Zesty Broccoli N Cheese Soup

Ingredients

32oz FF Chicken Broth
2 1lb bags Frozen Broccoli, thawed
1 can Rotel
10oz 2% Velvetta Cheese



Directions

Mix chicken broth, frozen broccoli and tomatoes and chilies together.Simmer for 25 minutes or until veggies are tender.Cube Velveeta and put into soup pot.Simmer just until cheese is melted. If you continue to cook past this point your cheese will separate!

This recipe freezes and refrigerates well.

I can have a large bowl and some crusty bread with it and still be under 5 points. It is delicious! If you prefer to have a smooth soup without the chunks of broccoli pour into a blender for a few spins.

2 points per 1 cup serving

Delightful Finds!!!

I cant just horde all the cool info I find to use in my own weight lose journey. That just wouldn't be fair! i just got to looking around the pantry and fridge at all the neat things I have found on my grocery store excursions. There are so many things out there that are not just great if your counting points, but they are just plain healthy and good for you! I have even found ice cream with fiber in it!! Check out some of these things for yourself!!

Vitalicious products are absolutely amazing! I have not been able to try all of their products. They are hard to find in the store. Its better to order from their site. The deep chocolate Vitatop muffins are my favorite and the corn cake Vitatops are great paired with chilis and soups! Weighing in at on 1pt each!!!

This is great for topping Fat Free vanilla ice cream, making chocolate milk or shakes. I found it at Harris Teeter but you can find it here.

Ive never been into healthy cereal. To me cereal was made to be loaded with sugar and really good tasting :) However, I have found one that I like and I have tried many many many! Its Kashi go lean crunch. You can get this at any super market. Its it filling and last a long time due to its 9 grams of protein and actually has a really good taste!

I love English muffins, but they can really add up when you start topping them with things! I had always used the "light" version until I saw these in the store the other day. If your on WW's you immediately know anything high in fiber is not only good for you but it makes the over all point value less than something with the same calories and fat that doesn't have fiber....BONUS!

This morning I toasted one of the muffins, cooked an egg with butter cooking spray and S&P and topped with half a slice of 2% cheese. Total 3.5 points

Crumpets are excellent to eat for breakfast or with tea for an afternoon snack. Coming in at 80 cal and ZERO grams of fat. You can take these baby's just about anywhere! Some ideas........spray butter and jam or a dollop of light whipped cream and a few berries...YUMMO!

There are SO many other finds. I will have to detail them more in another post but click the links below to find out more about them on your own!

Arnold Select Sandwich Thins
Yoplait Thick and Creamy Light
Laughing Cow Cheese Spread
Over The Moon ~ Amazing Fat Free Chocolate Milk
Bryers Smooth & Dreamy Fat Free Ice Cream

White Bean turkey Chili

Weight Watchers White Bean Turkey Chili Recipe

Ingredients:
- 1 large onion, chopped
- 5 cloves garlic, minced
- 1 pound extra lean ground turkey (SHOULD BE ABOUT 120 CALORIES PER 4 OZ)
- 2 (4 ounce) cans canned green chile peppers, chopped
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon finely chopped fresh cilantro
- 1 teaspoon ground cinnamon
- Kosher salt to taste
- ground cayenne pepper to taste
- ground white pepper to taste
- 2 (15 ounce) cans cannellini beans, drained and rinsed
- 1/2 cup fat free Half & Half
- 2 – 3 cups fat free chicken broth (add as needed if chili is too thick)
- 1/2 cup reduced fat, shredded Monterey Jack cheese
- 1/2 cup green onions

**OPTIONAL: Top with 1 tbsp of reduced fat sour cream (will not affect overall Points value)
and a sprinkle of reduced fat mexican blend cheese.

Directions:
In a large pot over medium heat, or in a crock pot on medium, combine the onion, garlic and ground turkey and saute for 10 minutes, or until turkey is well browned. Add the chile peppers, cumin, oregano, cinnamon, salt, cayenne pepper, and white pepper to taste and saute for 5 more minutes.
Add one can of the beans and the chicken broth to the pot. Take the second can of beans and puree them in a blender or food processor. Add this to the pot along with the Half and Half. Stir well and simmer for 10 minutes. If you are using this as a crock pot recipe, let simmer on low heat for about 2-4 hrs. Top each serving with 1/8 cup of reduced fat shredded Monterey Jack cheese, green onions, and 1 tbsp of reduced fat sour cream (optional). Recipe makes 4 HUGE servings.

Serving size is about 2 cups
Each serving = 4 Weight Watchers Points

Sloppy Janes

	Not-So-Plain Jane
	Just say no to sauce-smothered beef on a bun! Our zesty concoction uses extra-lean turkey in our own special sauce... Trust us, we've got a few saucy tricks up our sleeve. Just have those napkins handy, peeps! Ingredients: 1 lb. raw extra-lean ground turkey 5 small hamburger buns (light, if available) 1/2 cup chopped onions 1/2 cup chopped red bell peppers 1 cup canned tomato sauce 3/4 cup canned no-salt-added tomato sauce 2 tbsp. tomato paste 1 1/2 tbsp. Splenda No Calorie Sweetener (granulated) 1 tbsp. red wine vinegar 1 tbsp. Worcestershire sauce 1 tsp. dry steak seasoning blend dash salt Directions: Spray a large pan with nonstick spray, and bring to medium-high heat. Add turkey to the pan. Spread the meat around in the pan to break it up a bit. In a small dish, combine Splenda, salt and steak seasoning. Sprinkle this mixture over the meat, and continue to stir meat in the pan. Once the meat has browned, reduce heat to medium. Add onions, peppers, Worcestershire sauce and vinegar to the pan. Stir, and then continue to cook for 5 minutes. Add tomato sauces and paste to the pan and stir well. Reduce heat to low, and cook the mixture for an additional 5 minutes. Toast the buns, if desired. Put 1/5th of the mixture on each bottom bun, and then finish off with tops of the buns. MAKES 5 SERVINGS
	Serving Size: 1 sandwich Calories: 271 Fat: 3g Sodium: 835mg Carbs: 32g Fiber: 3g Sugars: 8g Protein: 31g POINTS® value 5*

Hanover of Snyder Tortilla Chips

I am a mexican food addict and the hardest part of being on weight watchers for me is giving up my tortilla chips. I could eat them till the cows come home! Not that you have to GIVE up tortilla chips...just that they are a LOT of points. I tried the baked tortilla chips and they are just no substitute for the real thing.

I never knew Snyders of Hanover made anything but Pretzels! Well, low and behold...they make 3 types of low fat tortilla chips! They have 33% less fat than reg chips. They come in 5 grams of fat and 130 calories and a whooping 4 grams of fiber! That makes them 2pts a serving!! (8 chips)

They are VERY good and a must have for the WW girl!

Cheesy Chicken Burritos

So......this recipe started out at Cheesy Chicken Enchiladas.....but I think they were much more like burritos. Of course I have added my own spin to the original recipe as well.....Hope you like it!

Ingredients

cooking spray, 1 spray

8 ounces 2% velveeta

1/2 cup FF sour cream

1/4 cup FF Evap Milk

1/4 cup scallions, green part only, minced

1/2 teaspoon cayenne pepper

1/2 teaspoon ground cumin

3 cups cooked chicken breasts, chopped

6 medium whole wheat tortillas, 7-inches each

1/4 cup shredded 2% mexican cheese

Cilantro, Salsa and a dalop of FF sour cream for garnish

Directions

• Preheat oven to 350ºF. Coat a 9-inch glass baking dish with cooking spray.
  
  
• In a microwave-safe bowl, combine cheese product and sour cream; cover and microwave on high power until cheese melts, about 1 1/2 to 2 minutes. Remove half of melted cheese to a small bowl and stir in evaporated milk; set aside. Add scallions, red pepper, cumin and chicken to remaining cheese mixture; stir to coat.
  
  
• Spoon about 2/3 cup of chicken mixture down center of each tortilla; fold in sides of tortilla to cover filling and place tortillas in a single layer in prepared dish; spoon remaining cheese sauce over top and then sprinkle with shredded cheddar cheese.
  
  
• Bake until cheese topping is bubbly, about 20 to 25 minutes. Garnish the top of each burrito with a little salsa, FF sour cream and cilantro.

• Yields 1 burrito per serving.