06/25/chicken-and-tomato-crumble-casserole/

Easy Beef Enchiladas

When people request recipes, one thing I have noticed is that they often say, “I’m looking for an easy recipe for….”  Everyone’s definition of easy is different, of course, but let’s face it – most of us don’t have time to shop for specialty ingredients or do crazy things like stop at more than one store.  Heck, these days I don’t even have time to get out of my car for groceries (thank you grocery pick up services for changing my life).  My definition of an easy recipe usually means things that are relatively quick to make, and that mostly consist of ingredients I regularly keep on hand.  I also appreciate recipes that can be adapted if you don’t happen to have a particular item, or the exact brand that the recipe mentions.  I always keep ground beef cooked in my freezer, making recipes like this even faster to throw together.  One of the best things about this recipe for Easy Beef Enchiladas is that you can make it after work and let your family think you spent hours in the kitchen. ~Tracy

EasyBeefEnchiladasLogo.jpg

Ingredients:

  • 1 lb. cooked extra lean ground beef
  • 1 medium jalapeno, seeded and finely chopped
  • 1 cup finely chopped white or yellow onion
  • 1 c. fat free refried beans
  • 1 ½ T. taco seasoning
  • 1 large (19 oz.) can mild or medium enchilada sauce (I use Old El Paso)
  • 1 package (8 oz.) Velveeta shreds (I use Mexican style)
  • 12 soft taco sized low carb tortillas (I recommend Mission Carb Balance)

In a large skillet, combine the cooked ground beef, jalapeno and onion.  Heat together until onion and jalapeno begin to soften.

Add refried beans and taco seasoning.  Heat through until refried beans are softened and the entire mixture is incorporated together.

Remove from heat.

Spray a large casserole dish with cooking spray.

Divide the Velveeta shreds into two parts and set aside.

Pour ½ c. of the enchilada sauce in the bottom of the casserole dish and spread to lightly cover the pan.

Divide the meat into the 12 tortillas (this was about ¼ cup of meat per tortilla).

Using ½ of the package of Velveeta shreds, sprinkle a little cheese into each tortilla with the meat.  I used a scant tablespoon for each enchilada.

Roll each enchilada with meat and cheese closed and place in the casserole dish with the seam side down.

Cover the enchiladas evenly with the remaining enchilada sauce; sprinkle the top with the remaining Velveeta shreds.

Bake at 350℉ for approximately 20 minutes or until hot and bubbly.

EasyBeefEnchiladasinDishLogo.jpg

WW Info.: Each enchilada is 5 WW Freestyle Points using the recommended ingredients.

Easy Beef Enchiladas

Uncategorized

Easy Beef Enchiladas

Ingredients

    Ingredients:
  • 1 lb. cooked extra lean ground beef
  • 1 medium jalapeno, seeded and finely chopped
  • 1 cup finely chopped white or yellow onion
  • 1 c. fat free refried beans
  • 1 ½ T. taco seasoning
  • 1 large (19 oz.) can mild or medium enchilada sauce (I use Old El Paso)
  • 1 package (8 oz.) Velveeta shreds (I use Mexican style)
  • 12 soft taco sized low carb tortillas (I recommend Mission Carb Balance)

Instructions

  1. In a large skillet, combine the cooked ground beef, jalapeno and onion. Heat together until onion and jalapeno begin to soften.
  2. Add refried beans and taco seasoning. Heat through until refried beans are softened and the entire mixture is incorporated together.
  3. Remove from heat.
  4. Spray a large casserole dish with cooking spray.
  5. Divide the Velveeta shreds into two parts and set aside.
  6. Pour ½ c. of the enchilada sauce in the bottom of the casserole dish and spread to lightly cover the pan.
  7. Divide the meat into the 12 tortillas (this was about ¼ cup of meat per tortilla).
  8. Using ½ of the package of Velveeta shreds, sprinkle a little cheese into each tortilla with the meat. I used a scant tablespoon for each enchilada.
  9. Roll each enchilada with meat and cheese closed and place in the casserole dish with the seam side down.
  10. Cover the enchiladas evenly with the remaining enchilada sauce; sprinkle the top with the remaining Velveeta shreds.
  11. Bake at 350℉ for approximately 20 minutes or until hot and bubbly.

Notes

WW Info.: Each enchilada is 5 WW Freestyle Points using the recommended ingredients.

https://foursistersdish.com/2019/06/17/easy-beef-enchiladas/

Blueberry Bagels

I’m sure by now you’ve heard of 2-Ingredient Bagels.  I’m not sure where the recipe originated but it can be found on many, many recipe sites.  The basic recipe consists of equal parts nonfat, plain Greek yogurt mixed with self-rising flour… brush with egg wash and sprinkle with toppings (sesame seeds, dried onion flakes, etc.) if your heart desires.  They are tasty and I make them often.  I even have a Savory Bread Pudding recipe that uses 2-Ingredient Bagels!  If you haven’t made it yet, what are you waiting for?!

Whether or not you know and love the classic version, I have something even better… my Blueberry Bagels.  These Blueberry Bagels are like the regular 2-ingredient bagel’s classier step-sister.  They are sweeter, prettier, and fancier.  They are the Cinderella of all the homemade bagels, with only a couple extra ingredients required beyond the normal two.  Worth it?  Slather one with a little butter or cream cheese and you’ll see it’s definitely worth it.  ~Erin

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  • ½ c. Blueberry Dannon Light & Fit Greek Yogurt, stirred
  • ½ c. self-rising flour
  • ¼ tsp. baking soda
  • Pinch of salt
  • ¼ c. blueberries
  • Cooking spray
  • Egg white, beaten

Preheat the oven to 375°F.

Line a small baking sheet with parchment paper.  Spray parchment with cooking spray.  Set aside.

Using a spoon or rubber scraper, begin to mix the yogurt, flour, baking soda, and salt in a small bowl.  When it’s nearly mixed, incorporate the blueberries and combine thoroughly.  Divide the dough into two sections.

Spray your clean hands with nonstick cooking spray and, working with one section of dough at a time, form it into a ball and then roll into a snake.  Connect the ends to make a circle and place on the parchment-lined sheet.

Bake for 25 minutes.  Remove from the oven and brush with egg whites.  Return to the oven and bake 5-10 more minutes, until golden brown.

Let the bagels cool to room temperature before slicing.

WW Freestyle Info.:  Makes 2 bagels.  Each bagel is 4 SmartPoints.

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Blueberry Bagels

Bread, Breakfast, Brunch, Uncategorized, Weight Watchers

Blueberry Bagels

Ingredients

    Ingredients
  • • ½ c. Blueberry Dannon Light & Fit Greek Yogurt, stirred
  • • ½ c. self-rising flour
  • • ¼ tsp. baking soda
  • • Pinch of salt
  • • ¼ c. blueberries
  • • Cooking spray
  • • Egg white, beaten

Instructions

  1. Preheat the oven to 375°F.
  2. Line a small baking sheet with parchment paper. Spray parchment with cooking spray. Set aside.
  3. Using a spoon or rubber scraper, begin to mix the yogurt, flour, baking soda, and salt in a small bowl. When it’s nearly mixed, incorporate the blueberries and combine thoroughly. Divide the dough into two sections.
  4. Spray your clean hands with nonstick cooking spray and, working with one section of dough at a time, form it into a ball and then roll into a snake. Connect the ends to make a circle and place on the parchment-lined sheet.
  5. Bake for 25 minutes. Remove from the oven and brush with egg whites. Return to the oven and bake 5-10 more minutes, until golden brown.
  6. Let the bagels cool to room temperature before slicing.

Notes

WW Freestyle Info.: Makes 2 bagels. Each bagel is 4 SmartPoints.

https://foursistersdish.com/2019/06/10/blueberry-bagels/

Mexican Pulled Pork with Beans

There aren’t too many people that I know (in fact there is no one) that love to spend time planning meals. But imagine this… What if there was one thing that you could make and use for a variety of meals? Almost endless possibilities. How fantastic could that be?! This Mexican pulled pork is as close to perfect as you can imagine.  It’s that versatile.  Chalupa? Nailed it.  Maybe a tostada?  Done! You say you want a taco, you got it!  How about a burrito or a taco salad? Yep!  Oh wait, don’t forget about enchiladas! This meat can fill all of these, and probably some I haven’t thought of yet.  Listen, ladies and gentlemen, it is that good! ~Kathy

  • 4 lbs. boneless pork roast
  • 2 c. clean, dry pinto beans
  • 3 T. chili powder
  • 1 ½ T. ground cumin
  • 1 ½ tsp. dried oregano
  • 1 ½ T. salt
  • 1/8 tsp. black pepper
  • 2 (7 oz.) cans mild diced green chilies
  • 3 cloves garlic, smashed or minced
  • Half of a large onion, trimmed and cut into wedges

Soak beans in water overnight; drain the next morning.

Combine dry seasonings in a small bowl.   

Trim fat from roast and cut into about 6 large pieces.   Rub about one tablespoon of the spice mix into the meat. Set aside. 

In a 6-quart slow cooker, place the onion and garlic cloves.  Position the pieces of pork over the onion. 

Add in the drained beans and remaining spice mixture; then add green chilies (undrained).

Add enough water to just cover the beans and meat.  Turn the slow cooker on low and cook for at least 8 hours, until beans are soft and pork will easily shred. 

To serve:   Remove pork and the beans to a large, deep bowl with a slotted spoon.  Shred pork and serve with your favorite toppings.   Reserve some cooking liquid for use if desired. 

 

Mexican Pulled Pork with Beans

Mexican Pulled Pork with Beans

Ingredients

  • • 4 lbs. boneless pork roast
  • • 2 c. clean, dry pinto beans
  • • 3 T. chili powder
  • • 1 ½ T. ground cumin
  • • 1 ½ tsp. dried oregano
  • • 1 ½ T. salt
  • • 1/8 tsp. black pepper
  • • 2 (7 oz.) cans mild diced green chilies
  • • 3 cloves garlic, smashed or minced
  • • Half of a large onion, trimmed and cut into wedges

Instructions

  1. Soak beans in water overnight; drain the next morning.
  2. Combine dry seasonings in a small bowl.
  3. Trim fat from roast and cut into about 6 large pieces. Rub about one tablespoon of the spice mix into the meat. Set aside.
  4. In a 6-quart slow cooker, place the onion and garlic cloves. Position the pieces of pork over the onion.
  5. Add in the drained beans and remaining spice mixture; then add green chilies (undrained).
  6. Add enough water to just cover the beans. Turn the slow cooker on low and cook for at least 8 hours, until beans are soft and pork will easily shred.
  7. To serve: Remove pork and the beans to a large, deep bowl with a slotted spoon. Shred pork and serve with your favorite toppings. Reserve some cooking liquid for use if desired.

Notes

WW Freestyle Info.: 3 ounces of cooked pork is 4 SmartPoints. The beans are zero SmartPoints!

https://foursistersdish.com/2019/06/04/mexican-pulled-pork-with-beans/