WW Cheesy Potato Casserole

This recipe was quite yummy, but I did NOT cut my potatoes small enough. Next time I will make sure to cut them smaller.

WW Cheesy Potato Casserole

Ingredients:

* Cooking spray

* 2 pounds potatoes, diced

* 1 cup low-fat milk (I used rice milk)

* 2 Tablespoons cornstarch

* 8 ounces sharp Cheddar cheese, shredded

* 1 cup nonfat Greek yogurt

* 1 medium onion, chopped

* 1/2 teaspoon plus a pinch of salt, divided

* 1/2 teaspoon freshly ground pepper

* 2 cups crushed unsweetened corn flakes (I used ritz crackers, but only 1 cup)

Directions:

1. Preheat oven to 350°F. Coat a 9-by-13-inch (or similar-size) baking dish with cooking spray.

2. Place 2lb. diced potatoes in a large pot, add water to cover and bring to a boil. Immediately drain and rinse with cold water; drain well. Return to the pot.

3. Meanwhile, whisk 1c. milk and 2T. cornstarch in a large saucepan. Bring to a boil over medium-high heat, whisking often until bubbling and thickening, 2 to 4 minutes total. 

4. Remove from the heat and stir in 8oz. Cheddar, 1c. yogurt, onion, 1/2 teaspoon salt and 1/2t. pepper until combined. 

5. Pour the sauce over the potatoes and mix well. Spread evenly in the prepared pan.

6. Sprinkle the casserole with corn flakes (or ritz). Using short bursts, coat the corn flakes with cooking spray (no need if you use ritz); sprinkle with the remaining pinch of salt. 

7. Bake until browned and bubbling at the edges, about 1 hour. Let cool for 20 minutes before serving.

Makes 10 Servings 

Breakdown (3/4 Cup Per Serving):

233 cal

11g protein

8g fat

30g carbs

2g fiber

6WWPP

Creamy Grape Salad

This was, you guessed it, another Pinterest recipe originally from here. I changed most of it around though because 6WWPP was just way too much for 1 dish. I got it down to about 1WWPP per serving! Here ya go!

Creamy Grape Salad

Ingredients:

* 1 lb. red/green grapes

* 4 oz. fat free greek yogurt

* 2 oz. fat free cream cheese

* 2 T. Truvia/Splenda

* 1 teaspoon vanilla

Topping:

* Brown sugar

* Chopped Pecans

Directions:

1. Cut grapes in half and set aside.

2. Mix 4oz. yogurt, 2oz. cream cheese, 2T. truvia, and 1t. vanilla, and stir until well blended.

3. Stir grapes into mixture.

4. Pour into 5 (1/2cup) containers. Sprinkle each with a pinch of brown sugar and a pinch of pecans. Keep refrigerated. 

Breakdown:

each serving is approximately 1WWPP

Funfetti Cake Batter Dip

I really wasn't crazy about this one, but everyone else seemed to go nuts over it, especially my sister. Brian gave it 3.5 stars. It was a Pinterest recipe found here, but of course, I changed some of the stuff around.

Funfetti Dip

Ingredients:

* 3 Tbsp. funfett mix

* 2 Tbsp. nonfat yogurt (I used half greek and half vanilla)

* 1 Tbsp. Fat Free Cool Whip

Directions:

1. In a small bowl mix the cake mix and yogurt until smooth.

2. Fold in Cool Whip.

3. Serve with graham sticks, vanilla wafers, or a spoon.

HG Buff Chick Hot Wing Dip

Always a hit! I've been asked for this recipe multiple times, so it's about time I finally blog it! It's great as a leftover and my favorite dipper is celery....which happens to be 0 points! :-) This recipe comes from Hungry Girl: Happy Hour, page 128.

HG Buff Chick Hot Wing Dip

Ingredients:

* 1 (8oz.) tub fat free cream cheese, room temp

* 1/2 cup Frank's RedHot Original Cayenne Pepper Sauce
* 1/2 cup shredded part-skim mozzarella cheese

* 1/4 cup fat-free ranch dressing (EW! I used reduced fat 3-chz ranch because they didn't have any reduced fat plain ranch, but it still tasted good!)

* 1/4 cup fat-free plain Greek yogurt

* 2 (10oz.) cans of 98% fat free chunk white chicken breast in water, drained and flaked

Directions:

1. Place 8oz. cream cheese in large microwave-safe bowl and stir until smooth.

2. Mix in 1/2c. hot sauce, 1/2c. mozz chz, 1/4c. ranch, and 1/4c. yogurt.

4. Stir in both cans of chicken and stir until combined.

5. Microwave for 3 minutes. Stir, then microwave an additional 2 minutes, or until hot.

6. Enjoy!! (Makes 15 servings)

Breakdown (per 1/4 cup):

68 cal

1.5g fat

616mg sodium

2g carbs

0g fiber

1g sugar

10g protein

2WWPP

Crockpot Buffalo Chicken

This recipe was yummy and O so easy! I also found it on pinterest and here is the original link. It was low and only 3 ingredients! The first recipe I've made in a while with absolutely NO leftovers..but then again..I didn't use as much chicken as it called for. Now that I know how good it is, next time I will!

Crockpot Buffalo Chicken

Ingredients:

* 3lb. bag of chicken, frozen (I only used 1lb.)

* Bottle of Frank's Wing Sauce (or other)

* Ranch dip mix

Directions:

1. Layer FROZEN chicken in a crockpot, then the wing sauce, and finally the ranch mix.

2. Cook on low 6-7 hours.

3. Take out and shred chicken, then return to crockpot for an extra hour.

4. Serve by itself, or on a whole wheat bun (extra points)

Breakdown (per ounce):

about 1WWPP per ounce

Santa Fe Chicken in the crockpot

So...one can never turn down a crock pot recipe! This one turned out ok. It really didn't do much for me..and I probably won't make it again..but everyone else seemed to like it. The next day I used it to make quessidillas for Brian and he seemed to really enjoy them. I ended up freezing the rest for a later date. P.S. I found this recipe on Pinterest, and it comes originally from here...I changed some stuff. Here we go!

Crockpot Santa Fe Chicken

Ingredients:

* 1 lb. chicken breast

* 14.4 oz can diced tomatoes with mild green chilies

* 15 oz can black beans

* 8 oz frozen corn

*1/4 cup chopped fresh cilantro (Ok..soo admittedly I did NOT have this ingredient..which was probably part of the issue of the blandness)

* 14.4 oz can fat free chicken broth

* 3 scallions, chopped (didn't use this..but the people eating this didn't like them anyway)

* 1 tsp garlic powder

* 1 tsp onion powder

* 1 tsp cumin

* 1 tsp cayenne pepper (to taste)

* salt to taste

Directions:

1. Combine 14.4oz. chicken broth, can of beans, frozen corn, can of tomatoes, 1/4c. cilantro, 3 chopped scallions, 1t. garlic powder, 1t. onion powder, 1t. cumin, dash cayenne pepper and dash of salt in the crock pot.

2. Season chicken breast with salt and lay on top.

 

3. Cook on low for 10 hours or on high for 6 hours. 

4. Half hour before serving, remove chicken and shred.

5. Return chicken to slow cooker and stir. Add salt and seasoning, if needed.

.

Breakdown (per 1 cup):

190 cal

1.5g fat

23.1g carbs

21g protein

5.6g fiber

4WWPP

HG Sausage Egg n Cheese CHICKgriddle

"Mmmmm"..That is the only noise I could manage as my eyes rolled back in my head in pure food pleasure! This recipe is pretty much to DIE for..especially if you are haunted by those yummy McGriddles at McDonald's that pretty much take half of your daily WW points for the ENTIRE DAY! These are an amazing swap! And for only 5WWPP, they are just mmmmmmmmAzing! Brian gives it 4.5 out of 5 stars!
This yummy recipe comes from HG's newest book, 300 Under 300, page 58.

Sausage, Egg 'N Cheese Chickgriddle

Ingredients:

* 1 teaspoon light whipped butter or light buttery spread

* 2 1/2 Tbsp Sugar-Free pancake syrup (I use Hungry Jack SF Butter flavor)

* 1 1/2 Tbsp. whole-wheat flour (I just used regular, not a big diff in the nutrtition)

* 1/4 teaspoon baking powder

* 1 frozen meatless or turkey sausage patty with about 80 calories (Morning Star brand)

* 1 slice fat-free American (Not a fan of Fat Free, so I used half a slice of 2%..honestly it fit better on this sandwich and kept the yummy cheese flavor I love)

* 1/4 cup fat-free liquid egg substitute (I used egg whites)
* optional dip: More syrup (nahhh)

Directions:

1. To make the pancake batter, place butter in a microwave bowl and nuke about 10 seconds (until melted).

2. Add 2 1/2T. syrup, 1 1/2 T. flour, and 1/4t. baking powder, and mix thoroughly.

3. Bring a skillet with nonstick spray to medium heat on stove. Add batter to form 2 small pancakes and make about 2-3 minutes on each side (until golden brown) flipping CAREFULLY.

4. In the mean time, microwave sausage 1-1 1/2 minutes (what the package says).

5. In a separate (smaller) skillet, spray and bring to medium heat. Pour in eggs and let cook a few minutes until hard enough to flip. (Do not scramble). When done, break in fourths for the sandwich.

6. Layer time! First, pancake, then sausage, then half of cheese, then egg, cheese then top with other pancake!

7. Voila!! Yumminess! (Try not to eat it all before you sit down..yes..they are THAT good!)

Breakdown (entire recipe):

205 calories

6g fat

774mg sodium

18g carbs

1.5 fiber

1.5g sugar

17.5g protein

5WWPP

***NEXT TIME: I am going to try it with veggie bacon, which will shave off 1WWPP....AND..I may try just an egg and cheese one, which will shave off 2WWPP!!***