Peach Barbeque Chicken

This is a grilling recipe of my hubby’s own creation!  It is simple, with very few ingredients, and EXTREMELY delicious!!!  It is definitely a new grilling favorite, and goes amazing with grilled veggies and brown sugar grilled peaches for dessert :) 

Ingredients:

4 boneless, skinless chicken thighs

1/2 cup honey barbeque sauce

1 (15 1/4 oz.) can peaches, in syrup

Salt and pepper, to taste

Directions:

To make marinade, puree peaches (with syrup) in a blender until smooth; stir together the peach puree with the barbeque sauce.  Season both sides of the chicken with salt and pepper; place chicken in a re-sealable plastic bag.  Pour sauce into bag and coat chicken thoroughly; seal and let marinade in refrigerator for at least 1 hour (or overnight).  When ready to cook, heat grill and cook chicken for about 8 – 12 minutes or until completely cooked through.  Throughout cooking process baste the chicken with remaining marinade.  If desired, before marinating chicken remove some of the marinade and later heat it to use as a sauce when serving the grilled chicken.  Serves 4.

8 Weight Watchers points per serving!

Cheesy Chili Dip

This is a great, easy dip to make for get-togethers or game day!  It only has 3 ingredients and requires no prepping, and minimal cooking time.  It can even be cooked in the microwave to cut down on cooking time even further.  I make this all the time and my husband raves for it… the first time he tried it he had no clue it was reduced fat and Weight Watchers approved!!!

Ingredients:

1 (8 oz.) block of reduced-fat cream cheese

1 (15 oz.) can turkey chili, without beans

1/2 cup shredded Mexican blend cheese

Directions:

Preheat oven to 350°.  Spread cream cheese in an even layer on the bottom of a small (1 qt.) baking dish; spread chili over top of cream cheese.  Sprinkle with shredded cheese and bake in the oven for 15 – 20 minutes or until cheese is melted and dip is bubbling!  Serve with tortilla chips or even over hot dogs (turkey or chicken dogs work well too)!  Serves 8.

3 Weight Watchers points per serving (chips or hot dogs not included)!

Southwestern Chicken Salad

Ingredients:

12 oz. southwestern seasoned chicken breast strips

1 (12 oz.) bag mixed salad greens

1 can corn with black beans, drained

1 cup grape tomatoes, halved

1 avocado, diced

1 scallion, thinly sliced

1 cup pepper jack cheese, cut into cubes

1 cup fried tortilla strips, divided

8 tbsp ranch dressing (see recipe below if desired)

For dressing

1 package ranch dressing mix

1/2 cup mayonnaise

1/2 cup sour cream

1/2 to 1 cup milk, to preferred thickness

Directions:

To make salad, toss ingredients 2 – 5 together and top with chicken, scallions, cheese, and tortilla strips.  Meanwhile whisk together all salad dressing ingredients.  Once smooth, top salad with desired amount of dressing and serve chilled.  Salad serves 4 (there will be left-over dressing for later use). 

Crock Pot Broccoli and Cheese Soup

Ingredients:

1 tbsp butter, unsalted

1 onion, diced

2 (10 3/4 oz.) cans cheddar cheese soup

2 (12 oz.) cans fat-free evaporated milk

1/2 tsp garlic powder

1/2 tsp onion powder

1/8 tsp ground cayenne pepper

1 tsp black pepper

Salt, to taste

2 (12 oz.) bags frozen baby broccoli florets

8 oz. Velveeta cheese, cubed

1 cup fat-free shredded cheddar cheese

Directions:

In a medium skillet, melt butter over medium heat; add onions and cook until translucent, then remove from heat and set aside.  Meanwhile, mix together the next 7 ingredients in a crock pot; whisk until completely incorporated and smooth.  Stir in broccoli, cubed Velveeta, and cooked onions.  Cover and cook on low for 4 – 5 hours or until soup is hot and broccoli is cooked through.  Right before serving, stir in the shredded cheddar until melted.  Serves 8.

9 Weight Watchers points per serving!  (To cut points, use light margarine and reduced-fat Velveeta cheese)

Cheese Stuffed Chicken Meatballs with Spaghetti and Marinara

Ingredients:

1 1/4 lb. lean ground chicken

1 egg, beaten

3/4 cup dried breadcrumbs

1/4 cup tomato sauce

1 tbsp reduced fat parmesan cheese, grated

1 tsp Italian seasoning

1/2 tsp onion powder

1/4 tsp garlic powder

Salt and pepper, to taste

24 mozzarella cheese cubes

1 lb. spaghetti, cooked, drained

1 (16 oz.) jar marinara sauce, heated (or see my recipe)

Directions:

Preheat oven to 375°.  To make meatballs, mix together first 9 ingredients; place 1 cheese cube in each meatball and roll until completely covered.  Place meatballs on a large baking sheet, and cook in the oven for 25 – 30 minutes or until meatballs are completely cooked through!  Serve over top of cooked pasta with marinara sauce.  Serves 8.

11 Weight Watchers points per serving (3 meatballs with 2 oz. cooked pasta and sauce).

Baked Frittata with Ham and Potatoes

Ingredients:

6 large eggs, beaten

1/4 cup fat-free half and half

1/2 tsp dry ground mustard

1/2 tsp dried chives

Salt and pepper, to taste

1 cup hash brown potatoes with peppers and onions

1/2 cup ham, chopped

6 sliced bacon, cooked, crumbled

1/2 cup fat-free shredded cheddar cheese

2 green onions, thinly sliced

Directions:

Preheat oven to 350°.  In a mixing bowl, whisk together eggs, half and half, salt and pepper, ground mustard, and chives; set aside.  Meanwhile preheat a large, oven safe skillet; add hash brown potatoes.  Cook until hash browns are browned evenly, then add ham and bacon to skillet and remove from heat.  Arrange mixture into one layer on bottom of the pan; pour egg mixture over top.  Sprinkle the cheddar cheese evenly over top of the eggs, then sprinkle with the green onions.  Bake for 20-25 minutes or until eggs are cooked through and lightly browned on top.  Serves 8.

3 Weight Watchers points per serving!