Skinny Mini Deep Dish Meat Lovers Pizza

Sorry gang I haven't been around a lot this past two weeks. I'm just slammed with an event we are hosting at work and my husband is having tooth problems and ended up in ER (he thankfully is doing better but it's slow). SO I don't have time for fancy meals or to do up a post like I would like!

Cole did have a buddy spend the night so I wanted to find an easy meal but also something that they would enjoy. I found Mini deep dish meat lovers pizza recipe on Drizzle Me Skinny, this has become a new favorite website for skinny and weight watcher meals. NOW I don't do WW but I try to do light meals and since their meals have all the calories etc figured out for me it makes it easy when I'm watching calorie intake.

NOW mine got left in the oven a little too long ... YUP I got a little busy but they were still tasty!

Ingredients

• 1 package of pillsbury pizza dough
• ¼ cup pizza sauce
• ⅓ cup light shredded cheese
• 36 slices of pepperoni
• 4 oz cooked lean ground beef
• 4 slices cooked low point bacon
• 1 chicken sausage, cooked

Instructions

1. Cook your ground beef, sausage and bacon, drain and set aside.
2. Preheat oven to 400F, spray a 12 hole regular size muffin tin.
3. Roll out your pizza dough and cut into 12 even pieces, stuff into each muffin cup trying to pull dough up the sides. Pre-bake dough for 6 minutes, remove from oven. Turn oven down to 375F. Now you can shape the dough a little better, careful it will be hot but try to shape each into a muffin cup.
4. Dice up your chicken sausage and add to your ground beef, chop up your cooked bacon and mix into your meat mixture.
5. Spoon about 1 tsp of pizza sauce into the bottom of all 12 cups. Divide your cheese into the bottom of your 12 pizzas.
6. Divide your meat mixture up and then top with 3 slices of pepperoni onto each.
7. Bake for 8-10 minutes. Serve immediately. Makes 12 mini pizzas at 4sp or 4pp each.

ALEXIS NOTES: I used Turkey Bacon and Turkey Pepperoni.

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Don't forget to see the parties I link up to HERE.

Taco Tuesday Meal ... Taco "Cupcakes" Weight Watcher 4 Pts

Since the Cheeseburger Cupcakes where a hit on Monday for dinner, I thought why not spice up Taco Tuesday at the house and make Emily Bites Taco Cupcake's! For those doing weight watcher's these are 4 point per cupcake. I just love it since I know it has the numbers I need to track with myfitness pal so I stay in the limits my trainer gave me. Enjoy!!

INGREDIENTS:

• 1 ½ teaspoons chili oil (found near the Asian ingredients)
• ½ lb 95% lean ground beef
• 1 tablespoon taco seasoning
• ¾ cup canned black beans, drained and rinsed
• 16 wonton wrappers (found in the produce section)
• 5 tablespoons + 1 teaspoon of queso dip or salsa con queso
• 1 cup chunky salsa
• 1 cup reduced fat shredded Mexican cheese

DIRECTIONS:

1. Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
2. Heat chili oil in a sauté pan or large skillet over medium-high heat, add the ground beef and taco seasoning and brown beef, breaking it up with a spoon. Add black beans and continue to cook, stirring occasionally, for a few minutes until warm.
3. Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Spoon a teaspoon of queso dip into each wonton wrapper and spread across the bottom. Follow by spooning some of the meat/beans mixture into each cup (using about half the total mixture) and then splitting ½ cup of the salsa evenly into each cup. Sprinkle about half the shredded Mexican cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.
4. Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.

WEIGHT WATCHERS POINTS PLUS:4 per cupcake (P+ calculated using the recipe builder on weightwatchers.com)

NUTRITION INFORMATION:
164 calories, 12 g carbs, 7 g fat, 12 g protein, 1 g fiber (from myfitnesspal.com)

An Emily Bites Original

Enjoy I promise these will be a hit!

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE.

Cheeseburger “Cupcakes” (WW 4 Points)

Another yummy recipe made using wonton wrappers! They are so my favorite thing to use, they are light and make me feel like I'm cheating even when I'm not! NOW only eating 2 of these can be a test in itself .. lol. NOW wonton wrappers where like a hot item I went to Walmart 2x and QFC and no luck. So I bought egg-roll wrappers and cut them into 4th and it worked perfect!

As most of you know I'm a little bit obsessed with Emily Bite's, her website is a GREAT resource for meals that are yummy and light (and weight watcher friendly). I don't do weight watchers but I love to make a meal that already has the numbers figured out for me so I know what I'm allowed to eat. This time I made her Cheeseburger "Cupcakes.

INGREDIENTS:

• ¼ cup onion, finely chopped
• ½ lb 95% lean ground beef
• 1 tablespoon McCormick Hamburger Seasoning
• 4 oz mushrooms, chopped
• 4 Laughing Cow Queso Fresco & Chipotle wedges, chopped
• 3 tablespoons ketchup
• 1 tablespoon mustard
• 16 wonton wrappers (typically found in the produce section)
• ½ cup tomatoes, chopped
• 4 oz (1 cup) reduced fat 2% shredded cheddar cheese

DIRECTIONS:

1. Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
2. Mist a large skillet with cooking spray and bring to medium heat. Add chopped onions and sauté until cooked. Add ground beef and Hamburger seasoning and cook until meat is browned. Add mushrooms and continue to cook, stirring occasionally, for a few minutes until mushrooms are browned as well.
3. In a microwavable bowl, combine meat/mushroom mixture, cheese wedges, ketchup and mustard and stir. Microwave for one minute on high. Stir to combine until meat mixture is fully coated.
4. Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Using about half of the meat mixture, spoon evenly into the wonton wrappers. Follow by sprinkling some of the chopped tomatoes into each cup (using about half the total tomatoes). Sprinkle about half the cheddar cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.
5. Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.

WEIGHT WATCHERS POINTS PLUS:4 per cupcake (P+ calculated using the recipe builder on weightwatchers.com)

NUTRITION INFORMATION:
183 calories, 12 g carbs, 8 g fat, 16 g protein, 1 g fiber (from myfitnesspal.com)

ALEXIS NOTES: I cut down egg roll wrappers to fit into a wonton shape. I skipped the mushrooms and used a can of diced tomatoes for easy for me moment! I had Swiss Laughing Cow so I used that instead.

Enjoy I promise these will be a hit!

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE.

Chicken Broccoli Alfredo Wonton Cupcakes

Most of you know, that I love using wonton wrappers when I can. They make for a light meal and easy snack size and portion controlled meals.  I love Emily Bites she has the best weight watcher recipes and this Chicken Broccoli Alfredo Wonton Cupcakes are no exception to that! Enjoy these for your next meal!

INGREDIENTS:

• 1 ½ teaspoons olive oil
• 1 cup broccoli florets, chopped small
• 2 cups cooked shredded or diced chicken breast
• I cup light Alfredo sauce
• ½ teaspoon Italian seasoning
• 1/8 teaspoon black pepper
• 24 wonton wrappers
• 1 ½ cup shredded 2% Mozzarella cheese
• 1 tablespoon grated Parmesan cheese

DIRECTIONS:

1. Pre-heat the oven to 375. Lightly mist 12 cups in a standard muffin/cupcake tin with cooking spray and set aside.
2. Pour the oil into a skillet and bring over medium heat. Add the broccoli and cook for 5 minutes or until broccoli is tender, stirring occasionally.
3. Transfer the broccoli to a mixing bowl and combine with the chicken, Alfredo sauce, Italian seasoning and pepper. Stir until well combined.

1. Push a wonton wrapper into the bottom of each of the sprayed cups in the muffin tin. Using about half of the chicken mixture, spoon evenly into the wonton wrappers. Sprinkle about half the Mozzarella cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining chicken mixture and Mozzarella cheese. When complete, sprinkle ¼ teaspoon of Parmesan cheese over the top of each wonton cup.

5. Bake for 18-20 minutes until golden brown.

WEIGHT WATCHERS POINTS PLUS:4 per “cupcake” (P+ calculated using the recipe builder on weightwatchers.com)

NUTRITION INFORMATION:
130 calories, 9 g carbs, 5 g fat, 13 g protein, 0 g fiber (from myfitnesspal.com)

An Emily Bites Original

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE.

Healthier Treat ... Black Bean Brownies (Flour-less)

Next on my list to make this past weekend was a yummy treat for the kids that came over. I found these brownies to be yummy but they are very rich so the kids weren't so impressed. I of course loved them, but glad it was so rich I only ate only one.  Now when I saw the ingredients I was like I'm not so sure about this ... Black Beans and Balsamic Vinegar? But then I saw Coffee and Chocolate ... how bad could that be right?  I found this recipe for Amazing Flour-less Brownies on my favorite weight watcher recipe website Skinny Taste.

Ingredients:

• 1 (14 oz) canned low-sodium black beans, rinsed and drained
• 2 large eggs
• 1/2 cup cocoa powder
• 3/4 cup sugar
• 1/2 teaspoon oil
• 1 tablespoon unsweetened almond milk (or dairy, skim)
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon of freshly ground coffee or instant coffee
• 1 cup semisweet chocolate chips, divided (Hershey's)

Directions:

Preheat the oven to 350° F.  Grease a nonstick 9 x 9-inch square baking pan with baking spray and line with parchment paper, leaving a 2-inch overhang on all sides.

Blend the black beans, eggs, cocoa powder, sugar, oil, almond milk, balsamic, baking soda, baking powder and coffee in the blender until smooth and pour into a bowl. Fold in 1/2 cup chocolate chips until combined.  Pour the brownie batter into the prepared pan.  Sprinkle the remaining chocolate chips evenly over the top of the brownies. 

Bake the brownies until a toothpick comes out clean, about 30 to 32 minutes.  Allow the brownies to cool completely before slicing them into squares.

Skinnytaste.com
Servings: 16 • Size: 1 brownie • Old Points: 3 pts • Points+: 4 pts
Calories: 144 • Fat: 5 g • Carb: 26 g • Fiber: 3 g • Protein: 4 g • Sugar: 17.5 g
Sodium: 150 mg • Cholesterol: 23 g

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE. 

Skinny Treat ... Banana Split Bars (WW+ 4 Pts)

With the season to eat upon us I thought I'd share a yummy recipe that was lower in calories and a GREAT treat.  I LOVE Skinny Taste she has the best recipes and they are ALL weight watcher friendly if you do that program.  I don't but I like to use her recipes to make sure we're eating healthy.  This recipe for Banana Split Bars was a real treat so good that I was eating more then the one you get for 4 points, so I sent them to my bestie's house ... lol.  That is what friends are for bring treats right?

Ingredients:

• 1/3 cup quinoa, rinsed well
• 1/2 cup water
• 2 cups quick rolled oats
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 tsp fine sea salt
• 1-1/2 cups very ripe mashed bananas
• 1 large egg, beaten
• 1/4 cup raw honey (or pure maple syrup)
• 1 tbsp virgin coconut oil
• 2 tsp vanilla extract
• 1/2 cup dried cherries (or craisins)
• 1/3 cup chopped toasted walnuts or pecans
• 1/4 cup mini semi-sweet chocolate chips

Directions:

Line a 9 x 13 baking pan with 2 pieces of foil or parchment paper, criss-crossing over so they fold over the pan; spray with non-stick cooking spray.

Preheat the oven to 325°F.

Combine the quinoa and water in a small saucepan and bring to a boil over medium-high heat. Reduce heat to low, cover and simmer 10 to 12 minutes or until liquid is barely absorbed. Remove from heat. Cover and let stand for 5 to 6 minutes, remove lid and fluff with a fork. Transfer to a medium bowl and let it cool completely.

Mix together the oats, cinnamon, baking soda, and salt in a large bowl.

Add mashed bananas, egg, honey, oil and vanilla to the cooked bowl of quinoa and stir until just blended. Add the banana mixture to the oats mixture and stir until just blended. Mix in dried cherries, walnuts and chocolate chips.

Spread the batter evenly over the prepared pan.

Bake for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Transfer to a wire rack and cool completely. For best results, refrigerate 20 minutes before cutting.

Using the liner, lift the mixture from the pan and transfer to a cutting board. Cut into 16 bars and refrigerate or freeze to store.

ALEXIS NOTES: I used Agave Nectar instead of Honey, I really like the taste of it I have the light so the calories are a little better also.

Enjoy a light treat with all these calorie filled days to come.

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE.

An Oldy but a Goody ... Bacon Macaroni & Cheese

I've made and posted Bacon Macaroni & Cheese a few times here but I always love to share a different version of it.  My kids LOVE mac and cheese and I try with all my might not to make box version for them (some days hey I'm human and life is what it is).  I have gotten in the habit of meal planning which helps reduce the number of food outings we have or dinners that are ready by dinner time.  

Saturday nights are usually relaxed around here. I work in the am for 3 hours, then we hit the YMCA for Swim and Martial Arts.  So by the time we get home it's time to just relax.  I usually rent a movie and the boys and I just hang.  Rick usually is working at his 2nd job. So an easy meal is needed but I don't want to do fast food.  

This was a simple meal to make and the kids loved it.  The picture below is the version with shell pasta (Cole requested penne pasta for his).  I found this Bacon Macaroni and Cheese on Changing a Life and the best part it was a Weight Watcher recipe so I could join in for the meal.

It may not be pretty but it sure is tasty!!

Ingredients:

2 c Elbow Macaroni, dry

1 tbsp Smart balance light butter

10 slices turkey bacon
3/4 c fat-free half-and-half
3/4 c Sharp cheddar shredded cheese, reduced fat

3/4 c Pepper Jack shredded cheese

salt, to taste

black pepper, to taste

Directions:

1. Preheat oven to 400°. Lay bacon strips over wire rack on top of baking sheet. Cook in oven for 17-20 minutes or until crispy. 

2. While bacon is cooking, boil macaroni in a large pot according to package directions until al dente. Drain and return noodles back to pot. Stir in butter until melted.

3. Add half and half and cheese to cooked macaroni. Stir until well combined and all cheese has melted. (TIP: I kept my burner on the lowest setting when stirring in the cream and cheese to keep it hot and help the cheese melt.)

4. When bacon is cool enough to handle, crumble or dice into small pieces. Add it into the macaroni pot. Stir until it’s well incorporated. 

5. Season with salt and pepper to taste (I probably added about 1/4 tsp each).

 

Yields 12 servings, serving size 1/2 c 

4 points on Weight Watchers Poitns+ System

Enjoy! 

Something to keep your belly warm in this cold season.

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE. 

Another Wonton Recipe!! Hawaiian BBQ "Cupcakes"

Yes it's no secret by now that I'm in love with Wonton wrappers.  They are low in fat and perfect for weight watcher recipes and easy meals that are portion controlled (that is if you don't pop as many as you can in your mouth .. yes I have had this problem in the past).  

I found yet another amazing recipe on my favorite weight watch gal's site Emily Bites for Hawaiian BBQ "Cupcakes".  These were a hit at a party a while back and I recommend them for heck just about any night!  Easy to make and the kids even like them with the chicken and pineapple how could you go wrong?

Ingredients:

1 2/3 cups cooked boneless, skinless chicken breast, chopped up small or shredded
½ cup chopped fresh pineapple (if you can’t find fresh you can use canned. Just drain it and don’t buy anything in syrup)
4 T spicy barbecue sauce
1 T chopped scallions (plus more for garnish, if desired)
16 wonton wrappers (typically found in the produce section)
4 oz (1 cup) reduced fat 2% shredded cheddar cheese

Directions:
1.    Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
2.    In a medium bowl, combine the chicken, pineapple, scallions and barbecue sauce. Stir to combine until fully coated.
3.    Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Using about half of the chicken mixture, spoon evenly into the wonton wrappers. Sprinkle about half the cheddar cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.
4.    Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.

Yields 8 “cupcakes.” WW P+:  4 per cupcake

Lex Notes: I put my chicken in my crockpot and cooked it then used the mixer to shred my chicken (mental note don't let it spin to long it will go from shredded to mush).  I used canned because that what I had on hand.  I used our favorite BBQ sauce Sweet Baby Ray's.  I also used my favorite low fat cheese in the mexican blend. I also doubled the recipe since we had a good amount of people at the party.

Enjoy, I promise every bite will be amazing!

MY new obsession ... Won-ton Wrappers!

I have been on a HUGE won-ton wrapper recipe kick.  I knew how usual they could be and how they make a simple meal fun and and interesting!  Here are two of my newest recipes I found using won-ton wrappers. 

Here's a peak at what I made:

First off from my favorite site Emily Bites she has TONS of recipes using won-ton wrappers. My newest try of her's is the Cheeseburger "Cupcakes".  It was a simple recipe to make on a family favorite.  I didn't have mustard so I added in a tsp of relish to give it a little kick.  Click on the link for the recipe.  You can do it my way and skip mustard or leave it in!

Next on the list to make was one I've seen over and over but haven't made until tonight.  It was a HUGE hit with Cole and my dinner guest loved it too.  This Chocolate-Banana Wonton was found on the Weight Watcher Website, Click on the link for the recipe.  This was a super simple recipe to make.  I used regular chocolate chips since I didn't have mini's on hand.  I also used banana's that were either be bread or trash.   It was a simple 3 ingredient recipe that was so yummy!

I hope you fall in love with Won-ton Wrappers like I have!  Have a wonderful day!

Small little Portions …

I made the best little meatloaf cupcakes and zucchini bread cupcakes both were hits here and the cupcakes again got rave reviews at the women’s group with request for the recipe!  Got to love that!!

First off are the Mini Cheesy Meatloaves were so amazing with a little cheesy surprise!

And for the Amazing zucchini bread I made bread and cupcakes.  And does it EVER live up to it’s name!!!  It was packed with flavor, now the dough isn’t the prettiest but man I will be making this from now on.  It was a perfect balance of zucchini, pumpkin and craisins.

Happy Tuesday everyone!!!  I’m starting to feel a bit better but my tummy is still revolting against me … ugh.  Thank you for all your prayers the Monday regular babysitter was back.  The boys did so MUCH better not a bunch of noise, the teacher was up playing with them.  I’m so glad I don’t have to hid under a rock again … Tomorrow I’ll explain what happened again with a babysitter .. lol.