Buffalo Chicken Ranch Tortilla Roll Ups

Ingredients:
8 oz. Buffalo Wing Sauce (I use Frank’s Red Hot)
1 lb boneless, skinless chicken breast
1 dry ranch packet
8 oz. 1/3 less fat original cream cheese
1 c reduced fat (2%) shredded cheese
6-8 large tortillas

Directions:
1. Add chicken, buffalo wing sauce, and ranch packet to slow cooker. Cook on HIGH for 4 hours (cook time will vary with different slow cooker models).
2. Remove chicken from slow cooker onto plate. Shred using two forks. Set chicken aside.
3. Whisk cream cheese into buffalo sauce that is in the slow cooker. Once it is completely melted and mixed well, add chicken back into sauce.
4. Turn off slow cooker. Put buffalo chicken mixture into a dish to chill in the refrigerator for about 30-45 minutes.
5. Once chicken mixture is chilled (I zapped mine in my food processer a few times to make it easier to spread before adding the cheese), stir in shredded cheese to buffalo chicken mixture.
6. Lay tortillas out flat on counter. Spoon buffalo chicken mixture onto tortilla and spread into an even layer.
7. Beginning at one end, roll up tortilla. Slice into bite-sized pieces. Repeat process until all of the buffalo chicken mixture is gone (I used 7 tortillas).
8. Store in refrigerator until ready to serve.

Yields about 42 roll ups (will vary depending on how much chicken mixture you put in each tortilla and how big you cut your roll ups)

Veggie Pizza

Ingredients:

**Crescent roll dough (I make a double batch of homemade crescent roll dough)

12 oz. 1/3 less fat original cream cheese

1 packet ranch seasoning packet

1 c broccoli florets, chopped

1 c cauliflower, chopped

1/2 c carrots, chopped

1 1/2 c Colby Jack cheese, shredded

 

**I use a homemade crescent roll dough, but you can definitely use premade, store-bought dough.

Directions:

1. Preheat oven to 375°.

2. Roll out crescent dough so it covers a 12×16″ ungreased pan. Cook dough for 10-13 minutes or until cooked through.

3. Cool crust completely (about an hour).

4. In a small dish, combine cream cheese and ranch packet. When crust is completely cool, spread cream cheese mixture onto crescent crust.

5. Sprinkle cheese on top of cream cheese mixture. Top with chopped vegetables.

6. Cut into 16 equal squares.

 

 

Yields 16 servings, serving size 1 piece

Whole Wheat Mozzarella Sticks

Ingredients:

12 reduced fat (2%) mozzarella sticks

1 1/2 c Whole Wheat Panko

1 1/2 tsp Italian seasoning

1/2 tsp salt

1/2 tsp black pepper

1/4 tsp garlic powder

1/2 c Whole Wheat flour

5 egg whites

1/4 c Marinara sauce

Directions:

1. Preheat oven to 400°.  Line a baking sheet with aluminum foil and spray lightly with non-stick cooking spray.

2. Remove cheese sticks from wrappers. Cut each stick in half. Place in freezer for 30 minutes. 

3. While cheese sticks are freezing, set up dredging station with three shallow bowls. In the first bowl, add flour. In the second bowl, add egg whites and whisk lightly. 

4. In the third bowl, combine Panko, Italian seasoning, salt, pepper, and garlic powder. 

5. Remove cheese sticks from freezer. Working quickly, add about 5 cheese pieces to the flour, coating each stick completely. Move flour coated sticks to the egg whites, and coat completely. Then move egg/flour coated sticks to the Panko, coating completely. Place sticks on a clean plate. Repeat process with remaining cheese pieces. 

6. Once all cheese has gone through dredging once, discard the remaining flour. At this point, I like to take them through a second dredging for a nice, thick breading. To do this, dip each coated cheese piece in egg whites and then in Panko for a second time. Repeat this process with all remaining cheese pieces. 

7. Once cheese has gone through a second dredging, place each stick on the prepared baking sheet. Cook for 10-12 minutes, or until crispy and golden brown. 

 

Yields 12 servings, serving size 2 pieces

Sun-dried Tomato Guacamole

Ingredients:

4 small avocados, halved, pitted

2 tbsp red onion, chopped

1 tsp coarse Kosher salt

juices of 1 lime

6 sun dried tomatoes, chopped 

Directions:

1. Mash avocados in medium bowl to desired consistency. Add in onion, salt, lime juice, and sun dried tomatoes. 

2. Stir until all ingredients are combined. 

Yields 10 servings, serving size 2 tbsp

Party Roll-Ups

Ingredients:

8 large tortillas (I use La Tortilla Factory’s High Fiber, Low Carb whole wheat tortillas)

8 tbsp Garden Vegetable Cream Cheese
2 cup reduced fat Colby & Monterey Jack shredded cheese, divided
24 slices deli ham, thinly sliced

Directions:

1. Lay tortillas out on a flat surface. Spread 1 tbsp cream cheese onto each tortilla. Spread evenly.

2. Top cream cheese evenly with 1/4 c shredded cheese on each tortilla. 

3. Add 4 slices deli ham on top of the cheese.

4. Starting at one end, roll tortilla tightly, and use a dab of cream cheese to help it stick together. 

5. Slice each roll-up into eight equal slices and secure with a tooth pick down the center of the roll-up. 

 

Yields 16 servings, serving size 4 roll-up slices

3 points on Weight Watchers Points+ System

7 points for the whole roll-up (8 slices)

 

I am in no way affiliated with Weight Watchers.

Cheesy Lasagna Cups

Ingredients:

9 oz. ground turkey (1/2 of a 1.25 lb package)
20 wonton skins
2 garlic cloves, minced
½ tbsp basil
½ tsp oregano
½ tsp salt
¼ tsp black pepper
½ tsp onion powder
½ c fat free cottage cheese
½ c part skim ricotta
½ c fat free mozzarella cheese, shredded
1 c Prego light smart pasta sauce
10 tsp grated parmesan and romano cheese blend (I use Kraft Naturals)

Directions:

1. Preheat oven to 350. Spray a 10 cups of a regular size 12-cup muffin tin with non-stick cooking spray. Set aside.

2. Lay out a sheet of wax paper. Overlap two wonton wrappers, creating a diamond in the center of the two pieces (see picture). Roll over pieces with a rolling pin to adhere to each other (you could also use your fingers and press together or even a soup can if you don’t have a rolling pin). Repeat with remaining wrappers.

3. Press rolled wonton wrappers into prepared muffin cups. Place in oven and bake for 7-9 minutes or until golden brown. Remove from oven and leave in muffin pan.

4. In a small bowl mix together cottage cheese, ricotta, and mozzarella. Stir together until well mixed. Add basil, oregano, salt, pepper, and onion powder. Stir until well combined. Set aside.

5. In a large skillet, cook ground turkey and garlic over medium-high heat until turkey is no longer pink and cooked through. Reduce heat to low, stir cheese mixture into turkey and simmer for about 5 minutes.

6. Spoon 1/2 tbsp of pasta sauce into bottom of each wonton cup. Then, scoop about 1 tbsp of turkey/cheese mixture on top of pasta sauce in each cup. Layer with another 1/2 tbsp of pasta sauce, and another 1 tbsp of turkey/cheese mixture. Finally, top each cup with one more 1/2 tbsp pasta sauce and sprinkle 1 tsp Parmesan and Romano cheese blend on top of each cup.

7. Bake at 350 for 7-10 minutes or until cheese is melted on top and heated through.

 

5 servings, serving size 2 lasagna cups
6 points on Weight Watchers Points+ System (3 points per lasagna cup)

 

I am in no way affiliated with Weight Watchers.

Turkey Taco Cups

Ingredients:

9 oz extra lean ground turkey (1/2 of a 1.25 lb package)
small onion (about ½ c)
8 wonton skins
2 garlic cloves, minced
1 tbsp chili powder
1/2 tsp salt
1/4 tsp black pepper

1/4 tsp oregano
1 tsp cumin
pinch cayenne pepper
8 tsp taco sauce  (I like medium heat Ortega brand)
1/4 c water
1/2 c fat free cheddar cheese

4 tsp sour cream

Optional Toppings:

Diced tomatoes

Cilanto

Directions:

1. Preheat oven to 350. Spray 8 cups of a regular size muffin tin with non-stick cooking spray. Press wonton wrappers down into muffin cups, bake for 7-9 minutes or until golden brown. Remove from muffin cups and set on cooling rack.

2. In a small bowl mix together chili powder, salt, black pepper, oregano, cumin, and cayenne. Stir together until well mixed. Set aside.

3. In a large skillet, cook ground turkey over medium-high heat.  Add onion and garlic cloves.  Cook until onion is translucent and turkey is no longer pink.

4. Add seasoning mixture to turkey and onions.  Add water and stir until well combined and all turkey is coated.  Simmer for about 2 minutes.

5.  Add cheese to seasoned turkey.  Simmer until just cheese is just melted and heated through. Scoop taco mixture, divided evenly (I used my large cookie scoop to scoop mixture into cups) into baked wonton cups.

6. Top each taco with 1 tsp taco sauce, 1/2 tsp sour cream, and garnish with tomatoes and cilantro, if desired.

 

Yields 4 servings, serving size 2 tacos cups
4 points on Weight Watchers Points+ System (2 points per taco cup)

 

I am in no way affiliated with Weight Watchers.

Mini Fish Tacos

Ingredients:

4 Sea Cuisine Asian Spice Tilapia fillets 

1 Asian sauce packet (comes with Sea Cuisine tilapia fillets)

16 wonton wrappers

olive oil

Ingredients for slaw:

2 c red cabbage, shredded

2 tbsp red onion

1/4 c + 2 tbsp fat free Greek yogurt, plain

1/2 tbsp lime juice

1/2 tbsp honey

dash of salt

dash of black pepper

Directions:

 

1. Add shredded cabbage to large Ziplock bag. 

2. In a small bowl, combine yogurt, red onion, lime juice, honey, salt, pepper, and sauce packet.  Stir until well combined. Pour over cabbage in Ziplock bag. Shake until cabbage is completely coated with yogurt mixture.  Place in refrigerator to marinate while cooking fish and wonton wrappers.

3. Preheat oven to 400. Line a baking dish with aluminum foil and spray with non-stick cooking spray. Place two tilapia fillets on prepared baking dish. Bake for 20 minutes.

4. With about 5 minutes of cooking time left on fish, prepare wonton wrappers. Lay wonton skins and lightly brush with a little bit of olive oil. Flip skins and brush the other side. 

5. When fish is finished cooking, reduce oven temperature to 350. Place wonton wrappers on a cooling rack between two wires so that the edges hang downward. Place rack directly on oven rack, allowing sides of wonton wrappers to hang down. Bake for about 7 minutes or until golden brown and crispy.

6. Allow wonton taco shells to cool for about three minutes. Remove prepared slaw from refrigerator. Assemble tacos by cutting each fish fillet into four equal parts. Place one fish piece (shred each piece as you fill the taco) in each shell. Top with prepared marinated slaw. 

 

Yields 4 servings, serving size 4 tacos

7 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.