Skinny Mini Frozen S'more Pies

Every once in a while I really crave something sweet. These Frozen Mini S'more Pies definitely curbed my craving and didn't leave me feeling guilty! They are so simple to prepare and are a great addition to any backyard BBQ.


Skinny Mini Frozen S'more Pies
Makes 6 pies
WW PP=6
Cal 267, Fat 7.5g, Carbs 40.6g, Fiber 1g, Protein 1.5g

6 mini graham cracker pie crusts
1 container fat free cool whip
1 pkg. sugar free/fat free chocolate pudding mix (I used Jello Brand)
1/2 cup mini marshmallow bits, plus extra for toppings if desired
1/4  cup mini semi sweet chocolate chips

In a medium bowl, combine cool whip, and pudding mix together. Stir until well combined.

Evenly divide the marshmallow bits between the 6 graham cracker pie crusts. Arrange a layer on the bottom of each crust. Next, top each pie crust with the cream filling and then sprinkle the chocolate chips evenly over the crusts and a few extra marshmallow bits. Cover and place in freezer for 2 hours or until set. Enjoy!

Grilled Bacon Cheeseburger Wraps

I really love wraps and how you can create so many different fillings. The possibilities are endless. I came across a recipe on All Recipes.com for a Grilled Bacon Cheeseburger Wrap. It sounded so yummy but not at all diet friendly. I decided tweak a few things and came up with a healthier version. I used my Panini press to grill the wrap instead of a pan and it turned out great!

Grilled Bacon Cheeseburger Wraps
Heavily Adapted from All Recipes.Com
Makes 4 Wraps
WW PP=10
Cal 397, Fat 18.7g , Carbs 25.5g, Fiber 13g, Protein 38.7

Ingredients
16 oz. lean ground sirloin
1 tbsp. ketchup
1 tbsp. yellow mustard
4 tbsp. onion soup mix
1/3 cup chopped dill pickles
1/4 cup water
4 slices pre cooked bacon
4 slices cheddar cheese (I used sargento deli thin 45 cal slices)
4 large tortillas (I used LaTortilla Factory High Fiber Wraps)
lettuce and sliced tomato



Bring a large skillet to medium heat. Add the ground sirloin and brown. Add the onion soup mix, ketchup, mustard, dill pickles, and water. Stir well and turn heat to low. Simmer for about 10 minutes.

Evenly divide meat mixture between the four tortillas leaving about an inch at each end. Add one slice of cheese and one slice of bacon to each tortilla. Top with some lettuce and tomato.  Fold in the one inch ends of the tortilla over the filling and then fold in the long ends to cover it.

Lightly mist the top of each tortilla with cooking spray and place them fold-side down onto your Panini press or skillet and let them cook for 3-4 minutes or until golden. Cut in half and enjoy!

This recipe can also be found at this Party

Buffalo Chicken Chopped Salad

Now that they weather has finally started to warm up I've been craving salads. I find that dinner salads make the perfect meals on warm days when you don't feel like using the stove. Since we are huge lovers of anything "Buffalo Flavored" I knew this salad would be an instant hit.

Buffalo Chicken Chopped Salad
Serves 4
WW PP=5
Cal 229, Fat 12.2g, Carbs 1.7g, Fiber 2g, Protein 25.5g

Ingredients
4 cups cooked chicken, chopped (I grilled mine)
1/4 cup crumbled reduced-fat blue cheese, plus extra for topping if desired
1/4 cup light ranch dressing
1/4 cup reduced fat shredded jack cheese blend
1/3 cup buffalo wing sauce
8 cups chopped romaine lettuce
2 large carrots, chopped
2 large stalks celery, chopped
1/4 cup tomatoes, chopped
3 tbsp. crumbled bacon bits

Combine blue cheese in a small bowl with ranch dressing. Mix well, mashing slightly with a fork. Set aside.
Place chicken in another bowl and toss in buffalo wing sauce.

Combine lettuce, carrots, celery, bacon bits, and tomato in a large bowl; add the reserved dressing and toss to coat. Divide the salad among 4 bowls and top each with an equal portion of chicken and extra blue cheese crumbles if desired.

Enjoy!

This recipe can also be found at this blog party

Cheesy Cajun Pasta

As most already know we love all things spicy. I love Cajun pasta but wanted to prepare a lightened up version. I prepared mine using Penne Pasta and Smoked Turkey Sausage. I am so glad I decided to use the sausage instead of chicken in this dish. It was a fantastic flavor combination. I can't wait to make this one again!

Cheesy Cajun Pasta
Serves 6
WW PP=7
Cal 295, Fat 9.3g, Carbs 31.7g, Fiber 3.5g, Protein 19g

Ingredients
8 ounces pasta of your choice (I used Ronzoni Penne)
1/2 teaspoon Cajun seasoning
1 teaspoon mustard powder
Pinch of cayenne pepper
1 cup milk (I used skim)
1 cup shredded American cheese blend (I used reduced fat)
1 pkg turkey smoked sausage, browned and diced
1 oz reduced fat cream cheese
2 sliced green onions
Freshly ground black pepper

Bring a pot of salted water to a boil; add the pasta and cook until al dente. Reserve 1 cup cooking water, then drain the pasta.

Meanwhile, melt the cream cheese in a medium saucepan over medium heat; whisk milk, Cajun seasoning, mustard powder, and cayenne and cook, whisking, 1 minute. Let simmer, stirring occasionally, until slightly thickened, about 5 minutes.

Stir in the cheese until melted, then add the pasta and sausage. Season with black pepper and garnish with sliced green onions.

Enjoy!

Chicken Enchilada Skillet

I hope everyone had a nice Mother's Day. I sure did. It was a wonderful relaxing weekend spent with family and I didn't have to do a thing. I enjoyed every minute of it! Anyway, I was in the mood for Tex-Mex for dinner but wanted to mix it up a little.  Both my husband and I love skillet meals and this is one of my favorites. I love the flavor combo and it is healthy and very filling.


Chicken Enchilada Skillet
Serves 6
WW PP=6
Cal 232, Fat 8.1g, Carbs 21.3g, Fiber 2g, Protein 19.3g

Ingredients
1/2 teaspoon salt
2 tablespoons chili powder
3 garlic cloves, minced
1 teaspoon cumin
1 can rotel, undrained
1 can enchilada sauce
2 cups shredded cooked chicken
3 cups cooked brown rice
1 1/2 cups reduced fat shredded cheddar cheese, divided
1/4 cup chopped cilantro (optional)

Heat a large non-stick skillet over medium heat.
Add chili powder, garlic, and cumin. Cook for about 30 seconds before adding enchilada sauce and rotel.
Bring sauce to a simmer and cook about 5 minutes, or until thickened slightly. Season to taste with salt. Add chicken, 1/2 cup of the shredded cheese, and cooked rice. Stir and cook until heated through.
Top enchilada mixture with remaining cheddar cheese, cover, and cook another five minutes or until cheese is melted and bubbly. Top with chopped cilantro, if desired. Enjoy!




This recipe can also be found at this Party

Deep Dish Pizza Casserole

I love this dish. It makes a great weeknight meal. Super simple to prepare and a hit with the whole family!

Deep Dish Pizza Casserole
Serves 8
WW PP=6
Cal 236, Fat 11.3g , Carbs 20.1g, Fiber 1g, Protein 11.6g

Ingredients
8 oz. crumbled Italian sausage
1 jar pizza sauce (I like classico)
1 (10-ounce) can refrigerated pizza dough
2 cups shredded cheese for pizza
1/4 cup grated Parmesan cheese
Any other toppings of your choice (I used some turkey pepperoni)

Preheat oven to 425 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.

In a medium nonstick skillet over medium-high heat, brown Italian sausage, stirring until sausage crumbles and is no longer pink. Drain, and return to skillet. Add pizza sauce and cook until heated.

Meanwhile, unroll pizza dough, and press into bottom and halfway up sides of prepared baking dish.  Line bottom of pizza crust with one cup of the shredded cheese. Top with sausage mixture, parmesan cheese, any other toppings of your choice, and the remaining shredded cheese.

Bake, uncovered, 15-20 minutes or until crust is brown and cheese is melted. Cool 5 minutes before serving. Enjoy!





This recipe can also be found at this Party

Grilled Bacon BBQ Mini Meatloaves

Growing up I was never a huge fan of meatloaf. Somehow over the years I have grown to love it. I think because as I got older I realized how many different variations there are of this classic food. It's not just about your basic hunk of meat slathered in ketchup. (The reason I think meatloaf has gotten a bad rap over the years) I like unique meatloaf recipes and this mini meatloaf  was calling my name. Bacon and BBQ sauce? Yes, Please! We all loved it!


Grilled Bacon BBQ Mini Meatloaves
Serves 8
WW PP=5
Cal 216, Fat 10.3g, Carbs 4.6g, Fiber 0g, Protein 24.3g

Ingredients
1lb extra-lean (93/7) ground beef
1lb extra lean (93/7) ground turkey
1/4 cup bread crumbs (I used panko)
1 egg (I used egg beaters)
6 tbsp bbq sauce, divided
2 tbsp bbq seasoning (I like McCormicks)
1 tsp salt
1 tsp pepper
1 tsp garlic powder
8 strips bacon, cut into half (I used center cut)

In a large bowl, mix all ingredients except bacon.
Press mixture into a lightly greased mini loaf pan. Add remaining 3 tbsp bbq sauce to the top of each loaf.
Place in fridge for 10 minutes to set and remove loaves from pan. Top each loaf with 2 half-slices bacon.
Place on grill and cook 13-15 minutes or until loaves are thoroughly cooked and no longer pink in the center and bacon is browned. Enjoy!

This recipe can also be found at this Party