Did you do a double-take? That’s right, this comfort food mashup combines everything you love about warm, velvety tomato basil soup with the creamy, cheesy goodness of homemade macaroni and cheese. Taking two of my favorite comfort foods and blending them together into a new dish is one of the things that gets me most excited about cooking. The other is keeping that dish packed full of crave-worthy flavor while keeping the calories in check so that it’ll fit nicely into my Weight Watchers lifestyle. At just 330 calories and 9 WW points, a generous serving of this Tomato Soup Mac & Cheese with a side of veggies is a decadent, satisfying meal that is sure to please palates of all ages. This dish serves as a great vegetarian option, but if you’re the type that needs to tear into some meat at every meal, consider serving half portions of this as a side dish for steak or chicken.
Oh my goodness. I don’t post sandwiches very often because it often doesn’t feel like a “recipe” to me, but this one made me change my mind. This recipe is hands down one of the best sandwiches I’ve ever eaten. I want to eat it every day. My humblest apologies, sandwiches, y’all can make pretty darn outstanding recipes and I will try not to neglect you so moving forward.
When I was trying to decide what I wanted to make today, nothing sound quite right. Eventually the concept of a BLT evolved into a California BLT (just add avocado) and that turned into a California Club (also add deli meat) until I knew I’d hit on my mental craving jackpot. Since avocado lends kind of a freshness already, I thought it would be fun to run with that and add a few other fresh flavored mix-ins to some low fat mayo and settled on lemon and basil.
I can’t gush about this sandwich enough. Golden toasty bread, juicy tomato, rich, buttery avocado, salty, smoky bacon, creamy, bright lemon-basil mayonnaise, sliced deli meat and a couple pieces of fresh green lettuce; it’s an explosion of flavors and they all come together perfectly. This tastes like a sandwich you’d order in a restaurant, but it comes together really quickly in the privacy of your own home for only 8 WW Points and only 287 calories! If you cook the bacon and stir together the mayo ahead of time this is even a convenient recipe for you to assemble at lunch time, even on work days. This hearty sandwich will keep you feeling full for hours and put a smile on your face. That’s a sandwich I can count as a recipe.
How stinkin’ cute are these? I actually first made these a couple years ago for a brunch I was hosting and they were a big hit, so I thought it was about time I share them with you all. I’ve actually seen this recipe passed around on a lot of different blogs, and it’s not surprising because not only are these little pancake cups fun, they’re very versatile. If you’ve never had a Dutch Baby pancake (also called German pancakes, though I’ve always known them as Dutch Babies), they’re puffy and fluffy and often filled with fruit and powdered sugar. Usually you see them served as one big round pancake, but these mini ones are perfect for families or brunches and the bonus is you can try a different filing in each one!
I served these with two different fillings today: fresh strawberries mixed with a bit of powdered sugar and sliced chicken breakfast sausage with light maple syrup. Both were delicious but I actually prefer the strawberries. You can of course do a million variations: apple compote with cinnamon, blueberries, bananas with a little caramel, lemon curd, the possibilities are endless! How will you eat yours?
Cheesy, spicy, creamy, hearty, warm, comforting, and only around 300 calories? Pinch me.
Being a home-grown Buffalo girl, anything with Buffalo chicken flavor is an automatic win in my book. Lately I’ve been daydreaming of a Buffalo Chicken casserole and after considering a pasta bake, I decided to make it a little healthier and use quinoa. For those of you who are only familiar with quinoa from the recent Bud Light commercial (pro-tip: it’s actually pronounced like keen-wah), quinoa is a grain that is high in protein and fiber and is naturally gluten-free. Once cooked it takes on sort of a bubbly appearance which I personally think makes it fun to eat. Quinoa is cooked in a similar manner to rice and can be used in many of the same types of dishes where you might usually use pasta or rice.
This dish was exactly what I had been craving. I used a half cup of wing sauce so mine was plenty spicy, the celery and carrots added little bits of crunch and the protein packed chicken and quinoa made for a very satisfying serving. Plus, it was creamy, cheesy and warm and made perfect comfort food on a cold day. I know y’all are going to ask if you can use ranch dressing instead of blue cheese dressing. For those of you who have been with me for a while, you know the Buffalo girl in me screams “NOOOOOOOOOOOOOOOOO!!!!” but the food blogger in me says “alright, if you must.” ;)
At first glance, this recipe may seem like I just took a bunch of my favorite things out of my fridge and piled them into wonton cups, but I swear this combination was premeditated. I have been on a hummus kick lately and I started thinking a wonton cupcake using Greek flavors would be amazing. I mean, hummus mixed with feta cheese, kalamata olives, spinach, tomatoes, herbs and chicken all baked together in a wonton cup? Tell me that doesn’t sound incredible.
Hello my loves! In anticipation of Valentine’s Day I thought I’d bring you all a super easy 3 ingredient treat that rings in at under 40 calories and takes only about 15-20 minutes to put together. If that doesn’t make you swoon then I don’t know what will!
I’ve always loved chocolate covered strawberries, but when you buy them individually at the grocery store or dessert shop, they can be really expensive. Once you realize how quick and simple it is to make your own, you’ll never pay full price again. I covered a whole container of strawberries with chocolate for this recipe, but it’s just as easy to only make a few if you’re just dining with a special someone.
Whether you’re totally smitten with your Valentine, you’re having friends over for a Galentine’s Day Bash, or you don’t care either way and just like chocolate covered strawberries, this recipe is a perfectly sweet way to indulge.
This is my absolute favorite turkey chili recipe – I’m so excited for you all to try it! It’s hearty and meaty with tons of flavor and the perfect amount of kick. The addition of zucchini might get a side eye from chili purists, but trust me, it tastes great in this recipe. You’re going to love it.
My mom got this recipe from her good friend Beth who makes it every year for a get together they have around the holidays. It’s always a huge hit, so my mom made it for us a month or so ago when I was over for dinner and I basically swooned. You can make it using leaner ground turkey (like 99% lean breast meat), but it didn’t save any Weight Watchers points per serving and I felt like the 93-94% lean turkey gave it even more amazing flavor.
This chili is so tasty and filling that you won’t believe a serving is only 6 WW points+ or 278 calories. It also takes minimal prep, freezes great, and tastes just as good (maybe even better) as leftovers the next day. Get ready to make your new favorite chili!