Spicy Spaghetti Squash with Black Beans

Spicy Spaghetti Squash w/ Black Beans

So this was my first venture into the world of spaghetti squash and let me say, I am a HUGE fan! Dinner was so filling and so low in points!! My plan is to post a spaghetti squash recipe every week! Also, I will say, I was a bit nervous making this because spicy is not really my thing, but I'm trying to push myself outside of my comfort zone, and believe it or not, this was the first time I have ever cooked with jalapeno in my life. I omitted the chili powder when I made it last night because I wasn't sure how spicy the jalapeno would make it, and either I'm just really getting used to spicier things or it really didn't make that much of a difference, so next time I will definitely add the chili powder because it really wasn't what I would consider spicy. Tessa even ate it! Stay tuned for some more awesome spaghetti squash recipes...can't wait!!!

Ingredients:

1 medium spaghetti squash

2 tsp. olive oil

½ c. onion

1 jalapeno, seeded & minced

½ c. red pepper, chopped

1 c. black beans, drained & rinsed

½ c. sweet corn, frozen

1 tsp. chili powder

1/3 c. cilantro

1 T. lime juice

1 tsp. sea salt 

Directions:

1.   Preheat oven to 375. Cut spaghetti squash in half and clean seeds out of the inside. Lay face down on a baking sheet and roast for 40-50 minutes, or until tender. When cool, take 2 forks and scrape away at the inside, it will fall apart and look like little spaghetti noodles. Set all squash aside in a bowl. Save squash shells for serving (can also be served in a bowl).

2.   Heat oil in a skillet, and add onion, jalapeno and red pepper. Cook about 2-3 minutes. Add beans, corn and chili powder and sauté another minute or so. Add cooked squash, cilantro, lime juice and salt. Cook another 1-2 minutes until heated through.

3.   Fill squash halves (or bowls) with filling and serve!

When in the skillet, I just flattened out the mixture, then using my spatula divided into 4 portions. The hubs at 2 of them (and was completely full afterwards!) and I had 1 serving, so ¼ of the whole recipe.

Yields 4 servings – WWP+ 3 points

(Pictured above with a 1 point salad – lettuce, tomatoes, cucumbers, mushrooms, and 2 T of fat free Caesar dressing)

Recipe from WholeFoodsMarket

Taco Cupcakes

Taco Cupcakes

Yet another incredibly yummy cupcake recipe! These had just a smidge of spicy to them, not too much, but you could make it spicier or not as much depending on which salsa and queso you purchase to use. I have already eaten up all the leftovers of our taco cupcakes because they were so good!!! With all of these ingredients, they really filled up the muffin cups and some of the cheese and stuff kinda melted over as they baked, but it doesn't matter because they were just...that...good. I highly recommend trying these!

 

Ingredients:

½ lb. extra lean ground beef

16 wonton wrappers

1 T taco seasoning

¾ c. canned black beans, drained & rinsed

5 T + 1 tsp. white queso dip

1 c. chunky salsa

4 oz. (about 1 cup) 2% shredded cheddar cheese 

Directions:

1.   Preheat oven to 375, spray 8 cups in a muffin tin.

2.   Spray large skillet with cooking spray and heat to medium heat. Add ground beef and taco seasoning and brown the beef. Add the black beans and continue to cook, warming the beans.

3.   Put a wonton wrapper into each of 8 muffin tins. Using half the queso, divide evenly among the cups. Then using half the meat and bean mixture, divide evenly in the 8 cups. Using ½ c. of the salsa, divide evenly over the meat mixture. Lastly, using 2 oz. of the cheese, divide evenly among the cups. Then repeat layering with remaining ingredients: wonton wrapper, queso, meat mixture, salsa and cheese.

4.   Bake for 18-20 minutes and allow to cool a few minutes before serving.  

Yields 8 servings – WWP+ 4 for one, and 9 points for two.

(Pictured above with a 1 point salad – lettuce, tomatoes, cucumbers, mushrooms, and 2 T of fat free Caesar dressing)

 

Adapted from Emily Bites

Banana Chocolate Chip Donuts

Banana Chocolate Chip Donuts

My sweet girl and I made these for breakfast this morning and they were delicious! I bought a donut maker at Target a couple weeks ago and am always searching for yummy donut recipes. These turned out so good! I would have loved to have eaten 3 or 4 for breakfast, but I restrained myself to only 1. I wanted to make the recipe (mostly) as it was the first time, however, next time I think I'm going to try and couple of tweaks to see if I can bring the point value down to 2 instead of 3. Not sure if they'll taste as good with the changes, so I'm posting the original recipe for now, and will post the changed one after I get a chance to try it and see how they taste. These are great for a quick breakfast or a yummy after dinner dessert!

Ingredients:

1 cup mashed ripe banana (about 2 medium bananas)

½ c. raw cane sugar

½ c. fat free Greek yogurt

¼ c. butter, melted

2 eggs

1 tsp. vanilla

2 c. all purpose flour

1 tsp. baking powder

½ tsp. baking soda

¼ tsp. salt.

1 c. semi-sweet chocolate chips

Topping:

2 T. raw cane sugar

½ tsp. cinnamon

Directions:

1.   Heat donut maker and spray each donut iron spot with cooking spray.

2.   Using an electric mixer (preferably with a whisk attachment) add the mashed bananas, sugar and greek yogurt. Mix well. Add melted butter, eggs and vanilla. Mix until combined. Add flour, baking powder, baking soda, and salt. Mix just until blended. Do not over mix. Fold in chocolate chips. In a separate bowl mix the sugar and cinnamon for topping.

3.   Put all the dough in a large Ziploc bag and seal shut. Cut the corner out so you can pipe the dough into the molds. Fill bottom half of donut molds. Sprinkle just a little cinnamon and sugar on top and close donut mold. Cook 6-7 minutes then put on a cooling rack to cool. Spray pan again and repeat process until all dough is used.

 

***Can also be baked in the oven in a donut pan (or so the original recipe says) 325 for 12-15 minutes. 

Yields 24 servings – WWP+ 3 points  

Recipe adapted from Janie's Kitchen

David's Story

My post this morning is something that my husband wrote. He wanted to share a few of his thoughts on what he's been through on his weight loss journey in hopes that it will encourage and inspire. I won't say anymore, I'll just let him share.

For those of you who don’t know me I am David, I am the husband of the master mind behind Yum to the Tum Megan. First off I want to say how incredibly proud I am of her. It’s great for me to see the fulfillment that she receives out of taking what we are learning and sharing it with all of you. I hope it is making as big of an impact in your life as it is mine.  

I wanted to take a minute to share a very small part of my journey and hopefully encourage all of you. I have battled with health and weight my entire life.  Over six years ago I weighed in at a whopping 366 lbs. I was pre-diabetic, hypertensive and had already begun to lose circulation to my extremities. After an eye-opening Drs. Appointment I knew I had to make a change.  Over the course of three years I lost 166 lbs. I can’t say that it was all downhill there; I had several times where I fell off the Wagon and actually gained weight back. By the time my little girl Tessa came along I was back up to 296 pounds. Once again here I was in a familiar situation but this time it was not only about me It was about this little life that God had given me and I wanted to be there for her. I lost another 98 pounds putting me at my lowest weight of 196 pounds.  I really felt like I had accomplished all that I wanted to accomplish I ran a sprint triathlon finally saw the number that I wanted to see on the scale all is good. Unfortunately for me meeting those numbers were good enough, and I became complacent. The combination of complacency and the battle with infertility were enough for me to gain over 60 pounds. By this last Christmas I was back up to 266 pounds. 

So you may be asking what can I take out of this story. What encouragement or wisdom can I gain from this? The first thing is none of us are perfect we all have our up and down moments, some more drastic than others. You can’t change what you have or haven’t done in the past so move on dust yourself off and persevere. Secondly, the scale is obviously a great tool in weight loss, but it doesn’t tell the whole story. For so long my goal and accomplishments were solely based off the numbers I saw on that scale.  My translation of being healthy was what I saw on the scale, and that is why it was a rollercoaster ride for me. Don’t base your success according to the scale only, make healthy habits your lifestyle. For example: eat more greens, consume less sugar and artificial sweetener, eat lean cuts of meat, be active, last but not least, water, water and more water.  So yes shoot for a number but don’t let that number be what drives you. Focusing on your healthy lifestyle first is key and will ultimately bring success on the scale. Think of the long term benefits that the number on that scale will have on you and your family, and never settle for complacency your better than that. Set a goal for yourself, and honestly challenge yourself we are so much stronger than we often times give ourselves credit for. Let me fill you in on my health goals this year. I am challenging myself to ride a minimum of 75 miles on the bike a week. I would also like to see myself free of artificial sweeteners, and supplementing with more water in my diet. As a reflection of all of these lifestyle changes I would like to see myself weigh in and maintained at 190 lbs. No more rollercoaster dieting for me!! Be accountable it is so much easier to accomplish your goals as a team than it is alone. We can and we will do this together!! Never give up and continue to achieve your goals you can do it!!

Meal Plan/Grocery List 4

Yet another week has passed and the daunting task of hitting the grocery store for next week meals is upon us. I don't exactly see it as daunting, but I know many do. If I can get out to the grocery store sans my kid, it's like a mini vacation! Last week, I thought, "Let's have a family grocery trip, let's all go!" Wrong! Much easier to go on my own, and much cheaper. :) This week's meals include two wonton cupcake recipes...they're just so good! I also included a lightened-up version of a favorite casserole of mine that my mom used to always make as well as a new crock-pot soup recipe that we really enjoyed. And lastly, I'm putting in a recipe I made a few weeks ago that was so delicious and a bonus is that it made 12 servings so even though we made it when we had guests over, we still had leftovers!

So print out your grocery list, take 5 minutes to run down it while you're in the kitchen checking stock, what a waste it would be to buy something that you already have on hand! I'm all about spending as little money at the grocery store as possible! I'm not sure where you all shop, but I always hit Aldi first, they've got great prices and they have tons of stuff in their Fit 'n Active brand and lately have even been bringing out some organic products. Then, after I get as much of my grocery list as I can at Aldi, I head to Walmart to finish. Once in a while, there will be a specific kind of product that Walmart doesn't carry and I either have to substitute or make a quick run to Jewel, but I haven't had to do that for a while. Happy Shopping!

Meals
Cheeseburger Cupcakes
Chicken Parmesan Muffins
Mini Mexican Biscuit Casseroles
Crock Pot Cheeseburger Soup
Taco Cupcakes (I am making these tomorrow night and will post the recipe after that!)

Dessert
Glazed Brownies

Breakfast/Snack
Banana Chocolate Chip Oatmeal Muffins

And here's the shopping list to go along with it:
Meal Plan/Grocery List 4


Have a great week fixing some super yummy and healthy meals and as always please let me know what you're fixing and how you like it!!!

Chicken Parmesan Muffins

Chicken Parmesan Muffins

The first time I made these, I did it one night when we had my parents over for dinner. My dad is a bit of a picky eater, so I thought these would be a safe bet and they were amazing! And bonus...the recipe made 12 muffins (instead of the typical 8 that comes with many of the muffin/cupcake recipes) so even with company, we had leftovers. They were so good and they looked really fancy! We're serving them again this Sunday when friends come over for an Oscar party...I know they'll be incredible once again!

Ingredients:

1 ½ pounds raw ground chicken breast

1 egg

1 egg white

6 T dried breadcrumbs

¾ tsp. dried basil

¾ tsp. dried thyme

¾ tsp. oregano

2 garlic cloves, minced

½ a small onion, chopped finely

¾ tsp. salt
¼ tsp. pepper

¾ c. parmesan cheese

¾ c. pasta sauce

¾ c. 2% mozzarella cheese, shredded 

Directions:

1.   Preheat oven to 350 and spray a muffin tin with cooking spray

2.   In a bowl, combine ground chicken, egg, egg white, bread crumbs, basil, thyme, oregano, garlic, onion, salt, pepper and parmesan cheese. Mix until combined.

3.   Fill all 12 cups of the muffin tin evenly with the meat mixture, it fills each one almost to the top. Press down with a spoon to make sure all the space is filled up. Evenly divide pasta sauce over the 12 muffins. Bake 22-24 minutes or until cooked through.

4.   Remove from oven and evenly divide mozzarella over the 12 muffins. Return to the oven 2-3 more minutes until cheese is melted and slightly browned.

 

Yields 12 servings – WWP+ 4 points for 1, and 7 P+ for 2.

(Pictured above with a 2 point salad – lettuce, tomatoes, cucumbers, mushrooms, 2 T of low fat shredded cheese and 2 T of fat free Caesar dressing and 1 point garlic toast – slice of Healthy Life 100% whole wheat bread toasted, then sprayed with spray butter and sprinkled with garlic salt) 

***adapted from www.emilybites.com***

Toast with the hole...and the Egg in the middle

Or...that's at least what I called it when I was a kid. Still don't know what the actual name for it is, or if there is one. I just know I like it! This mornings breakfast rings in at 3 points...1 for the bread (I use Healthy Life 100% whole wheat) and 2 for the egg. I sprayed my bread with I Can't Believe It's Not Butter Spray before putting it on the skillet, then let it toast a minute, cut a hole from the center and cracked my egg in (I love my eggs...they come farm fresh from my Aunt Janine's chickens!!). Then, when it was all done, topped it with a little more spray butter and yummo!

Crock Pot Cheeseburger Soup

Crock-Pot Cheeseburger Soup

This was our delicious dinner tonight on this chilly winter evening...and it was so good! It may not look the fanciest, but it was really tasty! The hubs and I are both big fans of soup and salad for dinner and this one did not disappoint. It did take a few more steps to make than some of my recipes, but it was worth it. Bonus....it's a slow cooker recipe, however, you only put it in the slow cooker for 2 hours. I started my dinner around 2:00 since I knew we would be eating early tonight with other things we had going on. So if you're one that works a 9-5 job, I would save this recipe for the weekend, only because you can't stick it in the crock pot in the morning, and I would imagine that starting dinner at 5 that takes about a half hour to prep and 2 hours to cook would lead to a pretty late dinner. It was definitely worth the effort for us and I'm looking forward to my leftovers for lunch tomorrow!

Ingredients:

1 clove garlic, minced

1 onion, chopped

1 rib celery, chopped

1 pound extra lean ground beef

2 T. all-purpose flour

3 c. chicken broth

1 c. low-fat evaporated milk

8 oz. low fat cheddar cheese, cubed

½ tsp. paprika

¼ tsp. salt

1/8 tsp. pepper

24 baked tortilla chips

 

Directions:

1.   Spray a large skillet with cooking spray. Add garlic, onion and celery. Cook over medium heat 4-6 minutes or until cooked. Remove vegetables from skillet and put in slow-cooker (I always use crock-pot liners, if you don’t, spray the bottom of it first).

2.   In the same skillet, brown the ground beef and drain. Once cooked, add to crock-pot.

3.   In a small bowl, combine the flour with ½ c. of the chicken broth. Stir well until no clumps remain. Then pour into the same skillet you just removed the beef from. Add the remaining 2 ½ c. chicken broth and bring to a simmer (using a wooden spoon make sure you are scraping up any browned bits at the bottom of the pan…good flavor!) Pour liquid into crockpot.

4.   Stir into the crock-pot the cubed cheese, evaporated milk, paprika, salt and pepper.

5.   Cook on low for 2 hours, no longer! Stir occasionally. With each single serving of soup, add 3 baked tortilla chips crumbled up on top.

Yields about 8 (3/4cup) servings – WWP+ 5 per serving.

***original recipe from www.weightwatchers.com

Thank you!

Thank you to my good friend Bonnie who spotted this plate while our and about and thought of me enough to buy it for me! A "Yum" plate for Yum to the Tum!!! Thanks Bonnie!! You are the sweetest!!

Mini Mexican Biscuit Casseroles

Mini Mexican Biscuit Casseroles

Okay, so I've been wanting to do this recipe since the day we started doing weight watchers again. This recipe is my absolute FAVORITE from my days of eating whatever I felt like without giving it a second thought. I love this, it's a casserole my mom has made for years and there is just something about it that I love. It's kinda taco, kinda chili, topped with cheese and biscuits...wonderful. It's because of this recipe that I used to love to make biscuits when I would make chili, then I would dip the biscuits in the chili. I just love it. I knew if I made it again, I would have to lighten it up though, so I made a few changes, but overall, it gave me the same flavor and the same comforting effect that this dinner has always done for me. Now, I'll admit, my intention was to take the 4 biscuits, and cut them across (kinda butterfly style) so I would end up with 8 round biscuits, just thinner. However, I had a bit of a challenege doing that as my biscuits weren't quite firm enough. You're welcome to try it! That would definitetly make it look a little more like the original recipe. And....I love that it heats up awesome for lunch the next day! In fact, sometimes I think the flavor is even stronger the next day!

Ingredients:

1 lb. extra lean ground beef

¾ c. cooked corn kernels

½ c. drained black beans

1 ½ c. drained kidney beans

4 large homestyle buttermilk refrigerator biscuits

2 T. taco seasoning

2/3 c. water

4 oz. 2% shredded sharp cheddar cheese

 

Directions:

1.   Preheat oven to 375 and spray 8 individual glass baking dishes with cooking spray

2.   Brown ground beef in skillet. Drain off excess fat/liquid. Add taco seasoning and water. Let simmer for 10 minutes. Add cooked corn, black beans and kidney beans. Cook a few minutes on the stovetop (just warming the beans and corn).

3.   Evenly fill 8 baking dishes with the meat and bean mixture. Shred 4 oz. of cheese and evenly sprinkle on top of meat mixture in the 8 dishes.

4.   Using 4 of the biscuits (my can came with 8), cut into small pieces, I did about 12-16 per biscuit. Evenly divide biscuit pieces over the cheese.

5.   Put all baking dishes on a large cookie sheet and bake for 14-16 minutes or until biscuit pieces are golden brown. 

Yields 8 servings – WWP+ 7 per serving.

(Pictured above with a 2 point salad – lettuce, tomatoes, cucumbers, mushrooms, and 2 T of fat free French dressing)

Recipe from: Yum to the Tum original!

 

Cheeseburger Cupcakes

Cheeseburger Cupcakes

This recipe we had for the first time a week ago. A cousin of mine has also decided to make a change in her life and has been doing AWESOME eating healthy, working out and losing weight!!! I'm super proud of her! We've been good motivators for each other and as a thank you from her, she came over after church last week and cooked lunch for us. These cheeseburger cupcakes were awesome!! They reminded me very much in flavor of the bacon cheeseburger wraps that I absolutely adore so I was totally in love with these! I'm excited to be making them myself this week for my own menu plan! Can't wait to have them again!

Ingredients:

¼ c. onion, finely chopped

½ lb. extra lean ground beef

1 T. McCormick Hamburger seasoning

4 oz. mushrooms, chopped

3 Weight Watchers White Cheddar soft cheese wedges

3 T. ketchup

1 T. mustard

16 wonton wrappers

½ c. tomatoes, chopped

4 oz. (about 1 cup) 2% shredded cheddar cheese 

Directions:

1.   Preheat oven to 375, spray 8 cups in a muffin tin.

2.   Spray large skillet with cooking spray and heat to medium heat. Add onions and sauté a few minutes until cooked. Add ground beef and hamburger seasoning and cook until meat is browned. Add mushrooms and cook a few more minutes until mushrooms are browned as well.

3.   Put meat mixture in a microwave safe bowl, add cheese wedges, ketchup and mustard. Microwave for 1 minute then stir really well until cheese is all melted and well-coated on the ground beef.

4.   Put a wonton wrapper into each of the 8 muffin cups. Using half the meat mixture, divide evenly among the 8 cups. Then using half the tomatoes, sprinkle evenly among the cups, followed with half of the shredded cheese, sprinkled evenly among the cups. Then repeat layering with remaining ingredients: wonton wrapper, meat mixture, tomatoes, shredded cheese.

5.   Bake for 18-20 minutes and allow to cool a few minutes before serving.

 

Yields 8 servings – WWP+ 4 per serving.

 

(Pictured above with a 2 point salad – lettuce, tomatoes, cucumbers, mushrooms, 2 T of low fat shredded cheese and 2 T of fat free Caesar dressing) 

Adapted from Emily Bites

Chicken Alfredo Pizza

Chicken Alfredo Pizza

This yummy pizza was our Sunday lunch this week! It was super easy and fast to put together and tasted like a really fancy kind of pizza! It was delicious! I had intended to make a few days prior, but we accidentally used up all of our fresh spinach in the house in salads, so I had to wait until I could get to the store and grab some more. Tessa wouldn't eat it, unfortunately, I think she would have loved it, she just wouldn't even try it because there was green on it. Coming from my girl who will eat three servings of broccoli...she won't even try a pizza with a little green on it. Go figure!

Ingredients:

2 cups fresh chopped spinach

1 clove garlic, minced

½ c. light Alfredo sauce (I like Classico)

½ c. chicken breast, chopped or shredded

¾ c. part-skim mozzarella cheese

1 ½ tsp. grated parmesan cheese

Boboli 12” whole wheat thin pizza crust 

Directions:

1.   Preheat oven to 450

2.   Lightly spray a skillet with cooking spray. Add garlic and chopped spinach and cook for a few minutes (stirring occasionally) until spinach is wilted and garlic is fragrant.

3.   Spread the ½ c. alfredo sauce over the pizza crust. Add the garlic and spinach and spread evenly throughout. Sprinkle the shredded chicken on top of the sauce. Top with shredded mozzarella and parmesan.

4.   Bake on a foil covered baking sheet or pizza stone for 8-10 minutes. 

Yields 6 slices – WWP+ 5 per slice

Shown here with a 1 point salad: lettuce, tomatoes, mushrooms, cucumbers and 2 T. fat free Caesar Italian dressing.

Recipe from Emily Bites

Meal Plan 3

It's Friday! I hope you all had a wonderful Valentine's Day yesterday, we certainly did. I've got the meal plan and grocery list ready for next week. After the way I organized it last week, I made it pretty easy on myself because your meal plan for next week was what I did this week! I only had to make a few minor adjustments to the list (things I left off or changed) and you're all set to go! As usual, my reminder is this, I know the grocery list looks long, but that's because I put EVERYTHING on there, some of it you will have already in your kitchen because it's a kitchen staple and some you will have leftovers from last week. So print out the grocery list, take it to your kitchen and just double check that you have enough of some of those staples that you keep on hand. I know for me, this week I need more cocoa, normally I would leave it off the list for myself, because I keep it on hand, but I'm glad I've started writing everything down, because wouldn't I be devasted if I went to make brownies this week and there wasn't enough cocoa!?!?! Tragedy!!! Hopefully, I remembered to put everything on the list and didn't leave anything off....

Like last week, I picked out 5 meals for you to fix, you can fix them in any order. I have all the recipes except one (which I am making tonight then will post) plus I added brownies for dessert and the ingredients and recipe for some muffins for breakfast/snack. Yummy!

5 Dinners
Spinach Artichoke Chicken
Bacon Cheeseburger Wraps
Lasagna Cupcakes
Teriyaki Chicken Cupcakes
Chicken Alfredo Pizza

Dessert
Glazed Brownies

Breakfast/Snacks
Lemon Blueberry Muffins

And last, but certainly not least is the grocery list for this meal plan:
Grocery List/Meal Plan 3

Can't wait to hear feedback on what you thought of last weeks recipes or how you are enjoying this week's!!! Happy Cooking!!

Spinach Artichoke Chicken

Spinach Artichoke Chicken

Anyone who enjoys a good spinach artichoke dip will LOVE this dinner! It tastes so amazingly good that I have remind myself that it's okay for me to eat! Low fat cream cheese with greek yogurt makes up the creamy base and with some chopped artichoke hearts and spinach, it is just amazing! This one, I always prep for when I get home from the grocery store by cutting up my chicken breasts to the weight that they need to be before I stick them in the fridge or freezer. These are supposed to be 4 oz. chicken breasts. I typically buy my chicken in a big package at Walmart because I can get it for the best price per pound and they are pretty uniform in shape which makes cooking with them easier. However, most of them are 11-12oz. chicken breasts alone, so even butterflying them still makes them a little too big for this recipe (and I always want to make sure my point values are spot on!) So I usually take my big chicken breasts, butterfly them, weigh them, then trim off any extra bits until they are 4 oz each, and with all the extra bits, I throw them in some boiling water, cook them up, and use them as chopped or shredded chicken in other recipes during the week. Waste nothing!

Ingredients:

8 (4oz) chicken breasts (I took large chicken breasts, trimmed off the fat, then butterflied them, and they came very close to 4 oz. each…use a scale to weigh if you can).

Salt and pepper to taste
4 oz. 1/3 less fat cream cheese, softened
½ c. fat free plain Greek yogurt
2 cloves garlic, minced
¼ c. chopped onion

14 oz. can artichoke hearts, in water, chopped (while they were chopped in the can, I chopped them even further on my cutting board)

10 oz. pkg frozen spinach, thawed and squeezed dry

½ c. parmesan cheese

½ c. shredded 2% mozzarella cheese

 

Directions:

1.   Preheat oven to 375, spray 9x13 in baking dish.

2.   Lay chicken breasts out in the baking dish, season with salt & pepper and bake 15 minutes.

3.   While chicken bakes, combine yogurt and cream cheese and stir until well blended. Add all remaining ingredients and stir well to combine.

4.   Remove chicken from the oven (will not be done!), drain off any excess juice produced in the baking dish. Using a spoon, spread cream cheese mixture evenly over the chicken breasts. Bake another 15-20 minutes, depending on the thickness of your chicken, or until the chicken is cooked all the way through.  

Yields 8 servings – WWP+ 6 per serving.

 (Pictured above with a 2 point salad – lettuce, tomatoes, cucumbers, mushrooms, 2 T of low fat shredded cheese and 2 T of fat free Caesar dressing)

 
Recipe from Emily Bites