Chipotle Chicken Wontons

I worked at El Chico the summer after college, and I have quite a few stories I could tell you about working there. The manager let me off work on short-notice the night my first nephew Hayden was born, so I’ll always appreciate that.

A less enjoyable day: when the walk-in floor was slick — and I bit it while holding a 5 gallon bucket of salsa when my feet slipped out from under me. The salsa vat went directly up into the air above my head and landed just next to me (not on my head or I would have officially felt like a Loony Tunes character). What didn’t land next to me was all the salsa. After it coated the ceiling and a good 5 meter radius in the kitchen, the biggest portion of it splashed directly on my head and all over my body. You will never know the speed with which you can undress until you’ve driven home before your evening shift (luckily I happened to be finishing my lunch shift) completely coated in salsa. I have a high tolerance for spicy food…when I’m eating it. Apparently it’s quite different when you’re wearing it, in case you were considering this as some strange form of bath-time aromatherapy. Don’t.

That’s all the wisdom I have to share today. 😉 Also maybe some more practical advice: make sure your shoes are grippier than mine were if you ever find yourself working in a restaurant!

Anywho, one thing I did love about working there was the free meal during my break on each shift. My favorite was a chipotle chicken breast – it was smothered in a chipotle pepper sauce, and I absolutely loved it. This was the first time I had tried anything chipotle flavored – this was ages before “chipotle” was being mispronounced by 60% of people in a zillion fast food restaurants. To this day, I crave that dish.

I tried out this chipotle chicken mixture at home as a quick dish on its own, and we really loved it all by itself with some sides. But when I decided to try it in wontons…that’s when it became a super fun and delicious recipe! And it makes these little beauties a handy appetizer too if you have a different entrée in mind. ~Robin



10 oz. boneless, skinless chicken breast, cubed into bite sized pieces

2 oz. Chipotle peppers in adobo sauce (I use La Costena; there is a little heat to these, so you might cut back to 1 oz. if you’re not sure about the heat)

¾ c. canned black beans, rinsed

1 c. white onion, diced

½ tsp. garlic salt

5 oz. egg roll wraps (12 wraps, trimmed down as instructed below to about half of their original size by cutting across the corners; I use Twin Dragon)

4 cloves of garlic, minced

¼ c. green onions, chopped (optional, though I think something colorful on top is pretty essential)

¼ c. cilantro, minced (optional)

2 medium jalapeños, sliced (optional)

1 or 2 T. fresh squeezed lime juice (I just squeeze directly from the lime so amount is approximate), optional for serving


Preheat oven to 400°F.

Rinse black beans and set aside.

Measure 2 oz. of the chipotle peppers in adobo sauce; chop well and add to a medium mixing bowl, sauce included. Mince garlic (you can also use jarred minced garlic) and add to bowl. Chop white onion and add it to this bowl as well. Chop chicken breast into bite sized pieces and add to the mixing bowl. Add garlic salt. Stir all together; then set aside.

With a clean knife, chop green onion; set aside. Mince cilantro if desired; set aside. Slice jalapeños if desired; set aside.

Trim egg roll wrappers (what I’ll call wontons from here on) down to about half their size, cutting across the corners with kitchen shears as shown in the video below. (I’m working on my video editing skills so, yes, you can hear my husband say “go” as it starts–oops! I think he just needs to work on his videography skills — who says “go” after they start recording?!)

Very lightly spray a muffin tin (12 cups) with cooking spray, and place trimmed wontons in cups. You may need to press some folded portions against the wall of the muffin tin so that there will be room for filling later (do not adding filling yet or you’ll have soggy wontons). Cook wontons until crisp as shown in this below video (8 ½ -10 minutes). (Before testing wontons to see if cooked enough, make sure you’ve given them a few minutes so they are cool enough to touch.)

The bottoms of each wonton should make a clicking sound when you tap it with your fingernail, and there should be no flexibility in the wonton. If it will bend when the sides are squeezed, it isn’t quite done. Keep an eye on wontons and cover with foil if edges begin to brown too much.

While the wontons are cooking, on medium heat, cook chicken mixture in a nonstick skillet until thoroughly cooked, stirring frequently. You do not need additional oil; the chipotle peppers provide just enough to cook the mixture. When the chicken is nearly cooked, add the black beans and gently stir them into this mixture in your pan. Remove from heat when chicken is cooked through (165 degrees F in the middle of the largest pieces).

If you follow the recipe by prepping your parts of the recipe ahead of time as it’s noted here, the wontons and chicken should be done at about the same time, and your food won’t get cold.

Add the hot chicken mixture to the wontons in the muffin tins as soon as they’re ready (chicken will likely be ready a minute or two before the wontons but not long enough to get cold), topping with green onions, as well as the cilantro and jalapeños if desired.

I squeeze fresh lime juice onto mine when serving, though they’re great without this too if you’re not a big fan of lime – or just want to savor that awesome chipotle flavor.

Weight Watchers Info.: Each filled wonton is precisely 1 Freestyle SmartPoint each, so it’s easy to make a meal out of these tasty treats. And all the garnishes are free, so play with those — or not — to your heart’s desire! (Note: Be sure to trim wontons to about half the size — that’s not only for looks; it also really reduces the points.)

Easy One-Pot Tortilla Soup

I try really hard (well, most of the time) not to let the weekends get the best of my eating habits.  Sometimes though, I need to feel like I’m eating an indulgent food that I’d order at a restaurant on a Saturday night out with friends. That is, if I don’t get the enchiladas, but that’s something for a different post.  I hope you and yours love this tortilla soup as much as I do….it’s so good, and doesn’t wreck your entire diet!  Only 1 WW Freestyle Point per cup!  ~Tracy



½ T. extra virgin olive oil

1 medium yellow onion, finely chopped

½ c. red bell pepper, seeded and chopped

½ c. green bell pepper, seeded and chopped

3 cloves garlic, finely chopped or pressed

2 cans (4.5 oz.) chopped and peeled green chilies

2 tsp. ground cumin

1 pinch cayenne pepper (or to taste)

1/2 tsp. salt

3 c. chopped white meat chicken (I use shredded rotisserie chicken breast)

32 oz. fat free chicken broth

2/3 c. mild red enchilada sauce (I use Old El Paso)

½ c. nonfat plain Greek yogurt

2 limes, quartered

4 avocados, peeled and chopped (optional but highly recommended)

tortilla strips (optional)


In large (3 quart) stock pot, sauté onion, peppers, chiles, and garlic until the onion begins to become translucent.  Add cumin, cayenne, and salt and stir to blend.  Stir in chicken, enchilada sauce, and broth.   Bring to a boil, reduce heat, and simmer for 15-20 minutes.  

Right before serving, stir a small amount of hot broth from the soup into the Greek yogurt to temper yogurt.  Stir yogurt mixture into soup.  

Serve each bowl topped with ¼ of an avocado, peeled and chopped into small chunks.  Squeeze a lime wedge over the top of soup / avocado and serve.  If desired, top with crunchy tortilla strips (don’t forget to include the avocado and tortilla strips in your WW points if you add those).

Weight Watchers Info.:  Makes 8, 1 cup servings.  Each cup is 1 Weight Watchers SmartPoint on the Freestyle program, not including optional garnishes. 


Thai Chicken Pizza

My family loves pizza. What’s not to love?  But I get tired of the same, run-of-the-mill basics.  They are good, but come on.   I’ve got to have some variety, y’all!

When I was going to college, there was a little, local restaurant in Stillwater called the Thai Cafe, which I loved.  I miss it!  Now, I have to travel quite a ways to get Thai food.  So I came up with this jazzed up, easy to make, tasty pizza, combining some of my favorite flavors.

It is our new favorite!   ~Kathy



1 pizza crust (your favorite recipe or refrigerated — I used Pillsbury thin crust refrigerated dough; points figured with this dough selection)

3 to 4 T. Chili Garlic Sauce*

1 heaping c. chicken breast, cooked and sliced thin**

1 medium red bell pepper, sliced thin, seeds removed

1 small zucchini, sliced ¼ inch thick

Red onion, sliced thin (about 2 slices)

1 ½ c. shredded low moisture, part skim mozzarella cheese

½ c. shredded mild cheddar cheese (reduced fat, if following WW)

2 T. cilantro (for optional garnish)


On a lightly greased baking sheet, roll pizza crust out into a rectangle, about 10 x 14 inches.

Spread sauce over crust, very thinly.

Spread remaining ingredients over pizza as desired, ending with cheeses.

Bake according to crust directions, until golden brown, cooked through and cheese is melted.

Garnish by sprinkling with cilantro once it’s cooled a little (optional).



*Chili garlic sauce is found in the Asian food section (see photo).  It is full of flavor and some heat.  Use 3 Tablespoons if you like it mild/warm.   If you want it warmer, use up to 4 Tablespoons.  It doesn’t look like much on the crust, but it gives plenty of flavor!

**I used chicken breasts boiled with some onion, garlic, salt and pepper. Once drained and cooled, slice thin.   Rotisserie chicken breast would also be a good substitute.

Weight Watchers Info:  This makes 6 servings, 8 Freestyle SmartPoints per serving.

Life Changing Chicken and Dumplings

I don’t know about y’all, but when I’m trying to eat healthier, it’s the comfort foods that I really crave. What is it about trying to eat well, that makes us crave all of the things that are so bad for us?  One of my favorite comfort foods is chicken and dumplings.  Tonight, I decided to try the current two-ingredient dough craze that’s gone viral in the Weight Watchers world to see if I can make a chicken and dumpling recipe that would satisfy my craving without crashing my diet.  I’m here to tell you folks, that this recipe is light done right.  Try this recipe and think of your grandma in her kitchen as you’re cooking!  ~Tracy



½ c. yellow onion, finely chopped

5 c. fat free chicken broth

3 c. cooked white meat chicken (I like to use shredded chicken breasts from rotisserie chickens)

1 ½ c. self-rising flour

1 ½ c. plain, non-fat Greek yogurt

1 t. kosher salt


In a large soup pot (approx. 3 qt.), sauté the onions in 3 or 4 T. of your chicken broth, just until the onion begins to become translucent.   Add in the remaining chicken broth and cooked chicken.  Bring to a heavy simmer (no need for a full boil, you want the mixture to be lightly bubbling).

While the chicken and broth are heating, mix together the flour, salt, and yogurt until they form a sticky dough.

Once the chicken broth is simmering heavily, spray two small spoons with cooking spray.  Drop dumplings by spoonfuls into the simmering broth mixture until all of the dough is used.

Allow dumplings to cook in the broth for approximately 5 minutes.  Remove a large dumpling and cut open to test doneness.  When the middle of the larger dumplings appear cooked through, remove the pot from heat.    Allow the pot to sit for approximately 5 minutes before serving so that all dumplings finish cooking within the hot broth.

Weight Watchers info.:  Makes approximately 8, 1 cup servings at 2 Weight Watchers Freestyle points each.

Buffalo Ranch Chicken Chili

This recipe was inspired by my husband. When I created my Jalapeno Popper Chicken Chili, he suggested that Buffalo style might be another tasty variation. He was right! Even if you don’t love Buffalo wings, I am confident you will love this chili. It’s packed with flavor & has just the right amount of kick! ~Erin



4 oz. reduced fat or Greek cream cheese, softened

1 (10 ¾ oz.) can Campbell’s Healthy Request Condensed Cheddar Soup

32 oz. unsalted chicken stock

2 lbs. boneless, skinless chicken breasts – individually frozen

½ c. finely chopped carrots

½ c. finely chopped celery

3 cans (15.8 oz. each) great northern beans, drained and rinsed

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. salt

1 package (about 8 tsp.) Hidden Valley dry ranch dressing mix

1/3 c. Frank’s Red Hot Buffalo Wings sauce

Optional garnishes: real bacon bits, green onions, extra buffalo sauce


In the pot of your slow cooker, whisk together softened cream cheese and condensed cheddar soup until well combined.

Whisk in chicken stock, dry ranch dressing mix, onion powder, garlic powder, salt, and wing sauce. Stir in celery and carrots.

Add frozen chicken breasts (you can use thawed chicken if you prefer; just keep in mind it will cook faster).

Add beans but do not stir them in — leave them on top.

Cook 4-5 hours on high or 7-8 hours on low. When 1 hours of cook time is left, remove the chicken breasts, shred, and return to pot to finish cooking.

Garnish with a drizzle of Buffalo sauce, bacon bits, and green onions, if desired.

Weight Watchers Info.: Each 10 oz. serving (about 1 ¼ cups) is 2 SmartPoints on the FreeStyle plan. Serves 10. Optional garnishes should be calculated separately.

Southwest Chicken Spaghetti

I had tried several recipes for this over several years and was starting to think I just didn’t like chicken spaghetti. Some were too soupy, others were swimming in cheese, and many were just flavorless.

I finally just scrapped every recipe I had ever tried and started over with my own.  This has a touch of a kick from the Ro-Tel that you can customize to your own taste (substitute some petite diced tomatoes instead!) but also just a really nice flavor from the Ro-Tel, green onion, garlic, and cilantro…It’s cheesy but not just a giant blob of Velveeta.  This is finally, finally, finally, it!  Hope it’s just right for you too.  One more note:  This makes a LOT of food (14 one-cup servings) but you could easily cut the recipe in half if you have a smaller crowd to feed.  ~Robin



16 oz. Barilla whole grain pasta spaghetti

2 lbs. boneless, skinless chicken breast, cooked and shredded

16 oz. Velveeta cheese, chopped into 1” cubes

4 cans (10 oz. each) of Ro-Tel tomatoes & green chilies, drained (I use original but if you aren’t into spice, you could use mild too)

1 ½ c. green onions, chopped (reserve ½ c. to garnish the individual servings)

2 to 3 tsp. garlic salt to taste

¼ c. cilantro, finely chopped

2 oz. of Kraft 2% mild cheddar cheese (for topping)



Cook the spaghetti according to package directions; drain.

Preheat oven to 350°F.

While noodles are still hot, add Velveeta and stir until melted.

Add shredded chicken, 1 c. chopped onions, drained Ro-Tel, garlic salt, and cilantro; stir until combined.

Spread the mixture in a 9×13 baking dish and sprinkle cheddar across the top.

Bake at 350°F until bubbly and hot throughout (25-30 minutes).

Sprinkle servings with additional green onion if desired.


Weight Watchers Info.:  Makes 14 one-cup servings, 7 FreeStyle points each. 


Chicken Tortilla Chowder

When the temperatures in our neck of Oklahoma dip into the area where the meteorologists start using snowflake and icicle graphics, I look for any excuse to stay cuddled up by my fireplace. I want to sip coffee and cocoa all day long and eat nothing but steaming hot bowls of soup. What I do not want to do is spend a lot of time in the kitchen, so this recipe for a creamy and hearty Chicken Tortilla Chowder is perfect! I use pre-shredded rotisserie chicken that I always keep in my freezer so the prep time is super short, but you can use any white meat chicken (boiled, grilled, or open a can if you’re really in a hurry). Not only is this soup really good, it’s only 4 Weight Watchers Freestyle Points per cup, without the cheese. Makes 12, 1 cup servings. ~Tracy



3 cups canned chicken broth

2 cans (10 oz. each) cream of potato soup

2 cans (10 oz. each) healthy request cream of chicken soup

2 cups low fat milk

2 cups shredded white meat chicken

1 can (11 oz.) Mexicorn, drained (regular corn is fine too if you can’t find Mexicorn)

2 cans (4 oz. each) chopped green chili peppers (we like it spicy so I use ½ jalapenos)

6, 6” fat free flour tortillas, torn into bite size pieces

Optional garnishes: your favorite shredded cheese and some chopped green onions to taste


Combine broth, soups, and milk in large soup pan. Heat on medium low temp until all combined. Add the chicken, corn, chili peppers, and mix well. Simmer for 10-15 minutes.

Add the torn pieces of tortilla and heat on medium heat for approximately 20 minutes until tortillas become somewhat softened.

Serve topped with green onions and a little of your favorite shredded cheese. We also like ours with a big slice of corn bread!

Weight Watchers Info.: This recipe makes 12 1-cup servings. Each cup is 4 Freestyle SmartPoints.