Skinny Ground Turkey Chili

Skinny Ground Turkey Chili 

Servings: 6 Serving Size: 1 cup of chili  WW Points+: 7 pts 

I have made this recipe SO many times, and every time I make it, it gets better and better! It really is SO easy and SO good and the best part is, it's healthy! 

Ingredients:

• 2.5 pounds of ground turkey breast 
• minced garlic
• 1 large yellow onion
• 1 can diced tomatoes with green chilies
• 1 can diced tomatoes, no salt added
• 1 can spicy chili beans
• onion powder
• garlic powder
• chili powder
• cumin
• Optional: whole wheat penne pasta to serve chili over
• Optional: reduced fat cheddar cheese, fat free sour cream

Directions:

Spray non stick pan with cooking spray and saute garlic and onion. Add turkey and cook until no longer pink. Add both cans of diced tomatoes and chili beans. Simmer on high for 5 minutes. Add onion powder, garlic powder, chili powder and cumin to taste. *Add more chili powder and cumin for a spicier chili. Let chili cook for 15 minutes. *If using pasta, cook at the same time

Serve chili hot over pasta with cheddar cheese and sour cream!

YUM!

Skinny Chicken Teriyaki with Brown Rice & Broccoli

Skinny Chicken Teriyaki with Brown Rice & Broccoli

Servings: 4 Serving Size: 1/2 cup of rice, 1/2 cup of broccoli, 1 cup of chicken WW Points+: 7 pts 

This is one of my favorite dishes because it's filling and there's lots of leftovers for lunches for the next day!!! Make sure you portion the rice though because it can add the extra points!!! I don't know about you, but whenever I make brown rice, it seems too BLAH. So, what I used to do was mix in a little low sodium chicken broth for added flavor and less dry rice. BUT, recently I found a brown rice that is SO moist and delicious!!! Uncle Ben's Basmati Brown Rice--right now, I've only found it in the single packages but my mother-in-law found a huge box at Sam's Club and I plan on getting some from her!!! Anyway, for this recipe you can use ANY brown rice you want! Here you go:


Ingredients:

• 4 large chicken breasts, cut into cubes
• 2 cloves of garlic, minced
• 2 uncooked green scallions OR 1 large yellow onion* 
• 1/2 cup low sodium chicken broth
• 2 tablespoons teriyaki sauce*
• 2 cups cooked brown rice
• 4 cups steamed broccoli*

*Depending on what I have in the house, I will use either scallions or onions. We LOVE onions in my house so 99% of the time I use a yellow onion. This doesn't change the point value so feel free to use either one

*Teriyaki sauce--I use the Publix brand and it's great!

*Steamfresh Broccoli is the way to go for this recipe. Just pop the bag in the microwave and you're ready to go--you CAN steam the broccoli if you like--here's how: 

*To steam broccoli, place florets in a microwave safe dish and add about 1/2 of water and cover the dish. Microwave on high for about 4 minutes until the broccoli is tender. 

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Directions:

Spray skillet with non stick cooking spray and heat on medium until hot. *Start microwaving your rice and broccoli and set aside. Then, add garlic and onions and cook for about a minute. Add chicken cubes and cook for about 5 minutes while stirring. Add the chicken broth and teriyaki sauce and simmer until the chicken is cooked thoroughly, about 5 minutes. *At this time, your broccoli and rice should be ready* Spoon ½ cup of rice and with 1 cup of chicken mixture into bowl and top with ½ cup of broccoli! Enjoy!!! J

Skinny Corned Beef & Cabbage

Skinny Corned Beef & Cabbage

Servings: 6 Serving Size: ¼ piece of corned beef with vegetables  WW Points+: 8 pts 

In honor of it being the day after St. Patrick’s Day, I decided to share my FAVORITE crock pot corned beef recipe. It doesn’t have the FULL flavor of most crock pot corned beef dishes because it’s a WW version, but I make a YUMMY WW friendly horseradish sauce that my husband RAVED about. I made it Sunday this year since we both worked 12 hour days on Monday, and we had leftovers for lunch the next day (which was St. Patty’s!). Anyway, here ya go!!!

Ingredients:

For the corned beef

·         2.5 pounds of corned beef (with coriander seeds seasoning)

·         1 head of cabbage

·         Garlic powder

·         Onion powder

·         1 onion

·         1 bag of baby carrots

·         6 small red potatoes

·         2 cups of water

·         1 cup of LIGHT beer

Horseradish sauce:

·         ¼ cup NON CREAMED horseradish (you can find this in the refrigerated section next to where the cold jarred pickles are kept)

·         ¼ cup fat free sour cream

·         ¼ cup Dijon mustard

**This is an ADDITIONAL 5 points per serving so use SPARINGLY. I actually ended up using plain yellow mustard so I could eat more corned beef! J

Directions:

Cut up the onion & carrots and put them in the bottom of the pan. Pour 1 cup of water over the vegetables. Trim the fat off of the beef and place it on top of the vegetables. Add the coriander seeds. Pour ½ cup of light beer on top of the corned beef. Cook on high for 4 hours. After the first 4 hours, cut up red potatoes and place around corned beef. If most of the liquid has absorbed, add remaining water and beer, if not, check in another hour. After 6 hours, cut the cabbage into wedges and place on top of corned beef. 

**NOTE, once cabbage cooks, it will shrink and you will be able to add more! Corned beef ALSO shrinks! Everything should be ready after 7-8 hours depending on your crock pot.

For the horseradish sauce:

Mix all three ingredients together and spread on top of corned beef!

Traci's Skinny Turkey Volcano Balls

Traci's Skinny Turkey Volcano Balls

Servings: 6 turkey balls Serving Size: 1 Turkey Meatball  WW Points+: 4 pts 

I had a craving for spaghetti and meatballs but I didn’t have whole wheat pasta or lean ground beef! Go figure, right?  So I decided to make turkey balls instead! I had read a recipe for a “Meatloaf Volcano” a while back and it looked AMAZINGLY delicious but it was also about 2,938 (over exaggeration!) calories!! Here’s the next best thing!!!!! These little balls of heaven turned out SO good that I didn’t even NEED the pasta to go with them. We ate them by themselves with some steamed broccoli!! YUM YUM YUM!!!

So here’s what you need:

***In addition to the FOOD ingredients, you’ll need a 6 cup muffin pan.

Ingredients:

·         2 pounds of ground turkey breast

·         1  ½ cups of whole wheat breadcrumbs

·         1 ½ cups of tomato sauce divided in half—you’ll use half in the mixture and half as extra sauce  (I used canned tomato sauce, no salt added, but you can use whatever you have in your pantry!)  

·         2 egg whites

·         Pinch of salt

·         Part skim mozzarella cheese cube, cut it into 12 cubes

Preheat the oven to 350 degrees. Spray muffin pan with cooking spray and set aside.

Combine turkey breast, breadcrumbs, ¾ cup of tomato sauce, egg whites and salt in a large bowl and shape into balls.

Press cheese cube (or handful of shredded cheese) into each ball, sealing meal around the cheese. Put turkey balls into muffin pan and bake for 30 minutes. Heat remaining sauce in microwave or stove top. When turkey balls are ready, top with remaining sauce and serve hot!

Skinny Chicken Enchiladas

Skinny Chicken Enchiladas

Servings: 6 Serving Size: 1 enchilada  WW Points+: 4 pts 

This recipe makes 6 servings—I don’t think I used enough chicken because my mixture was running low after the first few so next time I will use bigger tenderloins. My husband had 2 for dinner, I had one and then we each had the same leftovers for lunch the next day. Let me tell you something about these enchiladas… THEY. ARE. SO. AMAZING. Yes, they are time consuming and yes you have to make the sauce from scratch but they ARE WORTH IT!!!! Every bite makes you question whether or not these are actually LOW-FAT!!!! But, they are! Now when you are buying the whole wheat tortillas, look for LOW CARB options.

I originally got the idea of this recipe from another website, but again I tweaked it. The originally recipe called for chipotle chilies but I am not a huge spice lover (although my husband is) so I omitted them. I also added chicken broth to the sauce whereas the original recipe had something else that I can’t remember right now!  Anyway, here you go!!!

Ingredients: 

**NOTE: The measurements for the spices are APPROXIMATIONS because I don't measure them--I do it to taste!!!***

For the sauce:

·                     2 garlic cloves, minced

·                     1-2 tbsp adobo seasoning

·                     1-1/2 cups tomato sauce

·                     1/2 tsp chili powder

·                     1/2 tsp ground cumin

·                     3/4 cup fat free chicken broth

·                     Salt and pepper (to taste)

For the chicken: 

·                     1 tsp vegetable oil

·                     4 large chicken breasts, cooked and shredded

·                     2 cloves of fresh garlic (or minced garlic)

·                     salt

·                     1 tsp cumin

·                     1/2 tsp oregano

·                     1 tsp chili powder

·                     1/3 cup chicken broth

·                     1/2 cup tomato sauce

·                     8 whole wheat flour tortillas (try and get the reduced carb ones for fewer points!)

·                     1 cup shredded low fat Mexican cheese

·                     non-stick cooking spray

·                     1/2 cup chopped scallions & Fat free sour cream (optional: for topping & will be extra points –decide if it’s worth it! I love sour cream so I used 2 points worth since ONE enchilada is ONLY 4 points!!)

Directions:

Preheat oven to 400 degrees. Boil chicken breasts in ½ water, ½ chicken broth for 25-30 minutes, depending on size of chicken breasts. The first time I made this I used chicken tenderloins and boiled them for 25 minutes. While chicken is boiling, make the sauce.

Spray oil in a medium saucepan and sauté the garlic. Then add the adobo seasoning, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. (I know it seems like a lot of ingredients but the sauce is AMAZING) Bring the sauce to a boil and then reduce the heat to low. Let the sauce simmer for about 7 minutes. Taste it….If you like spicier sauce, add some more chili powder. Turn the heat down to low and keep it warm until you’re ready to use it. Now your chicken should be ready or close to it. Depending on how much time you have (I am very impatient, especially when I’m hungry), you can choose to let the chicken sit and cool. I, however, chose to run the chicken under cold water until I could shred it without burning my hand! With that being said, however you choose to do it, shred the chicken breasts in tiny pieces. I read somewhere to use two forks to separate them easier but I found that using my hands worked a lot quicker!

Now that you've shredded the chicken, heat vegetable oil in a skillet over medium heat and sauté onions and garlic for about 2-3 minutes. Add shredded chicken salt, cumin, oregano, chili powder, tomato sauce and chicken broth and cook for 5 minutes. Taste it..if you like it spicier, add more chili powder. Remove chicken from heat and set aside.

Get your baking dish out (I used an aluminum one and I THINK it was a 13x9). Put a spoonful of chicken mixture into each tortilla and roll it up placing in SEAM SIDE DOWN in the dish. Top with sauce and then with cheese. Cover with foil and bake for 20-25 minutes.

I added low fat sour cream and scallions on top for extra flavor! (don’t forget to add the 2 points for sour cream if you use it!)

I served this dish with fat free refried beans topped with feta cheese! YUM!!!!!!!!!!!

**PICTURES TO COME SOON!***