Wonton Tacos

My recent love and taking everyone by storm is Pinterest and this is where I found this recipe. Baking the wontons make for an overall healthier dish and you can whip this up in no time. I used Tyson’s Grilled and Ready Chicken Breast Strips for an even quicker option. I plan on making Petite Lasagnas using some of the many wonton wrappers I have left. Enjoy!

2 wonton tacos: 96 calories, 1g fat, 302mg sodium, 12.5g carbs, 0.5g fiber, 3g sugars, 8.5g protein -- PointsPlus® value 2

Ingredients:

8 small square wonton wrappers

1 cup dry coleslaw mix

2 tbsp. chopped fresh cilantro(I omitted this)

2 tbsp. Newman's Own Lighten Up! Low Fat Sesame Ginger Dressing (or another low-fat sesame ginger dressing)

4 oz. cooked and shredded (or finely chopped) skinless lean chicken breast

2 tbsp. BBQ sauce with about 45 calories per 2-tbsp. serving

Directions:

Preheat oven to 400 degrees. 

Spray the inside and outside walls of a deep square or rectangular baking pan with nonstick spray. Evenly drape the wonton wrappers over the pan's walls on a diagonal, making triangle-shaped "shells." (Use two pans, if needed, to keep wontons from overlapping.) Bake until just crispy enough to hold their shape, about 3 minutes. 

Remove pan from the oven, but leave oven on. Carefully remove wontons and gently open to form "taco shells." Set aside. 

In a microwave-safe bowl, combine coleslaw mix, cilantro, and dressing. Mix well. Cover and microwave for about 1 minute, until slightly softened. Set aside. 

In another bowl, combine chicken with BBQ sauce; mix well and set aside. 

Spray a baking sheet with nonstick spray. Evenly distribute the BBQ chicken among the shells, followed by the slaw, about 1 tbsp. of each per shell. Lay the filled shells gently on their sides on the baking sheet. 

Spray the shells lightly with nonstick spray. Bake until warm and crunchy, about 5 minutes. Let cool slightly and then serve!

Creamy Fettuccini Alfredo

Even the heaviest dishes can be lightened up, without loosing their ‘traditional’ taste! The star of this dish is the Laughing Cow Cheese, which packs a powerful cheesy punch, for only 30 calories a wedge! The substitutions in this recipe allow for the sauce to remain rich, cheesy, and creamy, without all of the fat and calories. I will be making this again, it was wonderful!

Servings: 2

Calories: 270 Per Serving

Weight Watchers Points Plus Value: 9 Per Serving

Ingredients:

4 oz whole wheat fettuccini, (or pasta of choice)

1 tablespoon flour

1/2 cup skim or lowfat milk

1/2 teaspoon garlic powder

pinch of salt and pepper, or to taste

3 wedges laughing cow cheese

1/4 cup grated Parmesan cheese

 Directions:

In a large pot, bring water to a boil. Add noodles and cook until just tender (about 12 – 15 minutes). Drain well.

Meanwhile, in a medium sized saucepan, combine the flour, milk, garlic, salt, and pepper together over high heat. Bring to a boil, then turn the heat down to medium-high.

Add the laughing cow wedges and Parmesan cheese to the saucepan. Stir until the cheeses melt and are well combined into the sauce, then take off the heat.

Taste sauce for seasoning, and add more salt or garlic if desired.

Pour sauce over hot pasta. Serve warm!

Skinny Potato Skins

Skinny potato skins loaded with mildly spiced turkey, black beans, corn and tomatoes topped with cheese - you won't be able to stop at just one! Really really delicious and very filling. You could serve these at a party as an appetizer but I made these for lunch and I even had leftovers for my husband to take to work. You could also double the turkey filling and have it with eggs for breakfast or on tortillas for lunch. I give this recipe an A+!

Servings: 14 • Serving Size: 1 loaded skin • Points+: 2 pts

Calories: 76.7 • Fat: 1.9 g • Protein: 6.3 g • Carb: 10.1 g  

Fiber: 1.3 g • Sugar: 0.3 • Sodium: 93.1 mg (without salt)

Ingredients:

7 medium (32 oz) russet potatoes, washed and dried

For the filling:

1/2 lb 99% lean ground turkey

1/2 cup canned black beans, rinsed and drained

1/2 cup frozen corn

1 hot pickled serrano pepper, chopped (or jalepeño)

1 large diced tomato

1 clove garlic, minced

2 tbsp chopped onion

2 tbsp chopped cilantro, plus more for garnish 

1 tsp cumin

kosher salt to taste

For the topping:

14 tbsp reduced fat shredded cheese

nonstick spray

1/4 cup chopped scallions

reduced fat sour cream or fat free Greek yogurt (optional, extra pts)

Directions:

Pierce potato with a fork a few times all around. Place in microwave and cook on high about 5 minutes per potato. When finished, allow to cool enough to handle. Cut potatoes in half horizontally. Scoop out potatoes (you can save the extra potato to make mashed potatoes the next day) leaving about 1/4 inch thick wall, skins will weigh about 1 oz each.

In a large skillet brown the turkey and season with salt. When the turkey is browned, add onion, garlic, black beans, cilantro, serrano pepper, diced tomatoes, and cumin. Mix well and simmer on low, covered for 20 minutes.  

Remove lid, add corn and simmer an additional 5-10 minutes or until all the liquid reduces. Heat oven to 450°. Lightly spray potato skins on both sides with oil and place a foil lined baking sheet. Season with salt and pepper and bake skins for 10 minutes. Remove from the oven, add 1/4 cup meat filling into each potato skin, top with 1 tbsp shredded cheese and bake 5 minutes or until cheese is melted. Top with sour cream and scallions. Enjoy!!

Polynesian Glazed Chicken Wings Recipe

This is a lighter, healthier take on Paula Deen’s  recipe made with only 74 mg of sodium per serving. It was very simple you don’t even need to thaw the wings before you throw them in the oven and then all you do is make up your sauce and your enjoying a decadent meal at home. Paired it with white rice with chopped scallions.

Servings: 30 • Serving Size: 1 wing • Points+: 2 pts 

Calories: 79 • Fat: 5 g • Protein: 5 g • Carb: 5 g

Fiber: 0 g   

Ingredients:

                  3 pounds chicken, frozen wing drummettes, (about 30 wings)

                  1/2 cup(s) sugar, brown (packed)

                  1 tablespoon cornstarch

                  2 teaspoon ginger, fresh, grated

                  1/4 teaspoon pepper, red, crushed

                  1/2 cup(s) pineapple juice, unsweetened

                  1/2 cup(s) broth, reduced-sodium chicken, or water

                  1/4 cup(s) pepper(s), green, bell, finely chopped

                  2 tablespoon soy sauce, reduced-sodium

                  scallion(s) (green onions), (optional)

Directions:

1. Preheat oven to 400°F. Place frozen drummettes in a 15x10x1-inch baking pan. Bake for 50 to 60 minutes or until skins are crispy.

2. Meanwhile, in a small saucepan, combine brown sugar, cornstarch, ginger, and crushed red pepper. Stir in pineapple juice, broth or water, sweet pepper, and soy sauce. Cook and stir over medium heat until thickened and bubbly; cook and stir for 2 minutes more. Set aside.

3. Carefully drain off any juices from baking pan. Brush drummettes with some of the glaze mixture. Bake for 10 minutes more. Brush with more of the glaze mixture. Place on serving plate. If desired, sprinkle with green onions. Pass remaining glaze mixture.

Four Cheese White Pizza

I have always been a fan of white pizzas, and with all these great options for cheeses out there, I knew I couldn’t go wrong with a four-cheese pizza. The cheese choices could be easily substituted with your own favorites. I actually had my own whole-wheat pizza crust and just followed the pizza recipe, but I’m definitely going to try and make the pizza dough next time. I put a little red pepper flakes on mine and sprinkled a teensy bit of flaked sea salt on top. You could also substitute fresh basil for dried. It really was good!

Servings: 1 pizza, approximately 6-8 slices

Ingredients

For the dough:***This recipe makes enough for two pizzas.

1/2 cup warm water

2 and 1/4 teaspoon (or one packet) of instant yeast

4 cups (22 ounces) bread flour, plus more for rolling out your dough

1 and 1/2 teaspoons salt

1 and 1/4 cup water, at room temperature

2 tablespoons olive oil

For the pizza:

3 tablespoons olive oil, plus more for brushing the pan

3 teaspoons garlic, chopped (about 3 cloves)

8 ounces (1/2 pound) fresh mozzarella, sliced and coarsely chopped

3 ounces fresh goat cheese, crumbled

1/2 cup part-skim ricotta

1/4 cup Parmesan cheese, grated

3 tablespoons thinly sliced fresh basil

Instructions

1. For the dough:  In a 2-cup measuring cup, add your 1/2 cup of warm water.

2. Add the yeast to the warm water mixture and let sit at room temperature until the mixture is bubbly and creamy, about 5 minutes.

3. In the bowl of your standing mixer fitted with the paddle attachment, combine the flour and salt.

4. Add the 1 and 1/4 cup of room temperature water to the water/yeast mixture.

5. With the mixer running at low speed, slowly pour the water/yeast mixture and olive oil into the bread/salt mixture, and mix until the dough forms a cohesive mass.

6.  Switch to the dough hook and continue to knead the dough at low speed until elastic and soft, about 5 minutes.

7. Transfer to an oiled bowl (I used cooking spray), cover with a tea cloth or plastic wrap, and let rise until doubled in size, about 2 hours.

8. Once risen, punch down the dough to deflate it and transfer to a clean, lightly floured flat work surface.

9. Divide the dough into two equal portions. If you are freezing one portion of dough, tightly wrap it in plastic wrap and place in a freezer bag.  If using the dough immediately, let it rest for at least 10 minutes at room temperature (but no more than 30 minutes).

10. For the pizza: Preheat the oven to 450 degrees.

11. Brush a rimmed baking sheet with olive oil and set aside.

12. In a small bowl, combine two tablespoons of olive oil with the garlic, set aside.

13.  On a clean and lightly floured flat work surface, roll out the dough to your desired shape.  **Due to the shape of my baking pan and my lack of a pizza stone, I opted for a rectangle.

14. Transfer the dough to the baking sheet and brush lightly with your prepared olive oil/garlic mixture.

15. Layer the mozzarella and goat cheeses, making sure to leave at least a 1/2-inch border of exposed crust.

16. Crumble the ricotta cheese over the pizza, followed by the Parmesan cheese.

17. Bake the pizza until the cheese is melted and the crust is golden brown, about 18 minutes or so.

18. Once out of the oven, lightly drizzle the pizza with the remaining olive oil/garlic mixture.

19.  Sprinkle the pizza with the fresh basil, and serve immediately.

Crockpot Beefy Tacos

Tacos tonight? Si, por favor! Fire your slow cooker for a filling and healthy winter feast. The low heat preserves more nutrients than grilling, frying or boiling. A flavor fiesta that packs 8 grams of fiber.

Servings: 6 • Serving Size: 2 tacos • Points+: 10 pts 

Calories: 419 • Fat: 14 g • Protein: 29 g • Carb: 45 g

Fiber: 8 g   

Ingredients:

1 1b lean ground beef

1 yellow onion, finely chopped

4 cloves garlic, chopped

1 can (16 oz) vegetarian refried beans

1 jar (16 oz) salsa

1 cup shredded sharp cheddar

2 serrano chiles, seeded and finely chopped

12 small corn tortillas

2 tomatoes, chopped

2 cups shredded lettuce

1/3 cup low-fat sour cream

1/3 cup chopped fresh cilantro

Directions:

In a large skillet over medium-high heat, stir beef and onion until brown and cooked through, about 6 minutes. Add garlic, stirring frequently, 1 minute. Drain excess oils and transfer to a slow cooker. Stir in beans, salsa, cheddar and serranos. Cover and let simmer until mixture is cooked through and bubbling, 3- 4 hours on high or 5-6 hours on low. Stir and serve over warmed tortillas; top with tomatoes, lettuce, and a dollop of sour cream; garnish with cilantro.

Baked Chicken Parmesan

Here's an Italian classic made lighter. Baking the cutlet as opposed to frying really lightens this dish up while remaining moist and full of flavor. Serve this with a big salad for a complete dinner. My husband thought this was restaurant worthy and I thought it was super easy and really good. Give it a try!

Servings: 8 • Serving Size: 1 piece • Points+: 6 pts 

Calories: 224.5 • Fat: 8.6 g • Protein: 25.1 g • Carb: 14.2 g

Fiber: 1.3 g   

Ingredients:

4 (8 oz) chicken breast halves, sliced in half

3/4 cup seasoned breadcrumbs

1/4 cup grated Parmesan cheese

2 tbsp butter, melted

3/4 cup reduced fat mozzarella cheese

1 cup marinara

cooking spray

Directions:

Preheat oven to 450°. Spray a large baking sheet lightly with spray.

Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture.  Place on baking sheet and repeat with the remaining chicken.

Lightly spray a little more cooking oil on top and bake in the oven for 20 minutes. Turn chicken over, bake another 5 minutes. Remove from oven, spoon sauce over chicken and top with shredded cheese. Bake 5 more minutes or until cheese is melted.

Swedish Meatballs

Lean meatballs seasoned with a hint of allspice and served in a creamy beef gravy. These meatballs seem decadent but they are actually lighter than you think. Serve them as an appetizer with toothpicks or over your favorite noodles.

Servings: 4 • Serving Size: 5 meatballs • Points+: 5 pt Calories: 213.5  

Fat: 10 g • Protein: 25.1 g • Carb: 8.5 g • Fiber: 1 g • Sugar: 2 g 

Sodium without adding salt: 346 mg 

Ingredients:

1 tsp olive oil

1 small onion, minced

1 clove garlic, minced

1 celery stalk, minced

1/4 cup minced parsley

1 lb 93% lean beef

1 egg

1/4 cup breadcrumbs

salt and pepper to taste

1/2 tsp allspice

2 cups reduced sodium beef stock

2 oz light cream cheese

Directions:

In a large deep saute pan, heat oil on medium heat, add onions and garlic; sauté until onions are translucent, about 4-5 minutes. Add celery and parsley and cook until soft, about 3-4 more minutes. Let cool a few minutes. In a large bowl combine beef, egg, onion mixture, breadcrumbs, salt, pepper and allspice. Mix well and form meatballs with your hands 1/8 cup each (fill 1/4 cup then divide the meat in half).

Add beef stock to the pan and bring to a boil. Reduce heat to medium-low and slowly drop meatballs into the broth. Cover and cook about 20 minutes. Remove the meatballs with a slotted spoon and set aside in a serving dish. Strain the stock, add to blender with cream cheese and pulse until smooth. Return to pan and simmer a few minutes to thicken, then pour over meatballs. Garnish with parsley and serve over noodles or with toothpicks if you want to set these out as an appetizer.