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: Spicy Black Bean Soup

Since the weather has been bitter cold here in NJ, I have been on a “soup kick”.  I love soup and with the NEW Freestyle points from Weight Watchers, I can made some really yummy soups for ZERO points.

Prep Time: 20     Cooking Time: 30     Servings: 8     SmartPoints™ value: 0

The key to thickening this soup without flour? Pureeing some of the beans before cooking it. You’ll love the stick-to-your-ribs texture results.

Ingredients

1 spray(s) cooking spray
1 medium uncooked onion(s), finely chopped
4 clove(s) garlic clove(s), minced
45 oz canned black beans, undrained, divided (three 15 oz cans)
½ tsp red pepper flakes, or to taste
1 tsp ground cumin
14 ½ oz fat free chicken broth, or vegetable broth
10 oz canned tomatoes with green chilis
11 oz canned yellow corn, drained

Instructions

1. Coat bottom of a large stockpot with cooking spray. Add onion and garlic and cook, stirring frequently, until onions are soft but not brown, about 5 minutes.
2. Place one can of beans in blender; add sautéed onion mixture, red pepper flakes and cumin. Cover and blend on high until smooth, about 30 seconds. Pour mixture back into stockpot.
3. Place second can of beans and broth in blender and puree until smooth; add to stockpot.
4. Stir third can of beans (do not puree first), tomatoes and green chilies, and corn into stockpot. Bring to a boil, lower heat to medium and simmer for 20 to 25 minutes. Yields about 1 1/2 cups of soup per serving.

Have some leftovers you want to take for lunch? Why not check out some of these AWESOME deals available through January 14th at Thirty One.

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 The Going Places Thermal retails for $25 with some on sale for $7.50 – $15. each

 The Go To Thermal (great for kids because it is machine washable) retails for $18 with sale prices from $5.40 – $9

 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 $9 – $10.80 each.

All prices are quoted before 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: 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: Bird Balls

Have I got your attention?  I figured the curious would want to know what this “Bird Ball” think was all about.  This recipe came from the rooms of Weight Watchers but the original recipe can be credited to mud hustler who you can check out on Instagram. The best part is they are only 1 point under the new Weight Watcher Freestyle SmartPoints program.

Cook Time: 20 minutes.     Yields 12 balls.

Ingredients

20 oz. Ground Turkey, 99% Lean
16 oz Ground Chicken Breast, 98% Lean
1/2 Cup Bread Crumbs (or 1/2 Cup Almond Flour)
1/2 Cup Grated Romano (or 1/2 Cup Nutritional Yeast)
2 Eggs
1 tsp garlic powder
1 tsp onion powder
salt and pepper to taste

Instructions

Mix all ingredients.
Form into 12 balls.
Place balls in muffin tin.
Bake at 400 for 20 minutes.

Add a salad and some veggies and you have an awesome Weight Watcher friendly dinner with leftovers for lunch.  What better way to carry your lunch then in the Go To Thermal (pictured).  We don’t call it the Go-To Thermal for nothing! When you think of the universal lunch bag, this is it. 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!   The best part is it is machine washable and wipeable lining. Key features: Holds up to 10 lbs. and can be personalized. Available in 5 prints.  Dimensions are: 11”H x 12.5”L at top opening x 8”L at base x 5”D

Give these balls a try and let me know what you think…

Have a ThirtyOne-derful day!

Tasty Tuesday: Spaghetti Squash Casserole

Today’s recipe is from my amazing Weight Watcher’s Leader, Michelle.  I am grateful for Michelle’s encouragement and inspiration as I walk my weightless journey.

SmartPoints™ value: 1  Servings: 8

Ingredients

1 medium uncooked spaghetti squash
1 medium uncooked onion(s)
1 medium uncooked zucchini
1 medium yellow summer squash
2 clove(s) garlic clove(s)
15 oz canned diced tomatoes
½ cup(s) shredded part-skim mozzarella cheese
½ cup(s) fresh mushroom(s)
2 Tbsp grated Parmesan cheese

Instructions

  1. Cut spaghetti squash in half. Take out seeds. Roast cut side down in 350 degree oven for approximately 45 minutes.
  2. Chop vegetables and saute in non stick pan, sprayed with non stick cooking spray. Season to taste (salt, pepper, Italian seasoning).
  3. Spray 11×13 pan with non stick cooking spray. Scoop out cooked spaghetti squash to cover bottom of the pan. Add sauteed vegetables to the top of the spaghetti squash.
  4. Sprinkle with mozzarella and parmesan cheese.
  5. Bake approximately 20-25 minutes at 350.

If there should be any leftovers…. You will want to take them for lunch the next day in one of Thirty One’s thermals..  Try my favorite, the Going Places Thermal.

The Going Places Thermal has a spacious compartment for lunch and 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.!  Monogramming and personalization options available.  It is 8”H x 9”L x 5.5”D

Have a ThirtyOne-derful day!