Slow Cooker Queso Dip

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queso dipIngredients:
32 oz. 2% Velveeta cheese block, cut into 1 inch cubes
1 lb Jennie-O ground turkey sausage
1 small yellow onion, diced
1 can Rotel
1 (4 oz.) can diced green chilies
(optional) 1 small jalapeno, diced, seeds and membrane removed

1. Add onion to skillet over medium high heat. Sautee until translucent.
2. Add turkey sausage to skillet with onion to cook completely.
3. Add cubed Velveeta to slow cooker with Rotel, green chilies, and jalapeno. Add cooked turkey sausage and onion to slow cooker with cheese. Cook on warm, keeping stirred, until cheese melts completely.
4. Serve with tortilla chips, over rice/pasta, or in your favorite way.

Yields about 6 cups


Whole Wheat Mozzarella Sticks


mozzarella sticksIngredients:

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


mozzarella sticsk 21. 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. 
photo 3 (74)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

Pepperoni & Mozzarella Pasta Salad

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pasta saladIngredients:

2 c pasta, dry
1 bottle Bolthouse Farms Cesar Parmigiano Yogurt Dresssing (found in refrigerated produce section)
1 c mini turkey pepperoni
8 oz. Mozzarella Fresca pearls (found with specialty cheeses)
1 c grape tomatoes, halved
1 tsp basil, ground
dash of salt
dash of black pepper


1. Cook pasta according to package directions, until al dente.
2. Drain pasta and transfer to mixing bowl. Allow pasta to cool slightly, about 10 minutes.
3. Add dressing, salt, pepper, basil, and pepperoni. Stir until pasta is well coated with dressing.
4. Cool in refrigerator for 1-2 hours. After cooled, mix in mozzarella and tomatoes. Stir until well coated.
Yields about 15 servings, serving size 1/2 c 
4 points on Weight Watchers Points+ System
I am in no way affiliated with Weight Watchers.

Sun-dried Tomato Guacamole

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4 small avocados, halved, pitted
2 tbsp red onion, chopped
1 tsp coarse Kosher salt
juices of 1 lime
6 sun dried tomatoes, chopped 


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

Peanut Butter Honey Fruit Dip

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fruit dipIngredients:

2 c 0% Greek Vanilla yogurt
1/4 c creamy natural peanut butter
2 tbsp pure honey
1/4 tsp cinnamon, ground


1. Combine all ingredients in a medium bowl. Stir until well combined. 
2. Serve immediately with your favorite fruit. 
Yields about 18 servings, serving size 2 tbsp
1 point on Weight Watchers Points+ System
I am in no way affiliated with Weight Watchers.

Rosemary Thyme Red Potatoes

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rosemary thyme potatoesIngredients:

1.5 lbs steamable red potatoes
1/2 tsp Thyme
1/4 tsp Rosemary
1/4 tsp salt
1/4 tsp black pepper
1 tsp Smart Balance Light butter


1. Steam potatoes according to package directions in microwave. 
2. In a large bowl with lid, combine thyme, rosemary, salt, pepper, and butter. Set aside.
3. Carefully remove potato package from microwave and open to allow the steam to escape. Cut each potato into eights and place in prepared bowl with seasonings.
4. Place lid on bowl and shake potatoes around until well coated with seasonings and butter is melted.
5. Divide potatoes into four equal portions. Serve.
Yields 4 servings
3 points on Weight Watchers Points+ System
I am in no way affiliated with Weight Watchers.

Creamy Homemade Mashed Potatoes

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mashed potatoesIngredients:

3 lbs potatoes, about 4 large potatoes
3 tbsp Smart Balance light butter
1 tsp salt
1 tsp black pepper
1/2 tsp garlic powder
3/4 c fat free half & half
3/4 c skim milk


1. Preheat oven to 425°. Wash potatoes and prick with a fork or knife several times.
2. Wrap potatoes individually in foil. Place on a baking sheet or directly on oven rack. Bake for 60-65 minutes or until fork tender. Flip potatoes every 20 minutes.
3. Remove potatoes from foil and allow to cool slightly. Remove skins and place potato flesh in a large bowl. Add butter, salt, pepper, and garlic powder.
4. Mash with a fork, potato masher, or a stand mixer with paddle attachment. Gradually add in half & half and milk until potatoes reach desired consistency.
Yields 12 servings, serving size 1/2 c 
3 points on Weight Watchers Points+ System
I am in no way affiliated with Weight Watchers.

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