Chicken Fajitas

1:12:00 PM Anna 0 Comments

I've made these fajitas a few times and a few different ways based on what I had at home. They are a take on Skinnytaste's Chicken Fajitas and very simple and quick to put together. They are great topped with Pico De Gallo, stuffed into a tortilla, or eaten plain.

Here's what you will need:

16 oz boneless skinless chicken tenderloins (or chicken breasts)
1 bell pepper, chopped
1 small onion, chopped
2 limes, juice of
2 teaspoons olive oil
salt and pepper to taste
1 teaspoon ground cumin
1 teaspoon garlic powder

(you may want to add other types of peppers or spices to fit your taste)

In a medium non stick pan, cook chicken over medium heat in the juice of two limes.  I started doing this recently to avoid using oil and it gives the chicken a great flavor.



Shortly after putting chicken in the pan, add cumin, garlic powder, salt, and pepper.  In a medium sized bowl, toss chopped peppers and onions with 2 teaspoons olive oil, salt, and pepper.



When the chicken is done cooking, remove from pan and put the pepper and onion mixture in. Saute until tender. 


 Meanwhile, you can shred your chicken.

Mushroom Stroganoff

8:19:00 PM Anna 0 Comments

Tonight I made Mushroom Stroganoff from Skinnytaste.  While it looks amazing as is - I made a few alterations based on what I had at home.



Servings: 4

Per Serving:
7 WW Points Plus                53 g carbs
285 calories                          3 g fat
13 g protein                           7 g fiber

What you will need:

1 tablespoon butter (I used Balade light butter with sea salt)
1/2 cup onion, chopped
2 tablespoons unbleached all-purpose flour
2 cups fat free broth (she recommends vegetable or beef, but I used chicken and it was fine)
1 tablespoon Worcestershire sauce
1 teaspoon tomato paste
10 ounces baby bella mushrooms, sliced
8 ounces white button mushrooms, sliced
1/4 teaspoon thyme
salt and pepper to taste
2 tablespoons white wine
1/4 cup fat free plain greek yogurt (or reduced fat sour cream)
8 ounces uncooked noodles (I used whole wheat angel hair)

For you other novice cookers out there - I would recommend having the ingredients ready and measured out when you start this recipe.  Everything moves pretty quickly and there's lots of necessary stirring - so it helps to have everything ready and in front of you.  I followed the cooking directions from Skinnytaste...so here you go:

Cook noodles according to package directions.  When the water starts to boil for the noodles, heat a large nonstick skillet and melt butter over medium heat.  When butter is heated, add onions to the pan and cook for 2-3 minutes over medium low heat.

Add flour and stir with a wooden spoon for 30 seconds.  Gradually add broth, Worcestershire sauce, and tomato paste - stirring constantly.  Add mushrooms, thyme, salt, and pepper.  Stir and cook for 4-5 minutes or until thickened and bubbly.  Stir constantly.

Add wine and bring to a boil.  Reduce heat and simmer 4 minutes.  Remove from heat; let stand 30 seconds.  Stir in greek yogurt (or sour cream), add noodles, and mix well.  Enjoy!

Baked Acorn Squash with Agave, Light Butter, and Brown Sugar

3:55:00 PM Anna 0 Comments

This is a lightened up version of Simply Recipes Classic Baked Acorn Squash.  I've included all of the same flavors, but I used light butter as opposed to regular and agave instead of maple syrup.  I also used less of both of these ingredients than the original recipe calls for to lighten up the calories - but it is still plenty sweet. Of course, you are welcome to adjust them to taste!

Servings: 4 (1/4 squash in each serving)

Per serving:
2 WW Points Plus          14 carbs
65 calories                      1 gram of protein
2 grams fat                      2 grams fiber




What you will need:

1 acorn squash, cut in halves and scored
1 tablespoon butter (I used Balade light butter with sea salt)
1 teaspoon agave nectar (or maple syrup)
1 teaspoon brown sugar

Preheat oven to 400

With a large, sharp knife, cut acorn squash in half from stem to bottom.  With a spoon, scoop out seeds and strings.  Score inside of the squash with a sharp knife, making what looks like a grid.

Spread half of a tablespoon of butter onto each half. Then, put 1/2 teaspoon of brown sugar on each half.  Lastly, drizzle 1/2 teaspoon agave nectar over each half.

Place squash in baking pan with water covering the bottom of pan to avoid burning or drying out the squash.  Bake for an hour, until tops are browned and squash is very soft.



Adjust toppings to taste. Mix, mash, and enjoy!

Curried Coconut Lentil Soup

8:39:00 PM Anna 1 Comments

Color Run

7:21:00 PM Anna 0 Comments

Oooh, Monday. I am so bad about veering off of my diet on the weekends. This weekend was especially "bad" because it was my husband's birthday.  My body was not happy I fit pizza, ice cream, mexican food, and more into the celebration.  But, as Monday morning rolls around, I am guilted back to my high fiber cereal, non fat greek yogurt, lean meats, and fruits and veggies (which I really do feel much better eating).

I did have one fun, active event this weekend.  I took part in my first 5k - "The happiest 5k on the planet" - the Color Run!  It was so much fun.  It's not timed and all kinds participate (young, old, canine).  For those of you not familiar with the Color Run, it is a 5k where a different color of powder gets thrown on you when you complete each kilometer, leaving you nice and rainbowy at the end.  I walked/ran it with my husband, cousin, and a few friends.  We all had a blast - I would recommend taking part when they come somewhere near you. You can check their schedule here.





So much fun! And it made me feel a little better about all of that horrible food I ate this weekend.  I did have a successful trip to Trader Joe's today.  I saw my first acorn and butternut squashes of the season.  I also got the rest of the ingredients I needed for my next two upcoming recipes - Curried Coconut Lentil Soup and Mushroom Stroganoff.  Check back sometime tomorrow to see how they turned out!

Southwestern Black Bean, Quinoa, and Mango Medley

1:40:00 PM Anna 0 Comments

Cucumber Salad

1:39:00 PM Anna 0 Comments

Ever since I started Weight Watchers, I've gotten really excited about finding foods and dishes that are 0 or very few points (naturally).  This cucumber salad only has 3 points for the entire recipe and it's very easy to put together.  It's a great side dish for summer barbecues or asian themed dinners.

What you will need:

1 large cucumber (I used about 3/4 of one I had in my fridge)

1/4 large onion (I used white, but you could also use red)

1/2 tablespoon salt

1 tablespoon plus 1 teaspoon Nakano Rice Vinegar all natural

1 teaspoon sugar

Fun with Flax and Fiber - A Quick and Healthy Breakfast

12:06:00 PM Anna 0 Comments

I apologize in advance for my dimly lit iphone photos, but I decided to write a post on my most recent favorite breakfast.  All you need is three ingredients, a measuring cup, spoon, and bowl. Pretty easy!  There's really no "recipe", just a few measurements that you can tweak if you want.

My cereal of choice has been 1 cup of Trader Joe's Honey, Almond, and Flax - but you can use any other high fiber cereal or a granola.

Pico de Gallo

10:58:00 PM Anna 3 Comments

As much as I'd love to be making some fall recipes now that it's September, it's still about 90 degrees and extremely humid outside.  So, for now I decided to keep my canned pumpkin in the cabinet and make some pico de gallo.  I mainly followed the recipe by The Pioneer Woman.  I only used 2 jalapeños instead of 3, but it is still very spicy! I am a bit of a wimp when it comes to spicy foods - but I am trying to get better, so I did keep the seeds in.  If you want to take down the heat, you can take the seeds out of the jalapeño before you chop it.  Also - whenever you chop hot peppers, try to wear thin gloves.  I am new to using them in recipes and recently found this out the hard way.

This pico de gallo is extremely fresh, low calorie, and 0 weight watchers points! Enjoy!
What you will need:

5 roma tomatoes
  (or an equivalent in another type of tomato - I used 1 roma tomato and lots of grape tomatoes I had to use up)

1/2 large onion

2 jalapeños (more or less depending on desired spiciness)

Approximately 1/2 cup of cilantro

1 lime (juice of)

Salt (to taste)

None of these ingredients need to be exact - feel free to add or take away depending on what you have on hand.