Friday, November 8, 2013

Avocado Chicken Salad:

2 or 3 boneless, skinless chicken breasts
1 avocado
1/4 chopped onion
juice of 1/2 a lime
2 Tbsp cilantro
salt and pepper to taste.
Cook chicken breast until done, let cool, and then shred. Mix with all other ingredients. Enjoy!

Sunday, October 13, 2013

How to make Sweet and Sour Chicken

  • 3-4 boneless skinless chicken breasts
  • 1 cup corn starch
  • 2 eggs, beaten
  • Salt, pepper, garlic powder for seasoning the chicken
  • 1/4 cup vegetable oil (more if needed)
  • 1 green pepper, cut into chunks
  • 1 red or yellow bell pepper, cut into chunks
  • 1 cup pineapple chunks
  • 1 1/2 cups sugar
  • 1/2 cup ketchup
  • 1 cup vinegar
  • 1 1/2 tablespoons Worcestershire sauce
  • 2 teaspoons garlic powder
  • 1/2 teaspoon coarse black pepper

  1. Pre-heat your oven to 325 degrees.
  2. Cut chicken into 1 inch chunks, and season with salt, pepper, and garlic powder.
  3. Dip each piece of chicken in corn starch, then in egg.
  4. In a skillet, heat vegetable oil to medium-high heat and brown each piece of chicken on both sides.
  5. Place browned chicken in a large rimmed baking sheet. Add in pineapple and pepper chunks.
  6. In a large bowl whisk together all sauce ingredients and pour over the chicken.
  7. Bake in the oven for about an hour, turning the chicken every 15 minutes. Remove the chicken and vegetables from the pan, and pour remaining sauce into a bowl and serve alongside the chicken if you’d like extra sauce.
  8. Serve over rice and enjoy!

Wednesday, September 25, 2013

Pumpkin Cheesecake Brownies

(lightened-up) - 2 WW+ points & 89 Calories
serves 24-36

Pumpkin cheesecake and brownies come together to make a delicious bite.

Prep Time - 20 min

Cook Time - 40 min

Total Time - 1 hr

Brownie Batter

3/4 cup butter, melted

1/2 cup brown sugar

1/2 cup sugar

1 tbsp pure vanilla extract

1/4 cup pumpkin puree

1 eggs

1/2 cup all purpose flour

1/2 cup cocoa powder

1/4 tsp salt

Cheesecake Batter

8 oz reduced-fat cream cheese, softened

1 egg

1/3 cup sugar

1/4 cup flour

1 tsp pure vanilla extract

1/2 tsp cinnamon

1 tsp pumpkin spice

1/2 cup pumpkin puree


Preheat oven to 350

Line 8x8 square pan with parchment paper (or spray with nonstick spray, but I highly recommend parchment paper)

In the bowl of your stand mixer combine butter, sugars & vanilla until light and fluffy

Add in egg and pumpkin and continue mixing

In another bowl combine the dry ingredients and then gradually add them into the wet ingredients until just combined

In another bowl, either for your stand mixer or one that can be used with a hand mixer, beat together all the cheesecake ingredients, except for the pumpkin.

Divide cheesecake batter into 2 bowls and add pumpkin to 1/2 of the cheesecake batter

Pour brownie batter into prepared pan

Pour the cheesecake batter evenly over the brownies, and then pour pumpkin

batter over the cheesecake batter

Using a knife swirl the 2 cheesecake batters together to make a "swirly" design

Bake for 35-40 minutes, or until the center is set

Cool for 10 minutes in the pan then remove (by lifting the parchment paper) and continue to cool completely before cutting

These brownies are so rich and decadent you only need a bite to be satisfied!! ENJOY!!

Each square is only 2 WW+ points, for larger brownies (24 squares) each is only 4 WW+ points

Nutritional Info
Calories: 89 Total Fat: 4.3 g Saturated Fat: 2.7 g Trans Fat: 0.2 g Cholesterol: 20 mg
Sodium: 83.3 mg Total Carbs: 11.4 g Dietary Fiber: 0.6 g Sugars: 8.2 g Protein: 1.9 g

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