Avocado & Mango Chicken Salad

Ingredients:

6 oz. (about 2 cups) grilled chicken breast, cooked, chopped

1 avocado, diced

1 1/2 fresh mangos, diced

2 tbsp red onion, diced

1 tbsp lime juice

1/4 c fat free Greek yogurt, plain

3 (about 1/2 oz) sun dried tomatoes, diced

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp ginger

Directions:

1. Place diced avocado in a Ziploc bag with 1 tbsp lime juice.  Set aside in fridge. 

2. In a small bowl, mix together yogurt, garlic, salt, and ginger. 

3. In a large mixing bowl, add mango, onion, sun dried tomatoes, yogurt mixture, and chicken pieces.  Stir until well combined.  

4. Fold avocado and lime juice into chicken/mango mixture. 

5. Serve in pita pockets, on bread, or over lettuce.  

 

Yields 7 servings, serving size 1/2 c

3 points on Weight Watchers Points+ System

*add additional points for bread or pita pockets

 

I am in no way affiliated with Weight Watchers.

Mixed Berries & Cream Oatmeal

Ingredients:

1/4 c multi grain oats (Or your favorite gluten-free oat, multi grain oats are not GF)

2/3 c water

1/3 c mixed berries (I use a raspberry, blueberry, strawberry mix)

1/2 tbsp brown sugar, unpacked

1/4 tsp vanilla

1/2 tbsp almonds, sliced

1/2 tbsp french vanilla creamer (or your favorite soy, almond, or rice milk would work too.  Silk brand has a great french vanilla non-dairy creamer)

Directions:

1. In a small sauce pan, bring water to a boil over high heat.

2. When it begins to boil, add in oats, turn heat down to medium-low and simmer for 1-2 minutes. Stir in mixed berries and simmer for an additional 1-2 minutes.

3. Stir in brown sugar and vanilla. 

4. Transfer oats to a bowl, top with almonds and creamer.

 

Yields 1 serving

4 points on Weight Watchers Points+ System

 

I am not affiliated with Weight Watchers in any way.

Homemade Chicken Fingers

Original Chicken Tenders

Ingredients:

1/3 cup Glutino gluten-free bread crumbs (or regular, plain bread crumbs work fine too)
2 egg whites
2 tbsp gluten-free flour (or regular, white flour)
1/4 tsp black pepper
1 lb chicken tenderloins (about 10 tenderloins)

 

Optional for buffalo chicken tenders:
1/3 cup Buffalo wing sauce (I use Frank’s Red Hot brand)

Buffalo Chicken Tenders

Directions:

1. Preheat oven to 350°. Line a baking sheet with foil then place wire rack over it.

2. Rinse and pat dry chicken tenderloins with paper towl. 

3. Combine flour, black pepper and dry chicken tenderloins in a large Ziplock bag and seal shut. Shake until well coated with flour. Set aside on a plate.
4. Heat bread crumbs in a large dry skillet over medium heat. Cook for a few minutes, continually stirring until golden brown. Transfer to shallow dish. Set aside.
5. In a shallow bowl, lightly beat the 2 egg whites. Set aside.

6. If desired, pour wing sauce in a third shallow bowl. Set aside.

7. Dip each coated tenderloin in egg white, coating all sides, then press it into the bread crumbs. Flip the breast to coat the other side with crumbs and then dip it in the wing sauce (if desired) on both sides to coat.

8. Place the coated breast on the prepared baking sheet. Repeat with remaining tenderloins.
9. Bake tenderloins for 15 minutes on each side (30 min total) on wire rack.

 

Yields about 10 chicken tenderloins (amounts vary with packaging), serving size 2 chicken fingers

2 points on Weight Watchers Points+ System

 

Recipes that use homemade chicken fingers:

Buffalo Chicken Wraps

Chicken Tostadas

 

I am in no way affiliated with Weight Watchers.

Apple-Walnut & Maple Oatmeal

Ingredients:

1/4 c multi grain oats (Or your favorite gluten-free oat, multi grain oats are not GF)

1/3 c water

1/3 c 100% Apple Juice, no sugar added

1/2 Granny Smith Apple, chopped

1/2 tbsp walnuts, chopped

1/4 tsp cinnamon

1/4 tsp vanilla

1/2 tbsp brown sugar, unpacked

1/2 tbsp sugar free maple syrup

Directions:

1. In a small sauce pan, bring water, apple juice, and cinnamon to a boil over high heat.

2. When it begins to boil, add in oats, turn heat down to medium-low and simmer for 1-2 minutes. Add apple pieces and allow to simmer for and additional 1/2 minutes.

3. Remove from heat. Stir in vanilla, brown sugar, and walnuts.

4. Transfer oats to a bowl, top drizzled with maple syrup.

 

Yields 1 serving

4 points on Weight Watchers Points+ System

 

I am not affiliated with Weight Watchers in any way.

Gluten/Milk Free Hamburger Green Bean Pie

Click here to find another version of this recipe if you don’t need the milk/gluten-free options

Ingredients:

GF/MF Roux:

3 tbsp all-purpose gluten-free flour
3 tbsp Smart Balance Light, dairy free butter
1 ¼ c V8 low sodium vegetable juice
¼ tsp salt
dash black pepper
dash onion powder
dash garlic powder
dash basil, dried, ground
dash oregano

 

½ lb extra lean hamburger
14 oz. cut green beans
½ tsp salt
½ tsp garlic powder
½ tsp onion powder
¼ tsp black pepper
4 small yellow potatoes (about 12 oz of potatoes)
¼ c Rice dreams rice milk (or your favorite milk)
4 slices Go Veggie! American flavored Soy cheese

Directions:

1. Preheat oven to 350. Spray a 9×9 baking dish with non-stick cooking spray. Set aside.
2. Melt butter over low heat. Whisk flour into melted butter. Slowly add V8 liquid, whisking as you pour to prevent lumps from forming. Turn heat to medium-low whisking until bubbly and thickened (about 2-3 minutes).
3. Brown hamburger in skillet over medium-high heat. Drain any excess fat. Add green beans to hamburger. Stir to combine. Add in V8 roux to hamburger and green beans. Cover with lid and allow to simmer over low heat while making the mashed potatoes.
4. Cook potatoes in microwave until soft and cooked through (about 7 minutes). Mash potatoes with a fork. Add milk and stir to combine. Stir in salt, garlic powder, onion powder, and pepper. Mix until well combined.
5. Transfer hamburger/green bean mixture to prepared baking dish. Spoon mounds of mashed potatoes on top of hamburger mixture. Spread mashed potatoes evenly over the top of the hamburger green bean mixture. Top with slices of cheese.
6. Bake in oven for 20 minutes or until everything is heated through and cheese is melted on top.

 

Yields 8 servings, 1 piece
3 points on Weight Watchers Points+ System

I am in no way affiliated with Weight Watchers.

 

Recipe for roux modified from afrugalsimplelife.com

Cheesy Chicken Enchiladas

Ingredients:

8 La Tortilla factory Low Carb large tortillas (or your favorite gluten-free tortillas)

1 lb chicken breast, cubed

1/2 c fat free cottage cheese

1/2 c part-skim ricotta cheese

1 small onion, chopped

2 small cans enchilada sauce

4 oz green chilies, chopped

1 c 2% Mexican cheese, divided

4 green onions, chopped

Directions:

1. Cook chicken as desired  (I usually season mine with salt, pepper, then bake at 350 for about 35 minutes). Cube cooked chicken once cooled.

2. Preheat oven to 350. Spread 1 can of enchilada sauce on bottom of glass baking dish. Set aside.

3. In a medium bowl, combine cottage cheese, onion, green chilies, and ricotta cheese. Stir until well combined. 

4. Add 1/2 c shredded cheese and chicken pieces to cottage cheese mixture. Combine well. 

5. Lay out tortillas on flat surface. Scoop about 1/3 c of mixture onto each tortilla. Roll up tortilla, folding in the ends and place seam side down into prepared baking dish. Repeat with remaining tortillas. 

6. Pour second can of enchilada sauce over prepared enchiladas. Top with remaining 1/2 c shredded cheese.  Cover dish with aluminum foil. Bake for 15 minutes.

7. Remove foil. Bake for an additional 10 minutes uncovered. 

8. Top with chopped green onions. 

Optional: Serve with a dollop of sour cream.

 

Yields 8 servings, serving size 1 enchilada

6 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.

 

Recipe modified from skinnymom.com

Peanut Butter and Honey Oatmeal

Ingredients:

1/4 c multi grain oats (Or your favorite gluten-free oat, multi grain oats are not GF)

2/3 c water

1/2 tbsp honey

1/2 tbsp peanut butter

1/4 tsp cinnamon

1/2 banana, sliced

Directions:

1. In a small sauce pan, bring water and cinnamon to a boil over high heat.

2. When it begins to boil, add in oats, turn heat down to medium-low and simmer for 1-2 minutes. Stir in peanut butter.

3. Transfer oats to a bowl, top with honey and sliced banana.

 

Yields 1 serving

4 points on Weight Watchers Points+ System

 

I am not affiliated with Weight Watchers in any way.

Mini Turkey-Meatloaf

Ingredients for loaf:

½ c onion
¼ c ketchup
¼ c egg beaters
1 tsp oregano
½ tsp salt
½ c quick oats
1 ¼ lb extra lean ground turkey

Glaze for top:

2 tbsp ketchup
2 tsp Worcestershire sauce
½ tbsp brown sugar

Directions:

1. Preheat oven to 350. Spray a large muffin pan with non-stick cooking spray. Set aside.

2. In a large mixing bowl, combine all ingredients for loaf. Mix until well combined.

3. Separate mixture into five equal loaves (if weighing, each loaf is just slightly over 5 1/2 oz each). Put each loaf into pan.

4. In a small bowl, mix together ingredients for glaze. Top each loaf with about a tablespoon of ketchup mixture.
5. Bake for 40 minutes or until cooked through. Let set for 5 minutes after baking.

 

yields 5 loaves, serving size 1 mini loaf

4 points on Weight Watchers Points+ System

(You could also divide this into a mini 4-loaf pan to yield four slightly bigger loaves. That would make them 5 points per loaf. I prefer the smaller ones because they are the perfect amount and definitely big enough for the kids.)

 

I am in no way affiliated with Weight Watchers.

 

Recipe modified from skinnytaste.com

Chicken Pot Pie (made with Gluten-free/Milk-free roux)

*If you don’t need gluten-free/milk-free option, check out this chicken pot pie recipe.

Ingredients:

1 2/3 cups mixed vegetables 

1 cup (about 6 oz.), chopped, cooked skinless, boneless chicken breast

1 cup Gluten-free Bisquick mix

1/2 cup Rice Dreams rice milk

1/4 cup Egg Beaters (or 1 egg)

Gluten-free/Milk-free Roux:

3 tbsp Smart Balance Light butter

1/2 c + 2 tbsp 100% fat free chicken broth

1/2 c + 2 tbsp water

1/4 tsp salt

1/4 tsp pepper

 

Directions:

1. Cook chicken as desired  (I usually season mine with salt, pepper, and Italian seasoning then bake at 350 for 35 minutes). Cube cooked chicken once cooled.

2. Make roux as follows:

Melt butter in a small sauce pan over low heat.  Once butter has melted, whisk in flour until well combined.  Slowly whisk in chicken broth and water until well combined and there are no lumps. Heat over medium-low heat until sauce begins to bubble and thickens. Add salt and pepper once thickened. 

3. In a medium size bowl, mix together chicken pieces, vegetables (ok if still frozen, no need to thaw), and roux.  Stir together until well combined.

4. Spoon into an ungreased 9-in pie plate. 

5. In a separate small bowl, whisk together Bisquick, rice milk, and egg until smooth and all lumps are gone. Spread Bisquick mixture on top of chicken mixture.  

Bake at 400° for 25-30 minutes or until golden brown.  Cut into eight equal pieces.  

 

Yields 8 servings, serving size 1 piece 

4 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.

 

Recipe modified from bettycrocker.com 

Roux can be found at afrugalsimplelife.com

Cranberry-Walnut Banana French Toast

Ingredients:

8 slices cranberry-walnut banana bread

2 eggs, lightly beaten

2 tbsp Rice Dreams Vanilla rice milk, or your favorite milk

dash of cinnamon

1/4 c sugar free maple syrup, warmed

Directions:

1. Preheat griddle to 350. Spray with non-stick cooking spray.

2. Whisk eggs, milk, and cinnamon together in a shallow bowl.  

3. Soak banana bread slices in egg mixture for about 1 minute on each side. Place soaked bread pieces on hot griddle. Heat on each side until heated through and golden brown on each side (about 2-3 minutes per side).

4. Transfer bread pieces to plate and drizzle with 1 tbsp maple syrup.

 

Yields 4 servings, serving size 2 pieces

8 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.