Vegetable Pot Pie

(Adapted from the post here)

Yum yum yum! 
I was really craving some chicken pot pie today, but since I'm still on meat-strike after my trip to Peru (we had meat every day for lunch and dinner), I decided to replace the chicken with, well... more vegetables!! If you want to add chicken, just dice up some cooked chicken breast and add it to the mixture, but make sure you include them if you are counting points on Weight Watchers.

Ingredients:
1 cup fat free half and half
1 cup fat free chicken broth
1 chicken bouillon cube
1 tsp thyme
1/2 cup peas
1/2 cup green beans
1/2 cup corn
1/2 cup carrots
*optional* 2 cups cooked chicken breast, cubed
1 tsp salt
1/4 tsp pepper
4 refrigerated biscuits

PP+ 5 per serving

Preheat oven to 425 degrees.
In a medium pot, bring the half and half, chicken broth, bouillon cube and thyme to a boil, then let it simmer for about five minutes, until it has thickened. Then add the vegetables, salt and pepper and keep on the heat for another three minutes (add the chicken here if you want meat).

Then divide the mixture into four ramekins or small glass bowls.

Roll out the biscuits, until they are big enough to cover the mixture in the bowl, then place them on top.
Place the bowls on a cookie sheet, then bake them in the preheated oven until golden brown, about 10-12 minutes.
Now try not to eat all four in one sitting!!

Berry and Carrot Juice

I have come to LOVE making my own juice out of fresh fruits!! This one is definitely a winner.

Ingredients
1/2 cup carrots
1/2 cup blackberries
5 strawberries
1 kiwi
1 cup "15 calorie Peach Juice"
Ice

Blend it all together and enjoy!!

Summer Peach Smoothie

One word: yummy!! This smoothie makes me want it to be summertime like nobody's business! It is thick and creamy and packed full with vitamins and all natural sugar. Perfect for a snack on a warm day (or a cold day like this one!)

Ingredients
1 peach
1/2 frozen banana
1/4 cup mixed frozen fruit
1 cup 15 calorie fruit juice

PP+ 1

Blend it all together and try not to give yourself a brain freeze!!

Jumbo Fruit Muffins

These are not your run of the mill Saturday morning breakfast muffins!! They are rich, moist and ooey gooey deliciousness. I could have eaten all of them, but luckily self-control kicked in before that happened! This is also a great way to sneak some extra veggies and fruit into your kid's breakfast! You can't taste the zucchini at all.

Ingredients
1 pouch Betty Crocker Triple Berry muffin mix
1 banana, chopped into small pieces
1 zucchini, finely grated
1/4 cup water (add 1/4 cup more for less dense muffins)

Makes 4 jumbo muffins
PP+ 6 per muffin

Preheat oven to 375. Spray your muffin pan with cooking spray.
Mix together the muffin mix, banana, zucchini and water. Fill 4 muffin tins 3/4 way full with the mixture, then cook in the oven for 20-25 minutes, or until the muffins are golden brown on top.

For an added crunch, add 1/2 Tbsp of chopped pecans on top of each muffin before baking! (this adds PP+ 1 to each muffin!)

I ate my muffin with a bowl of fruit for the perfect breakfast!!

Zucchini Bread Oatmeal

(recipe is adapted from the post here!)

I made this oatmeal on a cold night and it was perfect! Nice and warm, it filled me up and was the perfect ending for the day. 

Ingredients
1/3 cup rolled oats
1 cup unsweetened vanilla almond milk (I used Silk)
1/2-1 tsp ground cinnamon
Pinch of salt
1/2 cup packed finely grated zucchini
1 tbsp ground flax
1 tbsp chopped pecans
1 tsp vanilla extract
1 tbsp packed brown sugar
A couple of sprays of "I Can't Believe it's Not Butter" spray

Makes 1 serving

PP+ 7 per serving 

In a medium sized pot, heat the oats, almond milk and cinnamon to a boil and then simmer over medium heat for about 4 minutes.

Then add the zucchini, flax, half of the pecans and brown sugar. Continue cooking for 5-6 minutes, adding any extra moisture when needed. Remove from heat then stir in the vanilla. Place the oatmeal in a bowl and add the rest of the pecans on top along with the butter spray. 

Now sit back, put on a snuggie and enjoy this oatmeal from Heaven!

Basil, Tomato and Olive Oil Pasta

This pasta is the perfect spring and summer time meal! It is light and refreshing, yet filling at the same time. The fresh herbs were perfect, along with the acidity of the tomato. A winner winner chicken dinner!! Pair it with some Texas Toast garlic bread (PP+ 3 or 4) for the perfect meal.

Ingredients
6 oz spaghetti pasta
3 Roma tomatoes, diced
3 fresh basil leaves, finely chopped
1 Tbsp olive oil
1 garlic clove, minced
Salt and pepper, to taste

Makes 3 servings
PP+ per serving: 7

Cook the pasta according to the packaging. While it is cooking, dice up the tomatoes, the basil leaves and the garlic clove. Once the pasta is ready, drain and add the rest of the ingredients. Cook over heat for another few minutes until the flavors are able to integrate.
Remove from heat and enjoy!

Margherita Pizza

Mmm Mmm Good. 
I love this crust... It's pre-made, but I don't think I've found one that tastes as good as this one! As a bonus, it's only a few dollars for 3 crusts- so a budget saver along with portion control!! 

Ingredients
1 Mama Mary's original personal size crust (pre made)
1 Tbsp pizza sauce or 1 tsp olive oil
1/2 roma tomato, sliced
2 Tbsp fat free mozzarella cheese
2 Tbsp fat free cheddar cheese
1/2 diced garlic clove
oregano, basil, salt and pepper to taste
PP+ 9 (for the whole pizza!)

Pre-heat oven to 350.
Spread out the pizza sauce or olive oil onto the pizza crust. 
Then add the cheese, tomatoes, garlic and spices evenly around the pizza.

Bake in the oven until the crust is a golden brown and the cheese is melted (around 7-10 minutes). 
Remove from oven, let it cool then DIG IN.