Turkey Burgers with Feta & Pesto

So a few months ago I was having the girls over for dinner...I decided to make burgers for everyone and they were a hit...I pulled the recipe out of my binder last week and forgot how yummy they were...I didn't even get a photo in because they were gone so fast.

Turkey Burgers with Pesto & Feta
Serves 6
WW points 8

1 1/2 lb lean ground turkey
2 tbsp pesto
1/2 cup reduced fat feta
1/2 cup italian bread crumbs

Mix all the ingredients in and grill (or bake).  These burgers make about 5 oz patties and they are so flavorful and moist.

VERDICT: what can I say, they were gone in a flash and a nice change from normal burgers.  I made a pesto mayo to go with it (mix mayo and pesto) and served with burger fixings.

Enjoy

Fun with Cinnamon Rolls

So thanks to Pintrest.com I saw this idea and wanted to try it...so much fun, easy and the kids loved it.

 You take a thing of ready to bake cinnamon rolls (I love the Trader Joe's all natural ones), some cooking spray and your waffle iron.  Spray your waffle iron and place your cinnamon rolls on the hot griddle and press down and cook...

Ta da!!! Cinnamon Roll Waffles...yummy

Drizzle with icing and enjoy!

Oh and here's something I did for valentine's day (also thanks to pintrest) with the same cinnamon rolls...

unroll half of them and roll back up in a pinwheel style and pinch the bottoms to shape like a heart...

there you have it...heart shaped cinnamon rolls perfect for Valentine's day!

Sticky Sesame Chicken & Fried Brown Rice

There is nothing better than sweet yummy chicken (or as my daughter called it tonight sweet, yummy sticky chicken).  I served it with a homemade fried rice and roasted asparagus...This whole meal was a total of 11 points.

Sticky Sesame Chicken
Serves 5

2 lbs chicken tenderloins (or chicken breast)
1/4 cup teriyaki sauce (I used soy vay)
1/4 cup bbq sauce (I used Trader Joe's)
2.5 tbsp honey
sesame seeds

1) Preheat oven to 375 and line a baking sheet with aluminum foil (saves on cleanup).
2) Place chicken in a bowl.  Add teriyaki sauce, bbq sauce & honey and mix well. 
3) Place chicken tenderloins on baking sheet with tongs.
4) Bake for 25 minutes.
5) Remove from oven and turn over...baste with more sauce if you like and sprinkle with sesame seeds.
6) Bake an additional 10 minutes or until chicken is done!

Calories: 232
Fat: 1
Carbs: 18
Fiber: 0
Protein: 36
WW Points Plus: 5

Fried Rice
Serves 6 (1/2 cup each)

3 cups cooked brown rice
3/4 tsp salt (may want to omit if you are using regular soy sauce)
3/4 tsp pepper
3/4 tsp ground ginger
2 cups frozen mixed veggies
1/2 cup low sodium soy sauce
4 eggs, beaten


1) Heat a large pan that is sprayed with cooking spray
2) Add eggs and scramble
3) add in veggies & seasoning and sautee for about 5 minutes
4) add in rice and soy sauce and cook until heated through

Calories: 182
Fat: 4
Carbs: 28
Fiber: 2
Protein: 8
WW Points Plus: 5

VERDICT: the 1st words out of the kids mouths was "oh boy fried rice"! They loved it and I served it with some roasted asparagus that I just tossed with some olive oil and Morton's Seasoning Salt and threw them in on another rack with the chicken...I want to try the check next time with either chicken legs or drumettes...and lots of napkins

Beef & Cabbage Casserole~7 PP+

So tonight we had my version of deconstructed cabbage rolls...Beef & Cabbage Casserole and it's only a total of 7 points.  This was really good and my kids loved it and there is enough for lunch tomorrow for hubby & I...can you say bonus!









Beef, Rice & Cabbage Casserole
Serves 8




1 lb extra lean ground beef
2 tsp olive oil
1/2 large onion, diced
3 minced garlic cloves
1/2 tsp thyme
1/2 tsp smoked paprika
1/2 tsp regular paprika
S&P to taste
1 large head of cabbage, chopped
1 can diced tomatoes
1 large can tomato sauce
2 cups cooked brown rice
2 cups 2% mozzarella cheese

preheat oven to 350 and spray a baking dish with cooking spray.

saute onions & ground beef until cooked.  Spoon into a bowl and place aside.  In same pan add 1 tsp olive oil and heat, add in garlic and saute a few minutes.  Add in thyme & paprika and cook a few minutes longer.  Add in diced tomatoes, tomato sauce & beef mixture.  Simmer until slightly thickened.  Put meat mixture in the bowl again and set aside.

Rinse out pan and place back on stove.  Add in remaining olive oil and then cabbage and S&P.  Saute cabbage until wilted.

In sprayed baking dish put cabbage on the bottom, add 2 cups of of rice then the meat mixture on top of that.  Cover with foil and bake for about 30 minutes.

Uncover and add cheese and cook until cheese is melted.

Calories: 257
Fat: 10
Carbs: 19
Fiber: 2
Protein: 23
WW PP+ 7



Verdict: Yummy and big servings with enough left over for lunch.  Also if you only use 1 cup of cheese it drops the points to 6 and if you hold out the cheese all around it brings it down to 5 points
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Chicken & Mushroom in a White Wine Sauce

So tonight's dinner was one that everyone loved, cleaned their plate and asked for more...that sounds like a seal of approval to me!



Chicken & Mushroom in 

a White Wine Sauce
Serves 5

1 1/2 lbs chicken breast (cut into strips)
3 tsp butter
3 tsp olive oil
3-4 cloves of garlic, minced (or is you are like me just a scoop)
12 oz sliced mushrooms
1/4 cup + 2 tbsp white wine
1/2 cup organic fat free chicken broth
S&P
Chopped fresh parsley (I actually use the freeze dried stuff)

Season Chicken to your own liking...heat a large pan and add in 1/2 of the butter and 1/2 of the olive oil.  Add sliced chicken breast and cook until no longer pink. Transfer to a plate and keep warm.

Add remaining butter and olive oil to pan and add garlic.  Cook a few minutes till the garlic is cooked.  Add in mushrooms & S&P and cook for about 5 minutes. Add in white wine & chicken broth and simmer until the mushrooms are cooked and broth is reduced.

Add back in chicken and heat a few more minutes...sprinkle with parsley and serve while hot.

Calories: 180
Fat: 7
Carbs: 1
Fiber: 0
Protein: 28
Weight Watchers Points Plus: 4
 
VERDICT: like I said everyone loved the chicken and even asked for 2nds...I will be doing this again.  I served this with high fiber butter noodles & steamed broccoli & cauliflower for a dinner that was worth a total of 7 points...can't beat that now can you.
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Shrimp & Asparagus in a Garlic Herb Cream Sauce

I love shrimp & asparagus and if it comes with a creamy sauce...Oh Baby!!!

Tonight for dinner was sweet shrimp, crisp asparagus & pasta in a garlic herb cream sauce...YUMMY!  My family loves shrimp and since it's low in calories I usually add more than the original recipe calls for so adjust as you wish...

Shrimp & Asparagus with Pasta
in a Garlic Cream Sauce
Serves 6

12 oz thin spaghetti (I used Ronzoni's Garden Pasta)
1/2 cup + 1 tbsp Garlic Herb Alouette (try to find light)
2 lbs shrimp, peeled & cleaned
3 cups asparagus, lightly steamed (I used a steamer bag)
1 tbsp olive oil
1 tbsp garlic
1 cup chicken broth
1/3 cup fresh basil
1/4 tsp salt
1/4 tsp pepper

Cook pasta in a large pot of salted boiling water.  Drain pasta and stir in Alouette then stir in basil, S&P

When pasta is cooking heat oil in a large skillet and add garlic, sautee for about 1 minutes but don't let garlic burn.  Add in shrimp and cook for about 5 minutes.  Add in broth and asparagus and heat for a few minutes and then turn off till pasta is ready.  

Combine the shrimp mixture & pasta mixture and serve.

Serves 6
WW points plus: 10
Calories: 406
Fat: 10
Carbs: 41
Fiber: 4
Protein: 41



VERDICT: this was really good and your points may change is you use whole wheat/high fiber pasta and light alouette (I couldn't find it). 
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Slow Cooker Tuesday: Shredded Korean Beef Tacos

So there is nothing I love more than a walking into my house after work to a wonderful smelling home!!! Today was no exception...it's Crock Pot Tuesday and today we went for Taco Tuesday...


Korean Beef Tacos
Serves 10+ 





3-4 lb chuck roast (trimmed of all visible fat)
1/2 cup brown sugar
1/3 cup low sodium soy sauce
lots of garlic
1/2 onion, diced
fresh ginger root
2 tbsp seasoned rice wine vinegar
1 tbsp sesame oil

In a large crockpot cover it with a Reynolds Crock Pot Liner (makes for super easy clean up) and place your roast in it.  Add the remaining ingredients on top and cook on low for about 8 to 10 hours depending on your cooker.

Shred the beef with 2 forks and serve with fixings..I used flour tortillas & cabbage

VERDICT: everyone was asking for me to make this again but it won't be an every day thing as it's high in points for me.  It's sweet and stands along on it's own without the need for extra fixings...


Nutritional info (based on my ingredients)Calories: 430
Fat: 14
Carbs: 2
Protein: 61
Fiber: 0
Weight Watcher's PP: 9 (not including your fixings)