Tag Archives: vegetarian

Loaded Baked Sweet Potato- W.W. 8 pts.

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Happy sunday everyone! Today’s recipe is from Skinnytaste.com.  Yes, I know I keep using this website but this recipe was done by a guest blogger from ThePickyEater.com. It was so good, a little light but perfectly portioned. The recipe only takes about 25 minutes, but mine took around an hour.  The author used a microwave to bake the potatoes where as I baked them in the oven so the potato would have some caramelization taking place. SO GOOD!  

Leftovers side note:

Of course I save all left overs to take to work for lunch or as dinner during the week.  The only thing I suggest is to keep the potatoes and the mixed veggies separate until you prep your lunch or dinner.  

I hope you enjoy this recipe! Happy Eating!

Ingredients:

  • 4 medium sweet potatoes
  • 1/2 cup fat free greek yogurt
  • 1tsp taco seasoning
  • 1tsp olive oil
  • 1 red bell pepper, diced
  • 1/2 red onion, diced
  • 1 tsp chili powder
  • 1/2 tsp paprika or smoked paprika
  • 1/2 tsp cumin
  • a pinch of salt
  • 1-1/3 cups canned black beans, rinsed and drained
  • 1/2 cup mild or spicy salsa
  • 1/2 cup reduced fat Mexican cheese
  • 1/4 cup chopped scallions or cilantro

Directions:

  • Heat oil in a medium pot over medium head
  • Add peppers, onions, chili powder, paprika cumin and salt. Cook until onions have caramelized (5 minutes)
  • Add black beans, stir to combined heat through ( 5 minutes)
  • Poke holes in the potato with a fork, cook on your microwave’s potato setting or soft until cooked through (8- 10 minutes on high)
  • If you want to use a oven, bake for about 45 minutes on 400*F

Servings Breakdown: 4 Servings- info on servings is below

  • Servings: 1 potato
  • Calories: 307
  • Fat: 5g
  • Carb: 53g
  • Fiber: 10.5g
  • Protein: 15g
  • Sugar 1g
  • Sodium: 312mg (without salt)

 

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Minestrone Soup Challenge

My first Weight Watchers recipe challenge was a Minestrone Soup.  I found the recipe in the Simply the Best Cookbook, and it didn’t look to intimidating for my first cooking challenge.  The soup turned out amazing! I have one extra container frozen and I can’t wait to make it again.

Minestrone Soup boiling on the stove, softening up the veggies and absorbing all the flavor.

Minestrone Soup boiling on the stove, softening up the veggies and absorbing all the flavor.

 

The final product!  I added the pasta after the veggies and sauce came to a boil and let it simmer on the stove for about 15 minutes.  *Note* Use one to two cups of ditalini pasta for the soup* (I used the whole box by accident)

The final product!  I added the pasta after the veggies and sauce came to a boil and let it simmer on the stove for about 15 minutes.

*Note* Use one to two cups of ditalini pasta for the soup* (I used the whole box by accident)

Ingredients

  • 1 tbs olive oil
  • 2 onions, chopped
  • 2 garlic cloves, minced
  • 1  28 oz can crushed tomatoes
  • 3 cups vegetable broth (low sodium)
  • 2 carrots, sliced
  • 4 celery stalks, sliced
  • 2 tbs Parmesan cheese
  • 1 cup ditalini pasta
  • 1 can cannellini beans, rinsed and drained
  • 1  10oz package frozen, shopped spinach, thawed
  • 2 tsp dried oregano
  • 1/2 tsp black pepper
  • 1 tbs salt
  • 1 tbs crushed red pepper

Directions

  • In large, nonstick saucepan or pot, heat oil. Add onions and garlic, cook until softened, about 5 minutes
  • Add tomatoes, broth, carrots, celery, pasta, 3 cups of water.  Bring to a boil, stirring as needed.
  • Reduce heat and simmer, covered, until pasta is tender. ( about 15 minutes)
  • Add beans, spinach, & spices.
  • Return to boil
  • Serve, sprinkled with cheese

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