One thing people worry about with “dieting” is not getting to eat their
favoritefoods. But that is honestly just one of the things I love about doing WW. And that is why I love this Weight Watchers friendly Broccoli Cheddar Soup.
Since starting WW back in March I have definitely eliminated some of my
favoritefoods. But not because I have to. I have chosen to still eat Salt and Vinegar chips, just not the entire bag in one sitting. I still have nachos and taco salad, but I make my own tortilla chips. And I changed up the Broccoli Cheddar Soup that I make to make it work better for me and my goals.
A few years back I shared this soup recipe, and I love it. It is delicious. But I don’t make it regularly because of the butter, flour, and half and half. Then I found a new, weight watchers friendly recipe and thought I’d give it a try. I am not always positive when it comes to trying healthier recipes because I figure they can never be as good as, or better than a “full fat” recipe, right? But this is. It really is! It only has 4 ingredients
and is amazing.
3 cans of Chicken Broth (I use reduced sodium, 14.5 oz cans)
2 pounds of broccoli
1 can of diced tomatoes, no salt added, 14 oz can
1 small can of diced green chilies
10 oz Velveeta reduced-fat cheese
If using a crockpot, combine all ingredients and put on low for 8 hours, high for 4 hours.
If using the stovetop, mix together ingredients
exceptthe cheese, simmer on low for approx 2 minutes, until broccoli is tender. Add cubed cheese and simmer until cheese is melted.
This serves 10, and each serving is about a heaping cup
3 freestyle points per serving.
I’ve gone all in with Weight Watchers. Too many times have I found myself “cheating” on my food and exercise plans in the past and I have promised myself I wasn’t going to do that this time. I am taking it super serious while still having fun. Meaning that I enjoy my food each day, but I make sure to track everything, including pieces of chocolate from my daughter’s Easter basket. (though that actually hasn’t happened much.) So finding meals, like this breakfast sandwich, are important to me so I can eat something filling, but also good for me.
I’m not a breakfast eater, but I know that eating breakfast is important and I have really made an effort to make sure I am fueling my body all throughout the day. And these breakfast sandwiches were really easy to make up and get into the freezer.
I started with these muffins, turkey bacon, and eggs.
I have never actually cooked eggs this way, but I found this breakfast sandwich recipe from Daily Dose of Pepper and this is how she cooked them so I gave it a try. It was pretty impressive. But make sure you spray the pan with non-stick cooking spray because it could end up in a huge mess! Cook on 350° for 13 minutes.
Afterwards, I cut it into squares the size of my muffin.
Then it was just quick assembly. Cut the muffins in half, added a piece of egg, one piece of turkey bacon that I cut in half and some sliced cheese. When I made these I used a block cheese that I had on hand and accounted for the points, but there are definitely better cheeses to use! My favorite pre-sliced cheese is Sargento ultra thin sliced Colby-Jack. 1 slice= 2 points and it is totally worth it to me.
These breakfast sandwiches are delicious. And I love that I am able to grab one out of the freezer and have breakfast in 90 seconds. And they are worth all 6 points!
1 slice turkey bacon = 1
sliced cheese = 2
egg = 0
Then I wrapped them in foil and put right back into the muffin bag and tossed them into the freezer!
What is your go-to breakfast sandwich?
By now you already know that in March I joined Weight Watchers. And I didn’t want to mess around this time. #BecauseGoals. I have seen this two ingredient dough shared on Pinterest and on Instagram tons of times and it seems like people love it so I wanted to give it a try.
Not all nonfat Greek yogurt is equal, so make sure to scan yours to make sure your points are accurate for your two ingredient dough! But the Fage nonfat Greek Yogurt that I used was zero points. And this is SO simple. Add 1 cup of NFGY and 1 cup of self-rising flour and mix until a dough forms. If it is still a little sticky, add a tiny bit more flour.
NOTE: (If you don’t have self-rising flour, use 1 cup of all-purpose flour, 1 1/2 tsp of baking powder and a 1/2 tsp of salt and mix together before adding your greek yogurt.)
Put some flour down on the counter and knead your dough for 2 minutes or so. Then section into 4 equal pieces.
The full amount of dough is 11 #freestyle points and each section equals out to be 3 pts.
I rolled three of my sections out and formed them into bagels. For my 4th piece, I rolled it then cut it into bits because I was wanting to dip them in queso.
After you have your bagels on a tray, paint a little of an egg wash onto the tops.
Then I sprinkled them with Everything but the Bagel seasoning from Trader Joes. I didn’t use much because I wasn’t sure how I was going to like the seasoning. But of course, it is delicious!
Then bake this two ingredient dough for 18-22 minutes at 350°. My bits were perfect after 18 minutes but the bagels needed to stay for longer. I took them out after 20 minutes but they probably could have stayed for the full time with no issue.
I am a total “chips and dip” person and I have missed queso. Just for fun I checked the points while I was at the grocery store the other day and it was 1 point for 2 Tbsp and that is totally worth it to me. In case you are interested, I used Tostitos salsa con queso.
Don’t think you are limited to only making bagels with this amazing two ingredient dough! Because I have seen so many recipes made with this! Take a piece and flatten out and cook for a breakfast sandwich or pizza dough! The possibilities are endless!
Have you tried this two ingredient dough? What did you think of it?
I feel like pickles are one of those foods that people either love or hate. I don’t hear people say often that “pickles are okay”. Do you? Everyone in my family loves them! And when I was pregnant with Tyler I ate hamburger dill chips like they were going out of style. I would take a tupperware container of them to work with me and eat them all day long.
And I will eat them in any form. Dill, sweet, bread and butter, relish…. I love pickles!
I made this Dill Pickle Pasta Salad for the first time last year after going to a bbq and wanting to bring something different from my ordinary salad choices.
It was a total hit and I ended up making it many more times over the summer because we just couldn’t get enough of it!
You guys already know that things that are easy to make are my jam! And this one is no exception. It is one of those salads that you toss everything in a bowl, mix and stick in the fridge to chill.
Now we haven’t had it all winter long and I know as the weather warms up more and we start to bbq more often I will be making this Dill Pickle Pasta Salad again.
- 8 oz. dry pasta (about 3 cups)
- 3/4 c. sliced pickles
- 2/3 c. cheddar cheese , diced
- 3 Tbsp chopped onion
- 2 Tbsp fresh dill
- 1/2 c. pickle juice
- 2/3 c. mayonnaise
- 1/3 c. sour cream
- 1/8 tsp cayenne pepper
- 4 Tbsp pickle juice
- salt & pepper to taste
- Boil pasta according to package directions. Rinse with cold water.
- Pour a 1/2 cup of pickle juice over the cold pasta, mix and set aside.
- After a few minutes drain juice from pasta.
- Mix all dressing ingredients in a small bowl then add to pasta, mixing well.
- Refrigerate at least one hour to chill before serving.
What is your favorite way to eat pickles? Or do you like them at all?
It may only be February, but I am dreaming of sunny days full of hot hot sunshine. Anyone else?
Winter hasn’t been near as bad as past years, but I will take the heat over cold any day of the week. And because our summers fly by, I am making plans already to fill my days with lounging at the lake, relaxing in the back yard with a cold drink and lots and lots of play dates with kids screaming with laughter as they slide down the slip n slide.
One thing we do a couple times a year is have back yard bbq’s with our family and friends. And I am always looking for the perfect BBQ food! Pasta salads are always a must and this BBQ Ranch Pasta Salad is definitely a favorite.
Originally I found a recipe for BBQ Ranch Pasta Salad over on Spicy Southern Kitchen, but after I couldn’t find the same dressing I had to change things up a bit.
And because I had never had the original dressing, I wasn’t missing out! This dressing was delicious!!
It really couldn’t have been easier to make! Which are another favorite things of mine! Quick and easy pasta salads are awesome!!
This is all of the ingredients mixed together except for the pasta and corn chips.
- 16 oz pasta, cooked per package direction – I used elbow and sprial because that is what I had!
- 1 cup of Southwestern Ranch Dressing
- ⅓ cup sour cream
- 1 can black beans, rinsed and drained
- 1 cup canned corn, drained
- ½ red bell pepper, diced
- ½ small red onion, finely diced
- 1 cup shredded cheddar cheese
- 1 cup corn chips
- Place cooked pasta in a large bowl.
- Stir together dressing and sour cream and pour over pasta. Mix together
- Add all remaining ingredients, except corn chips, and stir to combine.
- Refrigerate until ready to serve and sprinkle corn chips on top just before serving.
I wish I had gotten a better picture of this when I originally made it! Because this picture doesn’t really do it justice! Maybe next time!
What is your go-to pasta salad?