Skinny Pizza Logs (Emily Bites Recipe)

I had to share a new favorite of the boys! Super simple and easy to make for dinner that the boys have now requested the last two weeks! Emily Bites is one of the best Weight Watcher Recipe sites I've come across, she posted these Pizza Logs.

Ingredients:

• 8 egg roll wrappers (larger than wonton wrappers)
• 8 teaspoons store-bought pizza sauce
• 1 teaspoon Italian seasoning
• 24 turkey pepperoni slice (I used Hormel)
• 4 light Mozzarella string cheese sticks, each cut in half horizontally to make two shorter stick

Directions:

1. Preheat the oven to 425. Lightly mist a large baking sheet with cooking spray and set aside.
2. Pour some water into a small dish and set aside. On a flat surface, place an egg roll wrapper, corner facing toward you (like a diamond) and spread a teaspoon of pizza sauce horizontally across the center of the wrapper, leaving ½ inch or so of space on each side. Sprinkle a pinch of Italian seasoning across the sauce and add a row of 3 pepperoni slices over the sauce. Place half a cheese stick on top of the pepperoni. Fold the bottom corner closest to you up over the ingredients and give it a 90 degree roll. Fold the side corners in and tuck them as you give the filled section another 90 degree roll. Dip your finger in the dish or reserved water and lightly wet the edges of the remaining top corner of the wrapper. Finish rolling the filled pizza log over the wet corner so that it adheres. Place wrapped pizza log onto the prepared baking sheet. Repeat with remaining ingredients.
3. When all of the pizza logs are wrapped and on the baking sheets, mist the tops with cooking spray. Bake for 10-14 minutes, flipping once halfway through, until the wrappers are golden brown.

Click HERE to see who I link with.

Pizza Meatloaf with Ranch Roasted Red Potatoes

Next was a requested meal of meatloaf and potatoes. Over the years I've done SEVERAL different versions of meatloaf. This past week I found an amazing recipe on .... YES you called it Drizzle Me Skinny for Pizza Meatloaf. My husband actually liked it so much he has asked that we do it again soon. To go with the meatloaf I found a skinny Ranch Roasted  Red Potatoes on Laaloosh that was really tasty also.

Pizza Meatloaf:

Ingredients

• 1.5lbs raw extra lean ground beef
• ½ cup diced peppers
• ½ cup diced onion
• ½ cup panko bread crumbs
• ⅓ cup reduced fat shredded mozzarella
• ⅓ cup pizza sauce
• 2 tsp italian seasoning
• 20 pepperoni slices, cut into small pieces (56g)
• Topping
• 2 Tbsp pizza sauce
• ¼ cup reduced fat shredded mozzarella
• 15 pepperoni slices (42g)
• Sprinkle of italian seasoning

Instructions

1. Preheat oven to 350F, line a baking sheet with parchment paper (use a baking sheet with raised edges as there will be grease from your beef as it's cooking)
2. Cut your 20 slices of pepperoni up into small pieces.
3. In a large bowl mix all of your ingredients together using your hands (except topping ingredients)
4. Form into a log shape, approx 10 inches long.
5. Bake in oven for 55 minutes, remove from oven and spoon your 2T pizza sauce on top. Add cheese and top with pepperoni slices and seasoning. Return back to oven for 15-20 minutes.
6. Let cool for 5 minutes then cut into 8 slices. Each slice is 4sp or 4pp
7. *Note, you can cut slices thinner for more of a yield, there is 34 smart points in total in recipe based of my ingredients, so if you cut into 10 slices you can do the math.. Feel free to add extra 0 point toppings such as mushrooms..
8. * I added pictures of the nutritional info for both my pepperoni and my cheese so you can compare with a similar brand.

ALEXIS NOTES: I used Turkey pepperoni.

Ranch Roasted Red Potatoes:

Ingredients

• 12 oz red potatoes, washed and quartered
• 1 packet Ranch Dressing Dry Mix
• Non fat, olive oil cooking spray
• 1 tsp salt

Instructions

1. Preheat oven to 425 degrees.
2. In a large bowl add potatoes and spray lightly with the cooking spray. Then, add in the Ranch mix and salt, and toss well to coat each potato piece evenly.
3. Spray a baking sheet with non stick cooking spray and spread out potatoes evenly on sheet.
4. Bake in oven until potatoes are cooked through, and edges start to turn very dark brown, approximately 20-25 minutes.

Thanks for Stopping by!

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

Chicken Bacon Alfredo Pasta Bake (Drizzle Me Skinny)

Another Hit meal that I prepped a head of time and put in the oven right before I went to sit in the sauna to kick this sinus infection.  Now my turkey bacon got a little darker then I wanted but I will eat bacon any way .. lol.

Another great recipe from my new favorite site for meal planning, Drizzle Me Skinny! She posted this Chicken Bacon Alfredo Pasta Bake and I knew I had to make it! I was in heaven and even slipped in some broccoli and no one cared!

Ingredients

• 2 cups (uncooked) 100% whole wheat high fiber pasta (see picture below for the kind I use)
• 10 oz cooked shredded chicken breast
• 1 cup reduced fat alredo sauce
• ¼ cup light ranch dressing
• ¼ cup almond milk
• ⅔ cups light shredded mozzarella cheese
• 4 slices Oscar Mayer center cut bacon, cooked and crumbled (as an alternative you can use bacon crumbs or turkey bacon)

Instructions

1. Boil your pasta on the stove.
2. Preheat oven to 350F, spray a 9x13 casserole dish.
3. In a large bowl mix your pasta, cooked chicken, alfredo sauce, ranch and milk together.
4. *Optional, feel free to add in vegetables, I just choose not to. It will not increase the point values
5. Pour out into your casserole dish and top with cheese and then your bacon.
6. Bake in oven for 20 minutes. Cut into 6 servings.. 6pp and 7sp per serving

Alexis Notes: I used turkey bacon (which got a little darker then needed) and I added broccoli. I also cheated and threw this all into the casserole dish and baked it in the oven at 350 for 50 min. The noodles went in uncooked and the juices and etc cooked them. I also added in 1/2 cup of broth (which will throw off your numbers, I'm not doing WW just like healthy meal options).

Thanks for Stopping by!

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

Skinny Easy Taco Pie (Drizzle Me Skinny)

As some of you may have seen on facebook I'm fighting a sinus infection. That with work being off the chain busy, I'm behind on my post. I'm writing this right now sitting in my sauna at home hoping to sweat this crud out!

Since I've been under the weather I've been trying out some new meals that aren't too time consuming. I have come across this amazing site Drizzle Me Skinny! I'm in love with her recipes AND she actually will comment back to me on Instagram! OK this may seem silly but it really impresses me when ppl comment back.  She posted a top 10 recipes family favorite meals and this Taco Pie was on it. I must say I could have ate the whole pie myself!

Ingredients

• 1 pack of Pillsbury reduced fat crescent rolls
• 1lb lean ground beef
• ⅔ cup of salsa
• 1 package of taco seasoning
• ⅔ cup light grated cheese
• *Optional to top with lettuce, tomatoes and onions etc

Instructions

1. Preheat oven to 350F
2. Heat up your ground beef in a frying pan on stove, once cooked drain fat. Add salsa and taco seasoning, I only use half the pack of seasoning so it is not to strong tasting. Simmer for 5 minutes.
3. Place your crescent rolls into a 9 inch pie dish, making sure to cover all areas. This may require breaking up some of the rolls to fill in spaces. Pre-bake crust for 5 minutes to avoid the middle not cooking through..
4. Place your meat mixture into the pie dish and spread evenly, sprinkle with cheese.
5. Bake in oven for approx. 10-12 minutes, checking often. Serves 6 at 8sp or 7pp per slice.

Alexis notes: I used a thin crust pizza dough instead of crescent rolls (it was a little less calories etc and easier to work with). I did add a little salsa and non fat sour cream on the boys meals.

Thanks for Stopping by!

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

Slow Cooker White Bean Chili (WW 7 Plus Points)

Sadly we have had some sick people here at the house, husband with his teeth and my youngest with a flu bug. So it's soft foods and comfort foods at what better says that then a chili! I found this recipe on Slender Kitchen of Slow Cooker White Bean Chili. It was an easy recipe that everyone loved.

Ingredients

1.5 lbs boneless skinless chicken breast

20 oz canned white beans, drained

1 onion, minced

4 garlic cloves, minced

1 jalapeno (seeded for less heat), diced

2 poblano peppers (seeded for less heat), diced

1/2 cup cilantro, chopped

2 tsp cumin

1 tsp oregano

4 cup low sodium chicken broth

1 Salt and pepper

1 lime

Directions

1	Option 1: Add everything to the slow cooker and cook on low for 4 hours. Remove chicken and shred. Add back in and serve.
2	Option 2: Add the onions, garlic, jalapeno, poblanos, cilantro, cumin, oregano, and 2 cups broth to a blender. Blend until smooth. Add this salsa, the chicken, beans, and remaining broth to the slow cooker. Cook on low for 4 hours and shred chicken when finished.

ALEXIS NOTES: I did the slower cooker version. I also like a thicker chili so I added a little cornstarch mixed with water to thicken it up. I also did some green chilies instead of poblano peppers.

Thanks for Stopping by!

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

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.

Thanks for Stopping by!

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

Skinnytaste's Cheeseburger Casserole

I have been a little crazy at work so not a lot of time to post so a quick post of dinner last week! I've been working out at the gym and trying hard to pre-make dinner and have it in the oven on delay start!  I have been trying to do healthier meals that fill us but still not filled with calories and fat. I love Skinnytaste's website, she is in my top 3 that I go to for meal planning. This Cheeseburger Casserole needed a little extra flavoring for my boys taste but it was an easy and filling dinner.

 

Ingredients:

 

2 cups (6 oz) uncooked rotini pasta

2 tsp olive oil 

1 1/2 cups onions, finely chopped 

1 garlic clove, finely chopped 

1 lb lean ground beef (95% lean) 

3/4 tsp salt 

1/2 tsp black pepper 

2 tbsp tomato paste 

28 oz diced tomatoes 

2 tbsp Dijon Mustard 

2 cups reduced-fat grated cheddar cheese 

1/4 cup chopped dill pickles 

 

Directions: 

 

Preheat the oven to 350 degrees. Spray a 9 x 13 inch baking dish with cooking spray. In a large pot of boiling salted water, cook the pasta according to the package directions for al dente and drain well. In a large skillet, heat the oil over medium-low heat. Add the onions and cook until soft, about 5 minutes. Stir in the garlic and cook for 30 seconds. Stir in the beef and cook until browned; season with salt and pepper. Stir in the tomato paste, then add the tomatoes and mustard. Let the mixture bubble gently until it is slightly thickened, about 2 minutes. Toss the meat mixture with the pasta and spread it into the prepared dish. Top with the cheddar and bake until the cheese is melted, about 15 minutes. Sprinkle the chopped pickles over the top and serve. Makes about 9 cups.

Thanks for Stopping by!

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.