Is it January already?

My baby is 4 months old.

Wow...when did that happen?

I've been doing pretty good with the healthy eating thing...pretty good.

I only have 8 pounds to go to get to my pre-pregnancy weight.

I could do better.

I've just been using the nursing excuse to eat a "few" treats here and there.

BUT...I've been trying some new recipes...so it's time to share.

My sister and I have been trying lots of recipes off of Skinnytaste.com

Pretty sure almost all of them have been BIG winners.

I'll share my favorites in another post.

The other day my sister told me about a Skinny Taste recipe called Turkey Taco lettuce wraps.

What?!

Tacos using lettuce as the shell?

Brilliant...and 150 calories "cheaper"!

So I made my family chicken tacos.

With pico de gallo...smashed avacado and quinoa (still need to share that recipe)

Wrapped up in some lettuce.

DELICIOUS!

Really...you should try it!

Great crisp crunch...plus, you normally put lettuce on your taco...

why not wrap your taco with it instead?

This is the way to go!

Try it...let me know what you think!

Homemade Pizza

We LOVE pizza at our house...and love the homemade stuff even more. Did you know that a slice of cheese pizza at the Costco food court is 700 calories...I know...It's so good...but not so good for you...and wouldn't you rather a gourmet pizza for WAY less? Sure you would!

I use Rhodes bread loaves for my dough. One loaf makes 2 pizzas. There are 585 calories in one pizza crust (or half the loaf)...so...if you cut the pizza into 6 slices...it's 97 calories and if you do 8, it's only 73. I typically make one "gourmet" pizza and then a plain cheese or pepperoni for the kid.

BBQ Chicken Pizza

Ingredients:

1/2 loaf frozen Rhodes Bread, thawed for 5-6 hours

1 tsp olive oil

1 tsp italian seasoning

3 T BBQ sauce

1 1/2 C chicken, cooked and chopped (Costco Rotisserie chicken)

1/2 C thinly sliced red onions

2 oz mozzarella, low skim (about 1/2 C)

Preheat oven to 500* and place pizza stone in oven. Place small amount of flour on counter and roll out pizza dough. (I try to get mine as thin as I can without tearing it). Mix olive oil and seasoning and brush on outside edges of dough. Place a good amount of cornmeal on pizza peel and put dough on. Add the BBQ sauce, cheese, chicken and red onions. Slide pizza onto stone and bake 6-7 minutes. Slice (into 6-8 pieces) and enjoy!

Calorie Total (made as listed):

cut into 6 slices: 1 slice = 203 calories

cut into 8 slices: 1 slice = 152 calories

Calorie Total (without olive oil/seasoned edges):

cut into 6 slices: 195 calories

cut into 8 slices: 146

Pepperoni Pizza

1/2 loaf frozen Rhodes Bread, thawed for 5-6 hours

1 tsp olive oil

1 tsp italian seasoning

1/2 C Pizza Sauce (I like Ragu pizza sauce)

2 oz mozzarella, low skim (about 1/2 C)

17 slices of Turkey Pepperoni (this stuff is delicious and way lower in calories and fat)

Preheat oven to 500* and place pizza stone in oven. Place small amount of flour on counter and roll out pizza dough. (I try to get mine as thin as I can without tearing it). Mix olive oil and seasoning and brush on outside edges of dough. Place a good amount of cornmeal on pizza peel and put dough on. Add the pizza sauce, cheese, and pepperoni. Slide pizza onto stone and bake 6-7 minutes. Slice (into 6-8 pieces) and enjoy!

Calorie Total:

cut into 6 slices: 1 slice = 151

cut into 8 slices: 1 slice = 113

Couple of things...no, you don't have to do the olive oil and seasoning on the edges, but it only adds 50 calories to the whole pizza and it really makes the pizza edges a little crispier and the italian seasoning is yummy! I typically cut my pizzas into 6 slices and 2 is plenty for me. Served with some fruit or a salad and I can keep a pizza dinner under 500 calories. It's one of my higher calorie dinners, but it is so good and once in awhile, I deserve it.

I have a few other types of pizzas that I have made and will post them once I make them again and figure out the calories...my favorite summer pizza is a bruschetta pizza with fresh tomatoes and basil from the garden...YUM!

Chicken Pot Pies

I found this recipe in a magazine while waiting to get my hair cut...I am so glad that I wrote it down on the back of a Walmart receipt, it is so good. Of course, when a recipe calls for 1/2 C butter and 1 C whipping cream you know it's gonna be good. SO...I have altered a few things and it is still so good...the goodness comes from the thyme and rosemary.

Did you know that just by using whole milk instead of cream you are saving 700 calories...700...that's crazy. And by using brummel and brown yogurt butter instead of regular butter you are saving 65 per tablespoon...just sayin'!

This recipe makes individual pot pies. You fill a 10 oz ramekin with 1 cup of the soup and then place a puffed pastry circle on top and bake. I'm not gonna lie...the puff pastry makes it delicious...and only adds 160 calories (which is about what a yummy biscuit is and you can't have soup without a biscuit).

Enough chatter, here's the recipe:

1 pkg. puffed pastry, thawed in fridge (that's one sheet...most boxes have 2)

4 T brummel and brown yogurt butter, divided

1 medium onion chopped

1 C each carrot, celery, zucchini, frozen corn

1/2 C water

4 C shredded chicken (rotisserie again...you're welcome Costco)

1 tsp. sea salt, divided

1/2 tsp. black pepper, divided

3 C chicken stock (I try to use homemade or at least low-sodium)

2 T thyme (I used fresh)

1 T crushed rosemary (the dry stuff here)

1/8 C flour

1 C whole milk

6-10oz ramekins (or other oven safe bowl)

Preheat oven to 400*. Cut 6 circles for tops of pies out of the thawed puff pastry, leaving 1" overhang (I rolled my puff pastry out a bit to fit them all on). Refrigerate until use. In LARGE skillet, melt 2 T yogurt butter and saute carrots, celery and onions for 5 minutes. Add zucchini and peas and cook an additional 3 minutes. Add water and bring to a boil. Stir in chicken. Season with 1/2 tsp salt and 1/4 tsp pepper. Set aside.

In separate pot, bring stock, thyme and rosemary to a boil, then reduce and simmer. While that is simmering, melt 2 T yogurt butter (in another pan) and sprinkle with flour, stirring till blended. Slowly add to stock, whisking constantly and until smooth. Add milk. Boil for 1 minute and add remaining salt and pepper. Pour chicken mixture into pot and toss gently. Put in ramekins, filling 3/4 full (1 cup is 8oz which is about 3/4 full). Place pastry on top and seal well. Bake at 400* for 20-25 minutes.

Makes about 8 cups

Calorie Total: 1 cup (just the soup) = 200 calories

The puff pastry is about 160 calories. So total for the whole bowl would only be 360.

Weight Watchers info. (without the veggies):

Calories: 160.4

Fat: 6.6 g

Carbs: 3.6 g

Fiber: 0.3 g

Protein: 20.6 g

Artichoke, Sun-dried tomato, Red Pepper and Chicken Pasta

I got this recipe from a neighbor and it is delicious...especially if you are a fan of artichokes and sun-dried tomatoes.

(this time I made it with penne noodles and only had dried basil on hand)

Artichoke, Sun-dried Tomato, Red Pepper and Chicken Pasta

(adapted from Mud Pie Gourmet)

2 tsp olive oil
2 garlic cloves, minced
2 chicken breasts, actually made into 4 chicken cutlets Pounded to 1/4 inch thick
Kosher salt and freshly ground black pepper
6 oz canned artichokes (in water)
2 T sun-dried tomatoes, chopped
3 T chopped roasted red peppers
1/2 cup whole milk
½ cup chicken broth
2 T fresh basil
Juice from ½ a lemon
1/2 lb mini bowtie pasta

Heat olive oil in a heavy skillet over medium-high heat. Add garlic and sauté 1 minute. After pounding the chicken breasts, season with salt and pepper to taste on both sides. Add the chicken breasts to the olive oil. Cook about 5 minutes on each side, until cooked through. Remove from pan and slice diagonally.

Combine artichokes, sun-dried tomatoes, and red peppers in skillet used for the chicken. Sauté about 2 minutes. Add milk and chicken broth. Add sliced chicken, basil, lemon juice and pasta. Stir until combined.

Calorie total: 1 Cup = 266 calories.

Weight Watchers info:

Fat: 3.8 g

Carbs: 33.1 g

Fiber: 2.2 g

Protein: 24.8 g

I usually grate a little parmesan on top. 1 T is about 22 calories.

Honey Lime Chicken Enchiladas

I altered this recipe a bit to keep it under 400 calories. You can add more cheese, but it will increase your calories a lot.

1.5 lbs chicken, shredded (I use rotisserie)

Marinade:

1/3 C honey

1/4 C lime juice

1 T. chili powder

1/2 tsp. garlic powder

Other ingredients:

1 (15 oz) can green chili enchilada sauce

2 C mozzarella (1/4 C per tortilla)

8 tortillas (most are about 150 cals, if you can find good tasting ones that are less, use them)

Mix together marinade ingredients and add the chicken. Let it marinate for at least 30 minutes.

Lightly spray 9X13 pan. Pour 1/2 of enchilada sauce on bottom of pan to coat entire bottom. Fill tortillas with 1/3 C chicken mixture and 1/4 C cheese. Roll and place in dish. Pour remaining sauce over the top. Bake uncovered at 350* for about 30 minutes.

(If you want to put cheese on the top as well, place it under the broiler till slightly browned and crispy. You will also need to add the additional calories)

Calorie Count: 1 enchilada (without tortilla)= 155 calories

my 150 cal tortilla makes it 305

Weight Watchers info (not including the tortilla):

Fat: 3.8 g

Carbs: 15.3 g

Fiber: 0.8 g

Protein: 15.4 g

We top ours with some pico and they are so yummy!

Chicken and Biscuits (without the biscuits)

This recipe was found on Hope Studios. It is one of my favorites...and when I serve it to others they think "this is it?"...and then go on and on about how good it is. The thyme flavor is absolutely delicious. And to lower the calories, all I did was cut out 2 T butter and use whole milk instead of 1/2 and 1/2. I also added corn...because we love corn.

1 medium onion, finely chopped

1 carrot, finely chopped

1 celery rib, finely chopped

1/4 tsp. salt

3/4 tsp. black pepper

1 T unsalted butter

2 T flour

1/2 C frozen peas

1/2 C corn

1 3/4 C low sodium chicken broth

1 tsp chopped fresh thyme (or more if you love it)

1/2 C whole milk

3 C chopped cooked chicken (from a rotisserie chicken)

1/2 t fresh lemon juice

Melt butter in skillet. Cook onion, celery, carrot, salt and pepper in butter on medium heat, stirring occasionally, until veggies are soft (about 8-10 minutes). Stir in frozen peas and corn and cook until thawed. Sprinkle flour over veggies and cook, stirring, 1 minute. Stir in broth and thyme and bring to a boil, stirring, then boil over med heat for about 2 min. Add milk and chicken and simmer until chicken is heated through. (I typically leave it on the stove on low for 30 minutes or so...you don't need to, but it helps the thyme flavor strengthen). Stir in lemon juice just before serving.

Total calories: 1 cup = 155 calories

Weight Watchers info:

Fat: 3.7 g

Carbs: 11.9 g

Fiber: 2.4 g

Protein: 19.1 g

You can make biscuits and serve them with the soup...find calories on biscuit package.