Tuesday, November 9, 2010

New Weight Watcher's Recipes

I recently joined Weight Watcher's to lose the baby weight and am constantly trying new healthy recipes with the points already added to the recipes. I get most of the recipes from Gina's skinnytaste.com. Here's two really yummy ones that you might want to try. They are great low fat, high protein meals even for those not following the weight watchers program.

Chicken and White Bean Stuffed Peppers

Gina's Weight Watcher Recipes 
Servings: 5 • Serving Size: 2 halves Points: 6 pts
Calories: 303.7 Fat: 5.9 g Protein: 29.9 g Carb: 34.9 g Fiber: 6.5 g
  • 2 tsp olive oil
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 1/2 half red bell pepper
  • 1/4 cup parsley (or cilantro)
  • 5 bell peppers (red or green)
  • 14 oz shredded cooked chicken breast
  • cumin
  • adobo ( I used a tbs of Mrs. Dash Fiesta Lime seasoning instead)
  • 15.5 oz can white beans
  • 1/2 cup shredded cheddar
In a medium pan, heat oil on medium heat. Add chopped onions, garlic, parsley and red pepper. Saute until soft, about a minute. Add chicken and season with cumin and adobo. Add beans and 1 to 1-1/2 cups of water and simmer for about 5-10 minutes, until it thickens and the liquid reduces. ( I added a tbs of sour cream to make it a little creamier). Adjust spices to taste.

Preheat oven to 350°. Cut peppers in half removing seeds and stem. ( I boiled my peppers first in salted water for about 10 mins. to soften before filling them) Place peppers in an oven-proof dish. Fill each pepper with 1/3 cup of chicken and bean mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. ( I really didn't feel that adding extra liquid was necessary, especially since I boiled my peppers first). Cover tight with foil. Bake 15 minutes at 350°. Remove foil, top with cheese and bake uncovered another 5 minutes.

This next recipe is super simple and I actually made mine in the crock pot.

Pasta Fagioli (Pasta and Beans)

Gina's Weight Watcher Recipes
Servings: 5 large bowls • Serving Size: about 2 cups • Points: 5 pts
Calories: 254.5 • Fat: 3.4 g • Protein: 10.3 g • Carb: 47.5 g • Fiber: 6.8 g
  • 1 tbs olive oil
  • 1/2 onion
  • 3 cloves garlic, chopped
  • 1 celery stalk, chopped
  • 1 carrot, finely chopped
  • 1 15 oz can cannellini beans
  • 15 oz can tomato sauce or crushed tomatoes
  • 1 large bay leaf
  • 1 tbsp basil
  • 1 tbsp parsley
  • 1 tsp oregano
  • 2 (14 oz each) cans fat free chicken broth (or vegetable broth for vegetarians)
  • 2 cups water
  • salt and pepper to taste
  • 1-1/2 cups (6 oz) dry Ditalini pasta or other small pasta ( I used little star shaped pasta for Ryder!)
  • Grated Parmigiano or Romano (optional)
In a deep pot, saute onion and garlic in olive oil over medium heat.

Blend the can of beans with one can water in electric blender until almost smooth.

Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper. Add 1 cup water and bring to slow boil. * This is where I changed it up a bit from the original recipe. I put the soup in the crockpot and let simmer on low for 4 hrs. I then added the pasta about 20 mins before serving.

Pumpkin Chocolate Chip Granola Bars

This is one of many pumpkin recipes I have and will be trying over the holidays. I somehow ended up with multiple cans of pumpkin in my pantry and am trying to use them up on something other than pumpkin pie, although we do love our pumpkin pie in the Mawer household. I came across this recipe on a fellow blog and tried them yesterday and found them to be pretty good! They are pretty healthy, all things considered. And of course if there is chocolate in it, I will eat it:)

Pumpkin Chocolate Chip Granola Bars    adapted from Two Peas in a Pod recipe

-3 1/4 cups rolled oats ( I used half quick cooking, half old fashioned oats)
-1/2 tsp pumpkin pie spice
-1/2 tsp cinnamon
-1/4 tsp nutmeg
-1/2 tsp salt
-3/4 cup brown sugar
-1/2 cup pumpkin puree
-1/4 cup applesauce
-1/4 cup honey
-1 tsp vanilla extract
-1 cup chocolate chips (I used semi-sweet)
1. Preheat oven to 350F. Lightly grease an 8-inch baking pan and set aside.
2. In a large bowl, whisk together oats, spices, and salt.
3. In a separate bowl, mix brown sugar, pumpkin, applesauce, honey, and vanilla until smooth. Add oat mixture and beat until oats are completely coated. Stir in chocolate chips.
4. Press oat mixture into the prepared pan, using a spatula to spread evenly. Bake for 30 minutes, until golden. Cool on a wire rack for 5 minutes before cutting into bars and cooling completely.

As you can see, even my sneaky boy loved them! Try this healthier homemade granola bar recipe and enjoy!!

Sunday, November 7, 2010


I present to you Robin Hood's Merry Men. Yes, twas supposed to be the Three Peas in a Pod but alas, you see how that turned out. Thank goodness these little guys make anything look cute!!!

                                                   "Mom, do I have to take pictures?"

Yes the pictures say it all. Our night was full of crabby crying boys but at least I think the adults enjoyed the fellowship and hey, the food was great!

What did I learn from this experience? I don't think you'll see many sewing projects on here until I take a few classes..lol:) Next project: refurbishing my kitchen table, hutch, and book shelf so stay tuned!

Thursday, October 28, 2010


I thought I should dedicate this first post as the "getting to know me" post. I have a hardworking husband and a beautiful son named Ryder, who is almost two (crazy!). 

We live in a steadily shrinking apartment (it looks more like toys R us). But I do have a corner of my bedroom and a laptop in which to blog and bible on the nightstand for quiet time (if I put in the effort...just being honest). This weekend we are gearing up for Halloween and true spirit I have made (albeit not very well) three little pea costumes for my son and two of his baby friends. The "Three Peas in a Pod" pictures will be coming soon so keep in touch...