Tasty Tuesday: Egg Roll in a Bowl

This YUMMY recipe is from Weight Watchers.

Prep Time: 10     Cooking Time: 20     SmartPoints™ value: 1     Servings: 8

Ingredients

1 pound(s) cooked 99% fat-free ground turkey breast
1 pound(s) packaged coleslaw mix (shredded cabbage and carrots)
½ medium uncooked onion(s), thinly sliced
1 Tbsp sesame oil
¼ cup(s) soy sauce
2 medium clove(s) garlic clove(s), minced
1 tsp ground ginger
2 Tbsp fat free chicken broth
1 pinch table salt, to taste
1 pinch black pepper, to taste
2 medium uncooked scallion(s), sliced
8 oz canned bamboo shoots, 1 can sliced bamboo shoots
8 oz canned water chestnut(s), 1 can sliced water chestnuts
14 oz baby corn ears, canned, cut each in halves or thirds

Instructions

1. Brown turkey over medium heat.
2. Add sesame oil and onion to pan with turkey. Mix together and continue cooking over medium heat.
3. In a small bowl, mix soy sauce, garlic and ginger together. Once onions have softened, add sauce mixture to the pan.
4. Immediately add the cabbage to the pan and toss to distribute ingredients together evenly. Add chicken broth, scallions, corn, water chestnuts, bamboo shoots, salt and pepper. Mix together. Cook until cabbage is wilted to desired crunch.

Have some leftovers you want to take for lunch? Why not check out some of these AWESOME thermals with some last chances deals at Thirty One.

 The Around the Clock Thermal retails for $30

 The Going Places Thermal retails for $25 with some on sale for $14.99

 The Go To Thermal (great for kids because it is machine washable) retails for $18 with sale prices from $10.99

 The LunchBreak Thermal retails for $25 with some prints on sale for $15.

 The Thermal Lunch Tote has long been a favorite and retails for $18.  Some prints are currently on sale for $10.99.

All prices are quoted before personalization, tax and shipping.  Thermals can be personalized for an additional cost.  Check out all of the Weekly Deals at www.partywithHope.com

Have a ThirtyOne-derful day!

Tasty Tuesday: Lasagna Stuffed Portabellas

Hungry Girl's Healthy Lasagna Stuffed Portabella Recipe

Thank you Hungry Girl for another YUMMY recipe…

1/2 of recipe (1 stuffed mushroom): 203 calories, 6.5g total fat (3.5g sat fat), 464mg sodium, 15.5g carbs, 4g fiber, 6.5g sugars, 22.5g protein  FreestyleSmartPoints® value 4*

Prep: 10 minutes. Cook: 20 minutes    MAKES 2 SERVINGS

Ingredients:

2 large portabella mushroom caps (stems removed)
1/2 cup canned crushed tomatoes
3 tbsp. light/low-fat ricotta cheese
3/4 tsp. chopped garlic
3/4 tsp. onion powder
3/4 tsp. Italian seasoning
Dash ground nutmeg
2 dashes each salt and black pepper
4 oz. raw extra-lean ground beef (4% fat or less)
2 tbsp. finely chopped onion
1 1/2 cups roughly chopped spinach
1/4 cup shredded part-skim mozzarella cheese
1 tbsp. finely chopped fresh basil

Directions:

  • Preheat oven to 400 degrees. Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray.
  • Place mushroom caps in the center, rounded sides down. Top with another large piece of foil. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet. Bake for 12 minutes, or until slightly tender.
  • Meanwhile, prepare the filling. In a medium bowl, combine crushed tomatoes, ricotta, garlic, onion powder, Italian seasoning, nutmeg, and a dash each salt and pepper. Mix until uniform.
  • Bring a skillet sprayed with nonstick spray to medium-high heat. Add beef, and sprinkle with remaining dash each salt and pepper. Add onion, and cook and crumble until beef is fully cooked and onion has softened, about 4 minutes.
  • Reduce heat to medium low. Add spinach and tomato/ricotta mixture. Cook and stir until spinach has wilted and mixture is hot, about 1 minute.
  • Cut foil packet to release steam before opening entirely. Remove top foil, and carefully drain excess liquid. Thoroughly blot excess moisture from mushroom caps.
  • Evenly fill mushrooms with filling. Sprinkle with mozzarella, and bake until mushrooms are tender and cheese has melted, about 8 minutes.
  • Top with basil.

What is the best way to enjoy this YUMMY meal again?  Take it for lunch in one of Thirty One’s thermal lunch totes.  How about the Around the Clock Thermal…

Want to know why you’ll love it?  It is great for lunch or snacks anytime, anywhere—work, school, festivals, road trips, poolside, beachfront, golf course, boating, or sporting events. It will fit a 6-pack with a little room for a snack.  The water-resistant thermal lining keeps contents cool and makes clean up easier. A removable shoulder strap means you can carry it any number of ways, including cross-body for hands-free movement. An interior mesh pocket and exterior front zipper pocket provide separate storage options when needed. Makes a great gift for friends, neighbors, kids’ teachers, and everyone else on the go! Best part… it holds up to 15 lbs. and can be it monogrammed and personalization.

Have a yummy recipe?  Share it with us…

Have a ThirtyOne-derful day!

Tasty Tuesday: Baked Macaroni and Cheese

Thank you Michelle for sharing this recipe with us.  Michelle is “my” AMAZING leader at Weight Watchers on Thursday mornings.  She has been through the good and the bad times with me.  It is with her help and the support of my Thursday morning family, I hit goal.  

Cooking Time: 50  Prep Time: 15     Servings: 8   SmartPoints™ value: 7

Ingredients

12 oz uncooked pasta
12 oz fat free evaporated milk
2 cup(s) cheddar, shredded, low fat
1 Tbsp Dijon Mustard
¼ tsp table salt
¼ tsp black pepper
⅛ tsp ground nutmeg
2 Tbsp dried plain breadcrumbs
2 Tbsp grated Parmesan cheese
½ cup Plain nonfat Greek yogurt

Instructions

1. Preheat oven to 350 degrees. Spray a 4 quart baking dish with nonstick spray.
2. Cook macaroni according to package directions. Drain and transfer to a large bowl. Stir in sour cream.
3. Meanwhile, heat milk in a medium saucepan over medium heat until tiny bubbles appear just around the edge (do not boil). Reduce heat and stir in the mustard, salt, pepper and nutmeg.
4. Mix yogurt into pasta then add the milk mixture to the macaroni mixture, stirring until blended. Transfer to the baking dish. Combine bread crumbs and Parmesan in a small bowl; sprinkle over the casserole. Bake until the casserole is bubbly and the top is golden, about 30 minutes. Serves 8 (serving=1 cup)

Yummy stuff, even hubby likes it! Make some and freeze the leftovers for lunch. What do you carry your lunch to work in? Hopefully, it a Thirty One thermal with so many options to pick from there is something for everyone. Don’t forget there is still 48 hours to shop for both the Winter and the NEW Spring catalogs. Which thermal will you pick?

Add thermal picture options…..

Have a ThirtyOne-derful day!

Tasty Tuesday: Butternut Squash and Turkey Chili

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I love CHILI and I am excited to have a new recipe which has lots of the zero point foods from Weight Watchers.  This is a delicious, filling chili. You can serve it topped with sour cream (or cheddar cheese) and tortilla chips!

Prep Time: 20 minutes     Cook Time:  30 minutes    Serves: 12

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 pound ground turkey breast
  • 1 pound butternut squash – peeled, seeded and cut into 1-inch dice
  • 1/2 cup chicken broth
  • 1 (4.5 ounce) can chopped green chilies
  • 2 (14.5 ounce) cans petite diced tomatoes
  • 1 (15 ounce) can kidney beans with liquid
  • 1 (15.5 ounce) can white hominy, drained
  • 1 (8 ounce) can tomato sauce
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon garlic salt

Directions:

  • Heat the olive oil in a large pot over medium heat.
  • Stir in the onion and garlic; cook and stir for 3 minutes, then add the turkey, and stir until crumbly and no longer pink.
  • Add the butternut squash, chicken broth, green chilies, tomatoes, kidney beans, hominy, and tomato sauce; season with chili powder, cumin, and garlic salt.
  • Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the squash is tender, about 20 minutes.

Have some leftovers, why not take them for lunch in one of ThirtyOne’s AMAZING thermals, like the Go To Thermal.

 

It is called the Go-To Thermal because you should think of it as the universal lunch bag. With clean lines a simple handle and a variety of prints, this tote is perfect for every member of the family. Features a zip closure and an exterior pocket. Ideal for work, school, sporting events, road trips, golf outings, play dates, fishing trips, pool days and a bunch of other places. Makes a great gift for teachers, neighbors, friends and anyone else who loves to lunch or snack! Machine washable and wipeable lining. Key features are: keeps contents cool or warm for up to 1.25 hours; holds up to 10 lbs. (that’s ALOT of lunch) and can be personalized.  It measures: 11”H x 12.5”L at top opening x 8”L at base x 5”D

Have a ThirtyOne-derful day!

Tasty Tuesday: 15 Bean Soup Crock Pot

I love the fact you can cook 15 BEAN SOUP® beans in a crock pot or slow cooker.  This easy to follow recipe will have a pot full of 15 Bean Soup waiting for you after a day of activities.  When the weather gets COLD, soup is my go to food, what is your comfort food when it gets cold?

Cook Time about 6 hours.     Prep Time about 10 minutes.     Servings 12

Ingredients

1 pkg Hurst’s® HamBeens® 15 Bean Soup®
8 cups water (use chicken, beef, or vegetable broth for added flavor)
1 lb. smoked or ground sausage, or use a hambone with some meat on it. .
1 large. onion, diced
1 clove garlic, minced
1 tsp chili powder (optional)
1 can diced tomatoes (15 oz.)
Juice from 1 lemon
Optional: Hot sauce or crushed red pepper to taste

Cooking Directions  –  NO SOAK METHOD

  • In a colander or sieve, rinse beans thoroughly. Sort and inspect for any unwanted debris and discard.
  • Drain and pour beans in a slow cooker with 8 cups of stock/water, onions, meat or hambone, garlic and chili powder. (Not tomato or lemon juice yet!)
  • Stir to combine. Set slow cooker on high and cook for 5-7 hours then check to make sure beans are tender. The soup can continue to simmer for several hours and will develop more flavor over time.
  • After the beans are tender, remove the hambone (leave any ham in the pot), stir in the can of diced tomatoes, our Ham Flavor packet, and the lemon juice.
  • Cook for additional 30 minutes then keep warm until ready to serve.

It is recommend serving freshly baked corn bread or serve it over rice.  Keep in mind every time the lid is opened, your cooking time will be longer.

Additional Cooking Tips

  • For even more flavor, substitute beef, chicken or vegetable stock instead of water.
  • You can also try 1 lb. boneless chicken breasts or 1 lb. beef roast, then shred meat before Step 5 above.
  • It’s best to wait until AFTER the beans have become tender or fully cooked before adding any acidic ingredients like tomatoes, citrus, vinegars, etc.

Leftover soup makes a GREAT lunch….. you can take it with you in Thirty One’s Going Places Thermal.  

The Going Places Thermal has a spacious compartment for lunch or snacks as well as a water-resistant thermal lining. The crossbody strap is ideal for taking snacks on the go for long walks, hikes, or any time when you just need your hands to be free to carry other items. A zip-around closure keeps contents sealed and protected, while an interior mesh pocket and exterior flat pocket provide extra storage spaces for other items like cell phones or keys. Holds up to 10 lbs.!  Keeps contents cool or warm for up to 1.25 hours.

What is YOUR favorite soup recipe?  Share it with us….

Have a ThirtyOne-derful day!