This very delicious recipe has been modified from Emily Bites. She has so many recipes to choose from, it’s very hard to decide which one to choose. This recipe is very easy and can be modified in many ways. Leaner ground beef will mean less points you could make this will extra lean turkey for zero points. Paired with a nice salad or vegetables would make this recipe go a long way. Visit www.emilybites.com for more recipe options.
Beefy Goulash (7 #Freestyle Smartpoints) #weightwatchers
- 1 lbs uncooked 90/10 lean ground beef *smartpoints
- 1 medium green bell pepper, diced
- 1 medium yellow onions, diced
- 1 tsp garlic powder
- 1-1/2 cups water
- 1 (15 oz) cans tomato sauce
- 1 (14.5 oz) cans diced tomatoes
- 1 teaspoon Italian seasoning
- 1-1/2 tablespoons soy sauce
- 1/2 tablespoons seasoned all
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 6 oz uncooked elbow macaroni *smartpoints
- Brown ground beef over a medium heat and break into small pieces. Drain the excess grease.
- Add the onions, bell pepper, and garlic then mix together.
- Cook until the vegetables are tender.
- Next add water, tomato sauce, diced tomatoes, Italian seasoning, soy sauce, seasoned all, paprika and black pepper and mix very well.
- Bring to a boil and then reduce heat.
- Cover the pot and simmer for 20 minutes.
- Add pasta and mix well.
- Continue simmering for 25 minutes or until the macaroni is cooked.
- Mix well and enjoy!
Adapted from Emily Bites
I originally found this recipe on Drizzle Me Skinny. Her site is wonderful and full of recipes that are delicious! She really puts a lot of effort into coming up with ideas that you can have on Weight Watchers without feeling left out or bad about yourself. Honestly you feel like you are getting away with something but eating what she makes. She is amazing. Please check out her site for more really great recipes.
We all really enjoyed this recipe. Although you think you are getting a lot by getting 1/6 once I took it out of the pan it didn’t seem like a lot to me. I paired it with green beans but I think I will also add a salad to it in the future to push it over the top! You can add any toppings but just keep in mind you will have to adjust the points or calories in the recipe. I put everything into MyFitnessPal then I convert it to Weight Watchers but you can do whatever is right for you. Have fun with this recipe it’s really delish!
- 24 Turkey Pepperoni Slices
- 1 cup pizza or spaghetti sauce
- 4 slices Canadian Bacon
- 6 ounces cooked ground beef 90/10 or better
- 1 container (10 biscuits ea.), Buttermilk Biscuits
- 1.50 cup, Mozzarella
- 2 Tbsp, Bacon Crumbles
- 5 Olives, olives stuffed with pimento
- 6 Olives, Black Olives-large
- Preheat oven to 350F
- The biscuits you are using are very small biscuits that normally come in 4 packs. Great Value and Pillsbury offer this size.
You will need to cut your 10 biscuits into 4 pieces each. You should end up with 40.
- Spray a 9×13 pan with cooking spray then spread out the biscuits in the pan.
- Mix your pasta/pizza sauce and ground beef together and set aside.
- Bake the biscuits for 5 minutes so that they will not be raw in the middle or soggy.
- Pour your ground beef mixture over the dough pieces making sure that all the dough is covered.
- Cut pepperoni and Canadian bacon into quarters then layer pieces on top.
- Sprinkle onions, bacon crumbles, and olives over pizza.
- Bake in oven for 25 minutes.
- Remove the pan from the oven and sprinkle the cheese on top.
- Return the pizza back to the oven for another 10 minutes.
- Cut into 6 equal servings. Each serving is 9 smart points
Original Recipe Source
Lately I have been experimenting making my own salad dressings. It’s amazing how much better salad dressing is when you make it fresh. The bottled dressing is great and quick and easy, but you can certainly tell the difference when it’s homemade. I loved this dressing, but then again I like sesame seeds. Yummy! You don’t want to look at the calorie count, but it’s a great dressing!
- 1 cup mayonnaise
- 1 large egg
- 1/4 cup grated parmesan cheese
- 2 tablespoons water
- 2 tablespoons vegetable oil
- 1 garlic cloves, minced very fine
- 2 teaspoons sugar
- 1 1/2 tablespoons of toasted sesame seeds
- 1/2 teaspoon black pepper, coarsely ground
- 1/4 teaspoon salt
- 1/4 teaspoon parsley, freeze-dried and crushed
Combine all ingredients in a blender and blend until all the ingredients are blended well. Chill and serve when ready!
I purchased a three pack of focaccia bread. I had never had it nor did I really know what to do with it. So between my husband and I we came up with this excellent bread that leaves you craving more. We served it at a spaghetti dinner we were having, and it was a total hit. I hope you like it too.
- Focaccia Bread (you can make your own click here for the recipe)
- 1 ounce Domestic feta cheese (This is a little saltier than regular feta) crumbled
- 2 ounces of grated Whole milk mozzarella
- 1/4 cup Extra Virgin Olive Oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- 1/2 teaspoon onion powder
- 1/2 teaspoon thyme
- 1/8 teaspoon red pepper flakes
- 1/8 teaspoon salt
- Pre-heat oven to 350 degrees
- In a small sauce pan add olive oil, garlic powder, onion powder, oregano, basil, thyme, salt and red pepper flakes, and heat until it’s simmering.
- Place your focaccia on a lined cookie sheet
- Brush the focaccia heavily with the olive oil mixture (cover the entire bread round)
- Top bread with mozzarella and feta
- Bake on 350 for 8-10 minutes (depending on your over) until mozzarella cheese is melted (feta won’t melt)
- With a pizza cutter cut into slices
I really love this recipe. I hate having left over rice because it’s such a waste, and I always make too much. I normally freeze it and find something else to do with it. Normally I use it to speed up cooking time by just pulling it out of the freezer instead of making more. In the last Woman’s Day magazine I got in the mail, they had an article with this recipe in it. It sounded so good I had to try it. It has a very delicate flavor. The spinach is very mild for all of you spinach haters (yep that includes me) and the parmesan cheese is not as overwhelming as I figured it would be. I am going to find a nice parmesan-mozzarella cheese dip to go with this recipe next time. I think it would add a nice touch.
- 2 tsp oil
- 1 cup thawed frozen cut-leaf spinach
- 1/2 small onion
- 1/2 tsp minced garlic
- 1 cup rice (3 cups cooked)
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1/8 tsp pepper
- Heat oven to 350ºF. Line baking sheet with nonstick foil. Heat 2 tsp oil in skillet over medium heat. Add 1 cup thawed frozen cut-leaf spinach, 1/2 small onion, diced, and 1/2 tsp minced garlic; cook 2 minutes until spinach is tender.
- Stir into spinach mixture 1 cup cooked rice, 1/4 cup grated Parmesan, 1 large egg and 1/8 tsp pepper.
- Drop rounded tbsp. onto prepared baking sheet. Bake 20 minutes or until firm. Serve with marinara. Makes about 10.
I love this recipe. I lost it a long time ago, and just happened to find it again. It’s an excellent recipe and makes a tasty side dish. Although the picture does it no justice (old picture) this recipe is delicious!
- 3-4 potatoes, peeled and quartered
- 1 lb. pre-cut baby carrot
- 1/2 onion, sliced and quartered
- 1 cup water
- 1 (10 1/2 ounce) can cream of mushroom soup
- Spray roasting pan with nonstick spray.
- Place potatoes, carrots and onions on pan.
- Add cream of mushroom soup.
- Mix in the water
- Season with salt and pepper.
- Bake covered 350 for 1 hour.
I could not be any happier with the way this recipe turned out. The flavor is simply wonderful. It was a very easy recipe to make, but better yet, this recipe exceeds the work you put into it. It taste like you worked much harder than you did. Another thing I like is that most of the prep work can be done the night before, then everything can be thrown together the next day for a good, but quick meal.
- 1 1/2 lbs boneless skinless chicken breast, cut into 1 inch pieces
- 1 1/2 tablespoon cornstarch
- 6 teaspoons light sesame oil or vegetable oil
- 9 tablespoons green onions, chopped with tops
- 6 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes (to your own taste)
- 1 1/2 teaspoon powdered ginger (can use fresh grated if preferred)
- 6 tablespoons rice wine vinegar
- 6 tablespoons soy sauce
- 6 teaspoons sugar
- 1 cup dry roasted peanuts
- 4 cups cooked sticky rice, hot
- Combine chicken and cornstarch in small bowl.
- Toss to coat.
- Heat oil in large non-stick skillet or wok on medium heat.
- Add chicken.
- Cook 5- 7 minutes or until no longer pink in center.
- Remove from heat.
- Add onions, garlic, red pepper and ginger to skillet.
- Cook 5 minutes.
- Remove from heat.
- Combine vinegar, soy sauce and sugar in small bowl.
- Stir well and add to skillet and return to heat.
- Stir until chicken is well coated.
- Stir in nuts and heat thoroughly, stirring occasionally.
- Serve over hot sticky rice.
This recipe is delicious! At first I wasn’t going to add the chopped black olives, because I am not really a fan. The good news is that I decided to leave them in. I am so thankful I did. You don’t taste the olives at all. They are actually there for the added saltiness that is needed to bring the recipe together. As much as you might want to leave them out or any other ingredient in this recipe I wouldn’t, unless you are allergic to something then leave it in! You won’t regret making these.
My tip on these would be to make the filling up a few days ahead because the longer they hand out the better the flavor. I found that not only can you make it up on the weekend if you need it during the week but you can keep the filling in the refrigerator and just make a roll when you are in the mood or have guest coming over. This makes enough to feed a lot of people!! I would say at least 48 pinwheels Enjoy!
- 1 package (8 ounces) neufchatel or cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup picante sauce
- 2 tablespoons taco seasoning
- Dash garlic powder
- 1 can (4-1/2 ounces) finely chopped ripe olives, drained
- 1 can (4 ounces) chopped green chilies
- 1 cup (4 ounces) finely shredded cheddar cheese
- 1/2 cup thinly sliced green onions
- 8 flour tortillas (10 inches)
- In a small bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth. Stir in olives, chilies, cheese and onions.
- Allow to set for at least 24 hours before you are ready to use the spread.
- Spread about 1/2 cup on each tortilla.
- Roll up jelly-roll style; wrap in plastic.
- Refrigerate for at least 24 hours. Slice into 1-in. pieces.
Original Recipe Source
This is a really great way to use up extra mashed potatoes, or to pre-plan a second meal piggy backing off a side dish. This really doesn’t cost much, and it’s easy. It literally took me ten minutes to put together. It’s a nice warm, hearty, and quick meal for a week night dinner.
- 3 (packed) cups of left over mashed potatoes
- 3 tbs bacon bits (do not use Baco’s)
- 4 tablespoons unsalted butter
- 3 cans of carnation canned milk or about 4 1/2 cups of milk
- 3 ounces shredded cheddar
- Salt and pepper
- 4 thinly sliced green onions (scallions)
- Top with green onions, cheese, bacon bits, or all!
- In a sauce pan melt butter
- To the butter add bacon bits, and green onions cook until the green onions are soft
- Add mashed potatoes to the pot and start slowly adding each can of milk one at a time using a whisk to mix together mixture in the pot.
- Once each can is added and the mixture is well mix together bring to a boil, but continue to mix together so you don’t burn the soup.
- Once the soup comes to a boil add the cheddar.
- Add salt and pepper to taste at this point.
- Turn down the temperature and simmer and serve when you are ready.